American
Orange-Glazed Candied Yams
Orange-fleshed sweet potato rounds bake beneath a glossy brown-sugar, butter, and citrus glaze scented with cinnamon and nutmeg, tender yet intact rather than mashed.
8 servings · 20 minutes prep · 60 minutes cook
Ingredients
Sweet Potatoes
- 3 pounds orange-fleshed sweet potatoes, peeled
Orange-Brown Sugar Glaze
- 3/4 cup packed dark brown sugar
- 3/4 cup fresh orange juice
- 6 tablespoons unsalted butter
- 2 teaspoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Slice and Arrange
- Heat the oven to 375°F. Cut the sweet potatoes crosswise into even 3/4-inch rounds and arrange them in overlapping rows in a 9-by-13-inch baking dish.
Cook the Glaze
- Whisk the brown sugar, orange juice, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Add the butter and simmer, whisking, until glossy and slightly thickened, 2 minutes.
- Pour the hot glaze evenly over the sweet potatoes, lifting a few slices so liquid reaches between the rows.
Bake and Lacquer
- Cover tightly and bake for 35 minutes. Uncover, baste with the pan syrup, and bake until the tip of the chef's knife meets almost no resistance in the thickest center round, 15 to 20 minutes more, basting once halfway through.
- Rest for 10 minutes, then spoon the thickened glaze over the rounds before serving.
Store and Reheat Safely
- Transfer leftovers promptly to shallow containers and refrigerate within 2 hours at {{temperature:40°F|4°C}} or below for 3 to 4 days. Reheat only the portion needed in a covered baking dish to {{temperature:165°F|74°C}}, then uncover briefly and baste with the hot glaze before serving.
