Ingredients
Method
- Peel and cut the sweet potatoes into bite-sized pieces.
- In a mixing bowl, combine brown sugar, melted butter, heavy cream, ground cinnamon, salt, nutmeg, and Chinese Five Spices. Mix thoroughly.
- Preheat the oven to 350 degrees F (177 degrees C) and spray a 9x13 baking dish with nonstick cooking spray.
- Transfer the sweet potatoes to the baking dish and pour the brown sugar mixture over them. Toss to coat evenly, then cover with aluminum foil.
- Bake at 350 degrees F for 1 hour and 30 minutes. Remove the foil and continue baking for an additional 30 minutes, tossing the sweet potatoes halfway through.
- Once done, the candied yams should have a delectable golden coating.
- Garnish with the zest of one lemon.
- Serve the candied yams while still warm. For an extra indulgence, top them with mini marshmallows and let the magic happen in the oven.
Nutrition
Notes
Pro Tips:
Choose sweet potatoes that feel heavy for their size with smooth, unblemished skin – avoid any with soft spots because they'll turn mushy during the long cooking process and won't hold their shape in the syrup. After years of making this, I always par-boil the sweet potatoes for exactly 12 minutes before baking because it ensures even cooking throughout while preventing the edges from burning before the centers are tender. Use dark brown sugar instead of light because the molasses content creates a richer, more complex syrup that won't break or crystallize during the extended baking time like refined sugars tend to do. Arrange your sweet potato pieces cut-side down initially, then flip them halfway through – this Dominican technique ensures maximum caramelization on both sides while keeping the flesh from drying out.
Choose sweet potatoes that feel heavy for their size with smooth, unblemished skin – avoid any with soft spots because they'll turn mushy during the long cooking process and won't hold their shape in the syrup. After years of making this, I always par-boil the sweet potatoes for exactly 12 minutes before baking because it ensures even cooking throughout while preventing the edges from burning before the centers are tender. Use dark brown sugar instead of light because the molasses content creates a richer, more complex syrup that won't break or crystallize during the extended baking time like refined sugars tend to do. Arrange your sweet potato pieces cut-side down initially, then flip them halfway through – this Dominican technique ensures maximum caramelization on both sides while keeping the flesh from drying out.