Candied yams are the perfect side dish to any festive fall meal whether it’s a special occasion like Thanksgiving or just a simple home-cooked family meal. The mixture of sweet brown sugar, butter, and festive spices fills the house with the most incredible aroma and tastes just as delicious. There’s no doubt about it, they’re a much-loved fall side!
What You’ll Need for This Recipe
Sweet Potatoes: Any sweet potato will work for this recipe but for best results use Garnet Yams. These red sweet potatoes have a wonderful color, taste and texture when baked.
Brown Sugar: I use dark brown sugar for this recipe but light will work as well.
Spices: Cinnamon and nutmeg are classics bu you can add or sub in allspice and ginger.
How to Make Candied Yams
1. Peel the yams or sweet potatoes and cut into 1/2 inch thick coins.
2. Add the melted butter, brown sugar, and spices to a bowl and mix to combine.
3. Add the yams to your baking dish then drizzle the brown sugar mixture over and toss. Cover with foil and bake at 350F for 25 minutes.
4. Remove foil, gently toss the yams, and spoon some of the brown sugar mixture onto the tops then bake for 20-30 minutes more. Yams should be tender and have a candied appearance when done.
Pro Tips for this Recipe
- When shopping, pick sweet potatoes that are heavy for their size, and are free of blemishes.
- Peel potatoes just before cooking to avoid discoloring
- Be sure to zest your orange before slicing it; it’s much easier that way!
- As a nod to yams’ African and Asian roots, you can substitute coconut milk for the heavy cream.
- After the “yams” bake for 25 minutes, be sure to uncover and stir them very gently to help them keep their shape.
Frequently Asked Questions
Do I Need to Boil Yams First?
To make candied yams, no you don’t need to boil them first. The sweet potatoes or yams are cut into 1/2 inch thick coins and are baked in the oven first covered and then uncovered until tender.
What’s the Difference Between a Yam and Sweet Potato?
You probably didn’t come here for a botany lesson, but as a former teacher, I can’t resist! Chances are if you grew up loving yams, you were really eating sweet potatoes. Yes, yams resemble sweet potatoes, but they’re starchier, less sweet, and hard to find in the United States (they’re more popular in Africa and Asia). Back in the early days of the American food industry, companies started marketing orange-fleshed sweet potatoes as “yams” to distinguish them from white sweet potatoes. Well, no matter what you call them, this recipe is delicious and simple!
Variations to Try
Top with Marshmallows – everyone loves baked yams with marshmallows it’s absolutely delicious! When it comes to uncovering the candied yams, toss them then add the marshmallows and bake uncovered. To brown the top more place under the broiler.
Top with Pecans – Why not toss pecans with melted butter, brown sugar and top the casserole with them, so delicious and easy!
What to Serve with Candied Yams
Candied yams are always a huge hit at family gatherings with roast meats such as chicken, ham, or beef and other delicious sides like green beans, baked mac and cheese, and gravy.
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If you’ve tried this Candied Yams recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Candied Yams
Equipment
- Baking dish
Ingredients
- 3 lbs. sweet potatoes
- 3/4 cup brown sugar
- 1/2 cup melted butter
- 2 Tbsp. heavy cream
- 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. salt
Instructions
- Preheat oven to 350°F.
- Peel sweet potatoes, and slice into ½-inch-thick coins and place in baking dish.
- In a medium bowl, stir together brown sugar, melted butter, salt, cinnamon, and nutmeg.
- Pour sugar mixture over potatoes, tossing to coat.
- Layer potatoes in a 11x7-inch (1½ quart casserole dish; drizzle with any remaining sugar mixture.
- Cover with aluminum foil; bake 25 minutes.
- Remove from oven; uncover sweet potatoes, and gently stir.
- Return sweet potatoes to oven, and bake, uncovered, until tender, about 20-30 minutes more.
Video
Notes
- When shopping, pick sweet potatoes that are heavy for their size, and are free of blemishes.
- Peel potatoes just before cooking to avoid discoloring
- Be sure to zest your orange before slicing it; it’s much easier that way!
- As a nod to yams’ African and Asian roots, you can substitute coconut milk for the heavy cream.
- After the “yams” bake for 25 minutes, be sure to uncover and stir them very gently to help them keep their shape.
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