Southern Candied Yams Recipe (Easy Candied Sweet Potatoes)

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This candied yams recipe is the classic Southern side dish that disappears first from every holiday table. Tender rounds of sweet potato bake in a buttery brown sugar syrup warmed with cinnamon, nutmeg and vanilla until they are glossy, caramelized and spoon-soft. It takes about 15 minutes of prep, and the oven does the rest.

Serve these Southern candied yams with Thanksgiving turkey, Christmas ham or a Sunday roast. They are sweet, cozy and old fashioned in the very best way.

Why You’ll Love This Candied Yams Recipe

• Simple pantry ingredients: sweet potatoes, butter, sugar and warm spices.
• Rich, glossy syrup: it thickens in the oven and coats every slice.
• Mostly hands-off: about an hour in the oven with one quick baste.
• Make-ahead friendly: perfect for busy holiday cooking.
• Three ways to cook: oven, stovetop or slow cooker.
• No marshmallows needed: the true Southern style, though you can add them.

Are Candied Yams Sweet Potatoes?

Usually, yes. In most US grocery stores, the orange-fleshed roots labeled yams are actually a soft, moist variety of sweet potato. True yams are a different plant with rough, bark-like skin and starchy white flesh, and they are rarely sold in regular supermarkets. University of Nebraska-Lincoln Extension explains the difference and how to choose and store sweet potatoes.

So when a Southern recipe says candied yams, it means candied sweet potatoes. Look for firm, orange-fleshed sweet potatoes with smooth skin and no soft spots.

Ingredients for Southern Candied Yams

• 4 large sweet potatoes: about 3 to 3 1/2 pounds (1.4 to 1.6 kg), peeled and sliced into 1/2-inch rounds.
• 1/2 cup (113 g) butter: salted or unsalted.
• 1 cup (200 g) packed brown sugar: light or dark.
• 1/2 cup (100 g) white sugar.
• 1 teaspoon ground cinnamon.
• 1/2 teaspoon ground nutmeg.
• 1/4 teaspoon salt: balances the sweetness.
• 1 teaspoon vanilla extract.
• 1/4 cup (60 ml) water or orange juice (optional): loosens the syrup; orange juice adds a bright citrus note.

How to Make Candied Yams

This candied yams recipe starts with a quick homemade syrup. Heat the oven to 375°F (190°C) and lightly butter a 9 x 13-inch baking dish.

Step 1: Slice the Sweet Potatoes

1. Peel the sweet potatoes and cut them into even 1/2-inch rounds so they cook at the same rate. Cut very large rounds in half.

Step 2: Make the Syrup

1. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, white sugar, cinnamon, nutmeg, salt and the water or orange juice, if using.
2. Simmer, stirring, for 2 to 3 minutes until the sugar dissolves and the syrup is smooth. Remove from the heat and stir in the vanilla.

Step 3: Bake Covered

1. Arrange the sweet potato slices in the baking dish in slightly overlapping layers. Pour the syrup evenly over the top.
2. Cover tightly with foil and bake for about 45 minutes.

Step 4: Uncover and Baste

1. Remove the foil and spoon the syrup over the slices.
2. Bake uncovered for 15 to 20 minutes more, basting once or twice, until the sweet potatoes are fork-tender and the syrup has thickened and turned glossy.
3. Let them rest 10 minutes; the syrup thickens more as it cools.

Candied Yams in Oven, Stovetop or Slow Cooker

Candied Yams in Oven

The oven method above is the most hands-off and gives the most caramelized edges. It is our favorite for holidays.

Stovetop Method

Make the syrup in a large, deep skillet or Dutch oven, add the sliced sweet potatoes and stir to coat. Cover and simmer over medium-low heat for 25 to 30 minutes, stirring gently every 10 minutes, until tender. Uncover and simmer 5 to 10 minutes more until the syrup thickens.

Slow Cooker Method

Add the sliced sweet potatoes to a greased slow cooker and pour the syrup over them. Cook on low for 4 to 5 hours or high for 2 to 3 hours, gently stirring once or twice, until tender. For a thicker syrup, leave the lid off for the last 30 minutes.

How Long to Bake Candied Yams

At 375°F, plan on about 60 to 65 minutes total: 45 minutes covered and 15 to 20 minutes uncovered. Thinner slices may be done sooner and thicker slices may need a few more minutes. They are ready when a fork slides through the center easily and the syrup bubbles thickly around the edges.

Tips for the Best Candied Yams Recipe

Slice Evenly

Even rounds cook evenly. A mix of thick and thin slices leaves some mushy and some firm.

Do Not Skip the Foil

Covering first steams the slices tender. Uncovering at the end reduces the syrup and adds that candied shine.

Baste for Shine

Spooning the syrup over the top in the last 20 minutes gives every slice a glossy coat.

Let Them Rest

A short rest lets the syrup thicken and cling instead of pooling in the dish.

Planning a Holiday Menu Around This Candied Yams Recipe

A 9 x 13-inch dish of this candied yams recipe serves about 8 to 10 people as a side. For a big Thanksgiving crowd, double the recipe in two dishes and rotate them halfway through baking so both cook evenly. Since the oven is often crowded on the big day, the slow cooker method frees up space, and the make-ahead option lets you bake them a day or two early.

Southern candied sweet potatoes are rich and sweet, so balance the plate with something savory or tangy, such as collard greens, green beans or a crisp salad. Leftovers are wonderful mashed into a sweet potato spread for toast or warmed alongside breakfast eggs.

Variations

• Marshmallow topping: scatter mini marshmallows on top for the last 5 to 10 minutes and bake until golden.
• Pecan crunch: sprinkle chopped pecans over the slices before uncovering.
• Orange zest: add 1 teaspoon zest with the orange juice for brighter flavor.
• Warm spice: add a pinch of ground ginger or allspice to the syrup.

What to Serve With Candied Yams

These old fashioned candied sweet potatoes are a natural partner for brown sugar pineapple ham, roast turkey or fried chicken. Round out the table with greens, mac and cheese and warm rolls, or set out a pan of easy homemade cinnamon rolls for holiday breakfast the next morning.

If you love sweet potatoes, try our stuffed sweet potatoes for a hearty weeknight meal, and spread leftover rolls with a spoonful of homemade apple butter.

Can You Make Candied Sweet Potatoes Ahead of Time?

Yes. Bake them fully up to 2 days ahead, cool, cover and refrigerate. Reheat covered at 350°F for 20 to 25 minutes, then uncover, baste and warm 5 minutes more. You can also slice the sweet potatoes the day before and keep them submerged in cold water in the fridge, then drain and pat dry before baking.

Storage and Reheating

Refrigerate leftover candied yams in an airtight container within 2 hours of cooking and enjoy them within 3 to 4 days. Reheat in the microwave or a covered dish in the oven until hot all the way through, following basic safe food handling practices for leftovers.

Can You Freeze Candied Yams?

Yes. Cool completely, then freeze in a freezer-safe container with the syrup for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven. The texture will be a little softer after freezing, but the flavor stays delicious.

Frequently Asked Questions

How do you make candied yams from scratch?

Slice fresh sweet potatoes into rounds, cover them with a buttery brown sugar and spice syrup and bake covered, then uncovered, until tender and glossy.

Can I use canned yams?

Yes. Drain two 40 oz cans of cut sweet potatoes, pour the syrup over and bake uncovered at 375°F for 25 to 30 minutes, basting once.

Should I boil the sweet potatoes first?

No need. Baking covered in the syrup cooks raw slices until tender and lets them absorb more flavor.

Why is my syrup thin?

The sweet potatoes release moisture as they bake. Bake a little longer uncovered, or pour the syrup into a saucepan and simmer for 5 minutes to reduce it.

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