Name: The Best Candied Yams Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large sweet potatoes (about 1 1/2 pounds total); 1/2 cup packed dark brown sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 8 tablespoons (1 stick) salted butter

I’m so excited to share The Best Candied Yams Recipe with you today because this dish is hands down one of my all-time family favorites. It’s sweet, buttery, and has just the right hint of warming spices that make your kitchen smell like holiday magic. Whether you’re new to candied yams or looking for a tried-and-true recipe that outshines the rest, you’re going to love how easy these come together—plus, I’ll share my best tips to make sure your yams turn out perfectly tender and glossy every single time.

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Why You’ll Love This Recipe

Easy to Follow: The step-by-step method is simple enough for any home cook to nail, even if candied yams are new to you.
Perfectly Balanced Flavor: Sweet, buttery, and spiced just right to make your taste buds sing.
Great Make-Ahead Dish: You can prepare it a day in advance, which makes it perfect for busy holiday meals.
Family Favorite: This recipe has been a hit with my family, and I’m confident yours will love it too!

The image shows a close-up of a baking dish filled with chunks of cooked orange sweet potatoes. The sweet potato pieces have a shiny, slightly glazed surface that suggests they have been cooked with some kind of sauce or seasoning, giving them a rich orange color. The chunks are unevenly shaped but generally medium-sized. On the right side, a metal spoon holding several sweet potato pieces is partially submerged in the sauce at the bottom of the white marbled background. The overall look is warm, soft, and moist with a textured appearance on the sweet potatoes. Photo taken with an iphone --ar 2:3 --v 7 - The Best Candied Yams, candied yams recipe, sweet yams, holiday yam dishes, easy candied yams

Ingredients You’ll Need

These ingredients come together beautifully to create a luscious glaze that clings to the sweet potatoes, bringing out their natural sweetness. I always recommend fresh spices when you can to deepen that warm flavor profile.

Flat lay of three large sweet potatoes with vibrant orange flesh, a small pile of rich dark brown sugar crystals glistening, golden cubes of salted butter with smooth, creamy texture, a small heap of warm cinnamon powder in reddish-brown tones, a delicate sprinkle of light brown nutmeg powder, and a tiny glass vial of clear vanilla extract, all naturally arranged with scattered cinnamon sticks and a few sweet potato leaves for a touch of green, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - The Best Candied Yams, candied yams recipe, sweet yams, holiday yam dishes, easy candied yams

Sweet potatoes: Choose firm, large sweet potatoes with smooth skin, avoiding any that look shriveled or have soft spots.
Dark brown sugar: Opt for packed dark brown sugar to give the yams that deep, molasses-y sweetness that’s essential here.
Vanilla extract: Adds a lovely, subtle aromatic note—you’ll be surprised how much it enhances the overall flavor.
Ground cinnamon: Brings a classic warmth and depth to the sugar mixture.
Ground nutmeg: Just a pinch provides a delicate spiciness that rounds out the flavor.
Salted butter: Using salted butter really helps balance the sweetness with a little savory richness. Avoid unsalted unless you plan to add salt separately.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this recipe is! Over time, I’ve played around with a few tweaks based on what we have on hand or what flavors I’m craving. Feel free to get creative and make these candied yams your own.

Add nuts: My family goes crazy when I add toasted pecans or walnuts on top for a nice crunch and a bit of contrast to the buttery sweetness.
Spice it up: I’ve experimented by adding a dash of ground ginger or even a touch of cayenne pepper for a subtle kick that’s surprisingly delicious.
Dairy-free option: Use coconut oil instead of butter for a vegan or dairy-free version; you’ll still get that rich flavor without sacrificing texture.
Orange zest: Adding a teaspoon of fresh orange zest brightens the dish and adds a fresh citrusy note I love around the holidays.

How to Make The Best Candied Yams Recipe

Step 1: Prep and Parboil Sweet Potatoes

Start by peeling and cutting your sweet potatoes into roughly 1-inch chunks. I learned early on that parboiling is key—it softens the yams just enough to absorb the glaze without turning mushy. Bring a pot of water to a boil, add the potatoes, and simmer for about 10 minutes until you can pierce them easily with a fork but they’re still holding their shape. This step really makes a difference in texture.

Step 2: Make the Candied Sauce

While your potatoes are cooking, mix together the brown sugar, vanilla, cinnamon, and nutmeg in a bit of the warm cooking water you save from the pot. This warm sugar syrup will coat your yams beautifully and create that sticky candy effect. Don’t rush the sugar dissolving part—I always stir gently until I see the liquid turn clear and smooth.

Step 3: Assemble and Bake

Place your parboiled yams in a square baking dish in an even layer, then pour the warm sugar mixture over them. Scatter those buttery cubes right on top. I love this part because watching the butter melt and mingle with the sweet sauce during baking feels a little like kitchen magic. Bake for 5 minutes, then toss gently to coat all the pieces in that sauce, then bake for another 10 minutes until they’re tender and glazed to perfection.

Step 4: Finish and Serve

Once out of the oven, spoon the thickened syrup over the yams and let them rest for about 5 minutes to let everything set beautifully. These are best served warm, and trust me—you’ll want to dig in right away!

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Pro Tips for Making The Best Candied Yams Recipe

Don’t Overcook the Yams: I used to rush the boiling stage and ended up with mushy pieces, so keep that fork test in mind and remember they’ll finish softening in the oven.
Reserve Cooking Water: This is gold! Using the sweet potato water to dissolve the sugar helps the glaze stick perfectly without being grainy.
Use an Even Baking Dish: A square 8×8 works great—too deep and the sauce won’t reduce properly, too shallow and the yams might dry out.
Gentle Tossing: Be delicate when tossing during baking to avoid breaking up the yams—just enough to coat them evenly.

How to Serve The Best Candied Yams Recipe

Garnishes

I personally love sprinkling a handful of toasted pecans on top right after baking for texture and a nutty contrast. A light dusting of extra cinnamon or a drizzle of maple syrup also brightens things up. If you’re feeling festive, a few fresh rosemary leaves add a surprising but welcome herbal note.

Side Dishes

This recipe pairs wonderfully with classic holiday mains like turkey or glazed ham, and I often serve it alongside mashed potatoes and green beans for a well-rounded plate. I’ve even enjoyed it with roasted Brussels sprouts for a veggie-forward meal that still feels indulgent.

Creative Ways to Present

For special occasions, I’ve served these candied yams in individual ramekins for an elegant touch or even layered them in a clear glass dish to show off their beautiful orange hue and syrupy glaze. Garnishing each portion with a sprig of holly or festive herbs makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Just a heads up—the butter solidifies a bit when chilled, but it melts right back when you reheat the yams. I always give them a gentle stir before serving again to distribute that lovely glaze.

Freezing

Freezing candied yams works in a pinch, though I prefer to eat them fresh. When I have leftovers, I cool them completely and freeze in portion-sized containers. On thawing, they reheat best gently in the oven to keep the texture intact rather than microwaving, which can make them watery.

Reheating

To reheat, I warm the yams in a 325ºF oven covered with foil for about 15 minutes until heated through. This brings back their tender texture and glossy glaze without drying them out. If the sauce seems a bit thick, a splash of reserved cooking water or a pat of butter stirred in fresh works wonders.

FAQs

Can I use regular potatoes instead of sweet potatoes in The Best Candied Yams Recipe?

Regular potatoes won’t give you the same sweet, rich flavor that sweet potatoes do in this recipe. The natural sweetness of the yams is essential to the classic candied yam taste, so I recommend sticking with sweet potatoes for the best results.
What if I don’t have dark brown sugar? Can I substitute?

If you’re out of dark brown sugar, you can use light brown sugar as a substitute. It’s a little less intense in flavor but will still sweeten the dish nicely. Avoid white granulated sugar alone, as it lacks the molasses flavor that makes candied yams special.
Is there a dairy-free version of The Best Candied Yams Recipe?

Absolutely! Simply swap out the salted butter for coconut oil or a vegan butter substitute. The flavor and texture will still be rich and satisfying, and it’s perfect for those avoiding dairy.
How do I avoid mushy yams in this recipe?

Don’t overboil the sweet potatoes during the parboil step—just until they’re easily pierced but still firm. They continue cooking in the oven, so careful timing here keeps your yams tender but not mushy.
Can I make The Best Candied Yams Recipe ahead of time for a holiday meal?

Yes, this recipe is excellent for make-ahead. You can prepare the candied yams a day in advance, refrigerate them, and reheat gently before serving. This makes your holiday cooking less stressful and keeps the yams flavorful and fresh.

Final Thoughts

I absolutely love how this recipe brings a little extra warmth and sweetness to my family’s table, especially around the holidays. When I first tried making candied yams from scratch, I was surprised by how simple the ingredients are, yet how luxurious the final dish feels. I hope you’ll give The Best Candied Yams Recipe a try—you’ll find it’s one of those comforting classics that brings smiles all around. It’s like sharing a sweet hug through food, and I just know you’re going to become as hooked on this recipe as I am.

The Best Candied Yams Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 88 reviews

Author: Anna
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This classic candied yams recipe features tender sweet potatoes simmered and baked in a rich, buttery brown sugar sauce infused with warm vanilla, cinnamon, and nutmeg. Perfectly caramelized and irresistibly sweet, these candied yams make a comforting side dish for holiday meals or any cozy dinner.

Ingredients

Yams

3 large sweet potatoes (about 1 1/2 pounds total)

Flavorings and Sauce

1/2 cup packed dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons (1 stick) salted butter

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Instructions

Preheat Oven and Prepare Yams: Arrange a rack in the middle of the oven and preheat to 350ºF (177ºC). Peel the sweet potatoes and cut them into 1-inch pieces for even cooking.
Simmer the Yams: Place the cut sweet potatoes in a large saucepan or pot and cover them with water by about 1 inch. Bring the water to a low boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes until the yams can be pierced easily with a fork but are not fully cooked. Avoid overcooking to maintain texture.
Transfer to Baking Dish: Using a slotted spoon, carefully remove the yams from the pot and place them evenly in an 8×8-inch square baking dish. Reserve 3/4 cup of the cooking water for the sauce.
Make the Sauce: In a measuring cup or medium bowl, combine the warm reserved cooking water with the dark brown sugar, stirring until the sugar is fully dissolved. Add the vanilla extract and stir to combine.
Season the Yams: Sprinkle the ground cinnamon and nutmeg evenly over the sweet potatoes in the baking dish.
Add Sauce and Butter: Pour the brown sugar and water mixture over the sweet potatoes. Cut the stick of salted butter into cubes and scatter them evenly over the yams.
Initial Baking: Bake the sweet potatoes in the preheated oven for 5 minutes to start melting the butter and infusing flavors.
Toss Sweet Potatoes: Remove the baking dish from the oven carefully. Gently toss the yams to combine and coat them evenly with the sauce.
Finish Baking: Return the baking dish to the oven and bake for an additional 10 minutes until the sweet potatoes are fork-tender and the sauce is thickened and caramelized.
Serve: Remove from the oven and spoon any remaining candied sauce over the yams. Let cool for about 5 minutes to thicken the sauce further. Serve warm for the best flavor and texture.

Notes

Make Ahead: Prepare this recipe up to 1 day in advance. Refrigerate the cooked candied yams and reserved cooking water separately. Reheat before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter may solidify but will melt again when reheated. Stir before serving for even coating.