Candied Yams - How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

Candied Yams - How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

I know typically during Thanksgiving the turkey or the stuffing tends to be the heroes of the holiday spread. But for me, it’s always always about the candied yams. No question.

It’s the rounds of sweet potato slices baked to tender perfection, coated in the syrupy goodness of warm spices.

Candied Yams - How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

The best part? There is absolutely no parboiling here like traditional candied yam recipes. Nope, they’re baked for an hour instead, basted in that heavenly syrup during the last 20 minutes.

When ready to serve, sprinkle with chopped pecans (and rosemary if you want that pop of color). You’ll never want to go back to canned candied yams ever again.

Candied Yams - How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

Candied Yams

How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).

5.00 stars (2 ratings)
20 minutes1 hour

Ingredients:

  • 1 cup orange juice
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon finely chopped fresh rosemary
  • 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
  • 1/2 cup pecan halves, chopped

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
  3. Place potatoes into the prepared baking dish; stir in orange juice mixture.
  4. Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
  5. Serve immediately, garnished with pecans, if desired.

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