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Bring a touch of Southern tradition to your holiday table with this easy Candied Yams Recipe. Fresh yams (or sweet potatoes) are baked slowly with butter, sugar, and warm spices until tender, syrupy, and beautifully caramelized.
The best part? There is no need to par-cook the yams, and the entire dish can be made up to a day in advance. Just slice, pour, bake, and enjoy!
Table of Contents
Candied Yams are one of those Thanksgiving sides I look forward to all year. Their rich, buttery sweetness and tender, caramelized edges perfectly balance a plate full of savory holiday favorites like classic Thanksgiving dressing, whole roast turkey, and fresh green bean casserole. They’re simple, nostalgic, and full of Southern comfort, reminding us that side dishes are just as essential as the main event.
In this recipe, I like to keep the process simple and straight-forward. Rather than par-cooking the yams, I actually skip this step to save a little time. Simply slice them into even rounds and nestle them into a baking dish layered with a syrupy mixture of melted butter, sugar, and spices. The yams are then baked low and slow until fork-tender and glossy.
The Ingredients
To make this recipe for candied yams, you only need six ingredients:
- Yams (aka sweet potatoes): Despite the name, true “yams” are actually quite hard to come by here in the United States. In fact, most yams sold in American grocery stores are probably a type of sweet potato with soft, orange flesh and a naturally sweet flavor. True yams are starchier than sweet potatoes with flaky brown skin. For the purpose of this recipe, feel free to use whichever variety of orange-fleshed sweet potato you prefer. If you want to learn more about the difference, you can read my full guide here: Yams vs. Sweet Potatoes: What’s the Difference?
- Butter: Butter melts into the sugar and spices to create a rich, glossy syrup that coats the yams as they bake. It adds essential flavor and helps the yams caramelize. If you use salted butter, reduce the amount of added salt.
- Brown sugar: Either light or dark brown sugar will work. Light brown sugar gives a milder sweetness, while dark brown sugar adds a deeper, more molasses-forward flavor. You can even use a combination of both.
- Spices (cinnamon and nutmeg): Warm spices are key to classic Southern candied yams. Cinnamon adds cozy sweetness, while nutmeg provides depth and a hint of warmth without overpowering the dish.
- Salt: A pinch of salt balances the sweetness and brings out the natural flavor of the yams.
How to Make Candied Yams
Preheat the oven. Set your oven to 350 degrees Fahrenheit so it is ready to go once the yams are assembled.
Make the spiced brown sugar syrup. In a medium saucepan, combine the butter, brown sugar, cinnamon, nutmeg, and salt over medium heat. (Image 1) Whisk continuously as the butter melts and the sugar dissolves. Once smooth, bring the mixture to a gentle simmer and let it cook for 5 minutes to thicken slightly. (Image 2)
Prepare the baking dish. Pour about one quarter of the syrup into the bottom of a large 9×13-inch baking dish. (Image 3)
Layer the yams. Arrange one third of the sliced yams (or sweet potatoes) in an even layer. (Image 4) Drizzle one third of the remaining syrup over the top. Repeat with another layer of yams, half of the remaining syrup, the final layer of yams, and finally the rest of the syrup. (Image 5)
Cover and bake. Cover the pan tightly with aluminum foil (Image 6) and bake for 20 minutes. Remove the foil and gently press the yams down into the syrup if needed so they are evenly coated. (Image 7)
Continue baking. Return the dish to the oven (uncovered) and bake for an additional 25 to 35 minutes, or until the yams are tender and the syrup has thickened and caramelized. (Image 8)
Cool before serving. Let the candied yams rest for 15-20 minutes so the syrup can settle and thicken even more. Top with chopped pecans if desired.
Recipe Variations
Candied yams are incredibly versatile, and you can easily adjust the flavor or cooking method. Here are a few popular variations to try.
Marshmallow Topping
If you love a classic toasted marshmallow finish similar to my Sweet Potato Casserole Recipe, you can easily add it here too. Once the yams are tender, sprinkle a generous layer of mini marshmallows over the top and return the dish to the oven. Bake for about 10-15 minutes, or until the marshmallows melt and turn golden brown.
Bourbon Candied Yams
A splash of bourbon adds warmth and depth to the rich buttery syrup. Stir 1 to 2 tablespoons of bourbon into the butter and brown sugar mixture as it simmers. The alcohol cooks off, leaving behind a rich caramel flavor that pairs beautifully with the sweet potatoes.
Candied yams with orange juice
For a little citrus flavor, add ¼ to ⅓ cup of orange juice to the brown sugar-butter mixture before simmering. The orange juice adds natural sweetness and acidity, and gives the yams extra holiday flavor. You can also add ½ teaspoon of orange zest for an even stronger citrus note.
Slow Cooker Candied Yams
Looking to free up some oven space? Candied yams can also be made in the slow cooker for an easy, hands-off option. Layer the sliced yams and prepared syrup as directed, then cover, and cook on Low for 5 to 6 hours or High for 2 1/2 to 3 hours, or until tender. Keep the lid slightly ajar during the last 30 minutes to help the syrup thicken.
Candied Yams with Canned Yams
If you’re short on time, canned yams can be used. Drain them well, then layer gently in the baking dish (they are softer and more delicate than fresh yams or sweet potatoes). Reduce the baking time to 20 to 30 minutes since they are already cooked, and bake until the syrup thickens and the yams are heated through.
Make-Ahead And Storage Tips
Candied yams are an easy side dish to prep in advance, and the flavors actually improve as they sit.
You can assemble the entire dish up to one day ahead. Simply layer the sliced yams with the brown sugar-butter syrup, cover tightly, and refrigerate until you’re ready to bake.
You can also bake the yams ahead of time. Once baked, let the dish cool completely, then cover and refrigerate for up to 3 days. Reheat in a 350-degree oven, covered with foil, for about 20 to 25 minutes or until warmed through. For a thicker, glossier syrup, uncover the dish for the last 5 to 10 minutes of reheating.
As you may imagine, leftovers keep very well. Store cooked candied yams in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350 degrees until warmed through or gently warm them on the stovetop with a splash of water or syrup to keep them glossy and tender. They also freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.
What To Serve With Candied Yams
Candied yams pair nicely with a wide range of Southern recipes and classic holiday favorites. Their sweet, buttery flavor balances rich, savory dishes and adds warmth and color to any meal, including buttermilk fried chicken and collard greens to this hearty Dutch oven pork roast.
For Thanksgiving, candied yams are right at home next to roast turkey breast, mashed potatoes, and homemade gravy. And of course, no Southern-inspired meal is complete without warm buttermilk biscuits or cornbread. You can even make sweet potato cornbread to keep the sweet potato vibes strong.
Candied Yams FAQ
Yes. You can use white granulated sugar, but the flavor and color will be slightly different. Brown sugar adds a richer caramel flavor and thicker syrup because of the molasses. If you only have white sugar, you can add 1-2 teaspoons of molasses (if available) to mimic the depth of brown sugar.
For the best texture and appearance, I highly recommend peeling your yams or sweet potatoes. Peeling also helps the yams cook evenly and absorb the syrup.
Technically, no. Most “yams” sold in American grocery stores are actually a variety of sweet potato with soft, orange flesh. True yams are a completely different root vegetable and are rarely found in U.S. supermarkets. For this recipe, use the orange-fleshed sweet potatoes commonly labeled as yams.
More Southern Favorites
If you’re putting together a full holiday menu, don’t miss my collection of 40+ Thanksgiving Side Dishes featuring make-ahead favorites, casseroles, cozy soups, and plenty more inspiration.
And should you give this recipe a try, I’d love to hear what you think, so be sure to leave a comment and let me know how it turned out! Thank you! 💛
Candied Yams Recipe
Ingredients
- ½ cup (1 stick) butter, salted or unsalted
- 1 cup brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3-4 large yams or sweet potatoes, (about 2½ to 3 pounds) peeled and sliced into 1/2-inch-thick rounds
Instructions
- Preheat the oven to 350℉.
- In a medium saucepan, combine the 1 stick of butter, 1 cup packed brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt over medium heat. Whisk as the butter melts and the sugar dissolves.
- Bring the mixture to a gentle simmer and cook for 5 minutes.
- Pour one quarter of the brown sugar syrup into the bottom of a large baking dish (such as a 9×13-inch pan) and spread evenly.
- Arrange one third of the sliced yams in an even layer. Drizzle one third of the remaining syrup over the top.
- Add a second layer of yams, drizzle with half the remaining syrup, then repeat with the final layer of yams and the rest of the syrup.
- Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and gently press the yams down into the syrup if needed.
- Return to the oven and bake uncovered for 25 to 35 minutes, or until the yams are tender and the syrup has thickened and caramelized.
- Let cool for 15 minutes before serving. Top with chopped pecans if desired.
Notes
- The slices should be 1/2 inch thick for even cooking.
- Dark brown sugar creates a deeper caramel flavor; light brown sugar keeps it more mild.
- This recipe works with both orange-fleshed sweet potatoes and “yam-labeled” sweet potatoes in U.S. grocery stores.
- Make-ahead instructions: You can fully assemble the dish up to 1 day in advance. Cover tightly and refrigerate, then bake as directed (add a few extra minutes if cold). Candied yams can also be baked ahead, cooled, and refrigerated for up to 2 days. Reheat covered at 350 degrees for 20-25 minutes, uncovering at the end to thicken the syrup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, on the stovetop, or in the microwave. They may also be frozen for up to 3 months; thaw overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
