Candied Yams
User Reviews
5
Candied Yams
Description
This Candied Yams recipe centers on sweet potatoes sliced into rounds and baked in a buttery brown sugar mixture enhanced with cinnamon and freshly grated nutmeg. The slow baking process initially covered with foil steams the potatoes, then finishing uncovered allows the sugary syrup to thicken and coat each slice. The interplay of creamy butter and brown sugar creates a rich, syrupy glaze that clings to the softened yams, highlighting their natural sweetness.
The warm spices of cinnamon and nutmeg add depth with subtle earthy notes without overpowering the root vegetable's flavor. Once done, the yams offer a tender texture, soft enough to melt in the mouth but holding shape, complemented by the sticky-sweet sauce.
Candied Yams work well as a side to roasted meats or holiday meals, adding a sweet element on the plate. They are best served warm to maintain their syrupy texture.
Adding orange juice to the syrup can brighten the flavor with mild acidity, and a dash of vanilla extract enriches the aroma. For variation, minis marshmallows can be added near the end of baking and briefly broiled for a toasted topping, adding a different texture and sweetness.
Ingredients
- 3 pounds sweet potato
- ½ cup butter unsalted
- 2 tablespoons heavy cream
- ¾ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg grated
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
- Peel the sweet potatoes, and slice them into ½-inch-thick rounds. Place the slices in the greased baking dish.
- In a medium saucepan, heat the butter and cream over medium heat until melted and hot.
- Meanwhile, in a medium bowl, stir together the brown sugar, cinnamon, and nutmeg, and salt. Pour the melted butter over the mixture and stir until well combined. Pour the sugar mixture over the potatoes, and to coat. Cover the dish with aluminum foil.
- Bake for 25 minutes. Remove the foil, and gently stir the sweet potatoes.
- Continue baking, uncovered, until the potatoes are tender and syrupy, about 20 to 30 minutes more. Serve warm.
Notes
- Thoroughly clean and scrub sweet potatoes before slicing to remove dirt.
- Slice sweet potatoes into evenly sized pieces to ensure uniform baking.
- Optional: Add 2 tablespoons of orange juice to the syrup for brightness and acidity.
- Vanilla extract (about ½ teaspoon) can be added for additional flavor depth.
- For a toasted marshmallow topping, add mini marshmallows after removing foil and bake briefly uncovered or under the broiler.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 233mg | 10% |
| Potassium | 811mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 36g | 72% |
| Vitamin A | 32722IU | 654% |
| Vitamin C | 5mg | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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