Candied Yams

Delicious sweet potatoes can be used to make a traditional holiday side dish of candied yams with very little prep time involved.

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Having sweet candied yams or sweet potatoes seems to be a staple for holiday meals. My family makes a version topped with marshmallow fluff that is delicious. But, I also wanted to try something a bit different from the usual.

When we grill lunch over at my in-laws, my father-in-law often makes baked potatoes. Well, Justin and his mom both prefer sweet potatoes. And many times, I see them adding some brown sugar to the sweet potatoes. A yam and sweet potato are technically different things, but they are often interchanged.

Taking their idea of butter and brown sugar on the yams, I used that to come up with a different way to make candied yams than the traditional sweet potato casserole that I grew up with.

Step by Step

Preheat the oven to 350F. Peel and cut the potatoes into 1/2 inch rounds and gather your ingredients.

Layer the sweet potatoes in a lightly greased 9×13 baking dish.

Melt the butter in a small saucepan over medium heat. Add the sugar and brown sugar, stirring until well combined.

Stir in the heavy whipping cream and cook, stirring often, for 5-7 minutes. Remove from the heat.

Stir in the vanilla extract, cinnamon, salt, and nutmeg.

Pour the sugar mixture over the potatoes and cover with aluminum foil.

Bake, covered, for about 40 minutes. Uncover and gently stir. Bake again, uncovered, for about 25-30 minutes, until they are tender.

Leftovers

Let the leftovers cool to room temperature. Cover with foil or move to a leftover container. Refrigerate up to 2-3 days. Reheat in the oven at 350F for about 5-10 minutes, until heated through.

Recipe

Originally Published On: October 9, 2020

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Candied Yams

Delicious sweet potatoes can be used to make a traditional holiday side dish of candied yams with bery little prep time involved.
Course Side Dish
Cuisine American
Keyword holidays, sweet potatoes, yams
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 240kcal
Author Stephanie Lynch

Ingredients

  • 2 lbs sweet potatoes
  • 4 tbsp butter salted
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/8 cup heavy whipping cream
  • 1/2 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg

Instructions

  • Preheat the oven to 350F
  • Peel and cut the potatoes into 1/2 inch rounds
  • Layer the sweet potatoes in a lightly greased 9×13 baking dish
  • Melt the butter in a small saucepan over medium heat
  • Add the sugar and brown sugar, stirring until well combined
  • Stir in the heavy whipping cream and cook, stirring often, for 5-7 minutes
  • Remove from the heat
  • Stir in the vanilla extract, cinnamon, salt, and nutmeg
  • Pour the sugar mixture over the potatoes and cover with aluminum foil
  • Bake, covered, for about 40 minutes
  • Uncover and gently stir
  • Bake again, uncovered, for about 25-30 minutes, until they are tender

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 263mg | Potassium: 400mg | Fiber: 3g | Sugar: 24g | Vitamin A: 16317IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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