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!
About This Recipe
Here's something that'll blow your mind: sweet potatoes (the real stars of candied yams) contain more beta-carotene when they're cooked with fat and sugar, exactly like we do in this recipe. The combination of butter and brown sugar doesn't just taste incredible – it actually helps your body absorb up to 600% more of that powerful antioxidant. But here's the kicker most people don't know: the longer, slower cooking method we use breaks down the sweet potato's cell walls, making the beta-carotene even more bioavailable. This is why abuela's slow-cooked ñame recipe wasn't just about flavor – though she probably didn't know she was creating a nutritional powerhouse. When you see that gorgeous orange color deepening as the yams caramelize, you're literally watching the beta-carotene become more accessible to your body. It's food science working in perfect harmony with tradition.
Ingredients for Candied Yams
- 3 pounds of sweet potatoes
- ¾ cup brown sugar
- ½ cup unsalted melted butter
- 2 tablespoons heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon Chinese Five Spices
- Zest of one lemon
- Mini marshmallows (optional)
How to Make Candied Yams
- 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.
What to Serve With Candied Yams
These candied yams are absolutely perfect alongside my Dominican-style roasted pork shoulder - the sweet, caramelized coating balances beautifully against the savory, garlicky meat. The soft texture of the yams also provides a wonderful contrast to the crispy pork skin that everyone fights over at my dinner table.
For a true Southern feast, pair these with buttermilk cornbread and slow-braised collard greens. The slight tang from the cornbread cuts through the sweetness of the yams, while the bitter greens create that perfect holy trinity of flavors that makes your soul sing.
Don't overlook serving these with grilled jerk chicken - it's one of those Caribbean combinations that just works. The warm spices and heat from the jerk seasoning play beautifully against the brown sugar and cinnamon in the yams, creating layers of flavor that transport you straight to the islands.
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.
Candied Yams Video
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.
Nutrition
Notes
Choose sweet potatoes that feel heavy for their size with smooth, unblemished skin – avoid any with soft spots because they'll turn mushy during the long cooking process and won't hold their shape in the syrup. After years of making this, I always par-boil the sweet potatoes for exactly 12 minutes before baking because it ensures even cooking throughout while preventing the edges from burning before the centers are tender. Use dark brown sugar instead of light because the molasses content creates a richer, more complex syrup that won't break or crystallize during the extended baking time like refined sugars tend to do. Arrange your sweet potato pieces cut-side down initially, then flip them halfway through – this Dominican technique ensures maximum caramelization on both sides while keeping the flesh from drying out.
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