Warm, spiced Candied Yams are the perfect blend of sweetness and richness. With tender yams coated in a glossy, buttery glaze, ideal for your next family dinner or holiday feast.
These Candied Yams are a classic comfort food side dish that I love to serve during holiday gatherings with their rich sweetness and irresistible flavor. Made by baking tender yams or sweet potatoes in a buttery brown sugar and cinnamon glaze, they develop a caramelized coating that makes them both indulgent and comforting.
While Whipped Potatoes and gravy are a staple at any holiday dinner, these Candied Yams make a delightful addition! Creamed Corn Casserole and Maple Pecan Brussels Sprouts bring delicious fall flavors that I’m sure you’ll enjoy.
Table of Contents
Why We Love Candied Yams
- These Baked Candied Yams are a classic, sweet comfort food.
- A cherished dish at both Thanksgiving and Christmas.
- While they bake for an hour, prep time is minimal, making it an easy side dish.
Recipe Ingredients
Yams – What’s labeled as “yams” in most grocery stores is actually a sweet potato. True yams have rough, dark skin and a starchy, white interior. You can find them at specialty or international markets.
Sugar – Brown sugar is used in this recipe, but light or dark brown sugar works too. Dark brown sugar adds a richer molasses flavor, while light brown sugar is milder.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spice – Add a dash of ground allspice, cloves, or ginger to the brown sugar glaze for a spiced twist. These warm spices will complement the sweetness of the yams and deepen their flavor.
Toppings – For extra texture and flavor, consider topping your Candied Yams with chopped pecans, toasted mini marshmallows, or a sprinkle of brown sugar. You can also add a drizzle of maple syrup or a dash of cinnamon for added sweetness.
How to Make Candied Yams
Step 1: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Line a baking sheet with foil and place the yams on top. Bake for 45-60 minutes or until soft.
Step 3: Cool the yams on a separate plate for about 10 minutes or until you can safely handle them. Peel and slice into ½-inch medallions.
Step 4: In a large cast iron pan over medium heat, add the butter, brown sugar, cinnamon, nutmeg, and salt. Stir constantly until fully melted and combined, about 2 minutes.
Step 5: 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 the pan on the burner if you want the sugar mixture to continue to caramelize.
FAQs
Candied Yams are a versatile side dish that pairs well with roasted meats like turkey, ham, or chicken. They also complement holiday favorites like stuffing, mashed potatoes, green bean casseroles, and mac and cheese. For a balanced meal, add a fresh salad or sautéed vegetables.
If yams aren’t available, sweet potatoes are an excellent substitute. Choose sweet potatoes with an orange interior, like Garnet, Beauregard, or Jewel varieties, for the ideal texture and sweetness.
Storage Information
To STORE, refrigerate leftover Candied Yams in an airtight container for 3-5 days. For longer storage, FREEZE them in a sealed container or freezer bag for up to 6 months.
To REHEAT, thaw in the refrigerator overnight and reheat in the microwave, skillet, or oven. To reheat in the oven, transfer the yams to an oven-safe dish, cover with aluminum foil, and bake at 350°F (175°C) for about 20 minutes until heated through.
More Sweet Potato Recipes to Try
Candied Yams Recipe
Ingredients
- 5 6-inch long yams
- 1 cup brown sugar - packed
- 1/2 cup salted butter
- 1/4 teaspoon ground cinnamon
- 1/8 tsp ground nutmeg - or freshly grated
- pinch of salt
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with foil and place the yams on top. Bake for 45-60 minutes or until soft.
- Cool the yams 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, brown sugar, cinnamon, nutmeg, and salt. Stir constantly until fully melted and combined, about 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 the pan on the burner if you want the sugar mixture to continue to caramelize.
These candied yams tasted so good, soft and coated in that sweet buttery glaze.
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!
These are so good!! And so easy! I’ll be making these again for Thanksgiving for sure! And probably Christmas, too!
You’ll probably want them both times they are so good!
These are perfect every time! They are always a crowd pleaser.
They would be great any time this holiday season.
Such an amazing side dish! Thanks for sharing the recipe!
Thanks for trying it!