Introduction

This recipe for Grandma’s Secret Candied Yams is so easy to make and delivers that classic Southern flavor everyone loves. If you enjoy sweet potato desserts, you might also like this Best Sweet Potato Cheesecake Pie Recipe – Ready in 30 Minutes or this simple Best Sweet Potato Honeybun Cake with Pecans Ready in 30 Minutes.

Ingredients

These Candied Yams emerge from the oven bubbling with a glossy, spiced syrup that caramelizes the tender sweet potato rounds into a dessert-like side dish.

• 3 lbs sweet potatoes (about 5 medium), peeled and sliced into ½-inch thick rounds
• 8 tablespoons unsalted butter, sliced into squares
• 1 cup granulated sugar
• ½ cup dark brown sugar, packed
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2 teaspoons vanilla extract

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

Wash and peel 3 pounds of yams thoroughly. Cut them into ½-inch thick rounds or chunks for even cooking.

Tip: Uniform pieces ensure all yams cook at the same rate, preventing some from becoming mushy while others remain undercooked.

Step 2 — Parboil the Yams

Place yam pieces in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes until slightly tender but not fully cooked.

Test doneness by piercing with a fork—it should meet some resistance. Drain well to prevent watery Candied Yams.

Step 3 — Make the Candied Syrup

In a saucepan, combine 1 cup brown sugar, ½ cup granulated sugar, ½ cup unsalted butter, ¼ cup water, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.

Heat over medium, stirring until sugars dissolve and butter melts. Simmer 2–3 minutes until slightly thickened.

Step 4 — Combine Yams and Syrup

Arrange parboiled yams in a single layer in a greased 9×13 baking dish. Pour the warm syrup evenly over the yams, gently tossing to coat.

For extra flavor, add a teaspoon of vanilla extract or orange zest to the syrup before pouring.

Step 5 — Bake to Perfection

Cover the dish with foil and bake at 375°F for 25 minutes. Remove foil, baste yams with syrup, and bake uncovered another 20–25 minutes.

The Candied Yams are ready when tender and glazed, with syrup bubbling thickly around the edges.

Step 6 — Rest and Serve

Let the Candied Yams rest 10 minutes before serving. This allows the syrup to thicken further and cling to the yams.

Garnish with marshmallows during the last 5 minutes of baking if desired, or sprinkle with toasted pecans for crunch.

Nutritional Information

Calories	215
Protein	2g
Carbohydrates	52g
Fat	0.1g
Fiber	5g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet Potato Purée — Use puréed sweet potatoes instead of syrup-heavy yams for a naturally sweet, lower-sugar base.
• Coconut Oil & Coconut Sugar — Replace butter and brown sugar with coconut oil and coconut sugar for a dairy-free, lower-glycemic option.
• Maple Syrup & Cinnamon — Swap corn syrup for pure maple syrup and add cinnamon to enhance sweetness without refined sugar.
• Pecan Crust — Top with crushed pecans instead of marshmallows for added protein, healthy fats, and a gluten-free crunch.
• Apple Sauce Sweetening — Mix in unsweetened apple sauce to reduce added sugars while keeping the Candied Yams moist.
• Low-Sodium Broth — Use low-sodium vegetable broth in place of salted butter or margarine to control sodium content.
• Greek Yogurt Topping — Serve with a dollop of Greek yogurt instead of whipped cream for a protein boost and creamy texture.
• Roasted Carrots & Parsnips — Combine roasted carrots and parsnips with sweet potatoes for a lower-carb, fiber-rich variation.

Serving Suggestions

• Pair these sweet Candied Yams with savory main dishes like baked ham, roasted turkey, or fried chicken for a perfect sweet-savory balance.
• Serve as a standout side during holiday feasts—Thanksgiving and Christmas gatherings are ideal occasions for this classic dish.
• For a comforting weeknight meal, accompany your Candied Yams with grilled pork chops or meatloaf and steamed green beans.
• Create an elegant plating by serving individual portions in small ramekins, garnished with a sprinkle of toasted pecans or marshmallows.
• Transform leftovers by mashing the Candied Yams into a sweet potato casserole base or using them as a filling for hand pies.
• For brunch, pair with fluffy buttermilk pancakes, crispy bacon, and scrambled eggs for a sweet addition to the spread.

Whether you’re hosting a festive dinner or enjoying a cozy family meal, these versatile Candied Yams complement both traditional and modern menus beautifully.

Common Mistakes to Avoid

• Mistake: Using the wrong type of yam or sweet potato. Fix: Opt for orange-fleshed sweet potatoes like Garnet or Jewel varieties, which become creamy and sweet when cooked.
• Mistake: Overcrowding the baking dish. Fix: Arrange yams in a single layer to ensure even caramelization and prevent steaming.
• Mistake: Skipping the par-boiling step for raw yams. Fix: Briefly boil sliced yams for 5-7 minutes to shorten baking time and improve texture.
• Mistake: Adding sugar too early in the cooking process. Fix: Add brown sugar and syrup during the last 20 minutes of baking to prevent burning.
• Mistake: Not creating a proper syrup base. Fix: Combine butter, brown sugar, and spices in a saucepan first to create a cohesive, flavorful glaze.
• Mistake: Baking at too high of a temperature. Fix: Cook at 350°F (175°C) for tender yams without scorching the sugary glaze.
• Mistake: Forgetting to baste during cooking. Fix: Spoon the syrupy pan juices over the yams every 15-20 minutes for maximum flavor penetration.
• Mistake: Using canned yams without proper preparation. Fix: Drain and rinse canned yams thoroughly to remove the metallic taste from the canning liquid.
• Mistake: Skipping the resting period after baking. Fix: Let Candied Yams rest for 10-15 minutes before serving to allow the syrup to thicken and flavors to meld.
• Mistake: Overlooking spice balance. Fix: Use cinnamon and nutmeg sparingly—about ¼ teaspoon each—to complement rather than overpower the sweet potatoes.

Storing Tips

• Fridge: Store leftover Candied Yams in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, 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 warm them in the microwave, stirring occasionally.

Always ensure your Candied Yams are stored properly to maintain their sweet, comforting flavor and texture for your next meal.

Conclusion

This Southern Candied Yams recipe delivers the perfect balance of sweet, tender yams in a rich, buttery syrup. It’s a classic side dish that’s sure to become a family favorite. Give it a try and let us know how it turned out in the comments below! For more delicious sides, check out our Baked Beans and Maple Roasted Carrots recipes.

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FAQs

Can I make Candied Yams ahead of time?

Yes, you can prepare Candied Yams a day in advance. Store them covered in the refrigerator and reheat in the oven before serving. This allows the flavors to meld beautifully.

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 the best texture and sweetness. They hold their shape well and absorb the syrup, making perfect Candied Yams.

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

Ensure your yams are sliced evenly and not overcooked before baking. Thicken the syrup by simmering it briefly, and avoid covering the dish while baking to let excess moisture evaporate.