Ingredients
3 pounds sweet potatoes (Garnet, Jewel, or Beauregard), peeled and sliced into 1/2-inch rounds
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, packed
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Instructions
1. Wash, peel, and slice sweet potatoes into uniform 1/2-inch thick rounds.
2. Place sweet potato slices in a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes until just fork-tender but still holding shape. Drain well.
3. In a saucepan over medium heat, melt butter. Stir in brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir until sugars are dissolved. Remove from heat and stir in vanilla extract.
4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
5. Arrange sweet potato slices in the baking dish in slightly overlapping layers.
6. Pour glaze evenly over the sweet potatoes, making sure each slice is coated.
7. Bake uncovered for 30–40 minutes, basting with glaze every 10–15 minutes.
8. Continue baking until glaze is thickened and yams are tender and caramelized.
9. Remove from oven and let rest 5 minutes before serving.
Notes
Par-boiling ensures tender sweet potatoes without overcooking in the oven.
Baste frequently during baking for best caramelization.
Add orange zest or a splash of orange juice to the glaze for brightness.
Top with toasted pecans or walnuts during the last 10 minutes of baking for crunch.
For a deeper flavor, substitute some brown sugar with dark brown sugar or maple syrup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg