Looking for a holiday side dish? This easy recipe for The Best Candied Yams is a fail-safe choice. Each bite is rich with buttery, cinnamon-spiced flavor and a glossy, sweet sauce.
Old-Fashioned Candied Yams from Scratch
Candied yams are a classic side that’s surprisingly simple to make at home. You don’t need many ingredients or complicated steps to produce a dish that tastes like the holidays.
The process is straightforward: cook the sweet potatoes until just tender, then simmer them in a buttery, spiced syrup so they absorb the flavor and become glossy and saucy. The result is comforting, sweet, and aromatic—perfect for holiday tables or a cozy weeknight meal.
What Is the Difference Between Yams and Sweet Potatoes?
In the United States, the terms “yams” and “sweet potatoes” are often used interchangeably. Most produce labeled as yams in grocery stores are actually sweet potatoes. True yams are a distinct tuber, more common in parts of Africa and Asia, and they tend to be drier, starchier, and have rougher skin.
For this recipe, any variety of sweet potato will work. Choose your preferred color and texture—orange-fleshed varieties give a classic sweet, creamy result.
The Ingredients List
These candied yams use a handful of pantry staples plus sweet potatoes. They’re flexible—swap sweeteners or spices to suit your taste.
- Sweet Potatoes: Peel and slice into 1-inch rounds for even cooking.
- Butter: Unsalted butter lets you control the salt level; reduce added salt if using salted butter.
- Sugar: Brown sugar is ideal for depth and caramel notes. You can substitute white sugar, maple syrup, or honey if preferred.
- Spices: Ground cinnamon, ginger, and nutmeg add warmth and aroma—optional but highly recommended.
- Kosher Salt: Or your preferred salt to balance the sweetness.
Let’s Make Some Candied Yams!
Follow these simple steps to make candied yams from scratch. The technique is quick and reliable.
- Par-boil the sweet potatoes. Place peeled, 1-inch rounds in a large pot. Cover with a couple of inches of cold water and add a pinch of salt. Bring to a high simmer, then reduce heat and simmer gently for about 5 minutes, until the edges are soft but the centers remain firm.
- Drain and reserve cooking liquid. Save 1 cup of the cooking liquid, then drain the rest.
- Make the syrup. In a large skillet over medium heat, combine the reserved cooking liquid, butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Bring to a boil, stirring until the sugar dissolves and butter melts.
- Cook the sweet potatoes in the syrup. Add the par-boiled sweet potatoes and stir to coat. Simmer, stirring frequently, for 5–10 minutes until the potatoes are tender and the sauce has thickened and glazed the pieces. Adjust salt to taste.
- Rest briefly and serve. Let the candied yams cool for about 5 minutes before serving so the sauce sets slightly.
Tips and Variations to Try
Small changes can customize this recipe to your tastes. Try one or more of these ideas:
- Broil for extra caramelization: Transfer cooked yams to an ovenproof dish and broil briefly to deepen the caramel color. Avoid glass bakeware under the broiler.
- Toppings: Add chopped nuts and mini marshmallows, then bake at 350°F for 5–10 minutes to toast the nuts and melt the marshmallows.
- Fruit additions: Tart apples, pineapple chunks, or raisins pair nicely with the sweet, spiced sauce.
What Goes with Candied Yams?
Candied yams are versatile and pair especially well with holiday mains and classic sides. They complement roasted or smoked meats, fried chicken, and traditional holiday spreads. Common pairings include roast turkey, green bean casserole, and vegetable gratins.
Storing and Reheating Leftovers
- Refrigerate leftovers in an airtight container for best quality.
- They will keep 3–5 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the glaze.
Can I Make Yams Ahead?
- Yes—candied yams freeze well if you skip any marshmallow or nut toppings. Cool completely, then pack in freezer-safe containers or bags.
- Freeze up to 2 weeks. Thaw overnight in the fridge before reheating.
- Reheat in a skillet over medium-low heat until warmed through.
The Best Candied Yams
Ingredients
- 2 pounds sweet potatoes or yams, peeled and cut into 1-inch rounds
- ¼ cup unsalted butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
- Place the sweet potatoes in a large pot. Cover with two inches of cold water and add a pinch of salt. Bring to a high simmer, then reduce heat and simmer gently for 5 minutes, until the edges are soft but the centers are still firm.
- Reserve 1 cup of the cooking liquid and drain the remaining water.
- In a large skillet combine the reserved cooking liquid, butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Bring to a boil, stirring until the sugar dissolves and the butter melts.
- Add the sweet potatoes and stir to coat. Cook, stirring often, for 5–10 minutes until the sweet potatoes are tender and the sauce has reduced and glazed the pieces. Season with additional salt if needed.
- Let cool for 5 minutes before serving.
Notes
- Cooking time will vary depending on the age and size of the potatoes. Adjust as necessary so pieces are tender but not falling apart.
Nutrition
Nutritional info is an estimate. Values may vary by ingredients and portions; use your preferred calculator for detailed numbers.
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More Old-Fashioned Side Dishes
- Classic Creamy Mashed Potatoes
- Sautéed Garlic Butter Green Beans
- Perfect Homemade Cranberry Sauce