- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1200 g
- 60 g
- 120 g
- 2 tbsp
- 1 tsp
- ¼ tsp
- ½ tsp
- 1 tsp
- 60 ml
- 40 g
Process
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Preheat the oven to 190°C. Grease a 23 x 33 cm baking dish with a little unsalted butter.
Peel the sweet potatoes and slice them into 1.5 cm thick rounds. Arrange them in a single layer, slightly overlapping, in the prepared dish.
In a small saucepan over medium heat, melt the remaining 60 g unsalted butter with the brown sugar, honey, ground cinnamon, ground nutmeg and salt. Stir for 2 to 3 minutes until the sugar dissolves and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and the orange juice, if using.
Pour the syrup evenly over the sweet potato slices, tilting the dish so it coats every piece.
Cover the dish tightly with foil and bake for 30 minutes. The sweet potatoes should be nearly tender when pierced with a knife.
Remove the foil, spoon some of the syrup from the bottom of the dish back over the sweet potatoes, and scatter the chopped pecans on top if using.
Return the dish to the oven, uncovered, and bake for 12 to 15 minutes more, until the edges are caramelized and the syrup has thickened and clings to the slices. Baste once halfway through.
Let the candied yams rest for 5 minutes before serving so the glaze sets slightly.
Kitchen notes
Kitchen notes
- The most common mistake is cutting the sweet potatoes too thin; 1.5 cm rounds hold their shape and turn tender without turning to mush.
- Do not skip the covered baking stage. The foil traps steam so the dense slices cook through before the sugar in the glaze has a chance to burn.
- If your syrup is still watery after the uncovered bake, remove the sweet potatoes to a serving dish and simmer the liquid in the baking dish on the stovetop over medium heat for 2 to 3 minutes until it coats a spoon.
- Baste the slices once or twice during the uncovered bake; this is what gives them the glossy, sticky finish.
Substitutions
- brown sugar→coconut sugar or muscovado sugar
- honey→maple syrup or agave nectar
- unsalted butter→coconut oil or vegan butter for a dairy-free version
- orange juice→apple juice or water
- pecans→walnuts or omit for a nut-free dish
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to an ovenproof dish, cover with foil, and warm at 160°C for 15 minutes, or microwave individual portions on high for 1 to 2 minutes. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQ
The questions we get asked most
Why did my candied yams turn out hard and undercooked?
The slices were likely cut too thick or the dish was not covered during the first bake. Sweet potatoes need steam to cook through before the glaze caramelizes. Cover tightly with foil and bake at 190°C for a full 30 minutes before uncovering, and keep slices to about 1.5 cm thick.
Can I use canned sweet potatoes or yams instead of fresh?
Yes, but the texture will be softer. Drain two 400 g cans of sweet potatoes or yams, add them to the baking dish, and reduce the covered baking time to 15 minutes. Proceed with the uncovered bake until the glaze thickens, about 10 to 12 minutes.
How do I keep the glaze from burning or turning bitter?
Sugar burns quickly once the foil comes off, so do not bake uncovered for more than 15 minutes. If the edges start to darken too fast, lower the oven to 170°C and tent loosely with foil. Basting with the pan syrup also keeps the surface from scorching.
Can I make candied yams ahead of time for a holiday meal?
Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time because the dish starts cold. You can also fully bake it a day ahead, then reheat covered at 160°C for 20 minutes before serving.
Why is my glaze watery instead of thick and sticky?
The sweet potatoes released more moisture than expected, or they were not baked uncovered long enough. After removing the foil, continue baking until the syrup bubbles thickly and coats the back of a spoon. If needed, transfer the slices to a serving dish and reduce the liquid in the baking dish over medium heat for 2 to 3 minutes.
Are candied yams and sweet potatoes the same thing?
In most American recipes, the terms are used interchangeably. The orange-fleshed root sold as a yam in US supermarkets is actually a sweet potato. True yams are starchier and less sweet, so this recipe is written for the orange sweet potato.
Can I make this recipe vegan or dairy-free?
Yes. Replace the unsalted butter with an equal amount of coconut oil or vegan butter. The honey can be swapped for maple syrup or agave nectar. Check that your brown sugar is vegan-friendly, as some brands use bone char in processing.
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