Baked candied yams coated in a sweet syrupy sauce is an easy side dish that brings a beautiful balance to all of the savory side dishes included in your holiday menu!
2poundssweet potatoes, peeled, halved and cut into 1/4" slices
¼cupsalted butter, melted
⅓cuplight brown sugar, packed
½teaspoonground cinnamon, more to taste
¼teaspoonfine sea salt, more to taste
⅛teaspoonground nutmeg
Optional: 1-2 cups mini marshmallows
Instructions
Preheat oven to 400°F. Spray a 6x9" or 8x8" pan with non-stick spray. Wash, peel and cut the sweet potatoes into 1/4" slices.
Place the cut sweet potatoes in an even layer into the pan. In a separate bowl combine the butter, brown sugar, cinnamon, salt and nutmeg. Stir and then even pour over the sweet potatoes.
Bake for 45 minutes (or until fork tender and they've started to caramelize). Toss half way through and make sure the sauce is evenly distributed. Add more seasonings to taste.
If desired sprinkle marshmallows on top and bake an additional 5 minutes, or until golden. Serve while warm.
Notes
Storing: Store leftover in a covered container in the refrigerator for up to 3 days. Make ahead:These candied yams can be made the day before (just leave off the marshmallows if adding). Bake for about 40 minutes and then let pan cool on stove. Cover the pan with foil and refrigerate once cooled. Then bake in the oven 10-15 minutes the next day before serving. You could also transfer to a slow cooker and reheat on the warm setting.