Candied Yams Recipe
This candied yams recipe is sweet, buttery, and spiced just right. A classic Southern-style side dish that’s perfect for holidays or cozy dinners.
Ingredients
- Sweet Potatoes
- 3 pounds fresh sweet potatoes – Look for firm smooth-skinned ones. (You’ll peel and cut these into ½-inch rounds or chunks.)
- For the Candied Mixture
- 1 cup dark brown sugar – Gives deep molasses flavor.
- ½ cup granulated sugar – Balances sweetness.
- ½ cup unsalted butter – Melted for richness.
- ½ cup orange juice – Adds brightness and helps balance the sugar and spice.
- 1 teaspoon ground cinnamon – Warm spice.
- ½ teaspoon ground nutmeg – A touch goes a long way.
- ½ teaspoon salt – To balance the sweetness.
- 1 tablespoon vanilla extract – Rounds out the flavor.
- Optional Garnish
- Chopped pecans – For crunch.
- Mini marshmallows – If you want a sweet potato casserole vibe.
Instructions
- Prep the sweet potatoes.
- Peel and cut the sweet potatoes into rounds or chunks about ½-inch thick. Place them evenly in a buttered 9x13-inch baking dish.
- Make the candied mixture.
- In a saucepan over medium heat, melt butter, then stir in dark brown sugar, granulated sugar, orange juice, cinnamon, nutmeg, salt, and vanilla extract. Simmer 2–3 minutes until smooth and syrupy.
- Pour the mixture over the sweet potatoes.
- Make sure every piece is coated in the sugar and spice glaze. Toss the sweet potatoes gently with a spoon to distribute the sauce.
- Bake.
- Cover the dish with aluminum foil and bake at 375°F for 30 minutes. Remove foil, toss the sweet potatoes in the sauce, and continue baking uncovered for another 25–30 minutes, until tender and caramelized.
- Serve.
- Spoon into bowls, making sure to drizzle extra candied sauce on top. (This is where quality control taste-testing becomes essential!)
Notes
- Cut evenly so sweet potatoes cook uniformly.
- Don’t rush the sauce—let sugars fully dissolve.
- Cover first for moisture, uncover later for caramelization.
- Taste the sauce before pouring to adjust spice levels.
- Don’t overbake or sweet potatoes may get mushy.
- To freeze: assemble, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.