Southern Candied Yams
Tender, sweet potatoes coated in a buttery brown sugar glaze with warm cinnamon, nutmeg, and vanilla. This classic Southern side dish is perfect for Sunday dinners, holiday gatherings, or anytime you’re craving something sweet and comforting.
Ingredients
For the Candied Yams
- 4 large sweet potatoes
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1.5 tbsp vanilla extract
- 1 tbsp nutmeg
- 1 tbsp cinnamon
- 1 tbsp water (optional)
Instructions
Prepare the Sweet Potatoes
- Preheat your oven to 375°F. Peel and slice the sweet potatoes into evenly sized pieces. Arrange them in a large oven-safe baking dish.
Make the Butter Sauce
- In a saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar. Stir continuously until the sugars dissolve into the butter and the mixture is smooth.
- Add the cinnamon, nutmeg, and vanilla extract. Stir until everything is well combined. If needed, add 1 tablespoon of water to help loosen the sauce.
Add the Sauce
- Pour the butter and sugar mixture evenly over the sliced sweet potatoes, making sure they are well coated.
Bake
- Cover the baking dish tightly with aluminum foil. Bake at 375°F for 1 hour and 15 minutes, or until the sweet potatoes are tender.
Serve
- Carefully remove the foil, spoon some of the buttery glaze over the sweet potatoes, and serve warm.