Cinnamon Candied Yams — Classic Oven-Baked Comfort

Candied Sweet Potatoes are a beloved side dish that brings cozy warmth and rich, caramelized flavor to holiday tables. With their tender texture and deep orange hue, sweet potatoes are simmered or baked in a buttery brown sugar glaze until sticky, glossy, and gently spiced.

This dish has roots in Southern and soul food traditions, where sweet potatoes are often prepared with cinnamon, nutmeg, and vanilla to highlight their natural sweetness. It’s a staple at Thanksgiving and Christmas dinners, adding balance and nostalgia to the menu alongside savory mains like roast turkey or glazed ham.

Whether you’re serving a crowd or making a comforting Sunday meal, these sweet potatoes offer that perfect melt-in-your-mouth texture and rich flavor that feels like a warm hug on a plate.

Ingredients Overview

Let’s break down what makes this dish so luscious and how each ingredient contributes to flavor and texture.

Sweet Potatoes

The heart of the dish — sweet potatoes are naturally sweet, dense, and vibrant. When cooked slowly, they soften beautifully and absorb the spiced glaze.

Tip: Choose medium-sized sweet potatoes with smooth, unblemished skin. Garnet and Jewel varieties are particularly sweet and tender.

Substitutes: While yams are often used interchangeably, true yams are starchier and less sweet. Stick with American sweet potatoes for best results.

Brown Sugar

Brown sugar is essential for the signature caramel-like glaze. It melts into a syrup with butter and spices, coating the sweet potatoes in glossy goodness.

Light vs. Dark: Light brown sugar gives a milder molasses flavor, while dark brown sugar adds deeper richness.

Butter

Butter helps the sugar caramelize and gives the sauce a velvety finish. Its salt content balances the sweetness.

Substitute: For dairy-free versions, use plant-based butter or coconut oil.

Spices

A warm blend of cinnamon, nutmeg, and optional cloves or allspice elevates the dish with cozy, festive notes.

Vanilla extract deepens the flavor and adds a subtle aromatic sweetness.

Optional Ingredients

• Maple syrup or honey for added depth.

• Orange zest or juice for brightness and a citrus twist.

• Pecans or walnuts for crunch and contrast.

Step-by-Step Instructions

There are two popular methods to make candied sweet potatoes: stovetop and oven-baked. Here’s a classic oven-baked version that results in a sticky, slow-cooked glaze.

1. Prep the Sweet Potatoes

Peel 3 to 4 large sweet potatoes and cut them into thick rounds, about ½ to ¾ inch thick. Uniform slices ensure even cooking.

Tip: You can also cut into wedges or chunks if you prefer a more rustic style.

Place them in a buttered baking dish, overlapping slightly.

2. Make the Glaze

In a saucepan over medium heat, combine:

• 1 stick (½ cup) unsalted butter

• ¾ cup light or dark brown sugar

• ¼ cup water (or orange juice for citrus flair)

• 1 tsp cinnamon

• ½ tsp nutmeg

• Pinch of salt

• 1 tsp vanilla extract (added at the end)

Stir until the sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla.

3. Pour and Bake

Pour the glaze evenly over the sweet potatoes, using a spoon to help coat the top layers. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.

4. Uncover and Continue Baking

After 30 minutes, remove the foil. Baste the potatoes with the syrup and return to the oven uncovered for another 25–30 minutes, or until the potatoes are tender and the glaze is thickened and bubbling.

If the syrup thickens too much, stir in a splash of water before the final bake.

5. Serve Warm

Let the dish rest for 10 minutes before serving to allow the glaze to set. Spoon extra syrup over the top before bringing it to the table.

Tips, Variations & Substitutions

Cooking Tips

• Even Slices: Keep sweet potatoes evenly cut to ensure they cook uniformly and don’t become mushy.

• Don’t Overbake: Bake just until tender — overcooked sweet potatoes can fall apart.

• Layering: For extra caramelization, flip the top slices midway through baking.

Variations

• Southern Style: Add a splash of bourbon or a dash of ground cloves.

• Marshmallow Topping: Top with marshmallows during the last 10 minutes of baking for a sweet, melty layer.

• Crunchy Topping: Sprinkle chopped pecans or granola for a textural twist.

Substitutions

• Vegan: Use plant-based butter and maple syrup.

• Low-Sugar: Reduce the brown sugar by ¼ cup and skip maple syrup.

• Nut-Free: Simply omit any nut toppings — the base recipe is naturally nut-free.

Serving Ideas & Occasions

Candied sweet potatoes are ideal for:

• Thanksgiving and Christmas: A classic on every holiday table, often placed next to stuffing and turkey.

• Sunday Suppers: A cozy side dish that pairs well with roast chicken or pork chops.

• Potlucks and Church Dinners: Travels well and can be reheated easily.

• Brunch: Serve with quiche, ham, and greens for a hearty seasonal brunch plate.

They add sweetness and warmth to any meal and are always a crowd-pleaser, especially for those who enjoy sweet-savory combinations.

Nutritional & Health Notes

While candied sweet potatoes are an indulgent side, they also offer key nutrients:

• Vitamin A: Sweet potatoes are rich in beta-carotene, supporting immune and eye health.

• Fiber: Helps support digestion and fullness.

• Balanced Fats: Butter adds richness, but you can adjust quantity or use plant-based fats to suit your dietary goals.

To make the dish lighter:

• Reduce the sugar or use coconut sugar.

• Use orange juice instead of water for natural sweetness.

• Add toasted oats or seeds instead of marshmallows or extra syrup.

Moderation is key — this is a festive side, not an everyday dish. But when enjoyed occasionally, it brings comfort and tradition to the plate.

FAQs

Q1: Can I make candied sweet potatoes ahead of time?

A1: Yes, you can fully cook the dish a day in advance. Cool, cover, and refrigerate. Reheat in a 350°F oven, covered, for 15–20 minutes. Add a splash of water if the glaze thickens too much.

Q2: Can I use canned sweet potatoes?

A2: Fresh is highly recommended for better texture and flavor. However, if using canned, choose unsweetened yams, drain them well, and reduce the sugar and baking time accordingly.

Q3: Why is my glaze too runny?

A3: If the glaze is watery, it may need more baking time uncovered to reduce. You can also simmer the glaze on the stove to thicken before pouring it over the potatoes.

Q4: Can I freeze candied sweet potatoes?

A4: It’s best served fresh, but you can freeze leftovers. Cool completely, store in an airtight container, and freeze for up to 1 month. Reheat covered in the oven.

Q5: Are candied sweet potatoes the same as sweet potato casserole?

A5: Not quite. Candied sweet potatoes are sliced and baked in syrup, while sweet potato casserole is usually mashed and topped with marshmallows or a crumble topping.

Q6: Can I cook this dish on the stovetop?

A6: Yes, simmer sweet potato rounds gently in the glaze in a wide skillet for about 30 minutes, stirring occasionally. Be gentle to avoid breaking them apart.

Q7: What main dishes go well with candied sweet potatoes?

A7: Try glazed ham, roasted turkey, pork loin, or baked chicken. The sweetness contrasts well with savory, herb-forward proteins.

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