Description
This Irresistible Candied Yams Sweet Potatoes recipe features tender sweet potatoes baked in a rich, buttery brown sugar glaze flavored with cinnamon, nutmeg, and vanilla. Perfectly caramelized and creamy, this dish is a classic side that pairs beautifully with holiday meals or everyday dinners.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes (about 3 pounds total)
Glaze
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the sweet potatoes: Preheat your oven to 375°F (190°C). Peel the sweet potatoes and cut them into thick chunks. Arrange them evenly in a 9×13-inch baking dish to ensure even cooking.
- Melt the butter: In a medium saucepan over medium heat, melt the unsalted butter completely until it begins to bubble gently.
- Dissolve sugars: Stir in the brown sugar and granulated sugar into the melted butter, cooking until the sugars have dissolved fully to create a smooth syrup.
- Add remaining glaze ingredients: Add the heavy cream, ground cinnamon, ground nutmeg, salt, and vanilla extract to the saucepan. Cook this mixture for 3 to 4 minutes, stirring constantly, until it becomes smooth and slightly thickened.
- Glaze the sweet potatoes: Pour the hot glaze evenly over the sweet potatoes in the baking dish, making sure all pieces are well coated with the luscious mixture.
- Bake covered: Cover the baking dish tightly with foil to trap moisture. Bake for 40 minutes, allowing the sweet potatoes to become tender.
- Bake uncovered to caramelize: Remove the foil and continue baking for an additional 20 to 25 minutes. Halfway through this time, spoon the sauce over the sweet potatoes to enhance their flavor and caramelization. The potatoes should be fork-tender and have a beautiful caramelized glaze.
- Rest before serving: Let the candied yams rest for 10 minutes after baking to allow the glaze to thicken and set, ensuring a rich and irresistible finish.
Notes
- Use firm, medium to large sweet potatoes for the best texture.
- Covering the dish during the first baking stage traps steam to cook the potatoes through.
- Removing the cover during the last stage allows the sugars to caramelize beautifully.
- Serve warm as a classic holiday side dish or comforting everyday treat.
- For a lighter version, consider using half-and-half instead of heavy cream.
