Candied Yams Recipe

Close-up of candied yams topped with chopped pecans in a round white baking dish.

5 from 1 vote

Classic Southern Candied Yams made with fresh sliced yams (or sweet potatoes) baked in a rich brown sugar-butter syrup until tender, glossy, and beautifully caramelized. An easy, make-ahead-friendly Thanksgiving side dish.

Prep Time20

Cook Time1

Total Time1 20

Servings: servings (as a side)

Calories: 428kcal

Chef: Jessica Randhawa

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 9x13-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

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.