If you’ve been on the hunt for The Best Candied Yams Recipe to bring that warm, cozy sweetness to your dinner table, you’re in the right kitchen. This recipe is a total crowd-pleaser – not too fussy but packed with flavor, and honestly, it’s become a staple in my household for holidays and family dinners alike. Stick with me, and I’ll share all my tips on how to make these yams soft, shiny, and perfectly coated in that irresistible buttery glaze.
Why You’ll Love This Recipe
- Simple, approachable steps: It’s perfect whether you’re a beginner or a seasoned cook.
- Classic Southern comfort: Brings that nostalgic, homemade feel to your table.
- Balance of flavors: Sweet, buttery, and warmly spiced to please everyone.
- Versatile for occasions: Great for holidays, weeknight dinners, or any time you want a little extra yum.
Ingredients You’ll Need
The magic in The Best Candied Yams Recipe comes from a handful of ingredients working together really well — sweet potatoes mellowed just right, brown sugar for that deep caramel flavor, and a perfect touch of warming spices. Plus, butter to keep everything rich and luscious. Here’s a closer look at what you’ll grab from the store and why:
- Sweet potatoes: I recommend getting firm, fresh ones with smooth skin — they’ll hold their shape better during cooking.
- Dark brown sugar: This adds moisture and a caramel-y depth you just don’t get from white sugar.
- Vanilla extract: This little touch brightens the sweetness wonderfully — don’t skip it!
- Ground cinnamon: The classic spice that pairs soulfully with sweet potatoes.
- Ground nutmeg: Just a pinch adds warm complexity without being overpowering.
- Salted butter: Using salted butter here helps balance the sweetness perfectly.
Variations
One of my favorite things about The Best Candied Yams Recipe is how easy it is to tweak it to your taste or dietary needs. Feel free to make it your own — sometimes I add a little orange zest for brightness or swap the brown sugar for maple syrup for a different twist. You’ll find that these yams hold up beautifully no matter the variation.
- Make it vegan: Swap out the butter for a plant-based alternative; coconut oil also works great and adds a hint of tropical flavor.
- Add nuts: Toasted pecans or walnuts on top add a satisfying crunch — my family goes crazy for this texture contrast.
- Spiced up: For a little kick, sprinkle in a dash of cayenne or ground ginger along with the cinnamon and nutmeg.
- Maple syrup glaze: Replace the brown sugar with maple syrup for a richer, earthier sweetness that feels very autumnal.
How to Make The Best Candied Yams Recipe
Step 1: Prep and Par-Cook the Sweet Potatoes
Start by peeling and cutting your sweet potatoes into about 1-inch pieces. The size matters — if the chunks are too small, they can turn mushy; too big, and they won’t absorb the flavors well. Bring a large pot of water to a gentle boil and simmer the yams just until you can pierce them with a fork but they’re still firm, usually around 10 minutes. I like to set a timer because it’s easy to overcook them here, and no one wants yams that fall apart in the pan.
Step 2: Transfer and Build that Sweet Sauce
Drain the sweet potatoes with a slotted spoon, then arrange them in a single layer in an 8×8-inch baking dish. Don’t toss them around too much — they’re still delicate. Take about 3/4 cup of the reserved cooking water while it’s still warm and stir in the dark brown sugar until it dissolves. Add the vanilla extract, then sprinkle the cinnamon and nutmeg evenly over the yams. Pour the sugar water mixture over the potatoes; this is what’s going to soak in and give you that glorious candied finish.
Step 3: Butter Up and Bake
Cube your stick of salted butter and scatter the pieces on top of the yams. This butter melts into a rich glaze as it bakes, enhancing every bite. Pop the dish in your preheated 350°F oven and bake for about 5 minutes, then gently toss the yams with a spatula to coat them evenly. Continue baking for another 10 minutes or so until the sweet potatoes are fork-tender and swimming in a shiny sauce. Let them cool a bit so the sauce thickens — trust me, patience pays off here.
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Overcook the Yams: I learned the hard way that letting them simmer too long leads to mushy bites, so watch carefully for a “fork pierce but still firm” texture.
- Use Warm Reserved Water: Stirring the brown sugar into warm cooking water helps it dissolve completely, making the glaze silky rather than grainy.
- Tossing Mid-Bake: Gently mixing the yams halfway through baking ensures every morsel is evenly coated and gets that gorgeous sheen.
- Skip Skimping on Butter: The butter is key for luscious richness — using the full stick really makes the flavor pop and enhances the texture perfectly.
How to Serve The Best Candied Yams Recipe
Garnishes
I’m a huge fan of keeping it simple here but sometimes sprinkle chopped toasted pecans or a little fresh chopped parsley to add a pop of color and texture. It’s these small touches that make the dish feel restaurant-worthy without extra fuss. Plus, a tiny pinch of flaky sea salt on top enhances the sweetness beautifully.
Side Dishes
I love pairing these candied yams with savory mains like roast chicken, honey-glazed ham, or even a hearty veggie lasagna. For holiday spreads, they sit perfectly alongside green beans, cornbread, and mashed potatoes – classic Southern combo that never disappoints. They’re versatile enough for weeknight dinners too, easily rounding out the plate.
Creative Ways to Present
For special occasions, I like to bake the yams in a pretty ceramic dish and finish with a drizzle of maple syrup and a few candied pecans for crunch. You can also spoon them into little ramekins for individual servings — it’s such a charming way to serve guests and keeps portions perfect. Decorating with a sprig of fresh thyme or rosemary adds an herbaceous note that smells amazing.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftovers in an airtight container in the fridge and they keep well for up to 4 days. When I revisit them, the sauce is thicker and even more flavorful — a win-win if you ask me! Just don’t leave them out at room temp too long or the buttery glaze may start to separate.
Freezing
I’ve frozen these candied yams with good results — wrap them tightly in freezer-safe containers or bags and thaw overnight in the fridge before reheating. The texture can be a little softer after freezing, so I usually enjoy them as a side dish where slight softness isn’t a dealbreaker.
Reheating
Reheat gently in the oven at 325°F, covered with foil to prevent drying, until warmed through—about 15-20 minutes. Alternatively, the microwave works in a pinch; just heat in short bursts and stir to keep the sauce cozy and prevent overheating.
FAQs
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Can I use regular potatoes instead of sweet potatoes?
While you technically can, regular potatoes won’t give you the same natural sweetness or texture that sweet potatoes offer for this recipe. The candied flavor is best when paired with the unique sweetness and creamy texture of yams or sweet potatoes.
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How do I prevent the yams from becoming mushy?
Par-cooking the sweet potatoes just until they’re fork-tender but still firm is the key. Use a timer and check them early, as overcooking is what usually leads to mushy textures. Also, avoid excessive stirring once baked.
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Is it necessary to use salted butter?
Salted butter helps balance the sweetness naturally. If you only have unsalted butter, just add a pinch of salt to compensate.
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Can this recipe be made ahead of time?
Yes! You can prepare the candied yams up to the baking stage, cover tightly, and refrigerate for a few hours. When ready, bake as directed, perhaps adding a few extra minutes if baking from chilled.
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What’s the best way to reheat leftover candied yams?
The oven is best for reheating to maintain texture and flavor, covered to keep moisture in. The microwave is a quick alternative but results can be less consistent.
Final Thoughts
Honestly, The Best Candied Yams Recipe holds a special place in my kitchen and heart. It’s the perfect blend of simple ingredients and techniques that come together to create a dish that tastes like love on a plate. Whether it’s your first time making candied yams or you’re a seasoned pro, this recipe will not disappoint — I can guarantee your family and guests will be asking for seconds. So go ahead, try it out, and enjoy every mouthwatering bite!
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: Southern American
Description
This recipe for The Best Candied Yams is a classic Southern side dish featuring tender sweet potatoes par-cooked and then baked in a rich, buttery sauce made from dark brown sugar, vanilla, and warm spices. The result is a deliciously sweet, soft, and warmly spiced side perfect for holiday meals or any comforting dinner.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Syrup and Spice 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
Instructions
- Prepare Oven and Sweet Potatoes: Arrange a rack in the middle of the oven and preheat to 350ºF. Peel the sweet potatoes and cut them into 1-inch pieces for even cooking.
- Par-cook Sweet Potatoes: Place the cut sweet potatoes in a large saucepan or pot and cover with water by about 1 inch. Bring the water to a low boil over medium-high heat and simmer until the potatoes are just starting to soften and can be pierced with a fork, about 10 minutes. Avoid overcooking to maintain texture.
- Transfer Sweet Potatoes to Baking Dish: Using a slotted spoon, carefully move the sweet potatoes to an 8×8-inch baking dish, spreading them into an even layer. Reserve the cooking water for the next step.
- Make the Sweet Sauce: Measure 3/4 cup of the warm reserved cooking water into a medium bowl. Stir in the dark brown sugar until it dissolves completely. Add the vanilla extract and mix well.
- Add Spices: Sprinkle the ground cinnamon and nutmeg evenly over the sweet potatoes in the baking dish for warm, aromatic flavor.
- Combine Sauce and Potatoes: Pour the sugar and water mixture over the spiced sweet potatoes, ensuring they are coated evenly.
- Add Butter: Cut the salted butter into cubes and scatter them evenly over the sweet potatoes for richness.
- Initial Baking: Bake the dish for 5 minutes to begin melting the butter and melding the flavors.
- Toss Potatoes: Remove the baking dish carefully from the oven and gently toss the sweet potatoes to combine the sauce thoroughly and coat all pieces evenly.
- Finish Baking: Return to the oven and bake until the sweet potatoes are fork-tender and the sauce is thickened, about 10 more minutes.
- Cool and Serve: Remove from the oven and spoon any thickened candied sauce over the top. Allow the yams to cool for about 5 minutes so the sauce thickens further before serving warm.
Notes
- This classic Southern recipe involves par-cooking the sweet potatoes to ensure they finish baking tender without becoming mushy.
- The candied sauce is a simple combination of butter, dark brown sugar, vanilla, and warm spices that creates a rich, sweet glaze over the yams.
- Be careful not to overcook the potatoes in the boiling step to maintain their texture during baking.
- The sauce thickens as the yams cool, so allowing them to rest before serving enhances the flavor and consistency.
- This dish is perfect as a holiday side or comfort food accompaniment to roasted meats or vegetarian meals.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 277
- Sugar: 21.2g
- Sodium: 172mg
- Fat: 15.4g
- Saturated Fat: 9.8g
- Unsaturated Fat: 0.0g
- Trans Fat: 0g
- Carbohydrates: 34.6g
- Fiber: 2.6g
- Protein: 1.5g
- Cholesterol: 0mg
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