Candied Yams
Ingredients
The sweet potatoes
-
4
lbs
sweet potatoes, peeled and cut into ½-inch thick rounds
The sauce
-
½
cup
salted butter, sliced into 1 Tbsp pieces
-
1
cup
packed light brown sugar
-
2
tsp
vanilla extract
-
¾
tsp
salt
-
1
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
¼
cup
heavy cream
-
1
Tbsp
cornstarch
Instructions
- Preheat the oven to 350°F and spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Layer the sweet potatoes in rows in the baking dish and set aside.
- In a medium skillet, melt the butter over medium heat, stirring frequently until browned, then pour into a mixing bowl.
- Add brown sugar, salt, cinnamon, nutmeg, and ginger to the browned butter and mix well.
- In a separate bowl, whisk together the cream and cornstarch until smooth, then add this mixture along with vanilla to the brown sugar mixture and whisk to combine.
- Pour the brown sugar mixture evenly over the sweet potatoes in the baking dish and cover tightly with foil.
- Bake for 50-60 minutes until the potatoes are nearly tender.
- Uncover, spoon the sauce over the potatoes, and continue baking for an additional 10-20 minutes until fully tender.
- Let cool slightly before serving warm with the sauce spooned over the top.
Nutrition Facts (estimated)
Servings
12
Calories
290
Total fat
10g
Total carbohydrates
49g
Total protein
3g
Sodium
303mg
Cholesterol
27mg
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