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Candied Yams: How to Make Perfect Candied Yams

Julia

 

This classic Southern candied yams recipe features tender sweet potatoes bathed in a rich, buttery syrup spiced with cinnamon, nutmeg, and vanilla. Perfect for holidays or Sunday dinners, these candied yams strike the perfect balance between sweet and savory flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine Soul Food/Southern
Servings 8 -10 servings
Calories 320 kcal

Ingredients
  

For the Sweet Potatoes:

  • 4 pounds sweet potatoes about 6-8 medium
  • 1 cup unsalted butter
  • 2 cups brown sugar light or dark
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ cup water

Optional Toppings:

  •  
  • 2 cups mini marshmallows
  • 1 cup chopped pecans

Instructions
 

Preparation:

  • Preheat oven to 375°F (190°C)
  • Grease a 9x13 inch baking dish
  • Wash, peel, and slice sweet potatoes into ½-inch thick rounds
  • Place sliced potatoes in cold water to prevent browning while preparing the glaze

Make the Glaze:

  • In a medium saucepan over medium heat, melt butter
  • Add both brown and granulated sugars, stirring until dissolved
  • Add vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt
  • Stir in water and simmer for 5 minutes until slightly thickened
  • Remove from heat

Assembly:

  • Drain sweet potatoes and pat dry
  • Arrange half the sweet potato slices in the prepared baking dish
  • Pour half the glaze over the potatoes
  • Layer remaining potatoes and pour remaining glaze on top
  • Cover tightly with aluminum foil
  •  

Baking:

  • Bake covered for 45 minutes
  • Remove foil and bake for additional 25-30 minutes
  • Baste potatoes with glaze from the bottom of the dish every 10 minutes
  • If using marshmallows, add them during the last 5 minutes of baking
  • Optional: broil for 2-3 minutes to brown marshmallows (watch carefully)

Notes

  • Selection Tips:
    • Choose firm, unblemished sweet potatoes of similar size for even cooking
    • Garnet or Jewel varieties work best
  • Make-Ahead Instructions:
    • Can be prepared up to 2 days in advance
    • Store covered in refrigerator
    • Reheat at 350°F for 20-25 minutes
  • Storage:
    • Refrigerate leftovers in airtight container for up to 4 days
    • Can be frozen for up to 3 months
  • Variations:
    • Add ¼ cup bourbon to glaze for extra flavor
    • Include orange zest for citrus notes
    • Top with buttered pecan mixture instead of marshmallows
 
  • Success Tips:
    • Keep potato slices uniform for even cooking
    • Don't skip the basting steps
    • Let rest 10 minutes before serving
    • If glaze is too thick, add hot water 1 tablespoon at a time
Keyword candied yams