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    Home » Recipes » Side Dishes » Candied Yams

    Candied Yams

    Published: July 1, 2019 · Modified: Oct 3, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Learn how to make candied yams in the oven, a classic southern dish and beloved Thanksgiving side! You only need a few simple ingredients and a hot oven to make these tender sweet potatoes coated in a brown sugar glaze.

    A plate with a serving of candied yams. Red baking dish with the rest in the background.
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    No holiday meal is complete without bright orange candied yams. It’s a sweet, rich side with notes of caramel from brown sugar and plenty of warmth from cinnamon and nutmeg. Preparing this easy side couldn’t be simpler. Just cut up a few sweet potatoes (also called yams in the US), toss them with a buttery, lightly spiced brown sugar sauce, and bake. That’s it!

    While you’ll usually find candied sweet potatoes on the table at a holiday gathering, I don’t hesitate to make them whenever I have family over. You just can’t beat the quick prep time and the delicious payoff. If you’re looking for other holiday side dishes you’ll make year-round, try my potatoes au gratin recipe, collard greens recipe, and classic green bean casserole.

    What You Need to Make this Recipe

    Ingredients for making candied yams on a marble counter.

    Sweet potatoes — look for medium-sized sweet potatoes, which will become creamy and tender when baked. Larger ones are a little tougher and might have less flavor.

    Sugar — I use light brown sugar in this recipe, but dark brown sugar is a great option as well. Both have a rich, caramel-like flavor. If desired, you can replace half of the sugar with maple syrup.

    Butter — you need ½ cup (1 stick) of unsalted butter. If you only have salted butter on hand, don’t add any additional salt to the dish.

    Cream — a small amount of heavy cream adds richness and a velvety texture to the sugar syrup.

    Spices — ground cinnamon and ground nutmeg are classic warm spices for candied yams, but you could use allspice and ginger instead. If using ground nutmeg, try to grate it fresh. It tastes so much better than the pre-ground kind!

    How to Make Candied Yams

    Set of two photos showing a peeled sweet potato getting cut on a wooden chopping block and nutmeg grated into a bowl.

    1. Thoroughly clean and peel the sweet potatoes. Then slice them into ½-inch-thick rounds. Place the slices in a greased 9×13-inch baking dish.

    2. In a medium saucepan, add the cream and butter. Melt the butter over medium heat until both the cream and butter are hot. While the butter is melting, stir together the brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Add the butter and stir until well combined. You should have a rich brown sauce.

    Set of two photos showing sweet potato pieces getting drizzled with a brown sugar butter mixture to make candied yams.

    3. Drizzle the brown sugar mixture over the sweet potatoes.

    4. Toss to coat all the slices. Cover the baking dish with aluminum foil and bake at 350°F for 25 minutes. Then remove the foil and gently stir the sweet potatoes, being careful not to smash them up. Bake uncovered for about 20 to 30 minutes more, until the potatoes are tender and glazed. Serve warm.

    Overhead view of candied yams in a casserole dish.

    Pro Tips for Making this Recipe

    • Clean the sweet potatoes thoroughly. Wash them and scrub the skin to remove any dirt that might cling to the skin.
    • Cut the sweet potatoes into equal-sized pieces. This will help them bake at the same pace.
    • Add orange juice. For brightness and a hint of acidity, add 2 tablespoons of orange juice to the buttery syrup.
    • Add vanilla. Good vanilla extract adds depth and nuance to the dish if desired. About ½ teaspoon will do the trick.
    • Top with mini marshmallows. While marshmallows are typically used to top sweet potato casserole, you can use them in this candied yams recipe as well. Once you remove the foil from the casserole dish and stir the yams, add marshmallows and finish up the baking uncovered. You can place the dish under the broiler for a minute to brown the marshmallow topping more once it’s done baking.
    A plate of candied yams with a red casserole dish behind it.

    Frequently Asked Questions

    Are yams and sweet potatoes the same thing?

    In the United States, “yam” and “sweet potato” are often used interchangeably, but yams are actually completely different! Native to Africa and Asia, true yams are starchy and earthy with thick brown skin and white flesh, similar to cassava. You probably won’t find real yams in your local grocery store. The sweet potato you are likely familiar with has bright orange flesh and a sweet flavor. It might be labeled “yam,” “sweet yams,” or “garnet yams” at the store, which can be confusing! But chances are, if the skin has a red-orange hue, you’re looking at a sweet potato (which is what you need for this recipe!).

    Can you use canned sweet potatoes?

    I think fresh sweet potatoes have a superior flavor to canned. But if you are short on time, you can use 3 (15-ounce) cans of sweet potatoes to give you roughly the same amount. Just be sure to drain the liquid well.

    What to serve with them?

    For Thanksgiving dinner or any special occasion, candied yams are a huge hit alongside mains like my recipe for roasted turkey, roasted chicken, beef, or ham. These old-fashioned candied sweet potatoes pair well with other delicious sides like broccoli casserole recipe, easy baked mac and cheese, and cornbread dressing recipe.

    Can you make them ahead of time?

    Since this is a pretty hands-off dish, I prefer to make it the day I want to serve it. But you can make it a night ahead and reheat it in the oven when you are ready to serve it. Candied yams are best enjoyed warm.

    How do you store leftovers?

    Store leftovers of this candied yam recipe in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to an oven-safe dish and cover with aluminum foil. Reheat at 350°F for about 20 minutes. To save time, reheat in the microwave. Do not cover with foil if reheating in the microwave!

    Can you freeze them?

    The texture of sweet potatoes changes quite a bit when frozen, so I tend to try and finish leftover candied yams as quickly as possible to avoid freezing them. But they can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Just be aware that the sweet potatoes will likely be mushy instead of tender.

    If you love this recipe try these out!

    • An overhead view of a plate of potatoes au gratin with a glass of wine being it along with a casserole dish.

      Potatoes au Gratin

    • A plate with a sweet potato biscuit with a plate of butter and platter of biscuits in the background.

      Sweet Potato Biscuits

    • A plate with a stuffed acorn squash with a glass of wine and platter of more squash in the background.

      Stuffed Acorn Squash

    • A sweet potato casserole topped with marshmallows and pecans.

      Sweet Potato Casserole

    • A piece of sweet potato pie with a dollop of whipped cream on a blue and white plate.

      Sweet Potato Pie

    If you’ve tried this candied yams recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Close up view of candied yams.
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    5 from 4 votes

    Candied Yams

    Easy candied yams need just a few ingredients and very little prep time. Serve them warm and watch them disappear from your holiday table!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 6 servings
    Calories 453kcal
    Author John Kanell

    Equipment

    • 9×13″ casserole dish
    • Medium Saucepan
    • Bowl

    Ingredients

    • 3 pounds sweet potatoes
    • ½ cup unsalted butter
    • 2 tablespoons heavy cream
    • ¾ cup packed light brown sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon grated nutmeg
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 350°F. Lightly butter a 9×13-inch baking dish.
    • Peel the sweet potatoes, and slice them into ½-inch-thick rounds. Place the slices in the greased baking dish.
    • In a medium saucepan, heat the butter and cream over medium heat until melted and hot.
    • Meanwhile, in a medium bowl, stir together the brown sugar, cinnamon, and nutmeg, and salt. Pour the melted butter over the mixture and stir until well combined. Pour the sugar mixture over the potatoes, and to coat. Cover the dish with aluminum foil.
    • Bake for 25 minutes. Remove the foil, and gently stir the sweet potatoes.
    • Continue baking, uncovered, until the potatoes are tender and syrupy, about 20 to 30 minutes more. Serve warm.

    Video

    Notes

    • Clean the sweet potatoes thoroughly. Wash them and scrub the skin to remove any dirt that might cling to the skin.
    • Cut the sweet potatoes into equal-sized pieces. This will help them bake at the same pace.
    • Add orange juice. For brightness and a hint of acidity, add 2 tablespoons of orange juice to the buttery syrup.
    • Add vanilla. Good vanilla extract adds depth and nuance to the dish if desired. About ½ teaspoon will do the trick.
    • Top with mini marshmallows. While marshmallows are typically used to top sweet potato casserole, you can use them in this candied yams recipe as well. Once you remove the foil from the casserole dish and stir the yams, add marshmallows and finish up the baking uncovered. You can place the dish under the broiler for a minute to brown the marshmallow topping more once it’s done baking.

    Nutrition

    Calories: 453kcal | Carbohydrates: 73g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 233mg | Potassium: 811mg | Fiber: 7g | Sugar: 36g | Vitamin A: 32722IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg
    *Nutrition Disclaimer
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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