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By leah jones

Baked Southern-Style Candied Yams Recipe

On Thanksgiving, candied yams grace millions of tables across the country, especially Black and Southern households where this classic side has a long history.

Here’s a classic, Southern-style candied yams recipe to cook up for your loved ones this holiday season.

4–5 medium sweet potatoes (about 3 pounds) ½ cup (1 stick) unsalted butter 1 cup granulated sugar ½ cup packed dark brown sugar ¼ cup water 1 teaspoon vanilla extract

Ingredients

1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger (optional) ¼ teaspoon salt 2–3 cups mini marshmallows (optional)

Ingredients

Preheat your oven to 375°F (190°C). Peel the sweet potatoes and slice them into ½-inch thick rounds. Arrange the slices in a single layer in a 9x13-inch baking dish or a deep skillet.

Prepare Sweet Potatoes

You can also par-boil the sweet potatoes for 10–15 minutes (or until they can be pierced with a fork) on medium-high heat before baking to ensure tenderness.

Prepare Sweet Potatoes

In a medium saucepan over medium heat, melt the butter. Add granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, ginger and salt. Stir well and bring the mixture to a gentle simmer.

Make Syrup

Let it cook for 2–3 minutes, stirring frequently, until the sugar dissolves and the mixture thickens slightly.

Make Syrup

Pour the syrup evenly over the sweet potato slices, making sure every piece is coated. Cover the dish with aluminum foil and bake for 40 minutes, stirring halfway through to ensure the yams cook evenly.

Assemble and Bake

Remove the foil and gently toss the sweet potatoes to coat them well with the syrup. Top the sweet potatoes with an even layer of mini marshmallows.

Add Marshmallows

Let the dish cool for a few minutes before serving. The yams should be tender, caramelized and topped with perfectly gooey marshmallows.

Serve

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