If you’ve been hunting for a truly delectable, melt-in-your-mouth sweet side, **The Best Candied Yams Recipe** is one you absolutely have to try. I promise you, once you make this, you’ll wonder how you ever did without it. It hits just the right balance of sweet, buttery, and warm spices that make every bite feel like a cozy hug. Stick with me, and I’ll walk you through how to get these yams perfectly tender and luxuriously glazed every time!

🤍

Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples that come together beautifully without fuss.
Perfect Texture: Yams are tender but still hold their shape, never mushy or dry.
Rich Flavor: The blend of vanilla, cinnamon, nutmeg, and browned butter creates an irresistible glaze.
Family Favorite: I’ve made this for holidays and weeknights alike – it always impresses.

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 - Candied Yams, Candied Yams Recipe, Sweet Side Dishes, Holiday Side Dish, Baked Yams with Glaze

Ingredients You’ll Need

These ingredients are all about complementing the natural sweetness of the yams and building a luscious glaze that’s soft and sticky in all the right ways. Use fresh spices for the best aroma, and don’t skip the salted butter—it adds a little savory magic to balance the sweetness.

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 - Candied Yams, Candied Yams Recipe, Sweet Side Dishes, Holiday Side Dish, Baked Yams with Glaze

Sweet potatoes: Be sure to pick firm, bright-colored ones. They’ll hold their shape and have that perfect sweetness.
Dark brown sugar: Adds depth with its molasses notes – light brown sugar just isn’t quite as flavorful.
Vanilla extract: A little vanilla goes a long way in enhancing the entire dish.
Ground cinnamon: Fresh ground cinnamon is best for that warm, fragrant flavor.
Ground nutmeg: Just a pinch adds a subtle edge and complexity.
Salted butter: Helps create that signature rich, silky sauce that clings to each yam piece.

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 this recipe is a great base to customize depending on your mood or the occasion. Whether you want to dial up the spice, make it vegan, or add some crunch, there are plenty of ways to make this truly your own.

Adding marshmallows: When I want a sweeter, gooey finish, I sprinkle mini marshmallows on top during the last few minutes of baking. Total crowd-pleaser!
Vegan version: Swap out butter for coconut oil and use maple syrup instead of brown sugar. The results are rich and tropical with just a hint of caramel.
Spiced up: I sometimes add a pinch of ground ginger or even cayenne for a subtle heat that contrasts beautifully with the sweet glaze.
Nutty crunch: Toasted pecans or walnuts sprinkled on top after baking add a delightful texture and nutty flavor.

How to Make The Best Candied Yams Recipe

Step 1: Prep the Yams Just Right

First things first, peel your sweet potatoes and chop them into roughly 1-inch pieces. I like this size because the pieces cook evenly and hold their shape, but still soak up all that good syrup. Then, boil them gently—don’t overcook or they’ll turn mushy. You want them tender enough to pierce easily with a fork but still firm enough to bake without falling apart.

Step 2: Make the Candied Sauce

After draining the yams, reserve the cooking water—that’s the secret to a perfect glaze. Warm it slightly and whisk in the dark brown sugar until it dissolves. Then add vanilla, cinnamon, and nutmeg. This little mixture is where all the magic happens as it seeps into the yams during baking, turning them beautifully candied and fragrant.

Step 3: Assemble and Bake

Spread your partially cooked yams in an even layer in a baking dish. Pour over the sugar mixture, and dot with the cubed salted butter. Bake for 5 minutes, then gently toss the yams to coat everything evenly. This helps each piece soak in the buttery sauce without breaking apart. Bake a little longer until they’re tender and the sauce has thickened into a luscious glaze.

👨‍🍳

Pro Tips for Making The Best Candied Yams Recipe

Don’t overboil the yams: It’s tempting to skip the baking step, but boiling too long turns yams mushy, and they won’t bake to the right texture.
Use dark brown sugar: It makes a richer, deeper flavor than light brown or white sugar. I learned this the hard way trying to shortcut.
Reserve the cooking water: This subtle liquid holds sweetness and nutrients, enhancing the sauce’s flavor.
Gently toss after initial baking: Stir carefully so the sauce coats each yam without breaking them down.

How to Serve The Best Candied Yams Recipe

Garnishes

I usually keep it simple with a sprinkle of toasted pecans or a light dusting of cinnamon on top before serving—it adds a little texture and a pop of color. Sometimes, a tiny pat of butter melting on top just before serving makes it extra indulgent.

Side Dishes

This is my go-to side with roasted turkey or baked ham. It also pairs wonderfully with a green vegetable, like steamed green beans or sautéed kale, which balance the sweetness perfectly.

Creative Ways to Present

For holiday dinners, I like to serve The Best Candied Yams Recipe in a rustic casserole dish topped with a handful of toasted marshmallows broiled to golden perfection. It’s a guaranteed showstopper that gets everyone smiling before the meal even starts.

Make Ahead and Storage

Storing Leftovers

I cool leftover yams to room temperature, then pop them into an airtight container and refrigerate for up to three days. The butter solidifies in the fridge, but don’t worry—just give it a good stir when reheating to bring back that glossy glaze.

Freezing

I’ve frozen leftovers in meal-sized portions using freezer-safe containers. When thawed overnight in the fridge and reheated gently, they still taste fantastic, though the sauce isn’t quite as glossy. It’s an easy way to keep some on hand for busy nights.

Reheating

To reheat, I find warming gently in the oven at 300°F helps maintain texture and brings the sauce back to life beautifully. A quick stir halfway through makes sure no spots dry out. You can also microwave, but watch carefully to avoid drying.

FAQs

Can I use regular potatoes instead of sweet potatoes for this recipe?

Regular potatoes don’t have the natural sweetness that sweet potatoes bring to this dish, so it won’t have the same flavor profile. If you love sweet potatoes, I highly recommend sticking with them for The Best Candied Yams Recipe to get that classic, rich taste.
Is it okay to use frozen sweet potatoes?

You can use frozen yams, but be cautious since they’re already cooked and can become mushy more easily during baking. Adjust your baking time accordingly and handle them gently while mixing with the glaze.
Why do I need to reserve the cooking water?

That cooking water retains some of the sweet potato starches and flavors, which helps dissolve the sugar and create a silky glaze. Using it instead of plain water enhances the recipe’s richness and texture.
Can this recipe be made vegan?

Absolutely! Substitute the salted butter with coconut oil or a vegan butter alternative, and replace the brown sugar with maple syrup for an equally delicious plant-based version of The Best Candied Yams Recipe.
How long can I let the candied yams sit before serving?

Once baked, let the yams cool about 5 minutes to allow the glaze to thicken slightly. They’re best served warm and fresh but can sit at room temperature for up to 30 minutes without losing their charm.

Final Thoughts

Honestly, The Best Candied Yams Recipe has become a staple in my kitchen because it’s reliable, comforting, and downright delicious every single time. I love how it brings people together around the table—whether it’s a holiday feast or a quiet weeknight dinner. Give this recipe a try, and I’m sure you’ll be adding it to your favorites as well. Nothing beats that perfect balance of sweet and buttery goodness, and this one doesn’t disappoint!

The Best Candied Yams Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 74 reviews

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

Print Recipe

Description

This Best Candied Yams recipe offers a perfect balance of sweetness and spice, featuring tender sweet potatoes coated in a rich brown sugar, butter, cinnamon, and nutmeg glaze. It’s an ideal side dish for holiday meals or any cozy dinner, providing comforting flavors and a luscious texture baked to perfection.

Ingredients

Sweet Potatoes

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

Syrup and Seasonings

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare sweet potatoes: Arrange a rack in the middle of the oven and heat to 350ºF. Peel and cut the sweet potatoes into 1-inch pieces for even cooking.
Parboil sweet potatoes: Place the cut sweet potatoes in a large saucepan and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer until they can be pierced with a fork and start to soften, about 10 minutes. Be careful not to overcook.
Transfer to baking dish: Using a slotted spoon, carefully move the sweet potatoes to an 8×8-inch baking dish in an even layer, reserving the cooking water.
Make the candied sauce: Combine 3/4 cup warm reserved cooking water with the brown sugar in a measuring cup or bowl, stirring to dissolve. Add the vanilla extract and mix well.
Season potatoes: Sprinkle the cinnamon and nutmeg evenly over the sweet potatoes.
Add the sauce and butter: Pour the sugar-water mixture over the sweet potatoes. Cut the butter into cubes and scatter them on top to enrich the flavor.
Initial bake: Bake for 5 minutes, then carefully remove the dish and gently toss the sweet potatoes to coat them evenly with the sauce.
Finish baking: Return to the oven and bake until the sweet potatoes are fork-tender, about 10 minutes more.
Serve: Remove from the oven, spoon the thickened candied sauce evenly over the yams, and let cool for 5 minutes before serving warm.

Notes

Make ahead: Cook the candied yams up to 1 day in advance and refrigerate, making sure to reserve 3/4 cup of the cooking water for the sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The butter may solidify when chilled but will melt and can be stirred back in upon reheating.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 230 kcal
Sugar: 20 g
Sodium: 210 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 30 mg