My aunt brings this to every spring gathering and there are never any leftovers. So crazy that it only needs 4 ingredients.

These southern 4-ingredient candied yams are the kind of dish that disappears from the table before anything else. My aunt brings a pan of these to every spring gathering—Easter, potlucks, baby showers—and there are never any leftovers. They’re simple, cozy, and taste like they took all day, but you only need a handful of pantry staples and some sweet potatoes. This is a classic Southern-style baked candied yam recipe: no marshmallows, no extras, just tender orange yams in a dark, bubbling brown sugar-butter glaze with a hint of warm spice.

Serve these candied yams warm, right in the baking dish, so everyone can scoop through the glossy brown sugar glaze. They’re perfect alongside baked ham, roasted chicken, or pork chops, and they balance nicely with something green like steamed green beans or a simple salad. For a more comforting plate, pair them with cornbread or dinner rolls to soak up the extra syrup. If you happen to have a little left the next morning, they’re wonderful reheated next to scrambled eggs or tucked into a breakfast bowl with leftover ham.

Servings: 6-8

3 pounds fresh sweet potatoes (yams), peeled and sliced into 1/2-inch rounds

Preheat your oven to 375°F (190°C). Lightly grease a medium white ceramic baking dish (about 9x13 inches or similar) so the yams don’t stick.

Peel the sweet potatoes and slice them into 1/2-inch thick rounds. Try to keep the slices about the same thickness so they cook evenly.

Layer the sweet potato slices in the baking dish, overlapping them slightly like shingles. This helps them stay moist and lets the syrup run between the layers.

Sprinkle the brown sugar evenly over the sweet potatoes, making sure most of the slices get a little sugar on top. Don’t worry if some falls to the bottom; it will melt into the glaze.

Dot the butter pieces all over the top of the sugared sweet potatoes so they melt down into the dish as it bakes.

Sprinkle the ground cinnamon evenly over everything. At this point, you can gently toss the slices with clean hands or a spoon if you want a more even coating, or leave the layers as they are for a prettier look.

Cover the baking dish tightly with foil and bake for 30 minutes. This helps the sweet potatoes steam and start to soften while the butter and sugar melt together.

Remove the foil carefully (watch the steam), then use a spoon to baste the sweet potatoes with the melted butter-sugar mixture from the bottom of the dish. This starts building that dark, glossy glaze.

Return the dish to the oven, uncovered, and bake for another 25–35 minutes, basting once or twice more, until the sweet potatoes are very tender when pierced with a fork and the sauce is thick, bubbly, and a deep caramel-brown color around the edges.

Let the candied yams rest for about 10 minutes before serving. The glaze will thicken slightly as it cools, clinging to the bright orange sweet potatoes and making that rich, spoonable syrup everyone fights over.

For extra sweetness or very large gatherings, you can increase the brown sugar to 1 1/4 cups and the butter to 3/4 cup; just know the glaze will be thicker and richer. If your family likes a stronger spice flavor, bump the cinnamon up to 1 1/2 teaspoons or use pumpkin pie spice instead for a cozy, holiday taste while still keeping it to four ingredients. For picky eaters who don’t like a lot of visible spice, cut the cinnamon down to 1/2 teaspoon or skip sprinkling it on top and mix it with the brown sugar first so it blends in more gently. To make these ahead, assemble the dish up through adding the butter and cinnamon, cover tightly, and refrigerate up to 24 hours; bake just before serving, adding 5–10 minutes to the covered bake time if it’s going straight from the fridge to the oven. If your sweet potatoes are very large or very firm, slice them a bit thinner and give them a few extra minutes in the oven so they turn soft and creamy all the way through. Leftovers warm up beautifully in the microwave or oven and can even be mashed slightly with a fork for younger kids who like a smoother texture.