Growing up, a holiday meal just wasn’t quiet the same without a pan of these southern baked candied yams. Whenever we’d have new people over for Sunday dinner they’d always comment on how delicious the candied yams were. Everybody wanted to know “the secret”.
The secret wasn’t really anything major, as with most recipes. It was just slow cooking them in a candied mixture of butter, sugar, whipping cream, maple, vanilla and warm spices. That slow baking time really allows them to bask in that yummy, syrupy mixture until it is sweetened all the way through. The results? Heavenly candied yams that would put many restaurant versions to shame!
I’m so excited to share this recipe with you all. Now it does take a tiny bit more work to prepare than my weekday candied yams version, but it’s so simple and so worth it!!
If you’re a candied yam lover then you will adore the taste of these sweet, buttery, cinnamony baked yams!
Watch me make these candied yams from start to finish!
- 4 large sweet potatoes
- 1 stick unsalted butter
- 2 cups white sugar
- ¼ cup heavy whipping cream
- 2 ½- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- couple dashes ground clove
- 1 ½ – 1 tablespoon real maple
- ½ tablespoon real vanilla extract
- Preheat oven to 350
- Wash and dry yams
- Cut off the the tips of yams.
- Peel yams.
- Slice yams into ½ thick circles
- Place into a 12 x 9 casserole dish. Set side
- In a medium size pot, melt butter over medium heat.
- Add sugar and stir until well blended
- Add whipping cream and stir until creamy.
- Stir in cinnamon, nutmeg, clove, maple, and vanilla extract.
- TASTE THE MIXTURE AND MAKE SURE IT TASTES YUMMY. ADD MORE SPICES IF NEEDED.
- Pour mixture over yams.
- Cover with foil and back for 40 minutes.
- Remove foil and bake for an additional 20-25 minutes.
- Plate and spoon syrupy sauce over the yams. Serve immediately.