When I was growing up, I always loved rich sweet potato dishes during the winter months, and this recipe for southern baked candied yams brought back all those memories. The key to this dish is the slow cooking in the rich blend of sugars and spices. It’s a sweet slice of southern cooking that your family will love.
4 large sweet potatoes
1 stick unsalted butter
2 cups white sugar
¼ cup heavy whipping cream
2 ½- 3 teaspoons cinnamon
½ teaspoon nutmeg
A dash of ground clove
1 tablespoon real maple syrup
½ tablespoon real vanilla extract
Preheat the oven to 350 degrees
Rinse the yams, dry them with a paper towel, then cut off the tips
Peel the yams and slice them into half-inch thick circles.
Place them into a casserole dish and set aside
Melt the butter over medium heat in a pot, then blend in the sugar.
Add the whipping cream, cinnamon, nutmeg, clove, syrup and vanilla extract and stir.
Pour the cream and butter mixture over the yams, cover the casserole dish with foil and bake for 40 minutes.
Cover with foil and back for 40 minutes.
After the 40 minutes have passed, remove the foil and cook for an additional 20-25 minutes.
Plate the dish, adding additional syrup (if desired) and serve.
Want to try this and need written instructions? Click here.
If you don’t own a casserole dish, this Pyrex model is very reliable and looks great. To check it out, click the picture below.
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