Ingredients:

  • 4 lbs Orange Flesh Sweet Potatoes (peeled and sliced into 1-inch thick rounds)
  • ½ tsp Fine Sea Salt
  • 8 Tbsp (1 stick) Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 cup (packed) Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger (Optional)
  • 1 cup Water or Fresh Orange Juice
  • 1 Tbsp Pure Vanilla Extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Peel the sweet potatoes and slice them into even 1-inch (2.5 cm) thick rounds or large cubes. Place the prepared potatoes directly into a 9x13 inch baking dish and sprinkle with salt.
  2. In a saucepan, melt the butter over medium heat. Once melted, whisk in the granulated sugar, brown sugar, cinnamon, nutmeg, and ginger (if using). Stir constantly until the mixture resembles wet sand.
  3. Pour in the water or orange juice. Bring the mixture to a strong simmer, whisking frequently until all sugars are fully dissolved and the mixture is smooth and glossy (about 2-3 minutes). Remove the syrup from the heat and stir in the vanilla extract.
  4. Pour the hot syrup evenly over the sliced sweet potatoes in the baking dish. Cover the baking dish tightly with foil or an oven-safe lid. Bake for 35 to 40 minutes, or until the sweet potatoes are just tender when pierced with a fork but still hold their shape.
  5. Remove the baking dish from the oven and carefully remove the foil. Gently flip the potatoes using a rubber spatula. Return the dish to the oven, uncovered, and bake for an additional 20 to 25 minutes. Baste the potatoes generously with the thickening glaze every 10 minutes during this stage.
  6. The dish is ready when the sauce has reduced significantly, becoming thick, shiny, and sticky, and the potatoes have a deep caramelised colour. Remove from the oven and allow the candied yams to rest for 5-10 minutes before serving hot.