When it comes to soul-warming comfort food, few dishes can rival candied yams recipe. This classic side dish, often associated with Thanksgiving and holiday feasts, brings together tender, caramelized sweet potatoes with a luscious, buttery brown sugar glaze. With just the right balance of sweetness and spice, candied yams elevate any meal, adding rich flavors and a silky texture that melts in your mouth.
Whether you’re preparing a festive spread or simply craving a touch of nostalgia, this candied yams recipe is guaranteed to be a crowd-pleaser. The combination of brown sugar, butter, cinnamon, and nutmeg creates a decadent sauce that coats the yams beautifully. Unlike overly processed, marshmallow-topped versions, this recipe focuses on deep, natural sweetness and buttery caramelization.
In this guide, we’ll walk you through the best candied yams recipe, sharing expert tips, customization options, and serving suggestions. If you’ve ever wondered how to make this dish from scratch and get perfectly tender, caramelized yams every time, you’re in the right place. Let’s dive in!
Table of contents
Origin of the Candied Yams Recipe
Candied yams, often confused with sweet potatoes, are a staple in Southern cuisine, especially during Thanksgiving. The dish traces its roots back to African American culinary traditions, where yams were a common ingredient. Over time, the recipe evolved, incorporating ingredients like brown sugar, butter, and spices to create the sweet, caramelized version we enjoy today. This dish symbolizes comfort and tradition, bringing warmth and sweetness to holiday tables.
Recipe Card
Candied Yams (Sweet potatos)
Cuisine: USADifficulty: Easy6
servings15
minutes25
minutes277
kcalThis candied yams recipe features tender sweet potatoes cooked on the stove in a rich, buttery brown sugar sauce, making it the perfect side dish for any festive meal.
Ingredients
3 large sweet potatoes (about 1 1/2 pounds total)
1/2 cup dark brown sugar (packed)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons salted butter
1/4 cup water
Directions
- Prepare the Sweet Potatoes: Peel the sweet potatoes using a vegetable peeler. Slice them into 1/2-inch rounds. Try to keep the slices uniform for even cooking.
- Make the Sauce: In a large pot or deep skillet, melt the butter over medium heat. Once melted, add the dark brown sugar, vanilla extract, ground cinnamon, and ground nutmeg. Stir continuously until the sugar is completely dissolved and the mixture is smooth and slightly thickened, about 3-5 minutes.
- Add the Sweet Potatoes: Place the sweet potato slices into the pot. Pour in the water and stir to coat the sweet potatoes evenly with the sauce.
- Cook the Sweet Potatoes: Cover the pot with a lid and reduce the heat to medium-low. Let the sweet potatoes simmer for about 20 minutes, stirring occasionally to ensure they cook evenly and are well-coated with the sauce.
- Check for Tenderness: After 20 minutes, check the sweet potatoes for tenderness by piercing them with a fork. They should be soft but not falling apart.
- Thicken the Sauce: Remove the lid and continue to cook for an additional 10-15 minutes, stirring occasionally. This allows the sauce to thicken and caramelize slightly.
- Serve: Remove the pot from the heat and let it cool for a few minutes. Serve the candied yams warm, spooning the sauce over the top.
Notes
- Use dark brown sugar for a richer flavor.
- You can substitute sweet potatoes with yams if preferred.
- Add a pinch of ground cloves for an extra layer of spice.
- For a vegan version, use plant-based butter.
- This dish can be prepared a day in advance and reheated before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
Why This Candied Yams Recipe Works
1. Perfectly Balanced Sweetness
Many candied yams recipes lean too heavily on sugar, resulting in a dish that’s cloyingly sweet. This recipe finds the perfect harmony between natural yam sweetness and the deep caramel notes of brown sugar and butter. A touch of vanilla and warm spices like cinnamon and nutmeg add complexity, making each bite indulgent yet balanced.
2. Ultimate Caramelization
A key component of candied yams is getting that glossy, buttery caramel glaze. The trick? Slow-cooking the yams in a mixture of butter, brown sugar, and spices until they absorb the flavors and become fork-tender. This technique ensures the yams don’t become mushy but instead retain their shape while soaking up the syrupy goodness.
3. Customizable for Every Taste
One of the best things about this candied yams recipe is its versatility. Whether you prefer a classic brown sugar glaze or a touch of citrus, there are plenty of ways to customize this dish:
- Marshmallow Topping: If you love the traditional holiday version, add marshmallows and broil for a golden, gooey topping.
- Pecan Crunch: Sprinkle chopped pecans on top for a nutty, toasty crunch.
- Bourbon Infusion: A splash of bourbon enhances the caramelization and adds depth to the glaze.
- Maple Syrup Twist: Swap some of the brown sugar for pure maple syrup for a natural, earthy sweetness.
With these variations, you can tailor the dish to match any occasion or personal preference.
Additional Tips
- Par-cook the sweet potatoes by boiling them for 5 minutes before simmering to reduce cooking time.
- Use a mandoline slicer for evenly sliced sweet potatoes.
- Add a splash of orange juice to the sauce for a citrusy twist.
- Top with mini marshmallows during the last 5 minutes of cooking for a classic touch.
- Stir the sauce occasionally while cooking to ensure even coating.
- Garnish with chopped pecans for added crunch and flavor.
Variants of the Candied Yams Recipe
1. Southern-Style Candied Yams
A classic in Southern cuisine, this version uses extra butter, brown sugar, and warm spices like cinnamon, nutmeg, and allspice. Often, a touch of molasses is added for a richer caramel flavor.
2. Honey-Glazed Candied Yams
Instead of brown sugar, this variation uses honey for a more natural sweetness. It gives the dish a floral depth and pairs well with lemon zest for brightness.
3. Spiced Bourbon Candied Yams
For a more grown-up twist, add a splash of bourbon to the glaze. The alcohol burns off during cooking, leaving behind a deep, slightly smoky caramelized flavor.
4. Marshmallow-Topped Candied Yams
If you love the Thanksgiving favorite, top the yams with marshmallows in the last 5 minutes of baking and broil until golden and gooey.
Serving Suggestions
Candied yams pair beautifully with savory dishes, balancing salty and umami flavors with their rich sweetness. Here are some perfect pairings:
- Roast Turkey : The sweetness of the yams complements the savoriness of roasted meats.
- Greens (Collard, Kale, or Spinach): A slightly bitter side like sautéed greens offsets the sweetness.
- Mac and Cheese: The creamy, cheesy richness contrasts beautifully with the yams’ caramelized flavor.
- Cornbread or Biscuits: Serve with warm, buttery cornbread to soak up the glaze.
FAQ
In the U.S., “yams” often refers to orange-fleshed sweet potatoes, which are commonly used in candied yam recipes. True yams are starchier and less sweet, but you can use either for this recipe based on your preference.
To keep the yams from getting mushy, avoid overcooking them. Bake or simmer just until they’re fork-tender. Also, adding the sauce near the end of cooking can help retain their shape.
Yes! You can prepare candied yams a day in advance. Simply bake them as directed, then let them cool, cover, and refrigerate. Reheat in the oven before serving, adding a bit more sauce if needed to keep them moist.
For more recipes like this check our section about dinner recipes.
This candied yams recipe is a must-try for holiday feasts and everyday indulgence. With its rich caramelized glaze, warm spices, and tender texture, it’s a dish that brings both comfort and nostalgia to the table. Whether you stick to the classic recipe or try one of the delicious variations, you’ll find that candied yams add the perfect touch of sweetness to any meal.
Ready to elevate your holiday table? Try this recipe and let us know how it turns out!
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