Open Umay
United States
Candied yams (brown sugar candied sweet potatoes)
The Thanksgiving soul food classic: sweet potato rounds baked in a buttery brown sugar, cinnamon, and vanilla syrup until tender and glossy.
6 servings
Ingredients
sweet potatoes1360 g (3 lb)base
unsalted butter115 g (1/2 cup)base
dark brown sugar150 g (5.3 oz)base
granulated sugar50 g (1/4 cup)base
ground cinnamon1 tsppairing
ground nutmeg1/2 tsppairing
ground ginger1/4 tsppairing
vanilla extract1 tsppantry
fine salt1/4 tsppantry
Steps
- Preheat the oven to 190 °C (375 °F). Peel the sweet potatoes and cut them into even 1.5 cm (5/8 in) slices. Arrange them in overlapping layers in a 23 x 33 cm (9 x 13 in) baking dish.
- In a saucepan over medium heat, melt the butter with the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt, stirring for 3 to 4 minutes until the sugar dissolves and the syrup bubbles gently. Off the heat, stir in the vanilla.
- Pour the syrup evenly over the sweet potatoes, coating them all. Cover tightly with aluminum foil and bake for 40 minutes at 190 °C (375 °F), until the slices begin to soften.
- Remove the foil and baste the slices with the syrup. Continue baking uncovered for 25 to 35 minutes, basting every 10 minutes, until a knife glides through effortlessly and the syrup has thickened into a glossy glaze.
- Let rest for 10 minutes: the syrup will thicken even more as it cools slightly. Serve warm, spooning extra glaze over each portion.
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