My grandmother used to make this every spring, and the sticky glaze is absolutely perfect with just 3 ingredients

These oven baked 3-ingredients southern candied yams are my pared-down version of the dish my grandmother made every spring for Easter and family gatherings. It’s a classic Southern-style preparation: thick rounds of orange sweet potatoes slowly baked until tender and coated in a glossy, buttery brown sugar glaze. With just three ingredients and no stovetop syrup-making, this is a practical, homey recipe that delivers that nostalgic, sticky-sweet finish in a simple white casserole dish—exactly the kind of thing you can slide into the oven while you work on the rest of dinner.

Serve these candied yams warm, straight from the baking dish, with plenty of that buttery brown sugar glaze spooned over the top. They’re a natural partner for baked or fried chicken, glazed ham, or roast pork, and they balance out savory greens like collards, green beans, or a simple salad. For a more casual meal, pair them with meatloaf and cornbread. If you have leftovers, they’re excellent alongside breakfast sausage and eggs, or even mashed slightly and spread on toast as a sweet side.

Servings: 6

3 pounds orange-fleshed sweet potatoes (often labeled yams), peeled and sliced into 1/2-inch rounds

Preheat your oven to 350°F (175°C). Lightly butter a 2- to 3-quart white casserole dish (such as CorningWare) or coat it with a thin film of butter from the recipe.

Peel the sweet potatoes and slice them into 1/2-inch thick rounds, keeping the slices as even as possible so they cook at the same rate.

Layer the sweet potato slices in the casserole dish, overlapping them slightly like shingles. You can make 2–3 layers, depending on the depth of your dish, but keep the layers fairly even.

Sprinkle the brown sugar evenly over the sweet potatoes, making sure it reaches the edges and in between some of the slices so every layer gets some sweetness.

Dot the top with the pieces of butter, distributing them evenly over the surface. As the dish bakes, the butter and brown sugar will melt together into a thick, sticky glaze that bathes the sweet potatoes.

Cover the casserole tightly with foil and place it on the middle rack of the preheated oven. Bake for 35–40 minutes, until the sweet potatoes are starting to soften and the sugar and butter have melted into a thin syrup.

Carefully remove the foil (watch for steam). Using a spoon, gently baste the sweet potatoes with the buttery brown sugar mixture from the bottom of the dish, trying not to break up the slices.

Return the uncovered casserole to the oven and continue baking for 25–35 minutes, basting once or twice more, until the sweet potatoes are very tender when pierced with a fork and the syrup has thickened into a glossy, sticky glaze. The edges of the potatoes may caramelize slightly—that’s a good sign.

If the glaze looks too thin near the end of baking, leave the dish in the oven for an extra 5–10 minutes, uncovered, to reduce and thicken. If it’s bubbling too vigorously or the top is browning too fast, loosely tent with foil.

Remove from the oven and let the candied yams rest for at least 10 minutes. The glaze will thicken further as it cools slightly. Serve warm, spooning plenty of the buttery brown sugar glaze over each portion.

Because this recipe is built on just three ingredients, each one matters. Choose firm, bright orange sweet potatoes for the best color and texture; they hold their shape yet become silky in the oven. If you only have salted butter, you can use it and simply avoid adding any extra salt—many Southern cooks grew up doing exactly that. Light brown sugar yields a milder caramel flavor, while dark brown sugar gives a deeper molasses note; either works, or you can blend the two. For a slightly less sweet version, reduce the brown sugar to 3/4 cup and taste the glaze before serving. If you like a looser, more spoonable sauce, pull the dish from the oven a bit earlier; for a stickier, candy-like finish, let it bubble longer uncovered until the syrup clings thickly to the potatoes. You can also adjust the shape of the cut: thick rounds look traditional and photograph beautifully in a white casserole dish, but large chunks will work as long as they’re a similar size and baked until fully tender. While the base recipe stays true to the three-ingredient idea, you can add non-essential touches if you’re not strict about the count: a pinch of ground cinnamon or nutmeg, a splash of vanilla, or a small squeeze of orange juice stirred into the syrup during the last 10 minutes of baking. Leftovers reheat well in a low oven, covered, or gently on the stovetop; if the glaze seems too thick the next day, stir in a teaspoon or two of water as you warm them to bring it back to a glossy, spoonable consistency.