Candied Yams
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How to make THE BEST homemade candied yams ever! Coated in butter, sugar, cinnamon and nutmeg. So stinking easy (and so good!).
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why i love this recipe
- No parboiling. This does not require any kind of parboiling like traditional candied yam recipes. The sweet potatoes are baked in the oven from start to finish, basted in a spiced, buttery syrup during the last 20 minutes.
- Skips the canned sweet potatoes. The recipe uses 3 pounds of fresh sweet potatoes, and comes together very easily, leaving the oven to do most of the work.
- Goes well with everything. Although candied yams reach their peak popularity during the holidays, candied yams can be served all year long, pairing well with turkey, steak, pork, chicken and fish.
what are candied yams?
Candied yams is a classic Southern dish, typically made during Thanksgiving, featuring slow cooked sweet potatoes baked in a buttery syrup with warm spices.
does candied yams use sweet potatoes?
Ironically, candied yams do in fact use sweet potatoes, not yams. Sweet potatoes are more commonly used as they are more readily available than yams.
tips and tricks for success
- Use firm potatoes. When purchasing sweet potatoes, look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
- Cut in uniform size. Slice the sweet potatoes in similar size for even cooking.
- Use dark brown sugar. Dark brown sugar contains more molasses than light brown sugar, providing stronger and deeper flavors of caramel and toffee.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. This is also a great time to use up all the leftover herbs from your holiday turkey or leg of lamb.
- Add finishing touches. Add a little bit of orange zest, fresh herbs or chopped pecans.
what to serve with candied yams
Tools For This Recipe
9 x 13 baking dish
Candied Yams: Frequently Asked Questions
No parboiling needed here! This recipe is simplified by cooking the sweet potatoes in the oven for 1 hour from start to finish.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Walnuts would work very well here.
Yes! Candied yams can be assembled 1-2 days in advance and placed in the fridge, covered with aluminum foil. Allow the potatoes to come to room temperature for about 30 minutes prior to baking as directed.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, reheating in the microwave or oven and stirring well before serving.
To freeze, let cool completely and portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating at 350°F until warmed through.
Candied Yams
Ingredients
- 1 cup freshly squeezed orange juice
- ½ cup dark brown sugar
- ¼ cup unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
- 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
- ½ cup pecan halves, chopped
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
- Place potatoes into the prepared baking dish; stir in orange juice mixture.
- Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
- Serve immediately, garnished with pecans, if desired.
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This is similar to my moms recipe that she made for so many years although she always boiled the potatoes whole and then peeled and sliced them. The butter / sugar sauce was made in a separate pan and then poured over the sweet potatoes and baked in the oven for about 40 mins till bubbly at 350.
I couldn’t remember all of her recipe so I incorporated the spices from this recipe and measurements and it turned out great.
Can’t these be made a day before?
Can these be made the day before and reheated or par baked and then finish the last 20 minutes the day of?
Took these to my office Thanksgiving. The sweet potatoes were delicious and everyone raved about them. Now sharing the recipe.
Haven’t made this yet but know it will be excellent as are most all of your recipes. I do have a question, this is called candied yams but in the recipe you use sweet potatoes. I’m thinking sweet potatoes are the best option.
Can you pre-bake the day before and cook the last 20 minutes just before serving?
I have so many side dishes to heat up and one oven, can these be made day before and reheated?
My kids and I really liked this! I especially liked how easy and hands off it was.
When do you slice the potatoes? Do you bake them, and then slice before putting the mixture on the potatoes?
You slice them then you bake them. They will take a long time if you bake them whole.