Introduction

These classic Candied Yams are a beloved holiday side dish featuring tender sweet potatoes baked in a rich, buttery brown sugar glaze. For more sweet potato inspiration, try this Easy Sweet Potato Honeybun Cake with Pecans Ready in 30 Minutes or this Best Sweet Potato Cheesecake Pie Recipe – Ready in 30 Minutes. This simple recipe delivers the perfect balance of sweetness and spice.

Ingredients

These simple ingredients transform into a classic holiday side dish with tender, sweet yams glazed in a rich, buttery syrup.

• 4 large yams (or sweet potatoes)
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Mini marshmallows (optional, for topping)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Candied Yams recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Yams

Peel 3 pounds of fresh yams and slice them into ½-inch thick rounds. For even cooking, try to keep the slices uniform in size.

Place the sliced yams in a large bowl of cold water to prevent browning while you prepare the other ingredients.

Step 2 — Make the Candied Syrup

In a medium saucepan, combine 1 cup brown sugar, ½ cup unsalted butter, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon.

Heat over medium-low, stirring constantly, until the butter melts and the sugar dissolves completely—about 3-4 minutes. Do not let the mixture boil at this stage.

Step 3 — Arrange Yams in Baking Dish

Drain the yam slices and pat them dry with paper towels. Arrange them in a single layer in a 9×13-inch baking dish, overlapping slightly if necessary.

Pour the warm candied syrup evenly over the yams, making sure each slice gets coated. Use a spoon to gently toss if needed.

Step 4 — Add Liquid and Seasonings

Pour ½ cup orange juice or apple juice over the yams to add moisture and subtle flavor complexity.

Sprinkle with ¼ teaspoon salt and an extra pinch of cinnamon or nutmeg if desired. The salt helps balance the sweetness of your Candied Yams.

Step 5 — Cover and Bake Initially

Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 40 minutes. The foil traps steam to help tenderize the yams.

After 40 minutes, the yams should be fork-tender but not falling apart. If they’re still firm, re-cover and bake 5-10 minutes longer.

Step 6 — Uncover and Continue Baking

Remove the foil and baste the yams with the syrupy liquid from the bottom of the dish. Return to the oven uncovered.

Bake for another 20-25 minutes until the syrup thickens and the edges of the yams begin to caramelize. The liquid should be bubbly and reduced.

Step 7 — Rest Before Serving

Remove the Candied Yams from the oven and let them rest for 10-15 minutes. This allows the syrup to thicken further and cool slightly for serving.

The yams will absorb more of the sweet glaze during this resting period, enhancing their flavor and texture.

Nutritional Information

Calories	215
Protein	2g
Carbohydrates	52g
Fat	0.5g
Fiber	5g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet Potatoes — Use fresh sweet potatoes instead of canned yams for more fiber and nutrients, with a deeper, earthier flavor.
• Coconut Sugar or Maple Syrup — Replace brown sugar with coconut sugar or pure maple syrup for a lower glycemic index and rich, caramel-like sweetness.
• Plant-Based Butter — Swap regular butter for dairy-free plant butter to keep the dish creamy and rich while accommodating dairy-free diets.
• Low-Sodium Broth — Use low-sodium vegetable broth in place of any added salt or high-sodium liquids to reduce sodium without sacrificing savory depth.
• Spices Instead of Sugar — Boost flavor with cinnamon, nutmeg, or vanilla extract instead of extra sugar for a warm, aromatic profile with fewer carbs.
• Apple Sauce or Mashed Banana — Substitute part of the sweetener with unsweetened apple sauce or mashed banana for natural sweetness and moisture, lowering added sugars.
• Toasted Pecans or Walnuts — Add chopped toasted nuts for crunch and protein, enhancing texture and making the dish more satisfying.

Serving Suggestions

• Pair these sweet Candied Yams with savory mains like baked ham, roasted turkey, or fried chicken for a classic comfort food combination.
• Serve your Candied Yams as a standout side dish at holiday gatherings, especially for Thanksgiving and Christmas dinners.
• For a beautiful family-style presentation, transfer the Candied Yams to a decorative ceramic or cast-iron baking dish straight from the oven.
• Garnish individual servings with a sprinkle of toasted pecans or marshmallows for added texture and visual appeal.
• Complement the rich sweetness of the Candied Yams with lighter sides like green beans almondine or a crisp garden salad.
• Transform leftovers by mashing the Candied Yams to use as a sweet filling for hand pies or as a topping for morning oatmeal.

These Candied Yams are versatile enough for both everyday meals and special occasions, making them a beloved addition to any table.

Common Mistakes to Avoid

• Mistake: Using the wrong type of sweet potato. Fix: Opt for jewel or garnet yams, which have a moist, sweet flesh perfect for Candied Yams.
• Mistake: Overcrowding the baking dish. Fix: Use a dish large enough for a single layer so the syrup coats every piece evenly.
• Mistake: Skipping the parboiling step. Fix: Briefly boil sliced yams to ensure they cook through evenly and absorb the syrup better.
• Mistake: Making the syrup too thin. Fix: Simmer your butter, sugar, and spice mixture until it slightly thickens for a rich, clingy glaze.
• Mistake: Baking at too high a temperature. Fix: Cook low and slow (around 350°F) to caramelize the sugars without burning the edges.
• Mistake: Forgetting to baste during cooking. Fix: Spoon the syrupy pan juices over the yams every 20 minutes for maximum flavor penetration.
• Mistake: Underseasoning the dish. Fix: Don’t be shy with warm spices like cinnamon and a pinch of nutmeg to enhance the natural sweetness.
• Mistake: Not letting them rest before serving. Fix: Allow your Candied Yams to sit for 10 minutes so the sauce thickens and clings perfectly.

Storing Tips

• Fridge: Store leftover Candied Yams in an airtight container for up to 5 days.
• Freezer: Freeze Candied Yams in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat Candied Yams in the oven at 350°F until they reach an internal temperature of 165°F, or microwave in a microwave-safe dish, stirring occasionally.

Always allow Candied Yams to cool completely before refrigerating or freezing to maintain food safety and quality.

Conclusion

These Candied Yams are a classic holiday side dish that delivers rich flavor and creamy texture. For another sweet potato favorite, try this Ultimate Sweet Potato Casserole with Butternut Squash. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make Candied Yams ahead of time?

Yes, you can prepare Candied Yams a day in advance. Assemble the dish, cover it tightly, and refrigerate. Reheat in the oven before serving for the best texture.

What is the best type of yam or sweet potato to use for Candied Yams?

Use orange-fleshed sweet potatoes, often labeled as yams, for classic Candied Yams. Their natural sweetness and creamy texture work perfectly with the brown sugar and spices.

How can I prevent my Candied Yams from becoming too watery?

To avoid watery Candied Yams, slice the sweet potatoes evenly and do not overcook them. Using the right amount of butter and sugar helps create a thick, syrupy sauce.