Southern Candied Yams (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A pinch of salt
02 -
1 teaspoon vanilla extract
03 -
1/2 teaspoon ground nutmeg
04 -
2 teaspoons ground cinnamon
05 -
1/2 cup (1 stick) butter
06 -
1/2 cup granulated sugar
07 -
3/4 cup brown sugar
08 -
3 pounds of sweet potatoes, peeled
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Cut sweet potatoes into thick slices and toss into a large pot. Add enough water to cover them, then boil for around 5 minutes. They should be soft around the edges but firm in the middle. Drain them and put them back in the pot.
03 -
Melt the butter in a small pot. Stir in both sugars, cinnamon, nutmeg, vanilla, and a pinch of salt. Heat over medium, stirring, until the sugar's dissolved. Takes about 5 minutes.
04 -
Drizzle the sweet potatoes with the sugar mixture and mix gently to coat. Spread them out in a baking dish and bake for 10 minutes. Take them out, toss gently in the syrup, and pop them back into the oven for another 15-20 minutes. The potatoes should caramelize beautifully by the end.
05 -
Set aside for 5 minutes to cool before serving.
# Notes:
01 -
This cozy side dish is a must-have for holiday tables, but it's just as good any other time. Sweet potatoes simmer in a buttery sauce flavored with cinnamon, nutmeg, and brown sugar, turning soft and caramelized.
02 -
For a twist, sprinkle marshmallows on top and briefly broil, or add candied pecans or toasted nuts to the mix.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days—you can reheat them easily.