Candied Yams Brown Butter Sage (Printer View)

Sweet yams baked in brown butter and aromatic sage, creating 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 orange juice, freshly squeezed
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon kosher salt
10 - 1 teaspoon vanilla extract

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and arrange yam rounds in a single layer.
02 - In a medium saucepan over medium heat, melt butter while swirling frequently until golden brown and fragrant, approximately 3-4 minutes. Add chopped sage and cook for 30 seconds until aromatic.
03 - Remove saucepan from heat. Whisk in brown sugar, maple syrup, orange juice, cinnamon, nutmeg, salt, and vanilla extract until smooth and fully incorporated.
04 - Pour brown butter-sage glaze evenly over arranged yams, tossing gently 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 15 additional minutes until yams are tender and glaze is 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 sage provide a unique savory twist on a classic sweet dish.
  • It is naturally vegetarian and gluten-free, accommodating various dietary needs.
  • Simple preparation steps yield a gourmet-level side dish with minimal effort.
  • The orange juice and spices create a bright, multi-dimensional glaze.
02 -
  • Baste the yams with the pan juices once the foil is removed to achieve a glossy, professional finish.
  • Always double-check labels on vanilla extract and maple syrup to ensure the dish remains strictly gluten-free.
  • Use fresh sage leaves rather than dried for the best aromatic results in the brown butter.
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