Candied Yams Recipe
This classic candied yams recipe is sweet, buttery, and full of nostalgic Southern flavor. Perfect for Sunday dinners or holiday tables.
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 (9x13 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!
Notes
Let them rest for 10 minutes so the syrup thickens more. Spoon that syrup over the top when serving — don’t skip it!