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.
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
Ingredients
- 1 cup orange juice
- ½ cup dark brown sugar
- ¼ cup unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
- 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
- ½ cup pecan halves, chopped
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- 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.
- Place potatoes into the prepared baking dish; stir in orange juice mixture.
- 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.
- Serve immediately, garnished with pecans, if desired.
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Can’t these be made a day before?
Can these be made the day before and reheated or par baked and then finish the last 20 minutes the day of?
Took these to my office Thanksgiving. The sweet potatoes were delicious and everyone raved about them. Now sharing the recipe.
Haven’t made this yet but know it will be excellent as are most all of your recipes. I do have a question, this is called candied yams but in the recipe you use sweet potatoes. I’m thinking sweet potatoes are the best option.
Can you pre-bake the day before and cook the last 20 minutes just before serving?
I have so many side dishes to heat up and one oven, can these be made day before and reheated?
My kids and I really liked this! I especially liked how easy and hands off it was.
When do you slice the potatoes? Do you bake them, and then slice before putting the mixture on the potatoes?
You slice them then you bake them. They will take a long time if you bake them whole.