There’s something wonderful about a dish that doubles as dessert and side all at once, especially when the air turns crisp and loved ones gather around the table. It’s that warm, sweet hug you didn’t know you needed—one that lingers long after the last forkful.
Rooted in Southern kitchens and carrying the legacy of the African diaspora, candied yams weave simple ingredients into a story of comfort and celebration. It’s more than sweet potatoes bathed in butter and sugar; it’s tradition on a plate, passed down through laughter and shared memories.
Why You’ll Love It
Imagine biting into a tender slice of sweet potato that’s been cloaked in a caramel-like glaze—warm, glossy, and whispering hints of cinnamon and nutmeg. There’s a subtle molasses note from the brown sugar, brightened by a zing of fresh orange zest. You’ll notice tiny bubbles forming on the surface as the butter and sugar mingle—hello, Maillard reaction—creating that irresistible amber sheen. Whether you’re aiming to wow holiday guests or craving something cozy on a weeknight, this recipe hits every mark: simple prep, crowd-pleasing flavor, and a finish so comforting you’ll find yourself sneaking extra bites.
Timing and Servings
This dish serves about 4 to 6 people, making it perfect for both small dinners and festive gatherings. Here’s the breakdown:
• Prep time: 15 minutes (that includes peeling, slicing, and zesting)
• Cook time: 45 minutes total—10 minutes simmering, 35 minutes baking
• Total time: roughly 1 hour from start to finish
You can prep the yams while the oven is warming up, then let them bake while you carve the turkey or stir the gravy.
Ingredients
• 4 large sweet potatoes (about 3 lbs), peeled and cut into ½-inch rounds
• ½ cup unsalted butter, chopped into pieces
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ¼ cup water
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• Zest of ½ an orange (optional, but it really lifts the whole dish)
Directions
- Preheat your oven to 350°F. Make sure you slice the sweet potatoes evenly—about half an inch thick—so they cook at the same rate.
- In a heavy skillet (a Lodge cast-iron works wonders), melt the butter over medium heat. Add both sugars and the water, stirring until you have a smooth syrup. It should smell like autumn in a jar.
- Stir in vanilla, cinnamon, nutmeg, salt, and orange zest. Give it a quick taste—you should get a warm, spiced sweetness that’s not overwhelming.
- Nestle the sweet potato rounds into the syrup, arranging them in a single layer if possible. Let them bubble gently for 10 minutes, flipping halfway so each slice soaks up that buttery sauce.
- Transfer everything—yams and syrup—to a shallow baking dish. Cover tightly with foil and bake for 30 minutes. Then remove the foil and let it bake another 20–25 minutes. You’re looking for caramelized edges and a syrup that’s thickened to a glossy glaze.
- Let the yams rest for about 5 minutes before serving. The sauce will set just enough to cling to each slice, making every bite stickily delicious.
Variations
• Spirited twist: Stir in 2 tablespoons of bourbon or dark rum before baking. The alcohol cooks off, but you’ll be left with a toasty, complex note.
• Nut crunch: In the last 10 minutes of baking, sprinkle chopped pecans or walnuts over the top for a crunch contrast.
• Maple swap: Replace half the brown sugar with pure maple syrup. It pairs beautifully with the orange zest.
• Vegan-friendly: Use coconut oil instead of butter and swap brown sugar for maple syrup. You’ll barely notice the difference.
Storage & Reheating Tips
Leftovers? They’re a weekday lifesaver.
• Refrigerate: Cool the yams completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a 325°F oven for 10–12 minutes or pop single servings in the microwave for 30-second bursts.
• Remix idea: Mash the chilled yams with a splash of milk or cream, then top with granola for a sweet brunch bowl that feels indulgent yet comforting.
FAQs
Q: Can I use real yams instead of sweet potatoes?
A: True yams tend to be drier and starchier. You can, but watch the bake time—they might need a few extra minutes to soften.
Q: Why did my yams turn out soggy?
A: If there’s too much syrup pooling in the dish, either drain a bit before baking or bake uncovered longer so excess liquid can evaporate.
Q: How do I get a thicker glaze?
A: After baking, scoop some syrup back into the skillet and simmer over medium heat until it coats the back of a spoon. Drizzle it back over the yams for an extra glossy finish.
Q: Can I prep this ahead of time?
A: Absolutely. Simmer the slices in the syrup, cover, and refrigerate overnight. When you’re ready, just bake as directed—easy as pie.
Conclusion
Rich, warming, and a little bit nostalgic, these Southern-style candied yams have a way of making any meal feel like a celebration. They bridge generations and bring people together, proving that simple ingredients—handled with a bit of care—can become something unforgettable. So next time you’re lining up sides for a holiday spread or just craving a sweet escape, let these yams take center stage. You might even catch yourself wishing you’d doubled the batch. Enjoy!
Southern-Style Candied Yams
Ingredients
- 4 large sweet potatoes about 3 lbs, peeled and sliced into 1/2-inch thick rounds
- 1/2 cup unsalted butter cut into pieces
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Zest of 1/2 an orange optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Syrup: In a large skillet or saucepan, combine the butter, granulated sugar, brown sugar, and water. Add vanilla extract, cinnamon, nutmeg, salt, and orange zest (if using). Stir over medium heat until the butter melts and the sugars dissolve to form a smooth syrup.
- Simmer the Sweet Potatoes: Add the sliced sweet potatoes to the skillet, ensuring they are well-coated with the syrup. Simmer for about 10 minutes, stirring occasionally to infuse the potatoes with flavor.
- Bake the Yams: Transfer the candied yams and all the syrup into a baking dish, spreading them out in an even layer. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and bake for an additional 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened into a rich, sticky glaze.
- Serve and Enjoy: Let the yams cool slightly before serving to allow the syrup to set. Enjoy as a sweet and savory side dish.
