Averie Cooks

-1 Preheat oven to 350F and spray a 2-quart baking dish, 9x13-inch pan, or similar with cooking spray. Tip - For easier cleanup, line with a sheet of heavy duty nonstick foil and spray the foil.
-1 Peel and slice the sweet potatoes, making sure that the slices are no larger than 1/2-inch wide. If cubing them, make sure they're no bigger than 1/2-inch dice; set aside.
-1 To a small saute pan, add the butter, sugars, juice, optional bourbon, salt, cinnamon, cloves, nutmeg, and heat over medium-low heat to melt the butter; stir nearly constantly.
-1 After the butter has melted, slowly and evenly pour the mixture over the sweet potatoes.
-1 Cover the baking dish tightly with foil and bake for 1 hour, or until sweet potatoes are very soft and tender. If they're at all hard, there's no harm in baking longer, 10 to 15 minutes, or whatever they need.
-1 If you plan to add nuts and/or marshmallows, see my detailed directions below**. You add them at the very end after baking for 1 hour. If using both, sprinkle the nuts first, then the marshmallows, and bake for 3 to 5 minutes uncovered, or just until the marshmallows begin to turn lightly golden brown or. melt a bit. Make sure to keep a very close eye on them so they don't burn!
-1 Optionally garnish with sage before serving.
-1 Recipe can be made up to 2 days ahead of time. When you plan to serve the candied yams and need to reheat them, transfer them along with all the lovely sauce back into a baking dish. Let it sit at room temp for about an hour, cover tightly with foil, and reheat in a 350F oven until warmed through, about 15 to 20 minutes. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.