Rosamary’s Candied Yams

Ingredients
• 4 large yams (12–14 oz each)
• 1 stick unsalted butter
• 2 C packed dark brown sugar
• 2½–3 tsp ground cinnamon
• 1½ tsp pure vanilla extract
• Pinch of ground cloves

Directions
Preheat the oven to 375°F. Trim the ends of the yams, peel them, and slice into ½-inch rounds, then arrange them in a 2-quart baking dish. In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar until smooth. Add the cinnamon, vanilla, and cloves, tasting and adjusting the seasoning as needed. Pour the sugar-butter mixture evenly over the yams, making sure they’re well coated. Cover the dish with foil and bake for about 40 minutes, until the yams are semi-tender. Remove the foil and continue baking for 20–25 minutes more, or until the yams are fully tender and caramelized. Serve hot, spooning the sauce from the bottom of the dish over the yams.