Southern Candied Sweet Potatoes (Candied Yams)
This recipe for slightly sweet, spiced and orange-flavored, Southern Candied Sweet Potates (Candied Yams) is a wonderful alternative to traditional sweet potato casserole on your holiday table. Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 baking dish.)
Servings: 6 - 8 people
Ingredients
- 3 large sweet potatoes
- 4 oranges, zested and juiced (roughly 1 c juice)
- ⅓ - ½ cup brown sugar (depending on your sweetness preference)
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup brandy or spiced rum
- 2 tablespoon unsalted butter
Instructions
- Preheat oven to 350° F.
- Boil unpeeled yams or potatoes in water for 20 minutes or until almost tender.
- While the yams are cooking, combine the remaining ingredients in a saucepan and bring to a boil, stirring; simmer for 5 minutes. Remove the sauce from the heat.
- Transfer the cooked potatoes to a bowl of cold water to stop the cooking and to loosen the skins. Once they are cool enough to handle, peel them, and cut them in thirds. Place the potatoes in a shallow 8x8 baking dish that has been rubbed with butter.
- Pour warm sauce over potatoes in the baking dish.
- Bake in a preheated 350° F oven for 45 min -1 hour, basting often to glaze well; (approximately every 15 minutes).
- Potatoes are done when very tender and the sauce is bubbly and has reduced slightly.
Notes
To make ahead bake the sweet potatoes for 45 minutes and then let cool. Store in the refrigerator. When needed, bake your sweet potatoes for 20-30 minutes at 350° F, basting often, until the sauce is bubbly and the yams are soft and heated through.
This recipe was updated in 2023. We made the candied yam recipe even better!