Candied Yams Recipe From Can (Fast, Cozy, and So Comforting)
These easy Candied Yams from canned yams or sweet potatoes deliver classic Southern-style flavor—tender yams in a buttery brown sugar-cinnamon glaze—with almost no prep and ready in about 25–35 minutes.
Ingredients
- 2 15-ounce cans canned yams or canned sweet potatoes drained; look for “cut yams in syrup” or “cut sweet potatoes”
- 1/3 cup unsalted butter about 75 g, cut into pieces; salted butter is fine, reduce added salt
- 1/2 cup light brown sugar packed; use dark brown sugar for deeper molasses flavor
- 2–3 tablespoons granulated sugar optional, for extra sweetness
- 1 teaspoon ground cinnamon increase to 1½ teaspoons if you love spice
- 1/4 teaspoon ground nutmeg optional but recommended; freshly grated if possible
- 1/4 teaspoon fine sea salt balances the sweetness
- 1 teaspoon pure vanilla extract stir in at the end to keep flavor bright
- 2–3 tablespoons water or reserved syrup from the can use a bit of syrup for extra flavor and sweetness
- 1–1 1/2 cups mini marshmallows optional, for classic marshmallow candied yams topping
- 2–3 tablespoons chopped pecans optional, for crunch
- 1 pinch orange zest optional, for brightness and a festive touch
Instructions
- Open both cans of yams or canned sweet potatoes. If you plan to use some of the syrup, reserve 2–3 tablespoons, then drain the rest in a colander. Handle gently so the soft yams keep some larger pieces.2 15-ounce cans canned yams or canned sweet potatoes, 2–3 tablespoons water or reserved syrup from the can
- In a medium saucepan or large skillet over medium-low heat, combine the butter, brown sugar, optional granulated sugar, cinnamon, nutmeg, salt, and 2–3 tablespoons water or reserved syrup. Stir occasionally until the butter is melted and the sugar has dissolved into a glossy syrup, about 3–4 minutes.1/3 cup unsalted butter, 1/2 cup light brown sugar, 2–3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2–3 tablespoons water or reserved syrup from the can
- Gently add the drained canned yams to the pan. Use a silicone spatula or wooden spoon to turn and coat them in the brown sugar-butter mixture, being careful not to break them up too much.2 15-ounce cans canned yams or canned sweet potatoes
- Bring the mixture to a gentle simmer over medium-low heat. Cook for about 10–12 minutes, stirring every couple of minutes, until the sauce thickens slightly and clings to the yams. If the pan looks dry or sticky before the yams are heated through, add water or syrup 1 tablespoon at a time.2 15-ounce cans canned yams or canned sweet potatoes, 1/3 cup unsalted butter, 1/2 cup light brown sugar, 2–3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2–3 tablespoons water or reserved syrup from the can
- Reduce the heat to low and stir in the vanilla extract. Carefully taste a bit of sauce (it will be hot) and adjust: add a pinch more salt if it tastes too sweet, or a little more brown sugar if you want it sweeter.1/2 cup light brown sugar, 1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract
- Serve immediately as stovetop candied yams, or transfer the yams and sauce to a small greased baking dish (about 8×8 inches) if you plan to add a marshmallow topping and bake.2 15-ounce cans canned yams or canned sweet potatoes
- For oven-baked candied yams, preheat the oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish. Arrange the drained canned yams in an even layer in the dish.2 15-ounce cans canned yams or canned sweet potatoes
- In a small saucepan over medium-low heat, melt the butter with the brown sugar, optional granulated sugar, cinnamon, nutmeg, salt, and water or reserved syrup, stirring until smooth and slightly thickened, 3–5 minutes. Remove from heat and stir in the vanilla. Pour the warm mixture evenly over the yams and gently shake the pan so the sauce settles.2 15-ounce cans canned yams or canned sweet potatoes, 1/3 cup unsalted butter, 1/2 cup light brown sugar, 2–3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract, 2–3 tablespoons water or reserved syrup from the can
- Cover the baking dish loosely with foil and bake at 350°F (175°C) for about 20 minutes, until bubbling around the edges and slightly thickened. For marshmallow candied yams, remove the foil, sprinkle mini marshmallows evenly over the top, and return to the oven, uncovered, for 5–8 minutes, until the marshmallows are puffed and golden in spots. Watch closely so they don’t burn.2 15-ounce cans canned yams or canned sweet potatoes, 1–1 1/2 cups mini marshmallows
- Remove the dish from the oven and let the yams rest for 5–10 minutes so the sauce thickens slightly. Garnish with chopped pecans and a pinch of orange zest if desired, then serve warm.2 15-ounce cans canned yams or canned sweet potatoes, 1–1 1/2 cups mini marshmallows, 2–3 tablespoons chopped pecans, 1 pinch orange zest
Notes
Storage: Cool leftovers, then refrigerate in an airtight container for up to 4 days. Freeze up to 2 months and thaw overnight before reheating. Reheat in a 325°F (165°C) oven, covered, for 15–20 minutes, or microwave in short bursts, stirring gently. Make-ahead: Prepare the yams and sauce (stovetop or baked without marshmallows), cool, and chill overnight; reheat and add marshmallows at the end for a fresh toasted topping. Tips: Don’t skip the salt—it keeps the dish from tasting flat. If your canned yams are packed in heavy syrup, start with 1/3 cup brown sugar and add more to taste. Stir gently to keep the pieces from falling apart, and use a wide skillet on the stovetop for faster thickening.
Nutrition
Calories: 260kcal
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