Candied Yams with Brown Sugar

There's something about the way butter and brown sugar bubble together in the oven that turns an ordinary Tuesday dinner into something that feels like a celebration. I discovered candied yams during my first year of teaching, when I was looking for something comforting to make after parent-teacher conferences left me completely drained. The smell that fills your kitchen is ridiculous—like cinnamon and warmth decided to throw a party in your apartment.

My roommate walked in while these were baking once and literally stood in the kitchen doorway just breathing it in. We ended up eating half the dish straight from the pan with forks while leaning against the counter. Now whenever I make them for holidays, at least three people ask for the recipe before we've even sat down to eat.

Ingredients

• 4 large sweet potatoes: Peeled and sliced into half-inch rounds—thicker slices hold their shape better during the long bake
• 1/2 cup unsalted butter: Melt it first so it blends smoothly into the sugar syrup
• 1 cup light brown sugar: Packed tight, and light brown gives you that classic caramel flavor without being too intense
• 1/4 cup water: Just enough to help dissolve the sugar and create pourable consistency
• 1/2 teaspoon ground cinnamon: The backbone spice that makes everything taste like home
• 1/4 teaspoon ground nutmeg: A little goes a long way, adding that subtle warmth in the background
• 1/4 teaspoon salt: Crucial for balancing all that sweetness—dont skip it
• 1 teaspoon vanilla extract: Add it last so you dont lose those fragrant notes
• 1/2 cup chopped pecans or walnuts: Optional but honestly recommended for texture contrast
• Mini marshmallows: The controversial finishing touch that everyone secretly loves

Instructions

Get everything ready:

Preheat your oven to 375°F and give a 9x13 baking dish a quick coating of butter or cooking spray

Arrange the potatoes:

Lay your sweet potato slices in the dish so they overlap slightly, creating nice even layers

Whisk the syrup:

In a medium bowl, combine melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla until completely smooth

Coat everything:

Pour that gorgeous syrup evenly over all the potatoes, making sure every piece gets some love

First bake:

Cover tightly with foil and bake for 30 minutes—this steams the potatoes until theyre almost tender

Uncover and finish:

Remove the foil, baste the potatoes with the bubbling syrup, and bake another 15 minutes uncovered

Add the toppings:

If youre feeling fancy, sprinkle nuts or marshmallows on top and broil 2-3 minutes until golden

Let them rest:

Give the dish about 5 minutes to cool slightly so the syrup thickens up nicely

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Last Thanksgiving my aunt took one bite and announced she was never making mashed sweet potatoes again. Someone at the table actually asked if there was a secret ingredient because the flavor was so deep and rich. Those small moments around a table full of good food and happy people are exactly why I keep coming back to this recipe year after year.

Making It Ahead

You can assemble everything up to a day before baking—just cover tightly and refrigerate. Add about 10 minutes to the initial covered baking time if youre starting with cold ingredients.

Flavor Variations

Swap half the brown sugar for pure maple syrup when you want something that feels a little more upscale. A tablespoon of orange zest stirred into the syrup makes everything taste brighter and more interesting.

Serving Suggestions

These are perfect alongside roast turkey, glazed ham, or even a simple roasted chicken. The sweetness balances really well with something savory and salty on your plate.

• Leftovers reheat beautifully in the microwave for lunch the next day
• The syrup is amazing drizzled over vanilla ice cream if you somehow have extra
• Dont forget to scoop all that syrup from the bottom of the dish over servings

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Hope this recipe becomes part of your holiday table traditions too.

Recipe FAQs

→ What's the difference between candied yams and sweet potatoes?

True yams and sweet potatoes are different vegetables, but in American cooking the terms are often used interchangeably. This dish uses sweet potatoes, which are readily available in most grocery stores and have naturally sweet, creamy flesh that caramelizes beautifully in the brown sugar syrup.

→ Can I make candied yams ahead of time?

Yes, you can assemble the dish up to 24 hours in advance and refrigerate it before baking. You may need to add a few extra minutes to the baking time since the dish will be cold going into the oven. Leftovers reheat well in the microwave or oven.

→ Should I peel the sweet potatoes?

Peeling is recommended for the smoothest texture and most attractive presentation. The skins can become tough and chewy during baking, while peeled slices allow the syrup to penetrate evenly into the flesh.

→ How do I know when the candied yams are done?

The yams are ready when they're easily pierced with a fork and the syrup has thickened to a glossy, bubbling consistency. This typically takes about 45 minutes total—30 minutes covered and 15 minutes uncovered.

→ Can I use maple syrup instead of brown sugar?

Absolutely. Substituting maple syrup for half of the brown sugar adds a wonderful depth of flavor. Keep the total sweetener amount the same, and expect a slightly thinner syrup that will still thicken nicely during baking.

→ Are marshmallows traditional on candied yams?

The marshmallow topping is a relatively modern addition, popularized in the mid-20th century. Traditional candied yams rely solely on the brown sugar butter syrup for sweetness, but the toasted marshmallows have become a beloved variation, especially for holiday tables.