Candied Yams Recipe
This Candied Yams Recipe is a sweet potato lovers dream! It’s easy to make, full of buttery brown sugar flavor, and goes great with turkey or ham for Thanksgiving or Christmas dinner.
Looking for more Thanksgiving inspiration? Check out my favorite Thanksgiving recipes for everything from turkey to pumpkin pie!
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Southern Candied Yams is the perfect make-ahead dish for your holiday table. No need to grab canned yams when you can make it with fresh sweet potatoes and control the ingredients yourself! The best part of this yam recipe is the buttery syrup and sugar mixture that coats every piece of sweet potato.
It’s a classic Thanksgiving side that’s just sweet enough to complement all your southern side dishes. The candied mixture of butter, sugar, and spices gives it a rich, caramelized flavor that’ll satisfy any sweet tooth.
What you’ll love about this Candied Yams Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these amazing Candied Sweet Potatoes:
- Medium Sweet potatoes
- Sugar (granulated white sugar)
- Light brown sugar
- Butter
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Salt
- Water
Ingredient Notes for baked Candied Yams:
- Sweet Potatoes: Choose bright orange flesh sweet potatoes, often labeled “yams” in the United States. Their natural sweetness caramelizes well.
- White Sugar & Brown Sugar: This mix adds balanced sweetness and richness, with brown sugar giving a hint of molasses.
- Water: Helps dissolve sugars and make the syrup. You can use orange juice for a hint of citrus.
How to Make Southern Candied Yams:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 375°F. Butter a 9×13-inch baking dish.
Step 2: Peel the sweet potatoes and chop them into 1/2-inch pieces. Layer the pieces evenly in the prepared baking dish in a single layer.
Step 3: In a medium saucepan over medium heat, add butter, granulated sugar, brown sugar, water, cinnamon, ginger, and salt. Bring the mixture to a simmer, stirring until the butter melts and the sugars dissolve.
Step 4: Remove the saucepan from the heat and stir in the vanilla extract to complete the candied mixture.
Step 5: Pour the hot sugar mixture evenly over the sweet potatoes. Use a spoon or spatula to gently stir, ensuring the sweet potatoes are well-coated.
Step 6: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Step 7: Remove the foil and baste the sweet potatoes with the sauce from the bottom of the dish. Return the dish to the oven, uncovered, and bake for an additional 20 minutes, or until the sweet potatoes are tender and the syrup has thickened.
Step 8: Let the candied yams sit for about 10 minutes before serving. The sauce will continue to thicken as it cools.
PRO TIP:
For extra caramelization, bake the yams uncovered for the last 10-15 minutes. This allows the syrup to thicken and gives the yams a delicious, sticky glaze. Just keep an eye on them to avoid burning!
Storage and Reheating
Storage: Store leftover candied yams in the refrigerator in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: For the best texture, freezing is an option, but candied yams are generally best enjoyed fresh or refrigerated for up to 3 days.
Additions & Substitutions
ADDITIONS:
- Orange Zest: Add a bit of grated orange zest to the syrup for a hint of citrusy brightness. It tastes so good!
- Chopped Pecans or Walnuts: Sprinkle some chopped nuts on top before baking for added texture and a nutty flavor.
- Honey or Maple Syrup: Replace some of the sugar with honey or maple syrup for a deeper, more complex sweetness.
SUBSTITUTIONS:
- Brown Sugar: Use dark brown sugar for a deeper molasses flavor.
- Spices: Want a richer flavor? Add a little nutmeg or cloves for a festive touch that pairs perfectly with the sweet syrup.
FAQs about candied yams from sweet potatoes:
What are the ingredients in candied yams?
Candied yams are made with sweet potatoes, butter, brown sugar, and warm spices like cinnamon and nutmeg. Some versions add vanilla or a touch of orange juice for extra flavor.
What’s the difference between candied yams and candied sweet potatoes?
They’re actually the same thing! Most “candied yam” recipes in the U.S. use sweet potatoes, since true yams aren’t common here. It’s just a Southern tradition to call them yams.
Do I bake candied yams covered or uncovered?
Bake them uncovered so the syrup can thicken and caramelize. Covering them traps steam, which can make the sauce watery instead of glossy.
Is it better to boil or bake yams?
Baking gives the best flavor because it allows the glaze to caramelize and coat the potatoes. Boiling is faster, but it won’t develop that rich, sticky sauce you get from baking.
What Can I Serve with these Southern Candied Yams?
Serve these candied yams with classic holiday dishes like roast turkey, baked ham, or a simple roasted chicken. Serve with green beans, mashed potatoes, or stuffing for a complete Thanksgiving or Christmas meal.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Candied Yams Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Best Candied Yams Recipe
Ingredients
- 4-5 medium sweet potatoes about 3 pounds, peeled and chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 8 tablespoons butter 1 stick
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup water
Instructions
- Preheat oven to 375°F. Butter a 9×13 inch baking dish.
- Layer sliced sweet potatoes evenly in the prepared baking dish.
- In a medium saucepan over medium heat, add the butter, granulated sugar, brown sugar, water, cinnamon, ginger, and salt.
- Bring mixture to a simmer, stirring until butter melts and sugars dissolve.
- Remove from heat and stir in vanilla extract.
- Pour the hot sugar mixture evenly over the sweet potatoes; stir to mix well.
- Cover dish tightly with foil and bake for 30 minutes.
- Remove foil and baste potatoes with sauce from bottom of dish.
- Return to oven, uncovered, and bake for additional 20 minutes until potatoes are tender and syrup has thickened.
- Let stand 10 minutes before serving (sauce will continue to thicken).
Notes
Nutrition
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This sauce is heavenly! I’m more of a sweet potato casserole with marshmallows kind of person and these Candied Yams certainly won me over.
Hi Krisin! I’m so glad to hear you enjoyed it too!!
I served this with your Turkey recipe and it was a hit also. My best friend said she preferred it over our usual sweet potato casserole dish. It was just the right amount of sweetness and so much more palatable and healthier than the canned version! Everyone enjoyed it, will make again when my kids come home for the holidays.
Hi Betty! I’m thrilled you loved it! Thanks for your comment!
They’re in the oven now! I’m looking forward to this recipe. I too enjoy a good casserole but I prefer to savor the chunks of sweet potatoes. Thank you for a great recipe. Now, back to the kitchen so I don’t burn them.