candied yams recipe

There’s something magical about the aroma of candied yams wafting through the kitchen on Thanksgiving morning. I still remember my grandmother’s kitchen—the sweet scent of caramelized brown sugar mingling with warm cinnamon, promising that perfect balance of tender sweet potatoes bathed in a glossy, amber glaze. This classic Southern side dish has graced holiday tables for generations, but I’ve spent years perfecting a foolproof version that works for modern cooks.

What makes this candied yams recipe truly special? It’s been tested dozens of times to achieve that perfect glaze consistency, offers both stovetop and baked methods, and includes every tip you need to avoid common pitfalls. Whether you’re a beginner cook or just want to nail this dish every single time, this guide answers every question you’ve ever had about making easy candied yams.

What Makes These the BEST Candied Yams?

Here’s exactly why this recipe outperforms all the others:

• The Perfect Glaze: We use a specific ratio of dark brown sugar combined with a touch of orange juice that creates a deep, caramel flavor without ever crystallizing. The molasses in brown sugar adds that rich, complex taste that makes people ask for your secret.

• No Pre-Boiling Needed: Unlike many recipes that require you to partially cook the sweet potatoes first, our method simplifies everything by baking them directly in the sauce. This ensures maximum flavor absorption and saves you time and dishes.

• Foolproof & Forgiving: I’ll share the critical tips on slicing thickness and baking times that guarantee fork-tender results every time, even if your oven runs hot or cool.

• Customizable Flavor: From classic cinnamon and nutmeg to a sophisticated hint of bourbon, I’ll show you exactly how to tailor the flavor profile to match your family’s preferences.

Candied Yams vs. Candied Sweet Potatoes: What’s the Difference?

Let’s clear up this confusion once and for all! In the United States, the terms “candied yams” and “candied sweet potatoes” are used interchangeably, but we’re actually using sweet potatoes in this recipe. True yams are a completely different root vegetable—starchy, white-fleshed, and primarily found in Africa and Asia.

What we call “yams” in American grocery stores are actually sweet potatoes with orange flesh. So when you’re shopping for this recipe, head to the sweet potato section and don’t worry about the naming confusion!

Ingredients You’ll Need

Here’s everything you need to make perfect easy candied yams:

• Sweet Potatoes (3 pounds): Choose Jewel or Garnet varieties for their naturally sweet flavor and beautiful orange color. Look for firm sweet potatoes with smooth, unblemished skin—avoid any with soft spots or sprouting eyes.

• Butter (6 tablespoons): I prefer salted butter because it adds depth and balances the sweetness, but unsalted works too if you prefer to control the salt level yourself.

• Dark Brown Sugar (3/4 cup): The molasses content is key here—it creates that rich, caramel-like flavor that makes these candied yams irresistible.

• Granulated Sugar (1/4 cup): This helps achieve the perfect glaze consistency and adds just the right amount of sweetness without overpowering.

• Spices: Ground cinnamon (1 teaspoon), fresh grated nutmeg (1/4 teaspoon), and a pinch of salt. Optional additions include ground ginger or allspice for extra warmth.

• Flavor Enhancers: Pure vanilla extract (1 teaspoon) and either fresh orange juice (2 tablespoons) or a splash of bourbon for that extra special touch.

How to Make Candied Yams (Step-by-Step Photos)

Step 1: Prep the Sweet Potatoes

Start by preheating your oven to 375°F. Wash your sweet potatoes thoroughly and peel them with a vegetable peeler. Slice them into uniform 1/2-inch thick rounds—this thickness is crucial because thinner slices will become mushy while thicker ones won’t cook through properly.

Pro tip: Use a ruler the first few times to get a feel for the right thickness. Consistent slicing ensures even cooking throughout.

Step 2: Make the Candied Glaze

In a medium saucepan over medium heat, melt the butter completely. Add both sugars, stirring constantly until they dissolve and the mixture becomes smooth and bubbly. Remove from heat and whisk in your spices, vanilla, and orange juice. The mixture should smell incredible at this point!

Step 3: Assemble the Dish

Arrange your sweet potato slices in a greased 9×13-inch baking dish, overlapping them slightly in neat rows. Pour the warm glaze evenly over the potatoes, making sure to get some sauce between the layers.

Step 4: Bake to Perfection

Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 20-25 minutes, basting with the pan juices every 10 minutes. The sweet potatoes should be fork-tender, and the glaze should be thick and glossy.

Recipe Variations to Try

Stovetop Candied Yams: Short on oven space? Layer the sweet potatoes in a large skillet, add the glaze, cover, and simmer on low heat for 25-30 minutes, turning gently once halfway through.

With Marshmallows: For the classic version many families love, add mini marshmallows during the last 8-10 minutes of baking. They’ll turn golden and slightly crispy on top while staying gooey underneath.

With Pecans or Walnuts: Sprinkle 1/2 cup of toasted chopped nuts over the top during the final 10 minutes of baking for added texture and richness.

Slow Cooker Candied Yams: Layer everything in your slow cooker and cook on low for 3-4 hours until tender. Perfect for busy holiday cooking!

Pro Tips for Success

How to Avoid a Runny Sauce: The uncovered baking time is essential—it allows the glaze to reduce and thicken properly. Don’t skip the basting step, as it helps create that beautiful, glossy coating.

Making Ahead & Storage: Assemble the dish completely up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the covered baking time if starting from cold. Leftovers keep for up to 4 days refrigerated and reheat beautifully in a 350°F oven.

Choosing the Right Baking Dish: Glass dishes conduct heat more evenly than metal, but ceramic works wonderfully too. Avoid dark metal pans which can cause the bottom to brown too quickly.

Frequently Asked Questions

Can I use canned yams? While canned sweet potatoes can work in a pinch, fresh ones give you much better texture and flavor control. Canned versions are often already sweetened and can become mushy during baking.

Do I have to peel the sweet potatoes? Yes, peeling is important for this recipe. The skins don’t soften enough during baking and can be tough and chewy in the final dish.

How do I know when they’re done? The sweet potatoes should be easily pierced with a fork, and the glaze should coat the back of a spoon. The edges might be slightly caramelized—that’s perfect!

Can I make this recipe vegan? Absolutely! Substitute the butter with vegan butter or coconut oil. The flavor will be slightly different but still delicious.

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