This Candied Yams is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is the difference between yams and sweet potatoes?
What Americans call yams are actually orange-fleshed sweet potatoes. True yams are a different species native to Africa with drier, starchier flesh. Candied yams use sweet potatoes.
2. Should I boil or bake the sweet potatoes first?
Peel and slice raw sweet potatoes and layer them directly in the baking dish with the butter-sugar syrup. They cook to tender perfection while absorbing the candied glaze.
3. What makes the candied syrup?
Butter, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract simmered together create the rich, caramelized syrup that coats and candies the sweet potatoes.
4. Can I use canned sweet potatoes?
Canned sweet potatoes work for convenience but are softer and more watery than fresh. Drain well and reduce baking time. Fresh sweet potatoes give significantly better flavor and texture.
5. How thick should I slice the sweet potatoes?
About ½ inch thick rounds or half-moons. Too thin and they fall apart; too thick and they do not absorb enough syrup or cook through evenly.
6. Should I add marshmallows on top?
Marshmallow topping is a popular American Thanksgiving tradition. Add mini marshmallows during the last 10 minutes of baking and broil until golden and toasted.
7. What temperature and time for candied yams?
350°F covered for 45 minutes, then uncovered for 15-20 more minutes to caramelize the syrup. Baste with the syrup a few times during baking for maximum candied coating.
8. Can I add pecans to candied yams?
Yes — a pecan streusel topping (pecans, brown sugar, flour, butter) adds wonderful crunch and nutty flavor. Add it for the last 15 minutes so the pecans toast without burning.
9. Can I make candied yams the day before Thanksgiving?
Yes, assemble and bake the day before, then reheat covered at 325°F for 20 minutes. Add marshmallow or pecan topping fresh when reheating for the best texture.
10. What holiday dishes pair with candied yams?
Roast turkey, honey glazed ham, mac and cheese, collard greens, and cornbread are all classic Thanksgiving and holiday companions for candied yams.
Watch How to Make This
Ingredients
Method
- Peel and cut the sweet potatoes into bite-sized pieces.
- In a mixing bowl, combine brown sugar, melted butter, heavy cream, ground cinnamon, salt, nutmeg, and Chinese Five Spices. Mix thoroughly.
- Preheat the oven to 350 degrees F (177 degrees C) and spray a 9x13 baking dish with nonstick cooking spray.
- Transfer the sweet potatoes to the baking dish and pour the brown sugar mixture over them. Toss to coat evenly, then cover with aluminum foil.
- Bake at 350 degrees F for 1 hour and 30 minutes. Remove the foil and continue baking for an additional 30 minutes, tossing the sweet potatoes halfway through.
- Once done, the candied yams should have a delectable golden coating.
- Garnish with the zest of one lemon.
- Serve the candied yams while still warm. For an extra indulgence, top them with mini marshmallows and let the magic happen in the oven.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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