If you’re on the hunt for a dish that feels like a warm hug on a plate, I’ve got just the thing for you — The Best Candied Yams Recipe. This classic Southern side is pure comfort, combining tender sweet potatoes with rich butter, brown sugar, and a sprinkle of warming spices. When I first tried this recipe, I was blown away by how such simple ingredients could create something so luscious and addictive. Stick around, because once you try this, you’ll want to make it a regular at every holiday and family dinner.
Why You’ll Love This Recipe
- Perfect balance of flavors: The sweet and buttery glaze with cinnamon and nutmeg creates layers of cozy warmth in every bite.
- Simple prep with impressive results: Par-cooking the yams ensures a tender inside without falling apart, making the baking step easy and foolproof.
- A crowd-pleaser every time: My family goes crazy for this dish, and it’s a guaranteed hit at holiday meals and potlucks.
- Versatile and customizable: You can easily add nuts or marshmallows, or adjust the spices to your liking for your perfect batch.
Ingredients You’ll Need
For The Best Candied Yams Recipe, using quality sweet potatoes and fresh spices really makes a difference. You’ll want sweet potatoes that are firm and smooth-skinned, and dark brown sugar for that molasses-rich flavor that gives the glaze its depth.
- Sweet potatoes: Look for large, firm tubers without blemishes; they’ll cook evenly and have that classic creamy texture we’re after.
- Dark brown sugar: Its rich molasses undertones add complexity, far better than plain white sugar here.
- Vanilla extract: Don’t skip this! It enhances the sweetness and rounds out the flavors beautifully.
- Ground cinnamon: A must-have warming spice that pairs perfectly with sweet potatoes.
- Ground nutmeg: Just a pinch adds a lovely nutty warmth without being overpowering.
- Salted butter: Butter is the base of the glaze, giving that luscious richness; salted butter adds just the right hint of salt for balance.
Variations
I like to keep the base of The Best Candied Yams Recipe classic and simple, but feel free to get creative! You can add in some toasted pecans or walnuts for crunch, or even a handful of mini marshmallows for that traditional holiday vibe. Don’t hesitate to tweak the spices based on your mood — a dash of ground ginger or cloves can add a festive twist that I’ve come to love.
- Nutty version: Adding chopped pecans just before baking gives a wonderful texture contrast; my family asks for this almost every time.
- Marshmallow topping: For a sweeter, gooey finish, sprinkle marshmallows on top during the last 5 minutes of baking — watch closely, they brown fast!
- Spice it up: Experiment with additional spices like ground ginger or cloves to add warmth and complexity.
- Vegan option: Swap out butter with coconut oil or a vegan butter substitute, and use maple syrup instead of brown sugar for natural sweetness.
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 1-inch chunks — this size is perfect for even cooking and gives a nice bite. Place them in a large pot, cover with water by about an inch, and bring to a low boil. Simmer them gently for around 10 minutes, or until you can pierce them with a fork but they still hold their shape. This step is crucial; if you overcook, you’ll end up with mushy yams instead of tender, beautifully coated ones.
Step 2: Prepare the Glaze and Assemble
While your yams are cooking, get your glaze ready. Reserve about 3/4 cup of the cooking water — this starchy liquid is a secret to helping your brown sugar dissolve and coat the yams perfectly. Stir in the brown sugar and vanilla until it melts into a luscious syrup. Then sprinkle your cinnamon and nutmeg directly onto the hot sweet potatoes.
Transfer the sweet potatoes to a baking dish in an even layer, then pour the warm sugar mixture over them. Finally, scatter cubes of salted butter on top so they slowly melt into a glossy, buttery coating.
Step 3: Bake and Toss for Even Coating
Pop the yams in a 350ºF oven for 5 minutes to start melting those buttery cubes. Take them out carefully and gently toss the sweet potatoes with the sauce, ensuring every piece gets coated — I like to use two spoons to turn them gently without breaking the chunks.
Step 4: Finish Baking for Tender Perfection
Return the dish to the oven for about 10 more minutes until the yams are fork-tender and the sauce has thickened slightly. When they come out, let them sit for 5 minutes so the syrup sets just right. Serve warm, and prepare for plenty of compliments!
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Overboil: Keep a close eye when simmering; you want the yams tender but still intact to avoid mushy pieces.
- Reserve Cooking Water: That starchy water helps dissolve sugar evenly and keeps the yams moist during baking — don’t skip this step!
- Gently Toss, Don’t Stir: Use a gentle folding motion to coat the yams so they don’t break apart and lose their shape.
- Use Real Butter: Butter makes all the difference here. I tried margarine once, and it just wasn’t as rich or flavorful.
How to Serve The Best Candied Yams Recipe
Garnishes
I love to finish these yams with a sprinkle of toasted pecans or walnuts for a bit of crunch and earthy flavor. Sometimes I toss on a few fresh chopped parsley leaves — it adds a pop of color and a mild freshness that balances the sweetness really well.
Side Dishes
This recipe pairs perfectly with traditional mains like glazed ham or roast turkey — two staples in my house during the holidays. It’s also fantastic alongside roasted Brussels sprouts or green beans for a well-rounded meal. My family always requests it to complete our Sunday dinners.
Creative Ways to Present
For special occasions, I like to serve The Best Candied Yams Recipe in a beautiful glass baking dish so the glossy glaze catches the light. Adding a few edible flowers or herbs around the edges gives it a festive, homemade touch that guests notice and appreciate. You can also serve individual portions in ramekins for a charming presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
I store leftover candied yams covered tightly in the fridge for up to 4 days. I’ve found glass containers work best to keep them fresh without absorbing fridge odors. They reheat beautifully and stay moist when reheated gently.
Freezing
You can freeze leftovers if needed — just cool completely, then pack in airtight containers or freezer bags. They hold up well for about 2 months. When you’re ready, thaw overnight in the fridge and reheat gently in the oven or microwave.
Reheating
To reheat, I prefer wrapping the yams in foil and warming them in a 300ºF oven for about 15 minutes. This keeps the sauce glossy and avoids drying out. You can always add a small pat of butter or a splash of water if it looks a bit dry before warming.
FAQs
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Can I use regular potatoes instead of sweet potatoes in this recipe?
While regular potatoes can be used, The Best Candied Yams Recipe really shines with sweet potatoes because of their natural sweetness and creamy texture. Using regular potatoes will change the flavor profile and you may want to adjust the sugar accordingly.
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How do I prevent my candied yams from becoming mushy?
The key is par-cooking the sweet potatoes — boil them just until they’re starting to soften but still firm enough to hold together during baking. Overcooking in the boiling step can turn them mushy.
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Can I make this recipe ahead for a holiday meal?
Yes! You can prepare the candied yams a day in advance and refrigerate them. Before serving, warm gently in the oven until heated through and the glaze is bubbly.
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What is the best way to add marshmallows if I want to include them?
Sprinkle mini marshmallows on top of the yams during the last 5 minutes of baking and broil carefully until they’re golden and gooey. Keep a close eye so they don’t burn.
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Is there a vegan alternative for this recipe?
Definitely! Use a vegan butter substitute and replace brown sugar with maple syrup or coconut sugar. It won’t compromise the delicious flavors, and you’ll still get that beautiful glaze.
Final Thoughts
Honestly, The Best Candied Yams Recipe is one of those dishes I keep going back to because it feels like a warm, nostalgic embrace in every bite. Whether it’s a weekday dinner or an indulgent holiday feast, it adds that perfect touch of sweetness and comfort. If you’re looking for a foolproof way to impress your family and friends, this recipe is it. Give it a try — I promise it’ll become a beloved classic in your kitchen, just like it has in mine!
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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: Southern American
Description
This classic Southern side dish features tender sweet potatoes par-cooked and baked in a rich, buttery, cinnamon-spiced brown sugar sauce. The candied yams are perfectly soft, sweet, and coated in a luscious glaze, making them a comforting addition to holiday feasts or everyday meals.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Sauce
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) salted butter
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Peel and cut the sweet potatoes 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 to a low boil over medium-high heat and simmer just until they can be pierced with a fork and start to soften, about 10 minutes, being careful not to overcook.
- Transfer Sweet Potatoes to Baking Dish: Using a slotted spoon, carefully transfer the par-cooked sweet potatoes into an 8×8-inch square baking dish, spreading them evenly. Reserve the cooking water for the sauce.
- Make Sugar Sauce: Transfer 3/4 cup of the warm reserved cooking water to a measuring cup or medium bowl. Stir in the dark brown sugar until dissolved. Add vanilla extract and mix well.
- Add Spices: Sprinkle ground cinnamon and nutmeg evenly over the sweet potatoes in the baking dish.
- Pour Sauce Over Sweet Potatoes: Pour the brown sugar water mixture evenly over the sweet potatoes, ensuring good coverage.
- Add Butter: Cut the salted butter into cubes and scatter them over the top of the sweet potatoes.
- Bake and Toss: Bake the yams for 5 minutes, then carefully remove the dish from the oven and gently toss to combine the sauce and coat the sweet potatoes evenly.
- Finish Baking: Return the dish to the oven and bake until the sweet potatoes are fork-tender and glazed, about 10 minutes more.
- Serve: Remove from oven and spoon the thickened candied sauce over the top. Let cool about 5 minutes to allow the sauce to thicken further. Serve warm.
Notes
- Par-cooking ensures the sweet potatoes finish cooking evenly in the oven without becoming mushy.
- The combination of butter, brown sugar, cinnamon, nutmeg, and vanilla creates a rich, aromatic glaze that perfectly complements the natural sweetness of the yams.
- For best flavor and texture, do not overboil the sweet potatoes in the initial step.
- This dish is a traditional Southern holiday favorite and pairs well with roasted or grilled meats.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 277
- Sugar: 21.2 g
- Sodium: 172 mg
- Fat: 15.4 g
- Saturated Fat: 9.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 34.6 g
- Fiber: 2.6 g
- Protein: 1.5 g
- Cholesterol: 0 mg
