Candied Yams with Honey and Brown Sugar
Candied Yams with Honey and Brown Sugar must be on your Thanksgiving table this year. My son, Sam, couldn’t get enough of these the last time I made them. He could have made an entire meal of them. So…just saying that everyone will love them!
It’s hard to beat roasted sweet potatoes or yams brushed with a mixture of honey, brown sugar, cinnamon and nutmeg and topped with pecans. Sprinkled with flaky sea salt…these are killer!
Simply toss the sweet potato slices with olive oil, salt and pepper. Spread them in an even layer on a parchment-lined baking sheet and roast in a preheated oven for 15 minutes.
In a small saucepan, warm honey, brown sugar, cinnamon and nutmeg until the brown sugar dissolves.
Remove the sheet pan from the oven and brush the potatoes with half of the honey mixture. Flip them over and brush with the remaining honey mixture. Sprinkle with chopped pecans and return to the oven for another 10 minutes or so until the sweet potatoes are browned and caramelized.
Remove from the oven and sprinkle with flaky salt. Serve and watch them disappear!
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Candied Yams with Honey and Brown Sugar
Makes: 10 servings
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 2 pounds sweet potatoes or yams, peeled and sliced into ½-inch thick rounds
- 3 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup honey
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/3 cup chopped pecans
- Flaky salt, for serving (I like Maldon)
Instructions
Preheat the oven to 450° F with a rack in the center position. Line a rimmed baking sheet with parchment paper or aluminum foil.
Toss the sweet potatoes on the prepared sheet pan with the olive oil, salt, and pepper. Spread the sweet potatoes out in an even layer. Roast for 15 minutes, or until the bottoms are starting to brown.
Meanwhile, in a small saucepan, warm the honey, brown sugar, cinnamon and nutmeg over medium-low heat, stirring often, until the brown sugar dissolves, about 2 minutes.
Remove the sheet pan from the oven, then brush the sweet potatoes with half of the honey mixture. Flip the sweet potatoes and brush with the remaining honey mixture. Sprinkle with the pecans and return the sweet potatoes to the oven. Roast for another 8-10 minutes, or until the sweet potatoes are browned and caramelized. Sprinkle with flaky salt to serve.
Recipe by The Modern Proper
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