Description
These Candied Yams feature tender slices of yam baked slowly in a buttery molasses-coconut sugar glaze. The orange juice and zest brighten the dish, while cinnamon, nutmeg, and ginger bring cozy depth. Each bite melts in your mouth — rich, golden, and irresistibly spiced — making it the perfect holiday or comfort side.
Ingredients
Scale
- 3 ½ pounds yams (about 4 to 5 medium-sized), peeled and cut into ½-inch thick rounds
- 1 cup coconut sugar
- ½ cup unsalted butter, melted
- ¼ cup orange juice
- 1 tablespoon blackstrap molasses
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- Optional: orange zest for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Grease a large baking dish (around 9×13 inches) with butter or nonstick spray.
- Prepare the yams: Peel and slice yams into ½-inch thick rounds. Arrange them evenly in the prepared baking dish.
- Make the glaze: In a bowl, whisk together melted butter, coconut sugar, orange juice, molasses, vanilla extract, cinnamon, nutmeg, ginger, and kosher salt until smooth and glossy.
- Combine: Pour the glaze evenly over the sliced yams, using a spoon or spatula to coat every piece.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil, spoon the syrup from the bottom of the pan over the yams, and bake uncovered for an additional 25–30 minutes, or until the yams are tender and caramelized.
- Garnish: Let cool slightly before sprinkling with orange zest for a pop of brightness. Serve warm and enjoy.
Notes
Active time: ~25 minutes; passive time: ~65 minutes.
The longer you bake the yams uncovered, the thicker and more syrupy the glaze becomes. Don’t rush this part — that’s where the magic happens.