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Candied Yams
5 from 24 votes

Candied Yams

This recipe bakes sweet potato slices in a syrupy glaze made from orange juice, brown sugar, butter, vanilla, and warm spices like cinnamon and nutmeg, accented by fresh rosemary. The result is tender, flavorful yams with a sweet, slightly spiced finish, topped with chopped pecans for a crunchy contrast.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American, Canadian, Vegetarian

Ingredients

  • 1 cup orange juice freshly squeezed
  • ½ cup dark brown sugar
  • ¼ cup butter unsalted
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon rosemary finely chopped fresh
  • 3 pounds sweet potato peeled and cut into 1/2-inch slices
  • ½ cup pecan halves chopped

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
  3. Place potatoes into the prepared baking dish; stir in orange juice mixture.
  4. Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
  5. Serve immediately, garnished with pecans, if desired.