- Cans of yams (drained; use enough to fill your baking dish in a single, snug layer)
- 1 stick (½ cup) butter, cut into small chunks
- Brown sugar (enough to sprinkle generously over the yams; usually ½–1 cup depending on sweetness preference and dish size)
- A splash of vanilla extract
- Pinch of salt
Because this recipe is so flexible, exact amounts of yams and brown sugar can be adjusted based on how large your baking dish is and how sweet you like the finished dish.
Step-by-Step Method
1. Prep the oven and dish
Preheat your oven to 400°F (200°C). Choose a small to medium baking dish that allows the drained yams to sit in a mostly single layer; this helps them glaze evenly. Lightly butter the dish if you want to prevent sticking, though the butter chunks in the recipe usually take care of that.
2. Arrange the yams
Open the cans of yams and strain off the liquid. Gently transfer the yams to the baking dish, spreading them out so they’re evenly distributed. If there are very large pieces, you can cut them into smaller chunks so everything cooks uniformly.
3. Add butter, sugar, salt, and vanilla
Cut one stick of butter into small cubes and scatter them over and around the yams. Sprinkle brown sugar evenly over the top; start with a moderate layer and add more if you want a thicker, sweeter glaze. Add a small pinch of salt to balance the sweetness. Finally, drizzle vanilla extract over the yams and butter so it can seep down as everything melts.
4. Bake until soft and glossy
Place the dish in the preheated oven and bake for about 25–30 minutes, or until the yams are very soft and the butter and sugar have melted into a bubbling syrup. Gently spoon some of the sauce over the tops once or twice during baking if you like a more even coating. When done, the yams should be tender all the way through and surrounded by a shiny, caramel‑colored sauce.
Let the dish sit for a few minutes before serving; the syrup will thicken slightly as it cools, making it even more luscious over the yams.
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