Candied Yams
Roasted yams glazed with butter, brown sugar, and warm spices, finished with a crunchy topping. Tender sweet potato flesh becomes caramelized at the edges during baking.
Ingredients
Method
Preheat oven to 375°F. Peel and slice yams into 1/4-inch-thick rounds.
In a small bowl, whisk together brown sugar, cinnamon, nutmeg, and salt.
Grease a 9x13 baking dish with 1 tbsp of the butter. Layer half the yam slices in the dish, overlapping slightly.
Sprinkle half the brown sugar mixture over the yam layer. Dot with 1.5 tbsp butter. Arrange remaining yam slices on top and sprinkle with remaining brown sugar mixture. Dot with final 1.5 tbsp butter.
Cover with foil and bake for 35 minutes until yams are nearly tender.
Remove foil. Sprinkle chopped pecans evenly over the top. Drizzle with vanilla extract.
Return to oven uncovered for 12 minutes until pecans are toasted and yams are fork-tender.
If using marshmallows, sprinkle over the dish and bake for 3 more minutes until lightly browned and melted.
Let rest 5 minutes. Garnish with orange zest if desired and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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