Candied Yams Recipe
How to Make Candied Yams
There are a few dishes that can instantly transport me back to childhood, and candied yams are one of them. The moment that buttery brown sugar syrup starts bubbling in the oven, I’m reminded of every holiday table I’ve ever sat at — laughter in the kitchen, the sound of foil crinkling, and someone inevitably asking, “Are the yams ready yet?”
For many families (mine included), candied yams are a must-have side dish at Thanksgiving, Christmas, and Sunday dinners. They’re sweet, tender, and rich — like dessert pretending to be a vegetable. The best part? They’re surprisingly easy to make.
Tips for the Best Candied Yams
Use real yams or sweet potatoes — Both work, but sweet potatoes tend to be a bit creamier and more widely available in U.S. grocery stores.
- Low and slow is key. The long bake time helps the sugar caramelize deeply without burning.
- Don’t skimp on butter. It’s what gives the sauce that glossy, rich finish.
- Customize your spice blend. A dash of allspice or ginger adds warmth and depth.
- Make them ahead. Candied yams reheat beautifully — just add a splash of water or orange juice before reheating to loosen the sauce.
FAQs:
1. What’s the difference between yams and sweet potatoes?
In most U.S. grocery stores, “yams” are actually orange-fleshed sweet potatoes. True yams are a starchy root native to Africa and Asia with a rough, bark-like skin. For this recipe, sweet potatoes are perfect.
2. Can I make candied yams ahead of time?
Yes! You can make them 1–2 days in advance. Store them covered in the refrigerator and reheat in the oven at 350°F until warm and bubbly.
3. Do I have to use brown sugar?
Brown sugar gives that signature molasses flavor, but you can mix things up — try maple syrup, honey, or coconut sugar for a slightly different sweetness.
4. Can I make this on the stovetop?
Absolutely. Simmer the yams in the butter-sugar mixture over low heat, stirring occasionally, until tender and caramelized. It’ll take about 30–40 minutes.
5. How can I make them less sweet?
Simply cut the brown sugar in half or balance the sweetness with a splash of orange juice or a squeeze of lemon. The acidity helps brighten the flavors.
6. Are candied yams the same as sweet potato casserole?
Not quite. Candied yams are usually sliced and cooked in syrup, while sweet potato casserole is mashed and often topped with marshmallows or pecans.
7. How can I make candied yams using canned sweet potatoes?
If you’re using canned yams or canned sweet potatoes, drain them well before adding the butter-sugar mixture. Because they’re already cooked and soft, you’ll only need to bake them for about 25–30 minutes — just long enough to heat through and let the syrup thicken slightly. Be gentle when stirring so they don’t break apart.
Candied Yams
Ingredients
- 2 pounds yams or sweet potatoes peeled and thickly sliced
- 1 ½ sticks unsalted butter
- 1 ¾ cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the peeled and sliced yams or sweet potatoes in a large mixing bowl.
- In a medium saucepan, combine the butter, brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt. Heat over low heat, whisking until the butter is melted and the mixture is smooth and combined.
- Pour the butter-sugar mixture over the yams or sweet potatoes and toss until everything is evenly coated.
- Transfer the coated yams to a 13×9-inch casserole dish (or a similar size) and cover with foil or a lid.
- Bake for 45 minutes, then remove from the oven, stir, and return to bake for another 45 minutes, or until the yams are very tender and caramelized.
