Candied Yams Recipe

I’ve been making candied yams for holiday gatherings since I learned my grandmother’s secret recipe, and I’ll share everything I know about perfecting this classic dish. From selecting the right sweet potatoes to achieving that perfect sticky-sweet glaze, there’s more to this beloved side dish than meets the eye. Whether you’re a traditionalist or looking to add your own twist, I’ll show you how to create candied yams that’ll have everyone asking for seconds.

Recipe

These classic candied yams transform ordinary sweet potatoes into a soul-warming side dish that’s impossible to resist. Tender chunks of orange-fleshed yams are bathed in a rich, buttery sauce that’s perfectly balanced between brown sugar sweetness and warm autumn spices.

Every forkful delivers that coveted combination of silky-smooth potato and sticky-sweet glaze that’s become a staple at holiday tables across America. I’ve been perfecting this recipe for years, and let me tell you – the secret lies in letting the yams slowly caramelize while basting them with that glorious sauce.

Whether you’re serving these at Thanksgiving or bringing comfort to a regular Sunday dinner, these candied yams hit all the right notes: they’re decadently sweet but not cloying, tender but not mushy, and finished with just the right amount of warmth from cinnamon and nutmeg.

The best part? This recipe is practically foolproof, giving you show-stopping results that’ll have everyone reaching for seconds.

Ingredients

Crafting the perfect candied yams starts with selecting the right ingredients that balance sweetness and warmth. The key is using fresh, orange-fleshed sweet potatoes (often labeled as yams in stores) for the best texture and natural sweetness. While some shortcuts exist, certain ingredients like real butter and pure vanilla extract are non-negotiable for achieving that classic, comforting flavor.

• 4 pounds sweet potatoes/yams, peeled and cut into 1-inch chunks
• 1 cup unsalted butter (margarine can work, but butter gives best flavor)
• 1 cup packed brown sugar (dark or light both work)
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup mini marshmallows (optional, for topping)
• 1/2 cup chopped pecans (optional, for garnish)
• 2 tablespoons heavy cream or half-and-half (milk can substitute)
• 2 tablespoons maple syrup (adds depth, but honey can substitute)

How to Make the Best Sweet Holiday Side Dish

• Preheat your oven to 375°F (190°C). While the oven heats, butter a 9×13-inch baking dish generously to prevent sticking and guarantee easy serving later. The proper temperature is essential for caramelizing the sweet topping while keeping the yams tender.
• Peel and cut 4 pounds of yams into 1-inch thick slices. Keep the slices uniform in size to guarantee even cooking throughout. A diagonal cut creates more surface area for the glaze to coat and makes for an attractive presentation.
• Arrange the yam slices in the prepared baking dish, slightly overlapping them in rows. This arrangement allows the sauce to flow between the layers while keeping the top layer exposed for ideal caramelization.
• Combine 1 cup brown sugar, 1/2 cup butter, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt in a saucepan. Heat over medium heat, stirring occasionally, until the butter melts and the mixture becomes smooth and well-combined.
• Pour the warm sugar mixture evenly over the yams, making sure to coat each piece. Use a spoon to baste some of the mixture between the layers. This guarantees flavor penetrates throughout the dish rather than just sitting on top.
• Cover the dish tightly with foil and bake for 45 minutes. The foil traps steam, helping to cook the yams through while preventing the top from burning before the inside is tender.
• Remove foil and continue baking for 15-20 minutes, basting the yams with the pan juices every 5 minutes. This creates a glossy glaze and helps the top achieve that signature candied finish.
• Test for doneness by inserting a fork into the thickest piece – it should slide in easily. Let rest for 10 minutes before serving, as the sauce will thicken slightly as it cools.

Chef Tips



Having mastered the basic recipe, I’ll share some professional insights that elevate this classic dish from good to spectacular.

I recommend sharpening your knife skills by cutting yams into uniform pieces for even cooking.

My favorite cooking techniques include pre-soaking the yams to remove excess starch and adding a splash of bourbon to the sauce for complex flavor.

Nutrition



This nutritional information is based on a typical candied yams recipe using sweet potatoes, butter, brown sugar, and spices. Values are per serving, assuming 8 servings.

Amount Per Serving

Calories | 285

Total Fat | 6g

Saturated Fat | 3.5g

Cholesterol | 15mg

Sodium | 85mg

Total Carbohydrates | 58g

Dietary Fiber | 4g

Sugars | 32g

Protein | 2g

Vitamin A | 380% DV

Vitamin C | 35% DV

Calcium | 4% DV

Iron | 6% DV

What You’ll Love About This Recipe



This soul-warming side dish is a holiday classic that brings comfort and joy to any gathering. Whether you’re cooking for Thanksgiving or simply craving something sweet and satisfying, these candied yams are guaranteed to impress.

• Perfectly balanced sweetness with tender, melt-in-your-mouth yams coated in a buttery brown sugar glaze that caramelizes beautifully in the oven
• Quick and easy preparation using simple pantry ingredients, making it an effortless addition to your meal planning
• Make-ahead friendly recipe that can be prepared up to 2 days in advance, saving you precious time during busy holiday cooking

Recipe Card

This traditional Southern side dish combines sweet potatoes or yams with butter, brown sugar, cinnamon, nutmeg, and marshmallows for a deliciously sweet and tender casserole perfect for holiday meals and special occasions.

Ingredients:

• 4 large sweet potatoes or yams
• ½ cup butter, melted
• 1 cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 bag miniature marshmallows
• Salt to taste

Instructions:

1. Peel and cut sweet potatoes into 1-inch chunks
2. Place in large pot of water and boil until tender, about 15 minutes
3. Drain potatoes and place in 9×13 baking dish
4. Mix melted butter, brown sugar, cinnamon, nutmeg and salt
5. Pour mixture over potatoes and stir gently to coat
6. Top with marshmallows
7. Bake at 375°F for 25-30 minutes until marshmallows are golden brown

Notes:

Can be made ahead and reheated. Fresh sweet potatoes work best but canned can be substituted.

Equipment:

• Large pot
• 9×13 baking dish
• Peeler
• Knife
• Mixing bowl

Time:

Prep Time: 20 minutes

Cook Time: 45 minutes

Cuisine: Southern American

Servings: 8-10 servings