Candied Yams

Warm and deliciously spiced candied yams are sure to steal the show at your next dinner or family get together.

Of course Whipped Potatoes and gravy are a star at any holiday dinner, but these Candied Yams are a a tasty addition! Creamed Corn Casserole and Maple Pecan Brussels Sprouts are delicious fall flavored sides that I know you’ll love.

Candied yams caramelized in a white bowl

A family favorite

Did you know that sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato?

Yes, all so-called “yams” (at least the ones we are accustomed to) are in fact sweet potatoes. Actual yams have a brown skin with a white/starchy center and are quite dry and starchy. I can see why we’ve opted for the sweet potato version!

Either way, this candied yam dish is a favorite of ours! We love to serve it at special holiday dinners of course like Thanksgiving and Christmas, but really this sweet and cozy side dish can be whipped up any time of the week.

Baking the sweet potatoes before caramelizing ensures a soft and tender bite. The brown sugar glaze is perfectly spiced and and mouth-wateringly delicious!!

Ingredients for candied yams

Baking yams

PREP. Preheat oven to 400°. Line a baking sheet with foil and place potatoes on top.

BAKE. Bake for 45-60 minutes or until soft.

COOL + PEEL. Cool the potatoes on a separate plate for about 10 minutes or until you can safely handle them. Peel and slice into ½ inch medallions.

Ingredients for candied yams

How to make candied yams

HEAT SAUCE. In a large, cast iron pan over medium heat, add the butter, sugar and spices stirring constantly until fully melted and combined, at least 2 minutes.

CARMALIZE. Add the cooked potato medallions and carefully stir with a spatula until well coated in the sugar mixture, roughly 3 minutes. Turn off the heat but leave on the burner if you want it to continue to caramelize.

baked and peeled sweet potatoes for candied yams

Recipe Tips

Sweet potatoes with an orange interior are best for this recipe. Garnet, Beauregard, and Jewel are some that work really well.

Real yams shouldn’t be used in this dish – they are a root vegetable that resembles the bark of a tree and have more of a starchy taste.

Look for sweet potatoes that are long and thin to use, they will be much easier to cut.

This recipe can be doubled although you may need to caramelize the sweet potatoes in batches in your cast iron skillet.

Butter and spices for candied yams

Variations

  • Top is Chopped Walnuts
  • Mix in toasted pecans
  • Sprinkle with marshmallows and toast
Candied yams cooking in a dutch oven

Storing Info

STORE leftovers in an airtight container in the fridge for 3-5 days. 

FREEZE: Make sure to cool leftovers completely before freezing. (It is not recommended to freeze any candied yams that marshmallows have been added to). Store in an airtight container for up to 6 months.

Reheat refrigerated leftovers in the microwave, skillet, or warm in the oven. From frozen, bake in a 350 degree oven for 25-35 min until heated through.

Candied yams served in a white bowl

for More sweet potato dishes check out:

Candied Yams Recipe

Warm and deliciously spiced candied yams are sure to steal the show at your next dinner or family get together.
5 from 6 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 mins
Cook Time: 1 hr 5 mins
Cool: 10 mins
Total Time: 1 hr 20 mins
Servings: 8
Calories: 207kcal
Print Recipe

Ingredients

  • 5 6 inch long yams
  • 1 cup brown sugar - packed
  • 1/2 cup salted butter
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg - or freshly grated
  • pinch of salt

Instructions

  • Preheat oven to 400°
  • Line a baking sheet with foil and place potatoes on top. Bake for 45-60 minutes or until soft.
  • Cool the potatoes on a separate plate for about 10 minutes or until you can safely handle them. Peel and slice into ½ inch medallions.
  • In a large, cast iron pan over medium heat, add the butter, sugar and spices stirring constantly until fully melted and combined, at least 2 minutes.
  • Add the cooked potato medallions and carefully stir with a spatula until well coated in the sugar mixture, roughly 3 minutes. Turn off the heat but leave on the burner if you want it to continue to caramelize.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 45mg | Fiber: 1g | Sugar: 27g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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Christina Crandell

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Comments:

  1. 5 stars
    These are so good!! And so easy! I’ll be making these again for Thanksgiving for sure! And probably Christmas, too!

  2. 5 stars
    WOW these are unbelievably delicious. You really have the best recipes!! My medallions fell apart a little bit as I mixed them into the sugar mixture. I am wondering if I over baked my potatoes?
    Thank you!