Candied Yams Brown Butter Sage (Printable)

Tender yams glazed with brown butter and fresh sage for a sweet-savory holiday side.

# 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 freshly squeezed 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

# Step-by-Step:

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. Cook while swirling often until golden brown and nutty-scented, approximately 3-4 minutes. Immediately 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 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 is thickened.
08 - Let rest for 5 minutes before serving. Garnish with additional fresh sage if desired.

# Expert Suggestions:

01 -
  • Brown butter gives you that nutty, almost luxurious flavor that makes people ask what your secret is.
  • Fresh sage adds a savory whisper that keeps this from tasting like dessert masquerading as a vegetable.
  • It's hands-off cooking that somehow feels impressive, with minimal prep and zero stress.
02 -
  • Brown butter can go from beautiful to burnt in seconds, so stay present and keep that pan moving until it reaches deep golden brown with a nutty smell.
  • Don't skip the 5-minute rest at the end—it lets the glaze thicken and the yams set up slightly, making them easier to serve and more elegant on the plate.
03 -
  • Cut your yams to uniform thickness so everything bakes at the same rate—thinner pieces will be done before thicker ones, leaving you with inconsistent texture.
  • Use freshly squeezed orange juice if you can—bottled tastes slightly flat and sometimes bitter, and it matters in a dish this simple where every ingredient shows.
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