Candied Yams Brown Butter Sage (Printable version)

Sweet yams enriched with brown butter and aromatic sage for a flavorful side dish.

# What You Need:

→ Vegetables

01 - 3 pounds yams (sweet potatoes), peeled and cut into 1-inch rounds

→ Brown Butter & Sage

02 - 8 tablespoons unsalted butter
03 - 10 fresh sage leaves, chopped

→ Candied Glaze

04 - 1/2 cup packed light brown sugar
05 - 1/4 cup pure maple syrup
06 - 1/4 cup fresh orange juice
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon kosher salt
10 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Arrange yam rounds in a single layer in the prepared dish.
02 - In a medium saucepan over medium heat, melt butter. Cook while swirling frequently until golden brown and nutty in aroma, approximately 3-4 minutes. Immediately add chopped sage and cook for 30 seconds until fragrant.
03 - Remove saucepan from heat. Whisk in brown sugar, maple syrup, orange juice, cinnamon, nutmeg, salt, and vanilla extract until smooth and fully combined.
04 - Pour brown butter-sage glaze evenly over yams, gently tossing to ensure even coating.
05 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, baste yams with pan juices, and bake uncovered for an additional 15 minutes until yams are tender and glaze has thickened.
07 - Allow dish to rest for 5 minutes before serving. Garnish with additional fresh sage if desired.

# Expert Advice:

01 -
  • The brown butter and fresh sage make people stop mid-bite and ask what you did differently, and you get to smile knowingly.
  • It comes together in just over an hour without any stress or complicated techniques.
  • Unlike some candied yam recipes, this one tastes elegant enough for a fancy dinner but comforting enough for casual family meals.
02 -
  • Brown butter can go from perfect to burnt in about 30 seconds, so stay right there at the stove and swirl the pan constantly once you see it starting to color; you want those brown milk solids on the bottom but not the bitter burnt ones.
  • Don't skip the basting step halfway through, because that's what creates that caramelized, glossy finish that makes people think you've spent hours on this dish when you really haven't.
03 -
  • Buy yams that feel heavy for their size, which means they're dense and starchy and will have better texture than lightweight ones that tend to be waterlogged.
  • If your brown butter gets flecks that seem too dark or burnt-looking, strain it through cheesecloth before adding the glaze ingredients, which gives you pure nutty flavor without any bitter notes.
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