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Damn Good Southern Candied Yams

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Damn Good Southern Candied Yams feature tender sweet potatoes baked in a rich, buttery brown sugar syrup flavored with cinnamon, nutmeg, vanilla, and fresh orange. Slow baking transforms the sauce into a glossy, candy-like coating perfect for holidays and Southern comfort-food dinners.

Ingredients

  • Sweet potatoes, peeled and cut into 1/2-inch rounds
  • Unsalted butter
  • Granulated sugar
  • Light or dark brown sugar
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger, optional
  • Salt
  • Vanilla extract
  • Fresh orange juice
  • Orange zest, optional

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
  2. Peel the sweet potatoes and cut them into rounds about 1/2 inch thick, keeping the slices as uniform as possible for even cooking.
  3. Arrange the sliced sweet potatoes in the prepared baking dish, slightly overlapping them if necessary.
  4. Melt the butter in a saucepan over medium-low heat. Add the granulated sugar, brown sugar, cinnamon, nutmeg, optional ginger, and salt.
  5. Stir in the orange juice and cook briefly, stirring until the butter and sugars form a smooth syrup.
  6. Remove the saucepan from the heat and stir in the vanilla extract and optional orange zest.
  7. Pour the warm syrup evenly over the sweet potatoes, making sure the slices are well coated.
  8. Cover the baking dish tightly with foil and bake for 30 minutes.
  9. Carefully remove the foil and spoon some of the syrup from the bottom of the baking dish over the sweet potatoes.
  10. Return the dish to the oven uncovered and bake for another 30 to 45 minutes, basting the sweet potatoes with syrup once or twice during cooking.
  11. Remove the candied yams from the oven when the sweet potatoes are completely tender and the sauce has reduced into a rich, glossy syrup.
  12. Let the candied yams rest for 10 to 15 minutes before serving so the syrup can thicken slightly.

Notes

  • Orange-fleshed sweet potatoes are traditionally used for this Southern dish even though they are commonly referred to as yams in the United States.
  • Dark brown sugar provides a deeper molasses flavor, while light brown sugar creates a milder syrup.
  • For extra-spiced candied yams, add ground ginger, allspice, or a small pinch of cloves.
  • For bourbon candied yams, add a small splash of bourbon to the sauce.
  • For pecan candied yams, sprinkle chopped pecans over the dish during the final 15 to 20 minutes of baking.
  • For a marshmallow topping, add mini marshmallows after the yams are tender and bake briefly until golden.
  • Allowing the dish to bake uncovered during the latter portion of cooking helps the syrup reduce and thicken.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat larger portions covered in a 325°F to 350°F (165°C to 175°C) oven, uncovering near the end if the syrup needs to thicken.
  • Candied yams can be frozen and thawed overnight in the refrigerator before gently reheating, although refrigerated leftovers generally have the best texture.

Nutrition

Find it online: https://thefamilycooking.com/damn-good-southern-candied-yams/