Classic Candied Yams

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Difficulty: Beginner

Servings: 6

Best Season: Fall, Winter

Description

This holiday staple simmers tender sweet potato chunks in a rich syrup of melted butter, brown sugar, maple, and warm baking spices. As the glaze reduces, it coats every slice in a shiny, caramelized lacquer that balances sweetness with a touch of vanilla and cinnamon. It delivers a crowd-pleasing side dish that anchors any festive meal.

Ingredients

1 EA 40 oz can sweet potatoes , drained (yams in light or heavy syrup)
⅓ cup unsalted butter
½ cup light brown sugar, packed
2 Tbsp pure maple syrup
1 tsp cornstarch
¾ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp vanilla extract
¼ tsp kosher salt
½ cup pecans, chopped and toasted
2 -3 cups miniature marshmallows

Instructions

1
Heat oven to 375°F.
2
Lightly grease an 8x8-inch baking dish.
3
Gently place drained canned sweet potatoes into prepared dish in an even layer.
4
Whisk brown sugar, cornstarch, cinnamon, nutmeg, and salt together in a small saucepan.
5
Add butter and maple syrup to saucepan over medium heat.
6
Stir constantly until butter melts and mixture comes to a simmer, cooking 1 to 2 minutes until thickened and smooth.
7
Remove syrup from heat and stir in vanilla extract.
8
Pour glaze evenly over sweet potatoes and scatter chopped toasted pecans over top followed by marshmallows. Add enough marshmallows (2-3 cups) to cover in an even single layer
9
Bake uncovered for 25 to 30 minutes until syrup is bubbling and glossy

Note

Whisking cornstarch into dry brown sugar prevents clumping before liquid heat is applied.
Handle canned sweet potatoes gently to keep pieces intact.

Read it online: https://brinnerbites.com/recipe/classic-candied-yams/