Masters of kitchen
There’s something incredibly nostalgic and heartwarming about a bubbling dish of candied yams. This beloved side dish has deep roots in Southern cooking and often takes center stage during festive gatherings—especially Thanksgiving and Christmas. Sweet, spiced, and bathed in a rich buttery syrup, candied yams are a classic comfort food that brings generations together.
But let’s clear up the confusion early—despite the name, most “candied yams” recipes in the U.S. actually use sweet potatoes, not true yams. Real yams are starchy, white-fleshed tubers found in parts of Africa and Asia, while American “yams” are typically orange-fleshed sweet potatoes. Still, the term stuck, and now “candied yams” has become synonymous with this sweet potato delight.
What makes them “candied”? It’s all about that syrupy coating—a mix of brown sugar, butter, warm spices, and sometimes extras like vanilla or orange zest—baked or simmered until everything melts into a silky glaze.
What Are Candied Yams?
Candied yams are tender slices of sweet potato slowly cooked in a decadent blend of butter, sugar, and spices until they become glossy, syrupy, and melt-in-your-mouth delicious. The natural sweetness of the yams deepens during the cooking process, creating a caramelized effect that’s rich, sticky, and oh-so-satisfying.
Traditional versions keep it simple with pantry staples like brown sugar, cinnamon, nutmeg, and a generous helping of butter. But over the years, cooks have added their own flair—think a splash of vanilla, a hint of citrus, or even a handful of toasted pecans.
Candied yams aren’t just reserved for the holidays, though that’s when they shine brightest. You’ll most often find them on Thanksgiving tables nestled between stuffing and green bean casseroles. But they’re also a Sunday dinner staple in many Southern homes, often served alongside fried chicken or pork chops for a comforting, soul-satisfying meal.
Yams vs. Sweet Potatoes: Clearing the Confusion
Let’s set the record straight: true yams and sweet potatoes are not the same—even though in the U.S., the terms are often used interchangeably.
True yams are native to Africa and Asia. They have rough, scaly brown skin with white or purple flesh and are much starchier and drier. You’ll typically find them in international grocery stores, not your average supermarket.
On the other hand, sweet potatoes—specifically the orange-fleshed kind—are what most Americans refer to as “yams.” These include popular varieties like Jewel, Garnet, and Beauregard. They have smooth skin, sweet flesh, and are naturally moist, making them perfect for candied dishes.
Nutritionally, sweet potatoes are high in beta-carotene (vitamin A), fiber, and antioxidants. True yams are lower in sugar and more neutral in flavor.
For candied yams, stick with sweet potatoes. Their creamy texture and natural sugars make them ideal for absorbing syrup and baking to golden perfection.
Choosing the Right Yams (or Sweet Potatoes)
When making candied yams, your best bet is to choose sweet potato varieties that are sweet, creamy, and hold their shape during cooking. Jewel, Garnet, and Beauregard are top picks—they have vibrant orange flesh and a balanced sweetness that works beautifully with caramelized syrups.
Look for medium-sized potatoes with firm, unblemished skin. Avoid any with soft spots, wrinkles, or sprouting ends.
Pro tip: Stay away from watery or stringy varieties, which can turn mushy when cooked. A drier, starchier sweet potato gives you that ideal tender-but-not-mushy bite once it’s candied.
Classic Ingredients & Flavor Variations
At its core, candied yams are a simple dish. But a few well-chosen ingredients make all the difference:
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Brown sugar is the key to that rich, molasses-kissed syrup.
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Butter adds velvety depth.
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Cinnamon and nutmeg bring cozy spice.
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A splash of vanilla extract ties everything together.
While the classic combo is timeless, don’t be afraid to add your own twist. Here are a few creative flavor upgrades:
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A bit of orange zest or juice adds brightness and a citrusy aroma.
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Maple syrup or honey can be used instead of (or alongside) brown sugar for added complexity.
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For that Southern soul food touch, sprinkle marshmallows over the top and broil until gooey and golden.
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Add chopped pecans for crunch and a nutty contrast.
Want a lighter or dairy-free version? Swap the butter for coconut oil or vegan butter, and use maple syrup as your sweetener. These alternatives still bring a rich, satisfying flavor while catering to different dietary needs.
Bold tip: Don’t overload with sugar—sweet potatoes are naturally sweet, so balance is everything!
How to Make Candied Yams – Step-by-Step Guide
Whether you’re a kitchen pro or trying candied yams for the first time, here’s a straightforward way to make them shine:
1. Prep the Yams
Peel and slice sweet potatoes into ¼–½-inch rounds. Uniform slices help ensure even cooking. Aim for about 2–3 medium-sized yams.
2. Choose Your Method
You can go stovetop or oven-baked—both work beautifully:
Stovetop Method:
In a large skillet, melt butter and stir in brown sugar, cinnamon, nutmeg, and vanilla. Add sliced yams and gently toss to coat. Cover and simmer on low for 25–30 minutes, basting occasionally, until fork-tender and glossy.
Oven-Baked Method:
Layer sweet potato slices in a buttered baking dish. In a saucepan, melt butter and mix in sugar and spices. Pour over the yams, cover with foil, and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 15–20 minutes until syrup thickens.
3. Perfect the Syrup
The key is getting that syrup just right—not too runny, not too sticky. It should cling to the yams in a light, glossy coat.
Expert tip: Every 10–15 minutes, spoon some of the syrup over the top. This basting helps caramelize the yams and creates a deeper, more flavorful glaze.
Southern-Style Candied Yams
If you’ve ever had Southern-style candied yams, you know they’re a whole experience—not just a side dish. Heavily spiced, ultra-buttery, and drenched in a rich syrup, this version is bold, decadent, and deeply rooted in African-American culinary tradition.
The South takes the concept of candied yams and turns it up a notch. You’ll often find these yams layered with warm spices like clove, allspice, or ginger for extra depth. The syrup is typically richer and thicker—thanks to more butter and brown sugar slowly cooked down to caramel-like perfection.
And let’s not forget the topping. While some prefer them pure and syrupy, many Southern cooks finish their yams with a layer of mini marshmallows, which melt and toast into a gooey, golden crown. Others might dot the top with pats of butter right before baking for an indulgent finish.
More than just a holiday dish, Southern-style candied yams are a symbol of comfort and celebration. Passed down through generations, they’re often made with love and care—and always meant to be shared.
Baked vs. Stove-Top Candied Yams
Both baked and stove-top candied yams have their devoted fans—and each method has its own perks.
Baked yams tend to caramelize beautifully. The oven’s dry heat thickens the syrup and gives the sweet potatoes a slightly roasted edge, especially around the edges of the pan. If you’re going for that rich, concentrated flavor, baking is the way to go.
Stove-top yams, on the other hand, cook a bit faster and are great if you want more control. You can easily adjust the syrup as it simmers and make sure nothing burns. The result is often softer and a bit more syrupy.
For make-ahead meals, the oven method holds up better. You can reheat the dish right in the baking dish without losing texture. Stove-top versions are best enjoyed fresh, though they do reheat well if kept moist.
Bottom line: pick the method that matches your time, tools, and taste!
Serving Suggestions & What to Pair With Candied Yams
Candied yams are traditionally served with holiday favorites like:
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Roast turkey or ham
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Green bean casserole
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Cornbread or biscuits
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Cranberry sauce
But they’re not just for Thanksgiving! These sweet and savory gems also go great with BBQ ribs, fried chicken, or even baked tofu for a vegetarian spin. Their richness pairs well with salty or smoky mains.
Looking to get creative? Try using leftover candied yams in unique ways:
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Crumble them over oatmeal or Greek yogurt for a sweet breakfast twist.
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Mash and swirl into pancake batter or muffins for autumn vibes.
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Serve cold with a dollop of whipped cream for a quick dessert.
They’re surprisingly versatile—just balance their sweetness with something savory or mildly spiced, and you’re good to go.
Storing and Reheating Leftovers
Made too much? No problem—candied yams keep well and are just as good the next day.
Storage Tips:
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Refrigerate leftovers in an airtight container for up to 5 days.
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For longer storage, freeze in portions using freezer-safe containers or bags. They’ll keep well for up to 3 months.
Reheating Tips:
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The oven is best: place in a covered baking dish at 325°F until warmed through (about 15–20 minutes).
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The microwave works in a pinch, but heat in short intervals and stir to avoid hot spots.
Avoiding mushy yams: If reheating frozen yams, thaw overnight in the fridge first. This helps them retain texture and prevents sogginess from excess moisture.
Pro tip: Add a splash of orange juice or melted butter before reheating to refresh the syrup and bring them back to life!
Mistakes to Avoid When Making Candied Yams
Even a simple dish like candied yams can go sideways if you’re not careful. Here’s what to watch out for:
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Overcooking: Yams that simmer or bake too long become mushy. You want them tender but still holding their shape.
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Undercooking: If yams are too firm, they won’t absorb the syrup or flavors. Test with a fork before serving.
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Not enough syrup ingredients: Cutting back too much on butter or sugar can leave you with dry, under-glazed yams.
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Burnt syrup: Brown sugar burns easily. Always cook on low heat and stir or baste frequently to prevent scorching.
Bonus tip: If your syrup looks too watery near the end of cooking, uncover the dish and let it reduce. This concentrates the flavors and helps create that beautiful, glossy finish.
Candied Yams for Special Diets
Good news—candied yams are easy to adapt for various dietary needs.
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Vegan/Dairy-Free: Swap butter for vegan margarine or coconut oil. Use maple syrup instead of honey.
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Lower Sugar: Use half brown sugar and add a splash of orange juice or unsweetened applesauce for sweetness.
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Gluten-Free: Naturally gluten-free—just double-check any added toppings (like marshmallows or flavorings) to be sure they’re certified GF.
These tweaks don’t sacrifice flavor but make the dish more inclusive for guests with dietary restrictions. Everyone should get to enjoy a spoonful of this classic!
FAQs About Candied Yams
What’s the difference between candied yams and sweet potatoes?
In the U.S., “candied yams” usually refers to orange-fleshed sweet potatoes cooked in syrup. True yams are different—drier, less sweet, and mostly found in African/Asian markets.
Are candied yams healthy?
They can be nutritious in moderation. Sweet potatoes are high in fiber and vitamin A, but the added sugar and butter make candied yams more of a treat than an everyday food.
Can I make candied yams ahead of time?
Absolutely. Prepare the dish up to a day in advance and refrigerate it. Reheat in the oven, covered, at 325°F until warm. Add a splash of water or juice if needed.
Why are my candied yams watery?
Too much liquid or undercooked syrup may be the culprit. Try simmering or baking uncovered to reduce excess moisture and thicken the syrup.
Do I need to boil yams before baking them?
Not necessarily. If sliced thin enough and baked long enough, they’ll cook just fine in the oven. However, a quick parboil can speed up baking and ensure even tenderness.
Baked Candied Yams
Equipment
- Vegetable peeler
- Sharp knife
- Cutting board
- Saucepan or baking dish
- Aluminum foil (for baked method)
- Mixing spoon or spatula
Ingredients
- 3 –4 medium sweet potatoes Jewel, Garnet, or Beauregard
- ½ cup unsalted butter
- ¾ cup brown sugar light or dark
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- Optional: 1 tbsp maple syrup or orange juice
- Optional toppings: mini marshmallows chopped pecans
Instructions
Prep the sweet potatoes:
- Peel and slice them into ¼–½ inch rounds. Set aside.
- Make the syrup: In a saucepan, melt butter. Stir in brown sugar, cinnamon, nutmeg, and vanilla until combined.
Choose your method:
- Baked: Preheat oven to 350°F (175°C). Layer sweet potatoes in a buttered baking dish. Pour syrup over them, cover with foil, and bake for 30 minutes. Remove foil and bake for 15–20 minutes more, basting occasionally.
- Stove-top: Add sliced sweet potatoes to the syrup in the pan. Cover and simmer on low heat for 25–30 minutes, gently stirring and basting until tender and glazed.
Finish & serve:
- If using marshmallows or pecans, add them during the last 5–10 minutes of baking. Serve warm.
Notes
- Use orange-fleshed sweet potatoes for the best texture and flavor.
- Marshmallows add a classic Southern touch—broil them briefly for golden tops.
- For a dairy-free version, swap in coconut oil or vegan butter.
- Want extra depth? A splash of orange juice or maple syrup enhances the glaze.
- Make-ahead tip: Prepare the day before and reheat gently before serving.