Candied yams are a classic comfort dish that bring warmth and sweetness to any meal. Soft, tender yams are cooked with rich brown sugar, butter, and a hint of cinnamon, creating a sticky, sweet glaze that hugs every bite. They’re the perfect side dish that adds a cozy, homey feel to the table.
I love making candied yams because they’re simple but feel special, especially around holiday dinners. One tip I always use is to let the syrup thicken just right so it clings to the yams without drowning them. Watching the butter and sugar bubble up and caramelize is honestly one of my favorite kitchen moments.
For me, candied yams bring back happy memories of family gatherings and laughter. I like serving them warm right out of the dish, sometimes with a sprinkle of chopped pecans for a little crunch. They make every meal feel like a celebration, and I always find myself going back for seconds!
Key Ingredients & Substitutions
Yams or Sweet Potatoes: True yams are less common in many stores, so sweet potatoes are a great swap. I prefer firm, orange-fleshed sweet potatoes because they hold shape well and get tender without becoming mushy.
Brown Sugar: This adds deep sweetness and moisture. If you prefer less sweet, you can reduce the amount slightly or use coconut sugar for a hint of caramel flavor.
Butter: Butter creates richness and helps the glaze become silky. For a dairy-free option, try coconut oil or margarine instead—they still help with that lovely coating.
Spices: Cinnamon and nutmeg are classic warm spices here. Feel free to add a pinch of ground cloves or allspice for extra warmth if you like. Freshly ground spices give the best flavor.
How Do I Get the Perfect Sticky, Glazed Finish on Candied Yams?
The key is to cook the yams covered first, then uncover to thicken the sauce:
- Mix butter, brown sugar, water, and spices well, and pour over the yams.
- Cover with foil and bake to let the yams cook evenly and soak up the syrup.
- Remove the foil midway to let the syrup thicken and caramelize slightly.
- Gently stir the yams when uncovering to coat well but avoid breaking them.
Patience matters here! Letting the syrup thicken without burning gives that luscious, sticky coating your yams will love. You’ll see it glisten once done.
Equipment You’ll Need
- Large baking dish – I like a 9×13-inch dish to hold all the yams comfortably and bake evenly.
- Medium saucepan – helps you melt butter and cook the syrup mixture without dirtying too many dishes.
- Measuring cups and spoons – for adding the right amount of sugar, water, and spices.
- Knife and cutting board – essential for peeling and slicing the yams into even rounds.
- Aluminum foil – covers the dish to trap steam and helps the yams cook tender.
Flavor Variations & Add-Ins
- For extra richness, stir in a few tablespoons of maple syrup or honey into the sauce.
- Sprinkle chopped pecans or walnuts on top before baking to add crunch and nutty flavor.
- Add a splash of bourbon or rum to the syrup for a warm, boozy aroma.
- Replace vanilla with almond extract or vanilla bean for a different aromatic hint.
How to Make Candied Yams
Ingredients You’ll Need:
- 4 large yams or sweet potatoes, peeled and sliced into 1/2-inch thick rounds
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Time Needed
This dish takes about 10 minutes to prepare and around 50-55 minutes to bake, making the total time approximately 1 hour. The yams cook covered for 30 minutes, then uncovered to thicken the syrup for another 20-25 minutes.
Step-by-Step Instructions:
1. Prep and Arrange the Yams:
First, preheat your oven to 350°F (175°C). Peel and slice the yams into 1/2-inch thick rounds, then place them evenly in a large baking dish.
2. Make the Syrup:
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, water, cinnamon, nutmeg, and a pinch of salt. Cook for about 3 to 5 minutes, stirring occasionally until the sugar dissolves and the mixture starts to bubble. Remove from heat and stir in the vanilla extract if using.
3. Combine and Bake:
Pour the syrup evenly over the yam slices, gently tossing to coat well. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil, stir carefully to coat the yams again, and bake uncovered for another 20 to 25 minutes until yams are tender and the sauce thickens into a sticky glaze.
4. Serve and Enjoy:
Once baked, let the dish cool a few minutes. For an extra touch, you can garnish with chopped pecans or marshmallows. Serve warm and enjoy your sweet, rich candied yams!
Can I Use Sweet Potatoes Instead of Yams?
Absolutely! Sweet potatoes work perfectly and are often easier to find. Just peel and slice them the same way you would yams.
Can I Make Candied Yams Ahead of Time?
Yes, you can prepare and bake them a day ahead. Store in an airtight container in the fridge and reheat gently in the oven before serving.
How Should I Store Leftovers?
Keep leftovers refrigerated in a sealed container for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Can I Add Extras Like Nuts or Marshmallows?
Definitely! Adding chopped pecans or walnuts before baking adds crunch, and marshmallows on top make for a classic, sweet finish. Just add them during the last 10 minutes of baking to avoid burning.