Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
Peel the sweet potatoes, and slice them into ½-inch-thick rounds. Place the slices in the greased baking dish.
In a medium saucepan, heat the butter and cream over medium heat until melted and hot.
Meanwhile, in a medium bowl, stir together the brown sugar, cinnamon, and nutmeg, and salt. Pour the melted butter over the mixture and stir until well combined. Pour the sugar mixture over the potatoes, and to coat. Cover the dish with aluminum foil.
Bake for 25 minutes. Remove the foil, and gently stir the sweet potatoes.
Continue baking, uncovered, until the potatoes are tender and syrupy, about 20 to 30 minutes more. Serve warm.
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Notes
Clean the sweet potatoes thoroughly. Wash them and scrub the skin to remove any dirt that might cling to the skin.
Cut the sweet potatoes into equal-sized pieces. This will help them bake at the same pace.
Add orange juice. For brightness and a hint of acidity, add 2 tablespoons of orange juice to the buttery syrup.
Add vanilla. Good vanilla extract adds depth and nuance to the dish if desired. About ½ teaspoon will do the trick.
Top with mini marshmallows. While marshmallows are typically used to top sweet potato casserole, you can use them in this candied yams recipe as well. Once you remove the foil from the casserole dish and stir the yams, add marshmallows and finish up the baking uncovered. You can place the dish under the broiler for a minute to brown the marshmallow topping more once it’s done baking.