No Soul Food spread is complete without a baking dish of Candied Yams! Sweet Potatoes will work too. It’s just the right of sweetness to complement a plate full of greens, mac and cheese, chicken…I’m getting hungry just typing this! My way is a time saver. Sweet potatoes, or potatoes in general, can take a while to soften in the oven. I have an easy method of preparing them in 30 minutes! Check it out.
So, what’s the difference between a yam and a sweet potato? Google it. I’m only here to tell you how to make them ooey gooey and delicious! Rinse them well, pat dry, peel, and slice them thinly. But, not too thin. The thicker you slice them, the longer they take to bake.
The “Candied” part is my favorite! I wanted the sauce to taste like pralines without the pecans. I think I nailed it. My family is not a fan of the marshmallow part. But, feel free to all those as a topping if you’d like.
- 3-4 sweet potatoes (peeled and sliced)
- 6 T salted butter
- 1 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 T pure vanilla extract
- In a pot, bring water to a boil.
- Add in the sweet potatoes and boil for 4 mins; drain.
- In the same pot, melt the butter.
- Stir in the remaining ingredients (brown sugar, cinnamon, and extract.)
- Once the mixture is combined, turn off the heat.
- Place sweet potatoes into a greased baking dish
- Pour the sauce evenly over the potatoes
- Bake, uncovered, for 20-25 mins. until fork tender.
- Sauce will thicken as it cools.