Candied Yams {Sweet Potatoes}
A classic Thanksgiving side dish that's actually made with sweet potatoes (not yams), brown sugar, and here browned butter. This is my absolute favorite way to make them!
Servings: 12
Ingredients
- 4 lbs. sweet potatoes, peeled and cut into 1/2-inch thick rounds
- 1/2 cup salted butter, sliced into 1 Tbsp pieces
- 1 cup (220g) packed light brown sugar
- 2 tsp vanilla extract
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup heavy cream
- 1 Tbsp cornstarch
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Align sweet potatoes in rows in baking dish, set aside.
- Place butter pieces in a medium light colored skillet. Set over medium heat and let cook, stirring frequently until it has just browned. Right away pour into a medium heat proof mixing bowl so it doesn't continue cooking.
- Add brown sugar, salt, cinnamon, nutmeg and ginger to butter and mix.
- In a separate bowl whisk together cream and cornstarch until smooth and well combined. Pour cream mixture and vanilla into brown sugar mixture and whisk to blend well.
- Pour brown sugar mixture evenly over sweet potatoes in baking dish. Cover tightly with foil.
- Bake in preheated oven 50 - 60 minutes until potatoes are nearly tender.
- Uncover, spoon sauce in dish over potatoes and continue to bake 10 - 20 minutes longer until potatoes are fully tender.
- Serve warm with sauce spooned over top.