If you grew up anywhere near a Southern kitchen, you probably remember the sweet, buttery aroma of a big ol’ pan of candied yams baking away. For me, this candied yams recipe is like a warm hug from my grandma’s kitchen — simple, comforting, and always a hit on the holiday table.
Whether you’re looking to master soul food candied yams from scratch or just want an easy side dish that feels special, you’re in the right place.
You’ll see exactly how to peel and cut the yams, make the rich sugar mixture, and bake it all up until perfectly tender and caramelized. Don’t worry if you’re new to homemade candied yams — I’ll walk you through each step, with plenty of tips to help you get that melt-in-your-mouth texture every single time.
Why You’ll Love This Recipe
- Simple but indulgent: Sweet, buttery, and full of warm flavor with pantry staples.
- Perfect texture: Tender yams bathed in a thick, caramel-like sauce.
- Family-friendly: This one’s always the first side dish to disappear!
- Flexible: Easy to adapt for soul food candied yams, a sweet potato casserole vibe, or even extra spices like nutmeg.
- Make-ahead friendly: It actually tastes even better the next day.
Ingredients You’ll Need
Here’s exactly what you’ll need to make this Southern candied yams recipe:
- 4–5 medium yams or sweet potatoes (about 3–4 lbs), peeled and sliced into ½-inch rounds
- ½ cup (1 stick) unsalted butter (or salted butter if you prefer — just adjust the salt)
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ¼ tsp ground ginger (optional)
- ½ cup orange juice (adds brightness)
- 1½ tsp vanilla extract
- Pinch of salt
Mini Tip: If you love extra sauce, increase the butter and brown sugar a bit!
Ingredient Substitutions
Want to switch it up? Here’s how:
- Sweet potatoes: True yams can be hard to find in most grocery stores — sweet potatoes work great and are more common.
- Butter: Use vegan butter for a dairy-free version — you’ll still get that rich flavor.
- Orange juice: Sub apple juice or a splash of pineapple juice for a twist.
- Brown sugar: Light brown sugar is fine, but dark brown adds deeper caramel notes.
- Spices: Feel free to swap in pumpkin pie spice instead of separate spices.
How to Make Candied Yams
1. Prep the yams (10 minutes)
Peel and slice the yams into ½-inch thick rounds. Try to keep them the same size so they cook evenly.
2. Make the candied mixture (5 minutes)
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, orange juice, vanilla, and salt. Stir until it’s glossy and the sugar starts dissolving — about 2–3 minutes. It’ll smell amazing.
3. Assemble (5 minutes)
Preheat your oven to 350°F (175°C). Lightly butter a baking dish (9×13 works well). Arrange the sliced yams in overlapping layers.
Pour the candied mixture over the yams, coating each piece as much as possible. Use a spoon to spread it evenly.
4. Bake (50–60 minutes)
Cover the baking dish with foil and bake for about 30 minutes. Then uncover and baste the yams with the syrup. Bake uncovered another 20–30 minutes, basting once or twice, until fork-tender and the sauce is thick and bubbly.
5. Serve
Let them rest for 10 minutes so the syrup thickens more. Spoon that syrup over the top when serving — don’t skip it!
Expert Tips for Success
- Cut evenly: Same-thickness slices mean perfectly tender yams throughout.
- Don’t rush: Baking low and slow helps that sugar mixture caramelize.
- Keep basting: The more you baste, the more syrupy goodness soaks in.
- Add marshmallows: For a twist, scatter mini marshmallows on top during the last 10 minutes.
- Store leftovers right: They taste amazing reheated the next day — if you have any left!
Variations & Add-Ons
- Dairy-free or vegan: Use plant-based butter or coconut oil.
- Extra spices: Try adding cloves or allspice for a deeper holiday flavor.
- Nut topping: Sprinkle toasted pecans over the top for crunch.
- Spirited twist: Add a splash of bourbon to the syrup for grown-up flavor.
Serving Suggestions
- Classic holiday table: Pair with turkey, ham, collard greens, and cornbread.
- Soul food feast: Serve alongside fried chicken, mac and cheese, and green beans.
- Leftover magic: Warm them up and spoon over oatmeal or pancakes — trust me.
Storage & Reheating
Fridge: Store cooled candied yams in an airtight container for up to 4 days.
Reheating: Warm in the oven at 325°F until heated through, basting with the sauce as they warm. Microwave works in a pinch but the sauce may thin out a bit.
Freezing: Technically you can freeze them, but the texture can get a little soft. Fresh is best!
Nutrition Information (Approximate)
- Calories: 250 per serving
- Protein: 2g
- Carbs: 48g
- Fat: 7g
- Sugar: 32g
- Fiber: 5g
- Sodium: 75mg
Prep, Cook, and Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 mins | 60 mins | 1 hr 15 mins |
Frequently Asked Questions
Are yams and sweet potatoes the same?
Nope! True yams are a different root vegetable, but in the U.S., we use the terms interchangeably. Most “yams” in grocery stores are sweet potatoes.
Can I make candied yams ahead of time?
Absolutely. Assemble and bake the day before. Reheat covered in the oven until warmed through.
What’s the best pan for baking?
A glass or ceramic 9×13-inch baking dish works great for even baking and easy cleanup.
How do I keep candied yams from drying out?
Keep them covered for the first half of baking. Baste often and don’t skip the resting time so the syrup thickens nicely.
Can I use canned yams?
I prefer fresh yams, but yes, you can use canned. Just drain them well, reduce baking time, and baste gently.
Conclusion
This classic candied yams recipe is exactly what your holiday table or Sunday dinner needs. It’s nostalgic, comforting, and surprisingly easy — with ingredients you probably already have. So grab some sweet potatoes and let’s get to it. Don’t worry if this is your first time — I’ll walk you through every delicious step.
If you try this, I’d love to hear how it goes. Leave a comment, rate the recipe, and share it with friends and family. There’s always room for one more helping!
Candied Yams Recipe
Ingredients
- 4–5 medium yams or sweet potatoes about 3–4 lbs, peeled and sliced into ½-inch rounds
- ½ cup 1 stick unsalted butter (or salted butter if you prefer — just adjust the salt)
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg optional
- ¼ tsp ground ginger optional
- ½ cup orange juice adds brightness
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Prep the yams (10 minutes)
- Peel and slice the yams into ½-inch thick rounds. Try to keep them the same size so they cook evenly.
- Make the candied mixture (5 minutes)
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, orange juice, vanilla, and salt. Stir until it’s glossy and the sugar starts dissolving — about 2–3 minutes.
- Assemble (5 minutes)
- Preheat your oven to 350°F (175°C). Lightly butter a baking dish (9×13 works well). Arrange the sliced yams in overlapping layers. Pour the candied mixture over the yams, coating each piece as much as possible. Use a spoon to spread it evenly.
- Bake (50–60 minutes)
- Cover the baking dish with foil and bake for about 30 minutes. Then uncover and baste the yams with the syrup. Bake uncovered another 20–30 minutes, basting once or twice, until fork-tender and the sauce is thick and bubbly.
- Serve
- Let them rest for 10 minutes so the syrup thickens more. Spoon that syrup over the top when serving — don’t skip it!
