Candied Yams

How to Make Candied Yams

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1. Heat the oven to 180°C / 350°F and grease a 23 x 33 cm baking dish.

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2. Arrange the sweet potato slices in the dish in overlapping rows.

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3. Melt the butter, brown sugar, orange juice, cinnamon, nutmeg and salt in a saucepan over medium heat for 3 minutes, stirring, until smooth. Take off the heat and stir in the vanilla.

   Mark done Start 3 min timer

4. Pour the syrup over the sweet potatoes, cover the dish tightly with foil, and bake for 30 minutes.

   Mark done Start 30 min timer

5. Remove the foil, spoon the syrup over the potatoes, and bake for 25 minutes more, basting once, until the sweet potatoes are tender and the syrup is thick and glossy.

   Mark done Start 25 min timer

6. Let them stand for 5 minutes and serve warm, spooning the syrup over.

   Mark done Start 5 min timer

Tips for Making Candied Yams

• Cut the slices to the same thickness. Uneven slices cook at different rates, and thin ones turn to mush before thick ones are soft.
• Bake with foil on first and off at the end. The steam softens them, and the uncovered stage reduces the syrup to a glaze.
• Baste once or twice. The syrup that runs to the corners of the dish darkens and thickens, and spooning it back over gives an even shine.

What to Serve with Candied Yams

• Roast turkey
• Honey glazed ham
• Collard greens

Storing & Reheating Candied Yams

Keeps in the fridge for up to 4 days and reheats well in a 180°C oven, covered, for 20 minutes. It can be made a day ahead. Freeze for up to 2 months.

Candied Yams FAQ: Common Questions

Candied Yams Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.