Candied yams are a sweet, cozy side dish that really brings a warm, homey feeling to any meal. This recipe highlights tender yams coated in a sticky, buttery glaze made with brown sugar, a touch of cinnamon, and just a hint of nutmeg for that perfect mix of sweetness and spice. The yams get soft and caramelized, making each bite a delightful treat.
I love making candied yams especially around the holiday season because they remind me of family dinners and easy, comforting flavors. One of my favorite tips is to let the syrup bubble gently until it thickens up nicely—that way, every yam piece is perfectly coated and glossy. It’s a simple dish but feels special and satisfying every time I make it.
To serve, I like setting these sweet yams alongside a hearty main like roasted turkey or ham, but honestly, they’re delicious even on their own as a little sweet snack. If you want to add a bit of crunch, tossing in some chopped pecans near the end of baking really ups the texture game. Candied yams have a way of making any meal feel a little more festive and comforting, and I always find myself going back for seconds!
Key Ingredients & Substitutions
Yams (or sweet potatoes): Yams give a soft, creamy texture once cooked. If you can’t find yams, use sweet potatoes as an easy swap—they work wonderfully here!
Butter: Butter adds rich flavor and helps create that sticky glaze. For a dairy-free option, try coconut oil or vegan butter.
Brown sugar: This is the heart of the sweetness and adds a deep molasses flavor. You can swap with coconut sugar for a less sweet, slightly nutty flavor.
Spices: Cinnamon and nutmeg bring warmth and depth. If you like, add a pinch of cloves or ginger for extra spice.
How Do You Get the Perfect Sticky, Caramelized Glaze?
The success of candied yams really depends on building a syrup that thickens and coats the yams beautifully.
- Start by melting butter with brown sugar and spices, stirring regularly so nothing burns.
- Once smooth, gently coat the yam slices in this syrup before baking.
- Covering and baking first steams the yams to tenderness.
- Removing the foil at the end lets the syrup thicken and caramelize, creating those shiny, sticky edges.
- Basting during the uncovered bake ensures every slice is glossy and flavorful.
Patience here pays off—don’t rush the baking times to get that classic caramelized finish!
Equipment You’ll Need
- Baking dish – I use a medium-sized one so yams can lay flat and caramelize evenly.
- Large saucepan – for preparing the syrup; it makes mixing quick and easy.
- Measuring cups and spoons – helps get the right sweetness and spice balance.
- Aluminum foil – covers the dish during the first bake to trap steam and soften yams.
- Basting spoon – perfect for spooning syrup over yams as they bake, ensuring they stay moist and flavorful.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts on top during the last 10 minutes of baking for crunch and nutty flavor.
- Swirl in a bit of orange zest or a splash of orange juice for a citrus twist that brightens the dish.
- Mix in shredded coconut for a tropical flair that pairs nicely with the sweetness.
- For a touch of spice, stir in a pinch of cayenne pepper or smoked paprika for warmth and depth.
How to Make Candied Yams
Ingredients You’ll Need:
Main Ingredients:
- 4 large yams (or sweet potatoes), peeled and sliced into 1/2-inch thick rounds
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 45-50 minutes to cook, including baking time. So, in under an hour, you’ll have tender, caramelized yams ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Syrup:
Start by preheating your oven to 350°F (175°C). In a large saucepan, combine the butter, brown sugar, water, cinnamon, nutmeg, and a pinch of salt. Heat over medium, stirring often until the butter melts and the sugar dissolves completely into a smooth syrup.
2. Coat the Yams:
Add the sliced yams to the saucepan, gently stirring to coat all the pieces evenly with the syrup.
3. Bake the Yams:
Transfer the syrup-coated yams to a baking dish, spreading them out evenly. Cover the dish with aluminum foil and bake for about 30 minutes, or until the yams are just tender.
4. Caramelize the Yams:
Carefully remove the foil and baste the yams with the syrup from the baking dish. Continue baking uncovered for another 15-20 minutes. This helps the syrup thicken and caramelize, creating a delicious glaze on the yams.
5. Final Touch and Serve:
If you’d like, stir in the vanilla extract into the syrup before serving. Serve the candied yams warm, perfect as a sweet side dish for your meal.
Can I Use Sweet Potatoes Instead of Yams?
Yes! Sweet potatoes are a great substitute and work just as well in this recipe. They’ll provide a similar texture and sweetness.
How Do I Store Leftover Candied Yams?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, adding a splash of water if the syrup has thickened too much.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the yams and syrup, then bake them covered. Finish baking uncovered just before serving to get that perfect caramelized glaze.
What’s the Best Way to Add Texture?
For a crunchy twist, sprinkle chopped pecans or walnuts on top during the last 10 minutes of baking. It adds a delicious nutty contrast to the soft yams.