If you’re craving something sweet, comforting, and downright irresistible, you’re in for a treat with The Best Candied Yams Recipe. I absolutely love how these yams get that perfect balance of tender sweetness and buttery, spiced glaze that just melts in your mouth. Whether it’s a holiday dinner or just a cozy weeknight side, this recipe brings that warm, nostalgic feeling—trust me, you’ll want to make it your go-to!
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need anything fancy to create magic here — just a handful of pantry staples.
- Perfect Texture: The yams are tender yet hold their shape beautifully, thanks to careful simmering before baking.
- Rich, Balanced Flavors: The mix of brown sugar, cinnamon, nutmeg, and butter delivers that old-fashioned sweetness without overwhelming.
- Family Favorite: This dish has been a staple at my family gatherings — every time, it disappears fast!
Ingredients You’ll Need
These ingredients work hand in hand to create that classic candied yam flavor. Look for firm sweet potatoes—your dish depends on these shining stars!
- Sweet potatoes: Choose large, firm ones with smooth skins for best results and even cooking.
- Dark brown sugar: I like using dark for its deeper molasses flavor, which makes the glaze richer.
- Vanilla extract: Adds a subtle warmth that enhances the sweetness beautifully.
- Ground cinnamon: A classic spice that brings cozy notes, essential here.
- Ground nutmeg: Just a pinch adds a lovely subtle earthiness without overpowering.
- Salted butter: Adds richness and balances the sweetness; be sure to use salted for that perfect savory touch.
Variations
I love to keep things classic, but you can absolutely put your spin on this recipe. Adding a little something special makes it your own and keeps your family guessing in a good way!
- Add toasted pecans or walnuts: I sprinkle some over the top before serving for an extra crunch — my family goes crazy for this texture contrast.
- Use maple syrup instead of vanilla: For a deeper sweetness, I swap the vanilla extract on occasion with pure maple syrup, which pairs beautifully with the spices.
- Make it vegan: Replace the butter with coconut oil and use a vegan brown sugar, and you’ll get a delicious plant-based version without losing any of the magic.
- Spice it up: I’ve experimented adding a pinch of ground ginger or even cayenne for a subtle kick — it’s surprisingly delightful!
How to Make The Best Candied Yams Recipe
Step 1: Prep and Parboil the Sweet Potatoes
Start by peeling your sweet potatoes and cutting them into uniform 1-inch chunks. I find this size cooks evenly without turning mushy. Place them in a large pot, cover with water by about an inch, and bring to a gentle boil. Then, simmer for about 10 minutes—just until you can pierce them with a fork but they’re not falling apart. This step is key to avoiding overcooking later in the oven. Trust me, I learned this the hard way when my yams disintegrated into a mash!
Step 2: Create the Candied Glaze
Reserve about 3/4 cup of the sweet potato cooking water while draining the yams. Then, dissolve the brown sugar into that warm liquid—it creates the perfect sugary syrup base. Stir in the vanilla extract, cinnamon, and nutmeg to get that signature warm, cozy aroma that fills your kitchen. This glaze is the heart of the recipe, so don’t skip this step!
Step 3: Assemble and Bake
Place the parboiled yams in an 8×8-inch baking dish in a single even layer. Pour your glaze all over those sweet potatoes and scatter the butter cubes on top. Pop it in the oven at 350ºF for 5 minutes. Then carefully toss the yams gently to coat everything evenly in the sweet buttery sauce before baking for about 10 minutes more. You’re looking for tender yams with a thick, sticky glaze. Let them rest a few minutes so the sauce can thicken and do its magic. Every time I make this, the aroma alone has everyone heading straight to the kitchen!
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Skip Parboiling: It’s tempting to toss raw yams straight into the oven, but parboiling ensures tenderness without mushiness.
- Use Cooking Water for Glaze: That reserved water is packed with yam flavor and helps dissolve the sugar for a silky sauce.
- Toss Mid-Bake: Gently stirring half-way helps coat every piece evenly and avoids dry spots.
- Be Patient on Sauce Thickening: Letting yams rest a few minutes after baking lets the glaze thicken—don’t serve right out of the oven!
How to Serve The Best Candied Yams Recipe
Garnishes
I often sprinkle a little freshly chopped parsley or toasted pecans on top for color and crunch — it really elevates the dish without overwhelming the sweet flavors. Sometimes, a light dusting of extra cinnamon works wonders too.
Side Dishes
This candied yams recipe pairs beautifully with savory mains like roast turkey, glazed ham, or baked chicken. For a cozy meal, I serve it alongside creamy mashed potatoes and steamed green beans—balanced comfort food that hits all the right notes.
Creative Ways to Present
For holidays, I sometimes use a pretty ceramic baking dish and garnish with fresh rosemary sprigs. Another fun idea is mashing some glazed yams and piping them into individual ramekins, topped with a sprinkle of toasted nuts—for a fancy-yet-simple side that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The butter may firm up when chilled, but a quick reheat will bring it right back to that luscious sauce.
Freezing
I’ve frozen candied yams successfully by packing them tightly in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently in the oven to preserve texture and flavor.
Reheating
Reheating in a low oven around 325ºF works best to keep yams tender and prevent the glaze from burning. I cover the dish loosely with foil and stir halfway through reheating for even warmth. Microwave works in a pinch but can make the yams a bit softer than I like.
FAQs
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Can I use regular potatoes instead of sweet potatoes for this recipe?
While you can try, regular potatoes lack the natural sweetness that makes candied yams special. Sweet potatoes provide that rich caramelized flavor and creamy texture that pairs perfectly with the brown sugar glaze. If you use regular potatoes, you might want to increase sugar and spices to compensate.
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What’s the best way to peel sweet potatoes easily?
I like to use a sharp vegetable peeler first, but for stubborn skins, parboiling them for a few minutes can make peeling quicker and less frustrating. Just be sure not to overcook during parboiling to avoid mushy results later.
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Can I make this recipe ahead of time for a party?
Absolutely! You can parboil and prepare everything up to the baking stage a day early. Store it covered in the fridge, then bake it fresh before your gathering for the best flavor and texture.
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How do I avoid my candied yams from being too mushy?
The key is parboiling just until fork-tender but not fully cooked, then baking to finish cooking. Also, cutting your sweet potatoes into uniform pieces helps them cook evenly without turning to mush.
Final Thoughts
This is one of those recipes I turn to when I want a little comfort food that feels like a warm hug. The Best Candied Yams Recipe is easy enough to whip up any time but special enough to impress. I hope you enjoy making it as much as I do — it’s become a guaranteed crowd-pleaser in my house, and I’m sure it’ll do the same for you.
Print
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: American
Description
A classic and sweet side dish of tender sweet potatoes cooked with a rich, buttery, and spiced brown sugar glaze, perfect for holiday dinners or comforting family meals.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
Candied Sauce
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) salted butter, cut into cubes
Instructions
- Preheat and Prep Sweet Potatoes: Arrange a rack in the middle of the oven and preheat oven to 350ºF. Peel and cut the sweet potatoes into 1-inch pieces.
- Simmer Sweet Potatoes: Place the sweet potatoes in a large saucepan or pot and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer until just fork-pierceable but not fully cooked, about 10 minutes. Avoid overcooking.
- Transfer to Baking Dish: Using a slotted spoon, transfer the sweet potatoes to an 8×8-inch baking dish in an even layer, reserving the cooking water.
- Prepare the Glaze: 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 vanilla extract and stir to combine. Sprinkle cinnamon and nutmeg evenly over the sweet potatoes.
- Combine and Bake: Pour the brown sugar and water mixture over the sweet potatoes, scatter cubed butter over the top, and bake for 5 minutes.
- Toss and Continue Baking: Remove the baking dish carefully from the oven and gently toss the sweet potatoes to coat them evenly with the sauce. Return to the oven and bake until fork-tender, about 10 minutes more.
- Final Touches and Serve: Once done, spoon the thickened candied sauce evenly over the yams. Let cool about 5 minutes to allow the sauce to thicken further. Serve warm.
Notes
- Make ahead: Cook up to 1 day ahead and refrigerate along with 3/4 cup reserved cooking water.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Butter may solidify but will melt upon reheating; stir before serving.
Nutrition
- Serving Size: 1/6 recipe (approx. 150 grams)
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
