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Preheat your oven to 375°F. Lightly grease a large baking dish (approximately 9x13 inches) and set aside.

Arrange the sliced sweet potato rounds in a single, slightly overlapping layer in the prepared baking dish.

In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar and granulated sugar, stirring continuously until the sugars are fully dissolved and the mixture is smooth.

Stir in the ground nutmeg, ground cinnamon, vanilla extract, and water into the sugar mixture. Continue to stir until all ingredients are well combined and the sauce is fragrant.

Carefully pour the prepared sauce evenly over the arranged sweet potato slices in the baking dish, ensuring all slices are coated.

Sprinkle additional ground cinnamon and ground nutmeg over the top of the sweet potatoes for extra flavor.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 1 hour and 15 minutes, or until the sweet potatoes are tender and easily pierced with a fork. The sauce should be thick and syrupy.

Carefully remove the foil and serve the candied yams warm. They pair wonderfully with baked chicken, collard greens, macaroni and cheese, cornbread, and pinto beans.


Preheat your oven to 375°F. Lightly grease a large baking dish (approximately 9x13 inches) and set aside.

Arrange the sliced sweet potato rounds in a single, slightly overlapping layer in the prepared baking dish.

In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar and granulated sugar, stirring continuously until the sugars are fully dissolved and the mixture is smooth.

Stir in the ground nutmeg, ground cinnamon, vanilla extract, and water into the sugar mixture. Continue to stir until all ingredients are well combined and the sauce is fragrant.

Carefully pour the prepared sauce evenly over the arranged sweet potato slices in the baking dish, ensuring all slices are coated.

Sprinkle additional ground cinnamon and ground nutmeg over the top of the sweet potatoes for extra flavor.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 1 hour and 15 minutes, or until the sweet potatoes are tender and easily pierced with a fork. The sauce should be thick and syrupy.

Carefully remove the foil and serve the candied yams warm. They pair wonderfully with baked chicken, collard greens, macaroni and cheese, cornbread, and pinto beans.
