I’ve made this recipe so many times I honestly don’t measure with my eyes anymore, but when I write it down, I want it to work for you every single time.
Recipe overview before we dive in.
Cuisine: Southern American
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Servings: 4–6
Hi, my name is Dipendra Kumar. I like cooking food for my family, friends, and relatives. I am a pro chef; my relatives call me a pro chef.
What Are Candied Yams?
Candied yams are a classic Southern side dish made by slowly baking sliced sweet potatoes in a rich mixture of butter, sugar, and warm spices.
As the dish bakes, the sweet potatoes soften and absorb the syrup while the sauce thickens into a shiny, caramel-like glaze.
They are intentionally sweet and meant to balance salty and savory foods on the plate.
Candied yams are comfort food through and through, deeply tied to family gatherings, holidays, and Sunday dinners.
What’s the Difference Between Yams and Sweet Potatoes?
Despite the name, candied yams are almost always made with sweet potatoes. True yams are a different root vegetable altogether.
They are starchier, drier, and have rough, bark-like skin with white flesh. You’ll mostly find them in African or international markets.
In the United States, orange-fleshed sweet potatoes were historically labeled as “yams,” and the name stuck.
For this recipe, smooth-skinned sweet potatoes with orange flesh are exactly what you want.
Why Are They Called Candied Yams?
The name comes from tradition rather than accuracy. Enslaved Africans in the American South used sweet potatoes as a substitute for true yams they were familiar with, and over time, the dish became known as candied yams.
Even though sweet potatoes are used, the name remains an important part of Southern food culture and history.
Why You’ll Love This
I love this recipe because it’s reliable and forgiving. There’s no par-boiling, no complicated timing, and no special tools required.
Everything cooks together, and the oven does most of the work.
The balance of sugars gives depth without being cloying, the butter keeps the glaze smooth, and the spices stay warm instead of overpowering.
This recipe also adapts easily to different tastes, which makes it perfect for gatherings.
Ingredients
It’s better if the ingredients are all correct. The way I’ve made it, the quantities are perfect, and the ingredients are clean and fresh.
These are simple, pantry-friendly ingredients that work beautifully together.
| Amount | Ingredient | Notes |
|---|---|---|
| 3 | Sweet potatoes | About 1.5 pounds, peeled |
| 5 tbsp | Butter | Salted or unsalted |
| ½ cup | Brown sugar | Light or dark |
| ¼ cup | Granulated sugar | Balances sweetness |
| 1 tsp | Ground cinnamon | Essential |
| ¼ tsp | Ground nutmeg | Optional |
| 1 tsp | Vanilla extract | Enhances flavor |
| Optional | Orange juice or maple syrup | Flavor variation |
Equipment Needed
You don’t need anything fancy, which is one of the reasons this recipe works so well.
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Baking dish | 8×8 or similar |
| 1 | Saucepan | Small or medium |
| 1 | Knife | Sharp |
| 1 | Vegetable peeler | Optional |
| 1 | Aluminum foil | For covering |
| 1 | Spoon | For stirring |
How to Make Southern Candied Yams
This is a simple oven-baked method that gives tender yams and a syrupy glaze.
Step 1
Preheat your oven to 400°F. Generously grease your baking dish with butter to prevent sticking.
Step 2
Peel the sweet potatoes and slice them into ½-inch rounds. Keep them as even as possible and arrange them in the baking dish.
Step 3
In a saucepan over medium-low heat, melt the butter. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract. Stir until smooth and glossy, about 2–3 minutes.
Step 4
Pour the sauce evenly over the sweet potatoes. Gently toss to coat all slices.
Step 5
Cover the dish tightly with foil and bake for 45 minutes. This allows the potatoes to steam and soften.
Step 6
Remove the foil, increase the oven temperature to 425°F, and bake uncovered for 10–15 minutes until the sauce thickens and caramelizes.
Step 7
Remove from the oven and let rest for 5 minutes before serving.
Pro Cooking Tips for Success
Covering the dish during the first bake is essential. This prevents dryness and uneven cooking. Removing the foil too early is the most common mistake.
Always taste your sauce before pouring it over the potatoes. Adjust sweetness or spice at this stage if needed.
Avoid slicing the potatoes too thin. Thin slices break apart and become mushy.
Delicious Variations
Candied yams are easy to customize. Adding orange juice or zest brightens the sweetness. Maple syrup adds deeper flavor. Heavy cream makes the glaze richer.
For texture, chopped pecans or walnuts work beautifully. A pinch of ginger or cayenne adds warmth without overpowering the dish.
Substitutes for Common Ingredients
If you don’t have brown sugar, use white sugar mixed with a tablespoon of molasses.
Plant-based butter works well if avoiding dairy.
Vanilla extract is optional but strongly recommended.
Healthier Options
To lighten the dish, reduce the sugar by one-third and rely more on the natural sweetness of the potatoes.
You can replace part of the sugar with maple syrup or honey. Using unsalted butter helps control sodium.
Serving Suggestions
Candied yams pair best with savory mains. They’re perfect with baked ham, roast turkey, fried chicken, pork chops, or meatloaf.
They also shine on holiday plates alongside mac and cheese, collard greens, green beans, and cornbread dressing.
Make-Ahead, Storage & Reheating Tips
Candied yams are excellent for prepping ahead.
Make-ahead: Bake up to 1 day in advance and refrigerate.
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat at 325°F covered with foil or microwave individual portions.
Nutritional Information
- Calories: ~420 kcal
- Carbohydrates: ~70 g
- Protein: ~3 g
- Total Fat: ~14 g
- Saturated Fat: ~9 g
- Fiber: ~5 g
- Sugar: ~45 g
- Vitamin A: Very high
- Potassium: Moderate
Candied Yams Recipe
Ingredients
Equipment
Method
- Preheat my oven to 400°F. I generously butter an 8×8 baking dish so the yams don’t stick and get extra flavor.
- I peel the sweet potatoes and slice them into about ½-inch rounds. I keep them close in size so they cook evenly, then arrange them in the baking dish.
- In a saucepan over medium-low heat, I melt the butter. Once melted, I stir in the brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, and orange juice if using. I stir until smooth and glossy, about 2–3 minutes.
- I pour the butter-sugar mixture evenly over the sweet potatoes and gently toss so every slice is coated.
- I cover the dish tightly with foil and bake for 45 minutes. This helps the potatoes soften without drying out.
- I remove the foil, increase the oven temperature to 425°F, and bake uncovered for another 10–15 minutes until the sauce thickens and caramelizes.
- I take the yams out of the oven and let them rest for about 5 minutes before serving so the glaze sets up nicely.
Notes
- I don’t recommend boiling the sweet potatoes first. Baking them covered gives the best texture.
- If I want them less sweet, I reduce the sugar slightly and let the potatoes shine.
- These can be made a day ahead and reheated covered at 325°F.
- If the glaze thickens too much, I stir in a splash of water or orange juice.
FAQs:-
Are candied yams made with yams or sweet potatoes?
Candied yams are usually made with sweet potatoes. True yams are rare in U.S. grocery stores, and most recipes use orange-fleshed sweet potatoes.
Do I need to boil sweet potatoes before making candied yams?
No, boiling isn’t necessary. Baking them covered in the oven softens the potatoes perfectly.
Why are my candied yams dry?
They’re usually dry because they were baked uncovered for too long. Covering them for the first part of baking keeps them tender.
Can I make candied yams ahead of time?
Yes, you can make them a day ahead and reheat them before serving. The flavor actually gets better overnight.
Can I use canned sweet potatoes for candied yams?
You can, but fresh sweet potatoes give better texture and flavor. If using canned, drain them well and reduce baking time.
Final Thoughts
I’ve made this Southern candied yams recipe for years, and it never lets me down. It’s warm, sweet, nostalgic, and always welcome on the table.
I love how simple ingredients turn into something so comforting when you give them a little time and care. I hope this full rewrite helps you cook with confidence and enjoy every bite. Thanks for sticking with me, and happy cooking.
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