Hasselback Candied Yams
Transform your holiday table with these show-stopping Hasselback Candied Yams, a modern twist on a classic comfort food. Thinly sliced yams are fanned out and baked to tender perfection, allowing every crevice to soak in a rich glaze of brown sugar, maple syrup, and warm spices like cinnamon, nutmeg, and ginger. Topped with toasty pecans for a nutty crunch—and an optional gooey layer of broiled marshmallows—this dish offers the perfect balance of sweet and savory. Not only are these yams visually striking with their signature Hasselback style, but they also make the ultimate festive and indulgent side dish for Thanksgiving, Christmas, or any special occasion. Ready in just over an hour, these candied yams will be the star of your next holiday feast!
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Recipe Information
Ingredients
- 4 pieces large yams (sweet potatoes)
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup chopped pecans
- 0.5 cup mini marshmallows (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper or lightly grease it with cooking spray.
Wash and peel the yams, then pat them dry. Place a yam between two wooden spoons or chopsticks to act as guides and carefully slice the yam into thin, even slices, about 1/8-inch thick, stopping before cutting all the way through (the yams should stay intact at the bottom). Repeat for each yam.
Place the prepared yams in the baking dish and fan out the slices slightly to create the Hasselback effect. This will allow the glaze to seep into the crevices.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt until the mixture is smooth and bubbling. Remove from heat.
Using a pastry brush or spoon, generously coat the yams with half of the glaze, ensuring it gets into the crevices of the slices.
Cover the baking dish tightly with aluminum foil and bake the yams for 30 minutes.
Remove the foil and brush the yams with more glaze. Sprinkle the chopped pecans on top and return the dish to the oven, uncovered, for another 25-30 minutes, or until the yams are tender and caramelized.
If desired, sprinkle the mini marshmallows on top during the last 5 minutes of baking and broil briefly until golden and gooey. Watch carefully to prevent burning.
Serve the Hasselback candied yams warm as a decadent side dish.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 124.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3727 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
