Description
This Caramel Candied Yams recipe offers tender sweet potato slices baked in a rich, buttery caramel sauce infused with warm spices and topped with crunchy pecans. It’s a classic Southern side dish perfect for cozy family dinners or holiday gatherings.
Ingredients
Scale
Yams
- 4 medium sweet potatoes or yams, peeled and sliced into 1/2-inch rounds
Caramel Sauce
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Arrange Sweet Potatoes: Lay the sliced sweet potatoes evenly in a single layer within the prepared baking dish to ensure even cooking.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine melted butter, brown sugar, granulated sugar, water, vanilla extract, cinnamon, nutmeg, and salt. Stir constantly until the mixture boils and sugars dissolve, about 5 minutes, creating a smooth caramel sauce.
- Coat Sweet Potatoes with Sauce: Pour the hot caramel sauce evenly over the arranged sweet potatoes, making sure each slice is coated generously for optimal flavor.
- Bake the Yams: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes until the yams are tender and infused with caramel flavors.
- Add Pecans and Finish (Optional): After baking, sprinkle the chopped pecans on top. If desired, you can return to the oven uncovered for 5 minutes to toast the pecans, adding a crunchy texture.
Notes
- Using medium-sized sweet potatoes ensures even cooking; adjust baking time slightly for larger slices.
- Covering with foil traps steam, helping the yams cook thoroughly and stay moist.
- The pecan topping adds texture; you can substitute with walnuts or omit for nut-free options.
- To make this dish ahead, prepare the sauce and yams separately, then combine and bake just before serving.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
