I absolutely love sharing this because it’s truly The Best Candied Yams Recipe you’ll ever make. It’s sweet, buttery, and just the right amount of cozy spice—perfect for holidays or a comforting weeknight side. When I first tried this recipe, I was amazed at how simple ingredients could come together to create something so insanely delicious. Stick around, and I’ll walk you through every step so you can nail it too!
Why You’ll Love This Recipe
- Easy to Make: This recipe breaks down into simple steps anyone can follow, even if you’re short on time.
- Perfect Balance of Flavors: It combines sweet, spiced, and buttery notes that make your taste buds sing.
- Great for Any Occasion: Whether it’s a holiday feast or a cozy dinner, these yams always impress.
- Customizable: You’ll find it’s easy to tweak the spices or sweetness to your liking without losing that signature candied charm.
Ingredients You’ll Need
The magic in The Best Candied Yams Recipe comes from the simple ingredients that harmonize beautifully. When you shop, look for vibrant sweet potatoes and good-quality spices for the best flavor.
- Sweet potatoes: Choose firm, large sweet potatoes—they hold their shape perfectly when cooked and have a naturally sweet flavor.
- Dark brown sugar: This adds a deep molasses flavor that makes the yams decadent and sticky in the best way.
- Vanilla extract: Just a hint of vanilla brightens the whole dish, making it taste richer.
- Ground cinnamon: Essential for that warm, cozy note everyone loves in candied yams.
- Ground nutmeg: Adds a subtle hint of spice that rounds out the flavor beautifully.
- Salted butter: This melts over the yams creating a luscious sauce—don’t skimp here!
Variations
I love making this recipe mine by switching up a few things here and there. I encourage you to play around with it—after all, that’s how you find your perfect version.
- Add marshmallows: My family goes crazy for a golden toasted marshmallow topping—totally worth the extra five minutes under the broiler.
- Use maple syrup: Instead of vanilla extract, swapping in pure maple syrup adds a wonderful, natural sweetness that pairs perfectly with the spices.
- Spice it up: For a little kick, sprinkle in some ground ginger or a pinch of cayenne pepper—this balances the sweetness nicely.
- Make it vegan: Replace the butter with coconut oil or vegan butter, and this becomes just as indulgent but dairy-free.
How to Make The Best Candied Yams Recipe
Step 1: Prep and Par-Cook the Sweet Potatoes
First, peel your sweet potatoes and cut them into about 1-inch pieces—this size helps them cook evenly and absorb the flavors later. When you simmer them, watch closely: you want them just tender enough to pierce with a fork but not falling apart. I learned the hard way that overcooking here turns the yams mushy in the bake, so about 10 minutes is your sweet spot. Reserve some of that cooking water to use in your sauce, it’s a little secret that helps the sugar dissolve and coat the yams perfectly.
Step 2: Make the Sweet, Spiced Sauce
In a separate bowl, mix the warm reserved cooking water with brown sugar, vanilla, cinnamon, and nutmeg. This combination is where the magic happens—the warm sugar water lets all the flavors sink in and get deliciously sticky as it bakes. Pour this over your yams spread evenly in your baking dish, then scatter the cubed butter on top—they’ll melt into little pockets of heaven as they bake.
Step 3: Bake and Coat
Bake the yams at 350ºF for 5 minutes first, then carefully toss them in the buttery sauce to coat each piece nicely. This little shuffle helps distribute all the gooey goodness evenly. Return them to the oven for about 10 more minutes until they’re tender throughout and the sauce is thick and bubbly. Let them cool a few minutes before serving so the sauce can thicken a bit—this step really ups the wow factor.
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Overboil Your Yams: Par-cooking sweet potatoes just right ensures they don’t turn mushy while baking—watch closely for fork tenderness, not falling apart.
- Use Warm Cooking Water: Adding warm reserved water dissolves brown sugar better and helps create a shiny, sticky glaze.
- Toss Mid-Bake: Gently mixing the yams halfway through baking makes sure every piece is coated and caramelizes evenly.
- Let It Rest Before Serving: Allowing the yams to cool slightly thickens the sauce, so scoop with some extra glaze onto your plate.
How to Serve The Best Candied Yams Recipe
Garnishes
I like topping mine with a sprinkle of chopped pecans or walnuts for a bit of crunch, and a little fresh thyme or rosemary if I want to add an herbal twist. It looks pretty and adds another layer of flavor that surprises guests in the best way.
Side Dishes
This candied yams recipe goes hand in hand with roasted turkey, baked ham, or even a simple grilled chicken for Sunday dinner. I also adore pairing it with collard greens or a crisp green salad to balance all the richness.
Creative Ways to Present
For holiday gatherings, I’ve layered the candied yams in a pretty casserole dish and topped with mini marshmallows browned under the broiler for a classic look. Another fun way is to serve them in small ramekins for individual portions—guests love the personal touch.
Make Ahead and Storage
Storing Leftovers
I store leftover candied yams in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day’s meal even better. Just be sure to give it a gentle toss before reheating to redistribute the sauce.
Freezing
I’ve frozen leftovers successfully by placing cooled yams in a freezer-safe container or bag. To enjoy later, thaw overnight in the fridge. The texture softens a bit but the flavor remains fantastic—perfect for saving time on busy days.
Reheating
For the best texture, I reheat in the oven at 325ºF covered with foil to keep moisture in until heated through, about 15 minutes. You can also microwave leftovers, but watch closely so they don’t dry out. Adding a pat of butter before reheating really helps refresh the sauce.
FAQs
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Can I use regular potatoes instead of sweet potatoes for candied yams?
Regular potatoes don’t have the natural sweetness or soft texture that sweet potatoes do, so they won’t give you the same classic candied yam flavor and consistency. Sweet potatoes are the best choice for this recipe.
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How do I prevent candied yams from turning mushy?
The key is par-cooking the sweet potatoes just until they start to get tender, not fully cooked. Also, avoid stirring too vigorously during baking. This keeps the yam pieces intact and gives you perfectly soft yet firm yams.
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Can I make candied yams ahead of time?
Yes, you can assemble and bake them a day ahead. Store them covered in the fridge and reheat gently before serving. The flavors often improve after sitting overnight.
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What’s the difference between candied yams and sweet potatoes?
“Candied yams” usually refer to sweet potatoes cooked with sugar, butter, and spices to achieve a syrupy coating. Sweet potatoes are the root vegetable itself. True yams are a different tuber not commonly found in U.S. grocery stores.
Final Thoughts
Honestly, this recipe means a lot to me because it reminds me of family dinners and warm holiday memories. There’s something so comforting about those sweet, buttery yams that just feel like a hug on a plate. Once you try this The Best Candied Yams Recipe, I’m confident you’ll want to keep it in your regular rotation too. Give it a go—you might just find your new favorite side dish!
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The Best Candied Yams Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
A classic Southern side dish featuring tender sweet potatoes coated in a rich, buttery sauce infused with brown sugar, vanilla, cinnamon, and nutmeg. Perfectly baked to caramelized perfection, these candied yams are a sweet and comforting addition to any meal.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Spice and Sugar Mixture
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Butter
- 8 tablespoons (1 stick) salted butter
Instructions
- Preheat and Prepare Sweet Potatoes: Arrange a rack in the middle of the oven and preheat to 350ºF. Peel and cut the sweet potatoes into 1-inch pieces to ensure even cooking.
- Par-Cook Sweet Potatoes: Place the cut sweet potatoes in a large saucepan and cover them with water by about 1 inch. Bring to a low boil over medium-high heat, then simmer until they are just starting to soften and can be pierced with a fork, about 10 minutes. Be careful not to overcook so they hold their shape during baking.
- Transfer Sweet Potatoes to Baking Dish: Use a slotted spoon to carefully move the par-cooked sweet potatoes into an 8×8-inch baking dish, arranging them in a single even layer. Reserve the cooking water for the sauce.
- Prepare Sugar Sauce: Measure 3/4 cup of the warm reserved cooking water into a bowl or measuring cup. Stir in the dark brown sugar until dissolved, then add the vanilla extract and mix well.
- Add Spices: Sprinkle the ground cinnamon and ground nutmeg evenly over the sweet potatoes in the baking dish.
- Combine Sweet Potatoes and Sauce: Pour the sugar and water mixture over the sweet potatoes, ensuring they are well coated.
- Add Butter: Cut the stick of salted butter into cubes and scatter them evenly over the sweet potatoes and sauce.
- Bake and Toss: Bake the dish for 5 minutes to melt the butter and start caramelizing the sauce. Carefully remove from the oven and gently toss the sweet potatoes to coat them evenly with the sauce.
- Finish Baking: Return the dish to the oven and bake until the sweet potatoes are completely fork-tender, about 10 minutes more. Remove from the oven.
- Serve: Spoon any remaining candied sauce from the baking dish over the sweet potatoes. Allow to cool for about 5 minutes so the sauce thickens before serving warm.
Notes
- This dish features par-cooked sweet potatoes, which ensures they don’t become mushy while baking but still become tender and infused with flavor.
- The combination of butter, brown sugar, vanilla, cinnamon, and nutmeg melds into a rich, sweet sauce that perfectly complements the sweetness of the yams.
- Use an 8×8-inch baking dish to allow the sweet potatoes to spread in a single layer for even cooking and caramelization.
- Letting the candied yams rest after baking helps the sauce to thicken and adhere better.
- Salted butter balances the sweetness and adds richness; unsalted can be used, but add a pinch of salt if preferred.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 277
- Sugar: 21.2 g
- Sodium: 172 mg
- Fat: 15.4 g
- Saturated Fat: 9.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 34.6 g
- Fiber: 2.6 g
- Protein: 1.5 g
- Cholesterol: 0 mg
