Southern Candied Yams with Maple Brown Sugar Glaze
- Medium saucepan
- Chef's knife
INGREDIENTS
- 4 large sweet potatoes
- 4ounces/110 grams unsalted butter
- 1 cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons heavy cream
INSTRUCTIONS
- Heat the oven to 425°F/220°C.
- Peel the sweet potatoes and slice into ½-inch rounds. Arrange in an even layer in a casserole dish.
- Melt the butter in a saucepan over medium heat and cook until browned and fragrant, 3 to 4 minutes. Add the brown sugar and maple syrup and stir until dissolved.
- Stir in the vanilla, lemon juice, salt, cinnamon, and nutmeg. Simmer gently for 2 to 3 minutes, then add the heavy cream and cook 1 minute more.
- Pour the glaze over the sweet potatoes. Cover tightly with foil and bake until tender, 30 to 40 minutes.
- Uncover, spoon some glaze from the bottom over the top, and serve warm.
FAQ
What is the best type of sweet potato to use for Southern candied yams?
For Southern candied yams, the ideal sweet potato is the orange-fleshed, moist variety commonly sold in U.S. supermarkets. These are often labeled as “yams,” but they are actually sweet potatoes. They are sweeter and softer than white or purple-fleshed varieties and hold up well during baking, absorbing the glaze without disintegrating completely.
Choose large, uniform sweet potatoes to ensure even slices and consistent cooking. Avoid potatoes with green spots or blemishes. Using the right type is crucial for Southern candied yams because it ensures a tender texture and natural sweetness that complements the butter, brown sugar, and maple glaze perfectly.
Can the yams be frozen for later use?
Allow the yams and glaze to cool completely, then transfer them to an airtight container or heavy-duty freezer bag. They can be frozen for up to 2 months without significant loss of flavor or texture. When ready to use, thaw in the refrigerator overnight. Reheat covered in the oven at 350°F/175°C until warmed through, and spoon extra glaze over the top to restore shine and moisture. Freezing may slightly soften the sweet potatoes, but proper reheating preserves the rich flavor and syrupy coating, keeping them close to freshly baked Southern candied yams.
What dishes pair best with Southern candied yams?
The yams pair beautifully with classic holiday proteins such as roasted turkey, baked ham, glazed chicken, or slow-cooked brisket. Their sweet, tender texture contrasts nicely with savory or smoky mains. For a complete Southern-style spread, serve them alongside collard greens, green bean casserole, or cornbread. The sweet glaze also complements mildly spiced vegetables or roasted nuts. Even within casual meals, Southern candied yams can elevate mashed potatoes, stuffing, or roasted winter squash. Because they are rich and sweet, balance is key: pair with dishes that offer saltiness, umami, or mild bitterness to create a well-rounded plate that highlights the yams’ caramelized, tender flavor.
How Can I make the glaze extra rich and flavorful?
Start by browning the butter to develop a nutty aroma before adding sugar. Use dark brown sugar for deeper molasses notes, and incorporate maple syrup to add a subtle earthy sweetness. Vanilla extract brightens the flavor, while a small splash of lemon juice balances the richness with mild acidity. Warm spices like cinnamon and nutmeg should be added to complement the natural sweetness. For a silky texture that clings to each slice, a small amount of heavy cream can be stirred in. Simmer the glaze gently until it thickens slightly before pouring over the yams.
Can Southern candied yams be made ahead of time and reheated?
Yes, which makes them convenient for holiday meals. Prepare the sweet potatoes and glaze as instructed, then cover the casserole tightly with foil and refrigerate for up to 24 hours. When ready to serve, bring the dish to room temperature for about 30 minutes, then bake at the same temperature until heated through and bubbly. Reheating slowly prevents the yams from drying out or overcooking. You can also refresh the glaze by gently reheating a small amount on the stovetop and pouring it over the yams before serving, maintaining the sweet, tender texture characteristic of Southern candied yams.
Can these Southern candied yams be made without butter?
Use a dairy-free alternative such as oat-based or cashew-based spreads. Coconut oil is another option that imparts a subtle flavor and maintains the richness of the glaze. When substituting, measure the alternative fat in equivalent ounces to ensure proper consistency. Browning the substitute slightly before adding sugar helps mimic the nutty depth achieved with butter. The glaze will still thicken and coat the yams effectively. Choosing a neutral-flavored or lightly sweetened dairy-free fat ensures that the traditional taste and texture of Southern candied yams remain intact without compromising the sweet, tender, and glossy qualities of the dish.
How do you prevent the yams from becoming too mushy while baking?
Slice the sweet potatoes evenly into ½-inch pieces and avoid cutting them too thin. Covering the dish with foil helps them steam gently, while keeping baking times within the recommended 30 to 40 minutes prevents overcooking. Using firm, orange-fleshed sweet potatoes ensures that the slices hold their shape during baking. Avoid adding excessive liquid to the glaze, as too much can cause the yams to become soft and waterlogged. Monitoring the yams toward the end of baking and testing for fork tenderness ensures they remain soft but intact, creating the perfect texture for Southern candied yams.
What spices work best to enhance the traditional flavor?
The traditional flavor of Southern candied yams is enhanced by warm, sweet spices such as cinnamon and nutmeg. Cinnamon adds a cozy, aromatic depth, while nutmeg provides a slightly earthy warmth that complements the natural sweetness of the yams. Some variations include a pinch of ginger or allspice, but sticking to cinnamon and nutmeg maintains the classic Southern profile. The spices should be added to the glaze and gently simmered to fully release their aroma and infuse the sweet potatoes. Correctly balanced spices ensure that Southern candied yams are flavorful without being overpowering, allowing the buttery brown sugar and maple syrup glaze to shine.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 to 5 days. Allow the yams to cool completely before sealing to prevent excess moisture from making them soggy. When reheating, cover the dish with foil and warm in the oven at 350°F/175°C until heated through, or use a microwave-safe dish for smaller portions. You can refresh the glaze slightly during reheating by drizzling a small amount of warmed syrup over the yams.
