Candied Yams Brown Butter Sage (Print Version)

Tender yams glazed in brown butter and fresh sage for a savory-sweet side dish.

# What You'll 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

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange yam rounds in a single layer in the prepared baking dish.
03 - In a medium saucepan over medium heat, melt butter and cook, swirling often, until golden brown and nutty in aroma (about 3-4 minutes). Add chopped sage and cook for 30 seconds until fragrant.
04 - Remove saucepan from heat. Whisk in brown sugar, maple syrup, orange juice, cinnamon, nutmeg, salt, and vanilla extract until smooth.
05 - Pour brown butter-sage glaze evenly over yams, tossing gently to coat thoroughly.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil, baste yams with pan juices, and bake uncovered for an additional 15 minutes until yams are tender and glaze thickens.
08 - Let rest for 5 minutes before serving. Garnish with fresh sage leaves if desired.

# Additional Tips::

01 -
  • The brown butter adds a sophisticated nuttiness that elevates this dish beyond typical candied yams.
  • Fresh sage brings an earthy, aromatic quality that balances the sweetness perfectly.
  • The maple-orange glaze creates a rich caramelization without becoming cloying.
  • It's surprisingly easy to prepare but looks and tastes impressive.
  • This dish fits beautifully into holiday menus while still being simple enough for weekend dinners.
02 -
  • For perfectly caramelized edges, increase the oven temperature to 425°F for the final 5 minutes of baking.
  • Watch the butter carefully as it browns—it can go from perfectly nutty to burnt very quickly.
  • For extra crunch, sprinkle toasted pecans over the yams just before serving.
  • Save time by peeling and cutting the yams up to 24 hours in advance; store in cold water in the refrigerator.
  • The dish reheats beautifully, making it perfect for holiday meal prep.
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