Southern-Style Candied Yams

Ingredients:

• 4 large sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch thick slices
• 1/2 cup unsalted butter, cut into pieces
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Zest of 1/2 an orange (optional, for added zestiness)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large, deep skillet or saucepan, combine the butter, granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, salt, and orange zest (if using). Stir over medium heat until the butter melts and the sugars dissolve.
3. Add the sliced sweet potatoes to the sugar mixture, ensuring they are well coated. Let the sweet potatoes simmer in the syrup for about 10 minutes, gently stirring occasionally.
4. Carefully transfer the candied yams and syrup to a baking dish, spreading them into an even layer.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and continue baking for an additional 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened into a rich glaze.
7. Let the candied yams stand for a few minutes before serving, as the syrup will continue to thicken upon cooling.

Variations & Tips:

For added complexity, incorporate a splash of bourbon or dark rum into the syrup mixture for a spirited twist. For extra texture, top the yams with chopped pecans during the last 10 minutes of baking—the nuts toast beautifully in the oven, providing a delightful crunch. As for leftovers, they reheat wonderfully or can be repurposed into a sweet potato casserole or even pancakes the next morning. The key to this dish is achieving the perfect balance of tender sweet potatoes and a luscious, sticky glaze—a harmony that’s sure to have everyone coming back for seconds.