Candied Yams Brown Sugar

My aunt always brought candied yams to Thanksgiving, and I'd watch her pull them from the oven with this golden, bubbling syrup clinging to every slice. The kitchen would fill with cinnamon and nutmeg, and somehow that smell meant the holiday was really happening. Years later, I realized her secret wasn't anything fancy—just good timing, quality butter, and the patience to let brown sugar melt into something almost caramelized. Now I make them the same way, and my own kitchen fills with that same warmth.

I made this for a potluck once when I was stressed about what to bring, and someone literally asked for the recipe before dessert was even served. That moment taught me that sometimes the most humble dishes are the ones people remember—not because they're complicated, but because they taste like care.

Ingredients

• Sweet Potatoes: Four large ones, peeled and sliced into 1/2-inch rounds—the thickness matters because too thin and they fall apart, too thick and they won't cook through in time.
• Unsalted Butter: 1/2 cup melted—this is your foundation, so use real butter, not margarine.
• Light Brown Sugar: 1 cup packed—packed, not just sprinkled, because that's where the syrup's richness comes from.
• Water: 1/4 cup to help the sugar dissolve and create that glossy coating.
• Ground Cinnamon: 1/2 teaspoon—warm and essential, the soul of this dish.
• Ground Nutmeg: 1/4 teaspoon—use freshly grated if you have it, though pre-ground works beautifully.
• Salt: 1/4 teaspoon to balance all that sweetness and make flavors pop.
• Vanilla Extract: 1 teaspoon—a secret ingredient that rounds everything out without being obvious.
• Pecans or Walnuts: 1/2 cup chopped, optional—toasted nuts add a wonderful contrast to the soft, sweet potatoes.
• Mini Marshmallows: Optional for topping—they're not for everyone, but they turn this into pure nostalgia.

Instructions

Heat your oven and prep the dish:

Set your oven to 375°F and lightly grease a 9x13-inch baking dish so the yams don't stick. This simple step makes cleanup so much easier.

Layer the sweet potatoes:

Arrange your sliced sweet potatoes evenly in the dish—no need to be architectural about it, just make sure they're in a relatively even layer.

Build the magic syrup:

In a bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla until everything is smooth and glossy. You'll know it's ready when there are no sugar granules visible.

Pour and coat:

Pour the syrup over the sweet potatoes, making sure each slice gets coated—this is where the flavor really happens. Don't hold back; let it flow.

First bake with foil:

Cover the dish with foil and bake for 30 minutes—the foil keeps everything moist while the potatoes start to soften underneath.

Uncover and finish:

Remove the foil, gently baste the potatoes with the syrup using a spoon, and bake uncovered for another 15 minutes until the potatoes are fork-tender and the syrup is bubbling and starting to thicken. This is when the dish transforms.

Optional topping:

If adding nuts or marshmallows, sprinkle them on now and broil for 2-3 minutes until golden—watch like a hawk because this goes from golden to burned in seconds.

Cool and serve:

Let everything cool for a few minutes before serving so the syrup can set slightly.

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I once brought a small version of these to my elderly neighbor, and she called me the next day just to tell me they reminded her of her mother's kitchen. That phone call reminded me why I love cooking—it's never just about the food, it's about the memories you create and share.

Making It Your Own

This recipe is forgiving and begs for your personal touch. Swap out half the brown sugar for maple syrup if you want deeper, more autumnal flavors—the dish will taste like a forest in fall. Add orange zest for brightness, or a pinch of clove if you love spice. The foundation is rock solid, so play around and make it yours.

Timing and Make-Ahead Magic

You can slice the sweet potatoes hours before you need them—just toss them in a bowl of lightly salted water to prevent browning and drain well before assembling. You can even prepare the entire dish up to the baking point, cover it, and refrigerate for up to 8 hours. Just add 10 minutes to the covered baking time if you're starting from cold.

Serving and Pairing

Candied yams are the definition of a holiday side dish, showing up alongside roasted turkey, glazed ham, or any festive main. They also work beautifully with simpler meals—I serve them with roasted chicken on regular weeknights and suddenly dinner feels special. The sweetness pairs wonderfully with savory, salty mains, and the spices ground everything in comfort.

• Make sure the dish has cooled enough to serve without the syrup running everywhere, but not so long that it becomes sticky.
• Leftovers keep beautifully in the fridge for 3-4 days and can be gently reheated in a low oven.
• If you're doubling this recipe, just use two 9x13-inch dishes or one larger pan—cooking time stays roughly the same.

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This dish has taught me that the best recipes are the ones that bring people together and taste like home. Whether you're making it for the first time or the fiftieth, these candied yams deserve a place at your table.

Recipe FAQs

→ What type of sweet potatoes work best?

Firm, large sweet potatoes hold their shape well and provide a tender but not mushy texture when baked.

→ Can I substitute maple syrup for brown sugar?

Yes, replacing half the brown sugar with maple syrup enhances depth and adds subtle maple notes.

→ How do I prevent the topping from burning when broiling?

Watch closely during broiling and broil only for 2-3 minutes until golden to avoid burning marshmallows or nuts.

→ Are there alternatives to nuts for garnish?

Mini marshmallows can be used as a sweet topping or omit garnish altogether for a nut-free version.

→ What spices complement the yams in this dish?

Cinnamon and nutmeg add warm, cozy flavors that enhance the sweetness and richness of the syrup.