Perfect! Southern Candied Sweet Potatoes (or “Candied Yams”) are a classic soul food side dish that is the epitome of comfort. They are sweet, buttery, soft, and swimming in a rich, syrupy glaze. This recipe will give you that jo, deeply caramelized flavor.
Classic Southern Candied Sweet Potatoes
This recipe uses a stovetop-to-oven method for maximum flavor and perfectly tender potatoes that hold their shape.
Ingredients
· 3 lbs (about 1.4 kg) sweet potatoes, peeled
· 1/2 cup (1 stick / 115g) unsalted butter
· 1 cup (200g) packed light or dark brown sugar
· 1/2 cup (120ml) pure maple syrup, honey, or corn syrup
· 1/2 cup (120ml) water or orange juice (orange juice adds a nice brightness)
· 1 teaspoon vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg
· 1/8 teaspoon ground allspice or ginger (optional)
· 1/4 teaspoon salt
· Zest of one orange (optional, but highly recommended)
Instructions
- Preheat & Prepare Potatoes: Preheat your oven to 375°F (190°C). Peel the sweet potatoes and cut them into 1/2-inch to 3/4-inch thick rounds or large chunks.
- Par-Cook the Potatoes (Optional but Recommended): Place the potato chunks in a large pot and cover with water. Bring to a boil and cook for 5-7 minutes until they are just starting to become tender but are still firm in the center (a fork can be inserted with a little resistance). This step helps them cook evenly and absorb the syrup better. Drain thoroughly.
- Make the Syrup: In a large, oven-safe Dutch oven or skillet (or a 9×13-inch baking dish if you don’t have one), combine the butter, brown sugar, maple syrup, water/orange juice, cinnamon, nutmeg, allspice, and salt. Heat over medium heat, stirring, until the butter is melted and the sugar is dissolved.
- Combine and Simmer: Add the par-cooked (or raw) sweet potatoes to the syrup. Gently toss to coat. Bring the syrup to a gentle simmer and let it cook for about 5 minutes.
- Bake to Perfection:
· If your pot is oven-safe, simply transfer it to the preheated oven.
· If you started in a skillet, carefully transfer the potatoes and all the syrup to a 9×13-inch baking dish.
· Bake uncovered for 45-60 minutes, basting the potatoes with the syrup every 15-20 minutes. The dish is done when the potatoes are fork-tender, the syrup has thickened significantly, and the tops are glazed and shiny. - Finish and Serve: Remove from the oven and stir in the vanilla extract and orange zest (if using). Let them rest for 10-15 minutes; the sauce will continue to thicken as they cool. Serve warm.
Pro-Tips for the Best Candied Yams- Choosing Potatoes: Look for potatoes that are similar in size for even cooking. “Garnet” or “Jewel” yams (which are actually a variety of sweet potato) are classic for this dish because of their deep orange color and moist texture.
- · To Par-Cook or Not? Par-cooking ensures the potatoes are tender inside without the outside becoming mushy. For a more traditional, fall-apart texture, you can skip boiling and just bake them raw, but it will take longer (closer to 75-90 minutes).
- · Don’t Skip the Basting! This is the secret to a gorgeous, glossy glaze. It allows the syrup to reduce and caramelize onto the potatoes.
- · The Sauce is Everything: If your sauce is too thin after baking, you can carefully pour it into a saucepan and simmer it on the stovetop for a few minutes until it thickens to your desired consistency, then pour it back over the potatoes.
- · Make it Your Own:
- · For a Deeper Flavor: Use dark brown sugar and add a tablespoon of bourbon to the syrup.
- · For a Marshmallow Topping: In the last 10 minutes of baking, top the potatoes with mini marshmallows and return to the oven until they are puffed and golden brown.
This dish is a staple for holidays and Sunday dinners, and it’s sure to become a favorite. Enjoy