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Oval dish of candied yams, sweet potato rounds in a glossy brown sugar glaze with pecans, cinnamon sticks and warm spices around

Candied Yams With a Brown Sugar Glaze

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Orange sweet potato rounds baked in a spiced brown sugar butter syrup, finished with a stove top reduction that turns the pan juices into a glossy, lacquered glaze. Includes the three fixes for a thin glaze, a separate marshmallow finish, and a Wednesday to Thursday make ahead plan.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 pounds (1.8 kg) orange sweet potatoes (garnet or jewel), about 5 medium, peeled and sliced into 1/2 inch rounds
  • 1 tablespoon unsalted butter, for the dish
  • 1/2 cup (115 g) unsalted butter
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (80 ml) water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 1/2 cups (75 g) mini marshmallows (optional)
  • 1/2 cup (55 g) pecan halves, toasted (optional)

Instructions

  1. Heat the oven to 375°F (190°C). Butter a 9×13 inch baking dish. Peel the sweet potatoes and slice them into rounds a half inch thick, keeping the slices as even as you can so they finish together.
  2. Arrange the rounds in the dish in slightly overlapping rows, like fallen dominoes. A single crowded layer with light overlap is right; the slices settle as they soften.
  3. In a medium saucepan over medium heat, melt the butter. Add both sugars, the water, cinnamon, ginger, nutmeg, cloves and salt. Stir until the sugar dissolves, then simmer gently for 2 minutes, until glossy.
  4. Take the pan off the heat and stir in the vanilla and orange zest. Pour the hot syrup evenly over the potato rounds, then turn a few slices with a spoon so every face gets a first coating.
  5. Cover the dish tightly with foil and bake for 35 minutes. The slices should be softening and the syrup bubbling at the edges.
  6. Remove the foil. Spoon the pan syrup over the slices, turning any pale pieces face down. Bake uncovered for 15 minutes more, until a knife slides into the thickest slice with no resistance and the edges show light caramel color.
  7. Tilt the dish carefully and pour the pan syrup back into the saucepan. Simmer over medium heat for 3 to 4 minutes, until it thickens enough to coat the back of a spoon and leaves a clear trail when you draw a finger through it.
  8. Pour the reduced glaze back over the yams and let the dish rest for 10 minutes. The glaze will set to a shine as it cools slightly. Serve warm, with the toasted pecans scattered over if you like. For the marshmallow version, scatter the mini marshmallows over the glazed dish and broil 1 to 2 minutes until golden in spots, then serve immediately.
  • Author: Chef Jordan
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 385
  • Sugar: 40
  • Sodium: 240
  • Fat: 12
  • Saturated Fat: 7
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 68
  • Fiber: 5
  • Protein: 3
  • Cholesterol: 30

Find it online: https://cookaza.com/candied-yams/