This Stovetop Southern Candied Yams recipe is the epitome of soul food. These melt-in-your-mouth old-fashioned candied sweet potatoes are slow-cooked in a mixture of caramelizedbrown sugar, butter, vanilla, and warm spices. They are sweet, sticky, tender, and incredibly rich in flavor. So easy to whip up and makes for the perfect holiday or Sunday dinner side dish! Baked notes are also provided!
2lbs6 medium sweet potatoes, washed, peeled, sliced ½ inch thick
2cupswater
2 ½cupsdark brown sugar
1stick unsalted butter
½teaspoonkosher salt
2teaspoonscinnamon
½teaspoonnutmeg
1/4tspground clove
2teaspoonspure vanilla extract
Instructions
Clean, peel and slice your yams into ½ inch rounds. Cut rounds down the middle into half moons.
In a large pot over medium-high heat, add sweet potatoes, water, brown sugar, butter, salt, cinnamon, nutmeg, and cloves and stir to coat and ensure potatoes are submerged.
Bring mixture to a boil, then cover and reduce heat to medium-low, and cook for 45 minutes, stirring occasionally.
Remove the lid and set heat to medium. Allow the mixture to continue to cook with the lid off for 10-15 minutes to allow the syrup to reduce. Once the syrup thickens, and the potatoes easily pierce with a fork, remove from heat and stir in vanilla. Serve warm