If you’re on the hunt for The Best Candied Yams Recipe that’s both simple and irresistible, you’ve just found it! I absolutely love how this recipe delivers tender, sweet-yet-spiced yams bubbling in a rich brown sugar butter sauce that’s perfect for holiday dinners or any cozy weeknight at home. Stick with me and I’ll walk you through every step, along with my best tips for making these yams shine on your table.
Why You’ll Love This Recipe
- Effortlessly Delicious: This recipe balances sweet, buttery, and warm spices for a crowd-pleasing dish that’s easy to prepare.
- Perfect Texture: You get tender yet intact yams without them turning mushy — a trick I learned after a few tries!
- Flexible & Adaptable: It’s easy to tweak with spices or add-ins based on what you love or have on hand.
- Warm Comfort Food Vibes: The smell alone will draw your family to the kitchen, I promise.
Ingredients You’ll Need
Each ingredient in The Best Candied Yams Recipe plays a special role to bring out that luscious sweetness and comforting warmth, so make sure to pick fresh and good-quality staples for the best results.
- Sweet Potatoes: Choose firm, unblemished yams; these are the star, so fresh ones will taste naturally sweeter and hold up beautifully.
- Dark Brown Sugar: I use packed dark brown sugar because its molasses content adds depth and richness to the sauce.
- Vanilla Extract: Just a little splash amps up the sweetness and adds subtle fragrant layers.
- Ground Cinnamon: A classic warming spice to complement the sweet potatoes perfectly.
- Ground Nutmeg: Use sparingly—it adds a gentle nutty warmth that rounds out the flavor profile.
- Salted Butter: This brings creaminess and balances the sweetness; be sure it’s real butter and not margarine for best flavor.
Variations
I love making The Best Candied Yams Recipe my own depending on the season or what my family’s mood is—there’s something so fun about playing with the flavors here!
- Adding Marshmallows: For a classic holiday treat, sprinkle mini marshmallows on top in the last 5 minutes of baking and broil briefly—just watch carefully so they don’t burn.
- Spicing It Up: I’ve occasionally used a pinch of cayenne or ground ginger to add a subtle kick; it really wakes up the flavors without overpowering the yams.
- Maple Syrup Swap: Substitute a bit of brown sugar with pure maple syrup for a delightful twist that’s lighter and naturally sweet.
- Going Vegan: Use coconut oil instead of butter and a maple syrup blend; it still tastes amazing and has that lovely glossy finish.
How to Make The Best Candied Yams Recipe
Step 1: Prep and Par-Cook Your Sweet Potatoes Just Right
Start by arranging your oven rack in the middle and preheating to 350ºF. Peel the sweet potatoes and cut them into 1-inch pieces. Here’s the trick: simmer them gently in water just until you can pierce them with a fork but before they get fully soft—about 10 minutes. This step helps the yams cook evenly in the oven without turning mushy later. If you overdo this, you’ll notice them falling apart, so keep a close eye.
Step 2: Bring It All Together in the Baking Dish
Transfer the partially cooked yams with a slotted spoon to a baking dish, spreading them evenly. Don’t toss the cooking water! Reserve about ¾ cup—it’s your secret liquid gold. Warm it slightly, then stir in dark brown sugar until it dissolves. Add in vanilla extract, pour this rich syrup over the yams, and sprinkle the cinnamon and nutmeg over everything. Dot the top with cubed salted butter—it melts into this sweet sauce beautifully as it bakes.
Step 3: Bake and Toss for Even Coating
Bake the yams for 5 minutes, then carefully take the dish out and gently toss the yams to spread the sauce evenly. This little extra step really helps every bite get coated in that caramel-y goodness. Then pop them back in the oven for about 10 more minutes until the yams are tender when poked with a fork.
Step 4: Let the Sauce Thicken and Serve Warm
Once baked, spoon the thickened sauce over the yams and let the dish cool for about five minutes. This resting time lets the sauce set, making the yams glossy and packed with flavor. Serve them warm and watch everyone go crazy for the sweet, cozy comfort they bring!
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Skip Parboiling: Sautéing or baking raw yams won’t give you the same tender cradle that parboiling ensures—this is key for texture.
- Reserve That Cooking Water: It’s full of natural sweetness and starch, perfect for dissolving your sugar and helping your sauce thicken beautifully.
- Butter Cubes Over Melting Butter: Adding the butter in small pieces lets it melt evenly and puddle around the yams, creating pockets of richness.
- Gentle Tossing: Be gentle when tossing the yams mid-bake—avoiding breakage keeps the dish looking picture-perfect and makes serving easier.
How to Serve The Best Candied Yams Recipe
Garnishes
I often sprinkle chopped toasted pecans or walnuts on top for crunch and a nutty contrast. A few fresh thyme leaves or a sprinkle of coarse sea salt also elevates the flavor for an easy finishing touch I swear by.
Side Dishes
My family goes crazy for these candied yams alongside roasted turkey, glazed ham, or even a simple roasted chicken. You’ll also find they pair beautifully with hearty greens like collards or kale and a creamy mashed potato for a classic Southern-inspired feast.
Creative Ways to Present
Once, for a holiday dinner, I layered the candied yams in a clear glass casserole with marshmallows on top and sprinkled extra cinnamon around the edges for that “wow” factor. Serving in pretty ramekins individualizes the dish, making it feel extra special.
Make Ahead and Storage
Storing Leftovers
After cooling, I store the candied yams in an airtight container in the fridge, where they keep great for up to 3 days. The butter does solidify when chilled, but don’t worry—it melts back smoothly when reheated.
Freezing
I’ve frozen leftovers successfully by placing the yams and sauce in a freezer-safe dish. When thawed, they hold their flavor and texture well—just thaw overnight in the fridge before reheating gently in the oven or microwave.
Reheating
To bring back that fresh-baked magic, I reheat in a 350ºF oven for about 10-15 minutes, adding a drizzle of water or reserved cooking liquid if it looks dry. Stir halfway through to make sure the sauce is evenly warm and glossy again.
FAQs
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Can I use regular potatoes instead of sweet potatoes?
You can, but the flavor profile will change significantly. Regular potatoes lack the natural sweetness of yams, so you might need to adjust the sugar and spices to compensate. If you want a similar result, stick to sweet potatoes for the true “candied” effect.
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How do I avoid the yams becoming mushy?
The key is parboiling just until they’re starting to soften but not fully cooked. Overcooking during this step or baking too long can make them mushy, so watch the timing closely—and handle gently when tossing during baking.
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Can this recipe be made vegan?
Absolutely! Swap the salted butter for coconut oil or your favorite vegan butter substitute, and ensure the brown sugar you use is vegan-friendly. The rest of the ingredients are naturally vegan.
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Is it possible to make these yams ahead of time?
Yes, you can prepare the candied yams up to a day in advance. Just refrigerate in an airtight container and reheat gently before serving. Leaving the reserved cooking liquid helps refresh the sauce when reheating.
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What’s the best baking dish for this recipe?
An 8×8-inch square baking dish works perfectly, allowing even heat distribution and easy tossing during baking. Make sure it’s oven-safe and roomy enough for the sweet potatoes to spread in a single layer for even cooking.
Final Thoughts
This recipe really holds a special place for me—there’s something so comforting about those browned butter-drizzled sweet potatoes with a touch of vanilla and spice that instantly feels like home. I hope when you try The Best Candied Yams Recipe, it becomes a trusted staple at your table, too. It’s honestly one those few dishes everyone asks for seconds on, and I’m confident you’ll make it your go-to side dish as much as I have.
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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: American Southern
Description
This Best Candied Yams recipe offers tender, sweet potatoes cooked to perfection in a rich, buttery brown sugar sauce infused with warm vanilla, cinnamon, and nutmeg. The technique of boiling first and finishing by baking ensures a flavorful, tender dish that’s perfect as a comforting side for holiday meals or any cozy dinner.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Syrup 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, cut into cubes
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and preheat to 350ºF (175ºC) to prepare for baking the sweet potatoes.
- Prep Sweet Potatoes: Peel the sweet potatoes and cut them into 1-inch pieces to ensure even cooking and tender texture.
- Parboil Sweet Potatoes: Place the cut sweet potatoes in a large saucepan and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer for about 10 minutes until they are just tender enough to be pierced with a fork but not fully cooked. Avoid overcooking to prevent mushiness.
- Transfer to Baking Dish: Using a slotted spoon, carefully transfer the sweet potatoes to an 8×8-inch square baking dish, arranging them in an even layer. Reserve 3/4 cup of the cooking water for the syrup.
- Make Syrup Mixture: Place the warm reserved cooking water in a measuring cup or bowl. Stir in the dark brown sugar until it dissolves completely, then add vanilla extract and mix well.
- Season Sweet Potatoes: Sprinkle ground cinnamon and ground nutmeg evenly over the sweet potatoes to add warm, aromatic flavor.
- Add Syrup and Butter: Pour the brown sugar and vanilla syrup mixture evenly over the sweet potatoes. Scatter the cubed salted butter over the top to melt and create a rich sauce during baking.
- Initial Baking: Bake the sweet potatoes for 5 minutes at 350ºF, allowing the butter to melt and the flavors to start blending.
- Toss to Coat: Remove the baking dish carefully from the oven and gently toss the sweet potatoes to coat them evenly in the syrup and melted butter.
- Continue Baking: Return the dish to the oven and bake for an additional 10 minutes, or until the sweet potatoes are fork-tender and the sauce is glossy and thickened.
- Finish and Serve: Remove from the oven and spoon any remaining candied sauce over the yams. Let the dish cool for about 5 minutes so the sauce can thicken to a perfect glaze. Serve warm for best flavor and texture.
Notes
- Make Ahead: The candied yams can be fully cooked up to 1 day in advance. Refrigerate and be sure to reserve 3/4 cup of the cooking water used during boiling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the butter may solidify when chilled but will melt again upon reheating; stir before serving.
- Texture Tip: Parboiling the sweet potatoes avoids overcooking during baking and helps retain a nice firm yet tender texture.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 30 mg
