If you’re looking for a comforting, crowd-pleasing side dish that’s both sweet and buttery, you’ve come to the right place. The Best Candied Yams Recipe is my go-to for holiday dinners, potlucks, or any time I want to impress with minimal effort. This recipe hits that perfect balance of tender sweet potatoes and a rich, cinnamon-vanilla glaze that caramelizes beautifully in the oven. Trust me, once you’ve tried it, you’ll understand why it’s become a household favorite and a dish I’m always excited to share.
Why You’ll Love This Recipe
- Simple, Clean Ingredients: Just sweet potatoes, butter, brown sugar, and warm spices, making it approachable and wholesome.
- Perfectly Tender Yams: Parboiling before baking ensures they aren’t mushy or dry but beautifully soft with a bit of bite.
- Easy to Customize: You can tweak the spices, sugar, or add extras like marshmallows for holiday flair.
- Reliable Crowd-Pleaser: My family goes crazy for this recipe every time I make it—guaranteed smiles all around.
Ingredients You’ll Need
These ingredients work together like a dream for candied yams. The sweet potatoes are the star, while the brown sugar and butter create that luscious syrupy glaze. Vanilla extract and warm spices add depth and a festive aroma that fills your kitchen with goodness.
- Sweet potatoes: Choose firm, large sweet potatoes with smooth skin for the best texture.
- Dark brown sugar: Packed with molasses flavor, it melts into a rich caramel that coats each bite.
- Vanilla extract: Adds a subtle sweetness and complexity beyond just sugar.
- Ground cinnamon: The classic warm spice that pairs beautifully with sweet potatoes.
- Ground nutmeg: A pinch goes a long way to deepen the flavor.
- Salted butter: Gives richness and a savory balance to the sweetness.
Variations
I love how versatile The Best Candied Yams Recipe is—you can keep it classic or add your own spin. Whether you’re making it for Thanksgiving or just a cozy weeknight, feel free to tweak it to make it your own.
- With marshmallows: I tried topping the yams with mini marshmallows five minutes before baking, and the golden gooey topping was an instant hit with my kids.
- Maple syrup upgrade: Replacing some brown sugar with maple syrup gives a lovely, natural sweetness and a fragrant twist.
- Dairy-free option: Use coconut oil instead of butter and it still tastes amazing, especially for those with dairy allergies.
- Nutty crunch: Try sprinkling toasted pecans or walnuts on top for texture and a toasty flavor.
How to Make The Best Candied Yams Recipe
Step 1: Prep and Parboil the Sweet Potatoes
First off, peel your sweet potatoes and chop them into about 1-inch pieces. Parboiling is key here—it cooks the yams just enough to soften their centers without turning them mushy. Place the pieces in a pot, cover with water by an inch, and bring to a low boil. You’re looking for that perfect in-between where a fork pierces them easily but they hold their shape, which usually takes about 10 minutes. Be careful not to overcook or they’ll fall apart later in the oven.
Step 2: Make the Sweet Glaze
While the yams simmer, here’s where the magic happens. Save some of the cooking water—about 3/4 cup—to dissolve your brown sugar in. This warm sugar water makes for the perfect base of your glaze. Stir in vanilla extract plus cinnamon and nutmeg right over the potatoes once you’ve transferred them to a baking dish. The spices turn this from simple sweetness to a cozy, fragrant treat.
Step 3: Butter and Bake
Scatter cubed salted butter across the top of your yams and pop them in a 350°F oven. Bake for 5 minutes, then gently toss the pieces to coat evenly with the buttery sugar glaze. Return to bake for another 10 minutes until tender and beautifully candied. Letting the candied yams cool a bit is crucial so the sauce thickens up and clings to every bite.
Pro Tips for Making The Best Candied Yams Recipe
- Don’t Skip Parboiling: I used to skip this step and ended with undercooked yams or mushy bites—parboiling fixes that perfectly.
- Reserve the Cooking Water: The starch in that water helps your glaze thicken and stick to the yams beautifully.
- Use Salted Butter: The salt balances the sweetness so your dish isn’t one-dimensional, and it’s far easier than seasoning separately.
- Gentle Tossing: When mixing after the first bake, use a big spoon and fold gently so the yams don’t break apart.
How to Serve The Best Candied Yams Recipe
Garnishes
I usually keep it simple with a sprinkle of chopped pecans or a fresh thyme sprig to add a pop of color and a hint of earthy flavor. For special occasions, a drizzle of maple syrup or a handful of toasted coconut flakes takes things to the next level.
Side Dishes
The candied yams pair wonderfully with savory mains like roast turkey, glazed ham, or even a hearty roast chicken. I also love serving them alongside green beans almondine or simple sautéed kale to balance the sweetness.
Creative Ways to Present
For holiday dinners, I sometimes scoop the yams into a pretty oval serving dish and top with mini marshmallows that get golden under the broiler. Another time, I served them in individual ramekins perfectly portioned—everyone felt special, and it looked so festive on the table.
Make Ahead and Storage
Storing Leftovers
I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. The butter solidifies a bit when chilled, but don’t worry—it melts right back when reheated. Just give the yams a gentle stir after warming to redistribute the glaze evenly.
Freezing
If you want to freeze your candied yams, cool them completely first. Pack them in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm gently in the oven to keep them from getting watery.
Reheating
I find reheating in a 325°F oven works best to keep the texture just right, about 15-20 minutes depending on portion size. If you’re in a hurry, warming gently in the microwave works too—just stir halfway through to heat evenly and keep the glaze saucy.
FAQs
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Can I use regular potatoes instead of sweet potatoes?
While regular potatoes can be used, they lack the natural sweetness that makes candied yams so special. If you prefer a less sweet dish, you can try Yukon Gold potatoes but expect a very different flavor profile.
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How do I avoid my candied yams becoming mushy?
The key is to parboil the yams just until they start to soften but are still firm enough to hold their shape. Overboiling is the top culprit for mushiness, so keep an eye and test with a fork often during boiling.
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Can I make this recipe vegan?
Yes! Simply swap the salted butter for a vegan butter or coconut oil. The rest of the ingredients are already plant-based, resulting in a delicious vegan-friendly candied yams dish.
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Is it better to peel the sweet potatoes or leave the skin on?
For the smooth, melt-in-your-mouth texture I love, peeling is best. However, leaving the skin on can add extra fiber and a rustic feel, especially if you scrub them well and enjoy a bit of extra texture.
Final Thoughts
This recipe for The Best Candied Yams Recipe has become such a warm, comforting staple in my kitchen. I love how easy it is to throw together but leaves such a memorable impression on any gathering. Whether you’re a seasoned cook or just starting out, these candied yams will bring a little sweetness and joy to your table—just like old family recipes do. Give it a try soon, and I promise your guests will be asking for seconds before the day is over!
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: American Southern
Description
This Best Candied Yams recipe delivers tender sweet potatoes enveloped in a luscious, buttery brown sugar glaze infused with cinnamon, nutmeg, and vanilla. Perfect as a comforting side dish for holiday meals or anytime you crave a sweet, warmly spiced treat.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Glaze and Seasoning
- 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
- Prepare the 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 to ensure even cooking.
- Parboil the 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 until the potatoes can be pierced with a fork and are starting to soften, about 10 minutes. Avoid overcooking to maintain texture.
- Transfer to baking dish: Using a slotted spoon, carefully move the sweet potatoes into an 8×8-inch square baking dish, spreading them into an even layer. Reserve the cooking water for the glaze.
- Prepare the glaze: Measure 3/4 cup of the warm reserved cooking water into a cup or bowl. Stir in the packed dark brown sugar until dissolved, then add the vanilla extract and mix thoroughly.
- Season the sweet potatoes: Sprinkle the ground cinnamon and ground nutmeg evenly over the sweet potatoes in the baking dish to infuse warm spice flavors.
- Add the glaze and butter: Pour the water-sugar mixture over the sweet potatoes, then cut the salted butter into cubes and scatter them across the top for richness and shine.
- Initial baking: Bake in the preheated oven for 5 minutes, then carefully remove the dish and gently toss the sweet potatoes to coat evenly with the sauce.
- Finish baking: Return the dish to the oven and bake until the sweet potatoes are fork-tender and the glaze is bubbling and thickened, approximately 10 more minutes. Remove from oven and spoon any remaining sauce over the yams.
- Rest and serve: Allow the candied yams to cool for about 5 minutes so the sauce can thicken further. Serve warm for best flavor and texture.
Notes
- Make ahead: You can cook the candied yams up to one day in advance, refrigerating them along with 3/4 cup of reserved cooking water to preserve moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Note that the butter may solidify when chilled but will melt and be smooth upon reheating. Stir well before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
