Sweet, tender, spiced candied yams with a light buttermilk caramel glaze!
Course Side Dish
Cuisine American, southern
Keyword buttermilk, sweet potatoes, yams
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6
Calories
Ingredients
2lbssweet potatoes
4tablespoonsunsalted butter
¾cup granulated sugar (Can add more if you like it really sweet. See note)
¼cupbuttermilk
1-2teaspoonsground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
⅛teaspoonbaking soda
½teaspoon maple extract
½teaspoonvanilla extract
⅛teaspoonrum extract
ground clove, for sprinkling
Instructions
Preheat oven to 350 F.
Peel sweet potatoes and cut them into 1-inch bite-size pieces. Make sure that the pieces are uniform so that it cooks evenly.
Place the sweet potatoes in a steamer basket once the water starts boiling. Cover and steam for about 7-10 minutes. (You want to steam just enough to soften them slightly. You don't want to cook them all the way)
Once steamed, place them in a casserole dish in an even layer. Set aside. ( I like to use my 2-inch deep oval baking dish)
To make the sauce, in a saucepan over medium heat, melt the butter.
Stir in the sugar and buttermilk.
Stir in the cinnamon, nutmeg, and ginger until combined.
Cook until the sugar syrup comes to a full simmer while stirring constantly and then remove from heat.
Stir in baking soda.
Stir in maple, vanilla, and rum extract.
Pour the syrup over the sweet potatoes and toss to coat.
Cover with aluminum foil and bake for 30-40 minutes (or until fork tender) tossing occasionally. (Baking time may be shorter or longer depending on how much you steamed them)
Remove from oven and toss.
Sprinkle on the ground clove and serve immediately.
Video
Notes
If you decide to increase the sugar, you'll also need to increase the butter.Feel free to increase the spices for a bolder candied yam!