Candied Yam Recipe: Candied yams are a Southern staple that show up at every holiday table, from Thanksgiving to Sunday dinner. They’re sweet, buttery, and just the right amount of indulgent. But you don’t have to wait for the holidays to enjoy them.
Once you learn how easy it is to make candied yams at home, you’ll want to whip up a batch anytime you’re craving comfort food.
What Are Candied Yams?
Candied yams are sliced yams or sweet potatoes that are baked or simmered in a rich, sugary syrup made from butter, brown sugar, cinnamon, and sometimes a splash of vanilla or orange juice. The result? A gooey, caramel-like glaze that coats every piece of tender yam, creating a dish that’s both savory and sweet. It’s comfort food at its finest—melting in your mouth with every bite.
Are Candied Yams the Same as Sweet Potatoes?
Here’s a little-known fact: what we call “yams” in the U.S. are usually sweet potatoes. Real yams are a completely different root vegetable, typically imported from Africa or Asia, and have a starchy, dry texture. Sweet potatoes, on the other hand, are softer and naturally sweet—making them perfect for this candied preparation.
When you’re shopping for ingredients, the “yams” you’re likely to find at the grocery store will actually be orange-fleshed sweet potatoes. That’s exactly what we want for this recipe.
Why You’ll Love This Recipe
This candied yam recipe checks all the boxes:
- Easy to make: No culinary degree required.
- Family-friendly: Even picky eaters will be coming back for seconds.
- Perfectly balanced flavors: Sweet, buttery, and a hint of spice.
- Versatile: Serve as a side, dessert, or even as part of a holiday spread.
Whether you’re feeding a crowd or just treating yourself, this recipe is reliable, affordable, and always delicious.
List of Ingredients You’ll Need
Let’s break down everything you’ll need before we dive into the cooking process.
Fresh Produce:
- 4–5 large sweet potatoes or yams (about 3–4 lbs)
Pantry Staples:
- 1 cup brown sugar (light or dark, depending on your preference)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (1 stick) unsalted butter
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional: 1/4 cup orange juice or maple syrup for added depth
Optional Add-Ons:
- Mini marshmallows (for a classic holiday twist)
- Chopped pecans or walnuts (for crunch)
- Maraschino cherries (for color and sweetness)
Make sure to gather everything before starting—mise en place makes the whole process smoother.
Best Type of Yams or Sweet Potatoes to Use
Not all sweet potatoes are created equal. For candied yams, go for the orange-fleshed sweet potatoes, often labeled as “Garnet” or “Jewel” sweet potatoes. These are naturally sweet, tender when cooked, and absorb flavors beautifully.
Avoid white or purple-fleshed varieties—they tend to be drier and less flavorful for this particular dish. When selecting, choose medium to large sweet potatoes that are firm and free of blemishes or sprouts.
Tools and Equipment You’ll Need
You don’t need a fancy kitchen setup—just the basics:
- Vegetable peeler
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- 9×13-inch baking dish or casserole dish
- Aluminum foil
- Measuring cups and spoons
If you’re opting for the stovetop method, you’ll need a large saucepan or Dutch oven with a lid.
How to Prepare the Yams
Before any cooking starts, prep is key. Wash the sweet potatoes thoroughly under cold water. Peel the skin using a vegetable peeler, then rinse again to remove any leftover dirt or debris. Slice the sweet potatoes into 1/4 to 1/2 inch thick rounds or half-moons—consistency in size ensures even cooking.
Pro Tip: Thinner slices will cook faster and absorb more of the sugary syrup, while thicker ones will retain more bite and texture.
Step-by-Step Guide to Making Candied Yams
Let’s walk through this delicious process step-by-step.
Step 1: Wash and Peel the Yams
Start by scrubbing the sweet potatoes under cold running water. You want them completely clean before peeling. Use a sharp peeler to remove the skin, taking care not to take off too much flesh. Once peeled, rinse again and pat dry with a towel.
Step 2: Slice Evenly
Use a sharp knife to slice the sweet potatoes into rounds or half-moons, depending on your presentation preference. Aim for uniform thickness—this ensures they cook at the same rate and soak up the syrup evenly.
Step 3: Prepare the Sugar Mixture
In a saucepan over low heat, melt the butter. Once melted, stir in both sugars, cinnamon, nutmeg, vanilla extract, and salt. Optional: Add in a splash of orange juice or maple syrup here. Stir until fully combined and smooth—this is your flavorful syrup that will coat the yams.
Step 4: Layer and Coat
In a greased 9×13-inch baking dish, layer the sweet potato slices evenly. Pour the warm sugar mixture over the yams, making sure every piece is well-coated. You can gently toss the slices with a spatula or your hands (wear gloves!) to ensure even distribution.
Step 5: Bake to Perfection
Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil, baste the yams with the syrup from the bottom of the pan, and bake for an additional 20–25 minutes uncovered until the yams are fork-tender and the syrup is thick and bubbly.
For a golden finish, you can broil for 3–5 minutes at the end—but keep a close eye to avoid burning.
Stovetop vs Oven-Baked Candied Yams
Wondering whether to use the oven or stovetop? Both methods yield delicious results, but they do have their differences.
Oven-Baked Candied Yams
This is the more traditional approach and gives you that beautiful caramelized, slightly crisp edge on each slice. The slow bake allows the syrup to thicken and cling to the sweet potatoes, intensifying the flavor. It’s also more hands-off—just pop it in the oven and baste once or twice.
Stovetop Candied Yams
Prefer a faster method? The stovetop works great for smaller batches or when the oven is already packed (hello, Thanksgiving). Cook everything in a large saucepan over medium-low heat, stirring occasionally to avoid sticking. You won’t get that roasted texture, but the flavor will be just as rich and sweet.
Pro Tip: If you’re in a hurry, start the yams on the stovetop to soften them quickly, then finish them in the oven uncovered for 10–15 minutes for that caramelized finish.
Tips for the Perfect Candied Yams
Here’s how to level up your candied yam game:
- Slice evenly: Uniform thickness ensures even cooking and flavor absorption.
- Don’t skip the butter: It’s what gives the syrup a luscious, rich body.
- Low and slow: Rushing the bake can lead to undercooked yams and runny syrup. Let the oven do its magic.
- Baste midway: Scoop the syrup from the bottom and drizzle it over the top layers to keep everything moist and flavorful.
- Use fresh spices: Old cinnamon and nutmeg lose potency—fresh spices = more flavor.
- Optional extras: Toasted pecans, a splash of bourbon, or even a dusting of clove can take it to the next level.
Candied yams are incredibly forgiving, so don’t stress too much. Just follow the basics and let the natural sweetness of the yams shine.
How to Store Leftovers
Got leftovers? Lucky you. Candied yams store beautifully and taste even better the next day as the flavors deepen.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Yes, you can freeze candied yams! Let them cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
To thaw: Move to the fridge overnight before reheating.
Storage tip: Keep them in a shallow dish to allow for even reheating. And always store with some of the syrup—they can dry out otherwise.
How to Reheat Candied Yams
Reheating without turning your candied yams into mush is easier than you think.
In the Oven:
- Preheat oven to 325°F (163°C).
- Place yams in a baking dish and cover with foil.
- Heat for 20–25 minutes, or until hot and bubbly.
In the Microwave:
- Place a portion in a microwave-safe dish.
- Cover loosely with a microwave-safe lid or wrap.
- Heat on medium power in 1-minute intervals until warmed through.
On the Stovetop:
- Add a splash of water or syrup to a skillet.
- Warm over low heat, stirring gently to prevent breaking up the yams.
Avoid overheating, especially in the microwave, which can dry them out or make them overly mushy.
What to Serve with Candied Yams
Candied yams are versatile and pair well with tons of main dishes. Here are a few popular options:
Holiday Pairings:
- Roast turkey
- Honey-glazed ham
- Stuffing or cornbread dressing
- Green bean casserole
- Cranberry sauce
Everyday Dinners:
- Fried chicken
- BBQ ribs
- Grilled pork chops
- Meatloaf
- Mac and cheese
Breakfast Twist:
- Top with toasted granola and a dollop of Greek yogurt for a sweet breakfast bowl.
The sweet and savory balance makes candied yams the perfect complement to bold or spicy flavors.
Variations to Try
Want to shake things up? Try these fun variations:
- Marshmallow-Topped: Add mini marshmallows in the last 10 minutes of baking for that classic holiday flair.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Bourbon-Infused: Stir 1–2 tablespoons of bourbon into the syrup mixture for a grown-up twist.
- Vegan Version: Use plant-based butter and skip the marshmallows (or use vegan-friendly ones).
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to contrast the sweetness.
Customizing candied yams is half the fun—don’t be afraid to experiment based on what you love.
Common Mistakes to Avoid
Even with a simple recipe, there are a few common pitfalls to watch out for:
- Using the wrong type of sweet potato: Stick with orange-fleshed varieties for best results.
- Slicing unevenly: This leads to uneven cooking—some pieces will be mushy, others undercooked.
- Overbaking: Keep a close eye toward the end—burnt syrup ruins the flavor.
- Skipping the foil: Covering with foil keeps the yams tender and prevents premature drying.
- Forgetting to baste: Re-basting ensures every slice gets coated in that luscious syrup.
Avoiding these will guarantee a perfect pan of yams every time.
Healthier Alternatives
Trying to cut back on sugar or calories? You can still enjoy candied yams with a few smart tweaks:
- Swap white sugar with coconut sugar or maple syrup
- Reduce sugar by half—the natural sweetness of yams often doesn’t need much enhancement
- Use olive oil or a vegan butter substitute
- Add fruit like raisins, apples, or dried cranberries for natural sweetness
- Bake uncovered for a drier, crispier finish that doesn’t feel as syrup-heavy
These changes won’t give you the classic candy-glazed yams, but they’ll still be delicious and more aligned with healthier eating goals.
FAQs about Candied Yam Recipe
1. Can I make candied yams ahead of time?
Absolutely! Prepare and bake them a day in advance. Store in the fridge and reheat in the oven before serving.
2. What’s the best sugar to use—brown or white?
Brown sugar is best for that deep, molasses-like flavor. A mix of both gives great balance.
3. Can I use canned yams instead of fresh?
You can, but the texture won’t be as firm. Reduce baking time and sugar if using canned yams.
4. How do I make this recipe vegan?
Use a plant-based butter and avoid marshmallows (unless using vegan ones). Everything else stays the same.
5. Are candied yams a dessert or a side dish?
Traditionally, they’re served as a side dish—but they’re sweet enough to double as dessert. It’s the best of both worlds!
Final Thoughts
There’s a reason candied yams have stood the test of time—they’re warm, nostalgic, and packed with flavor. Whether you’re making them for a big holiday feast or just craving a soulful side dish on a random Tuesday, this recipe delivers every single time. The ingredients are simple, the process is easy, and the result? A tray full of golden, buttery yams bathed in a sweet, spiced syrup that melts in your mouth.
So, roll up your sleeves and treat yourself (and your loved ones) to this timeless Southern classic. You’ll never buy canned yams again.
