Candied Yams Sweet Potatoes

The first time I brought these candied yams to a Friendsgiving, my friend Sarah literally moaned when she took her first bite. I'd spent the whole morning at my tiny apartment kitchen counter, carefully slicing sweet potatoes while steam fogged up my windows. That scent of cinnamon and brown sugar bubbling away in the oven somehow makes the whole house feel like Thanksgiving, no matter what month it is. Now it's not officially a holiday meal in my house until this dish makes an appearance.

Last year I made a double batch for Christmas dinner and my grandmother asked me for the recipe, which is basically the highest compliment possible in my family. We had this moment where everyone went quiet around the table, just chewing and making those appreciative little noises that mean you've nailed it. My cousin admitted he normally skips the yams entirely, but he went back for thirds of this version.

Ingredients

• Sweet Potatoes: Four large ones, about two pounds total, peeled into half inch rounds because this thickness cooks through perfectly without turning to mush
• Unsalted Butter: Half cup melted because you really want that rich dairy flavor to carry all the spices
• Light Brown Sugar: One cup packed tight creates this gorgeous amber syrup that coats everything beautifully
• Water: Quarter cup helps thin the butter and sugar into something pourable before it thickens up in the oven
• Ground Cinnamon: Half teaspoon brings that classic warmth everybody expects from holiday food
• Ground Nutmeg: Quarter teaspoon is subtle but essential, don't skip it
• Salt: Quarter teaspoon might seem small but it balances all that sugar perfectly
• Vanilla Extract: One teaspoon added last minute because heat kills vanilla flavor fast
• Chopped Pecans: Half cup for crunch if you want texture contrast
• Mini Marshmallows: As many as you want for that toasted campfire finish

Instructions

Get Everything Ready:

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

Layer Those Potatoes:

Arrange all your sweet potato rounds in the dish, overlapping slightly if needed but trying to keep everything in a single layer.

Make the Magic Syrup:

Whisk together melted butter, brown sugar, water, cinnamon, nutmeg, and salt until completely smooth.

Add the Vanilla:

Stir in the vanilla extract last because high heat destroys those delicate floral notes.

Pour and Coat:

Drizzle that gorgeous syrup all over your sweet potatoes, tilting the dish to make sure every piece gets some love.

Cover and Bake:

Tent everything tightly with foil and bake for 30 minutes so the potatoes steam in their own sweet bath.

Uncover and Glaze:

Remove the foil, spoon some of that bubbling syrup over the tops, and bake another 15 minutes until everything looks glossy and irresistible.

Optional Toppings:

Sprinkle with nuts or marshmallows and broil for just 2 to 3 minutes, watching like a hawk because marshmallows go from perfect to burnt in seconds.

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My niece always requests this for her birthday dinner, which is in July, because apparently good food knows no seasons. There's something about pulling that foil off and seeing all those potatoes swimming in this incredible caramel sauce that just feels like home.

Make It Your Own

Once I substituted half the brown sugar with maple syrup and honestly, I haven't gone back since. The maple adds this depth that makes people ask what's different about the recipe. A little orange zest in the syrup brightens everything up without making it taste like breakfast.

The Texture Game

I've learned that slicing the potatoes too thin means they'll start falling apart when you baste them. Half an inch is this sweet spot where they're tender but still hold their shape beautifully when you're serving. You want each piece to feel substantial in the fork.

Serving Strategy

These reheat surprisingly well if you're planning ahead for holiday chaos. Just cover with foil and warm at 350°F for about 15 minutes, maybe drizzle with a tiny bit more maple syrup if they look dry.

• Let the dish rest for 10 minutes before serving so that syrup has time to thicken up properly
• Have a backup bag of marshmallows ready because someone always wants more
• Make extra because the leftovers are practically better than the fresh ones

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Every time I serve these, at least three people ask for the recipe, which is basically the highest compliment a holiday dish can receive. Hope these become part of your family's traditions too.

Questions & Answers

→ What type of sweet potatoes work best?

Large sweet potatoes with firm flesh are ideal for slicing evenly and absorbing the syrup flavors during baking.

→ Can I substitute maple syrup for brown sugar?

Yes, replacing half the brown sugar with maple syrup adds a deeper, slightly caramel-like flavor.

→ How can I prevent marshmallows from burning when broiling?

Watch closely and broil for only 2-3 minutes, removing the dish as soon as the marshmallows are golden brown.

→ Is it necessary to cover the dish during baking?

Covering for the first 30 minutes helps steam and tenderize the sweet potatoes before uncovering to thicken the syrup.

→ What garnishes complement the dish?

Chopped pecans or walnuts provide crunch, while mini marshmallows add sweetness and soft texture when broiled on top.