Description
Delicious and comforting Caramel Candied Yams, featuring tender sweet potato slices baked in a rich, buttery caramel sauce with warm spices and topped with crunchy pecans. This classic side dish is perfect for holiday meals or any cozy gathering.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes or yams, peeled and sliced into 1/2-inch rounds
Caramel Sauce
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Toppings
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Arrange Sweet Potatoes: Place the sliced sweet potatoes in a single, even layer in the prepared baking dish to allow uniform cooking and caramelization.
- Make Caramel Sauce: In a medium saucepan, combine melted butter, brown sugar, granulated sugar, water, vanilla extract, cinnamon, nutmeg, and salt. Cook over medium heat while stirring constantly until the mixture boils and the sugars are fully dissolved, about 5 minutes. This creates a smooth, flavorful caramel sauce.
- Coat Sweet Potatoes: Pour the prepared caramel sauce evenly over the sweet potatoes, ensuring each slice is well coated with the syrup for maximum flavor.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This steams the yams gently and allows them to absorb the sweet sauce.
- Add Pecans and Finish Baking: After 30 minutes, remove the foil, sprinkle chopped pecans evenly on top, and bake uncovered for an additional 10-15 minutes or until the pecans are toasted and the sauce is bubbly.
Notes
- For a nuttier flavor, toast the pecans in a dry skillet before adding on top.
- Adjust sweetness by reducing or increasing sugar to taste.
- Use fresh yams or sweet potatoes for best results; avoid ones that are too soft or sprouted.
- Let the dish rest for 5-10 minutes after baking to thicken the sauce slightly before serving.
- Can be prepared a day ahead; reheat covered in oven to maintain moisture.
