Despite the name, "yams" here are really sweet potatoes — slow-cooked in a buttery brown-sugar glaze spiced with cinnamon and nutmeg until they're tender and candy-sweet. You can finish them on the stovetop or in the oven; both turn out beautifully.
Ingredients
- 4 large sweet potatoes, peeled & sliced into thick rounds
- ½ cup butter
- ¾ cup brown sugar
- 1 tsp cinnamon + ½ tsp nutmeg
- 1 tsp vanilla + pinch of salt
- Splash of water
Method
- Peel and slice the sweet potatoes into thick (½-inch) rounds.
- In a large skillet or baking dish, melt the butter with the brown sugar, cinnamon, nutmeg, vanilla, salt and a splash of water to make a glaze.
- Add the sweet potatoes and turn to coat.
- Cook gently — cover and simmer on the stovetop, or bake at 375°F (190°C) — for about 40–45 minutes, basting with the glaze a few times, until fork-tender and syrupy.
- Spoon the thickened glaze over the top and serve warm alongside fried chicken.
🍠 Don't rush the glaze
Let the liquid reduce until it coats the back of a spoon — that's when it turns from "buttery sweet potatoes" into proper candied yams. Baste as it thickens.