There’s nothing like homemade candied yams. These Brown Butter Candied Yams take a traditional Southern side dish and add a little something extra with rich, nutty browned butter. Sweet potatoes are sliced into rounds, layered with brown sugar, white sugar, cinnamon, and nutmeg, then covered in browned butter with a touch of vanilla and lemon extract.
Everything cooks together on the stovetop until the sweet potatoes are tender and coated in a rich, buttery syrup. They’re sweet, full of flavor, and make the perfect side dish for just about any meal especially during the holidays. & Oh yeah oh yeah that’s Off the Chain!
Why You’ll Love These Brown Butter Candied Yams
- Brown butter makes a difference: Browning the butter first adds a rich, nutty flavor that takes traditional candied yams to another level.
- Simple ingredients: Nothing complicated here. Just sweet potatoes, butter, sugar, and a few warm spices.
- That homemade syrup: Brown sugar, white sugar, and butter cook together to create a delicious syrup that coats every slice.
- Easy stovetop recipe: No need to turn on the oven. Everything cooks together in one pan.
What You’ll Need
- Sweet potatoes: The star of the recipe. Peel and slice into approximately ½-inch rounds.
- Butter: Two sticks of butter, browned before adding to the sweet potatoes.
- Brown sugar: Adds sweetness and a deep molasses flavor.
- White sugar: Balances the brown sugar and helps create that classic candied yam syrup.
- Vanilla extract: Adds a little warmth and sweetness.
- Lemon extract: Adds a subtle citrus note that balances the sweetness.
- Ground cinnamon: Gives the yams that familiar warm, spiced flavor.
- Ground nutmeg: Adds another layer of warmth and flavor.
How to Make Brown Butter Candied Yams
1. Brown the Butter
Add two sticks of butter to a small saucepan over medium heat. Allow the butter to melt, stirring occasionally. Continue cooking until the butter develops golden-brown bits and a nutty aroma. Remove from heat and set aside.
2. Prepare the Sweet Potatoes
Peel the sweet potatoes and slice them into approximately ½-inch rounds. Try to keep the slices relatively even so they cook at the same rate.
3. Layer the Sweet Potatoes
Arrange one layer of sweet potato slices in a large, deep skillet or pan.
Add half of the brown sugar, white sugar, cinnamon, nutmeg, vanilla extract, lemon extract, and browned butter over the first layer.
4. Repeat the Layers
Add the remaining sweet potato slices to create a second layer. Top with the remaining sugars, spices, extracts, and browned butter.
5. Cook on the Stovetop
Cover the pan and cook over medium-low heat until the sweet potatoes begin to soften. Continue cooking until fork-tender, occasionally spooning the buttery sugar mixture over the potatoes.
Once the sweet potatoes are tender, uncover the pan and allow the sauce to cook down to your desired consistency. Keep an eye on the heat so the sugars don’t burn.
6. Serve
Remove from heat and let the yams rest for a few minutes. Spoon that rich brown butter syrup over the top before serving.
Tips for Making the Best Candied Yams
- Don’t rush browning the butter: Let it develop those golden-brown bits for the best nutty flavor. Watch closely so it doesn’t burn.
- Cut evenly: About ½-inch slices work well and help the sweet potatoes cook evenly.
- Layer everything: Dividing the ingredients between two layers helps distribute all that buttery sweetness.
- Keep the heat low: Once the sugar starts melting, lower heat helps prevent the syrup from burning before the potatoes are tender.
- Let the sauce settle: Give the yams a few minutes to rest before serving. The syrup will thicken slightly as it cools.
Frequently Asked Questions
Do I need to boil sweet potatoes before making candied yams?
No! There’s no need to boil them first. Simply peel, slice, and layer them directly into your pan. They’ll soften as they cook in the butter and sugar mixture.
What makes brown butter different from regular melted butter?
Brown butter is cooked until the milk solids turn golden brown. This creates a nutty, rich flavor that regular melted butter doesn’t have. It’s a simple step that makes a big difference.
Can I make these candied yams in the oven?
Absolutely! If you prefer using the oven, layer everything in a baking dish just as you would for the stovetop method. Cover with foil and bake at 350°F until the sweet potatoes are fork-tender. Remove the foil toward the end of cooking to allow the sauce to cook down.
How do I store leftover candied yams?
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over low heat or in the microwave.
Stay Connected
If you make these Brown Butter Candied Yams, I’d love to hear what you think! Leave a comment and rating below.
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Brown Butter Candied Yams
Ingredients
- 4-5 lbs Sweet potatoes peeled and sliced into ½-inch rounds
- 2 Sticks Salted Butter
- 1 cup brown sugar
- ½ cup white sugar
- 1 tbsp Vanilla extract
- 1 tsp Lemon extract
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Add butter to a small saucepan over medium heat. Melt and continue cooking until golden brown with a nutty aroma. Remove from heat.
- Peel sweet potatoes and slice into approximately ½-inch rounds.
- Arrange one layer of sweet potatoes in a large, deep skillet or pan.
- Add half of the brown sugar, white sugar, cinnamon, nutmeg, vanilla extract, lemon extract, and browned butter.
- Add the remaining sweet potatoes and top with the rest of the ingredients.
- Cover and cook over medium-low heat until the sweet potatoes begin to soften.
- Continue cooking until fork-tender, occasionally spooning the syrup over the potatoes.
- Uncover and allow the sauce to cook down to your desired consistency.
- Remove from heat, let rest for a few minutes, and serve with the buttery syrup spooned over the top.
Notes
- Watch the butter closely while browning to prevent burning.
- Keep the heat low enough to prevent the sugar from scorching.
- For an oven-baked option, cover and bake at 350°F until tender, then uncover toward the end to thicken the sauce.
