These candied yams are deliciously sweet, and oven-baked to perfection for the perfect Fall and Winter side dish recipe.
Prep Time: 10minutes
Cook Time: 1hour30minutes
2poundspeeled and thickly sliced yams or sweet potatoes
1 ½sticks unsalted butter
1 ¾cuppacked light brown sugar
salt to taste
Preheat the oven to 375°.
Add the yams or sweet potatoes to a large bowl and set aside.
Put the butter, brown sugar, vanilla, cinnamon, nutmeg, and salt in a medium-size pan or pot and heat over low heat while whisking until the butter is melted and the mixture is combined.
Pour the butter-brown sugar mixture over top of the yams or sweet potatoes in the bowl and thoroughly mix until coated.
Transfer the mixture to a 13x9 casserole or a similar sized baking dish and cover in foil or a lid.
Bake in the oven at 375° for 45, remove from the oven, stir and place back in the oven for another 45 minutes or until the yams or sweet potatoes are very tender.
Chef Notes:Make-Ahead: You can make these up to 1 hour ahead of time. Keep covered and warm before serving.How to Store: Cover and keep in the refrigerator for up to 5 days. These do not freeze all that well.How to Reheat: Place the desired amount into a small casserole dish and cover with foil. Bake in the oven at 350° for 15-20 minutes or until warm. You can also heat in the microwave until warm.Feel free to use any color sweet potato or yam for this recipe.You may also add ½ teaspoon of ground ginger and ground cloves to the mix.