Candied Yams

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Hina Khan

Candied Yams
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If you want one dish that instantly turns an ordinary meal into something warm, comforting, and unforgettable, candied yams are exactly what you need.

This recipe is the perfect side dish for family dinners, festive gatherings, or any time you want your table to feel special without adding stress to your cooking.

Its standout feature is the slow-baked buttery glaze that transforms simple sweet potatoes into something deeply rich and luxurious, giving you that calm, satisfied feeling of knowing you served something everyone will love.

As you take your first bite, you experience soft, tender slices that practically melt in your mouth, coated in a glossy syrup that tastes of warm cinnamon and deep caramelized sweetness.

The balance of rich butter and natural sweet potato flavor creates a comforting warmth, while the lightly toasted pecans add a gentle crunch that keeps every bite exciting.

The sweetness feels indulgent but not overwhelming, and the spices linger just long enough to make you reach for another spoonful.

It is that perfect mix of silky and slightly crisp textures, with sweet potatoes and brown sugar acting as the true stars of the dish.

The best part is how simple this recipe is to make. With minimal prep and mostly hands-off baking time, it fits easily into even busy cooking days.

Serve it warm as a classic side or adjust the sweetness to match your taste, and you will have a dish that feels both familiar and impressive.

By the time it comes out of the oven, you will have a comforting, crowd-pleasing recipe that earns a permanent place at your table and makes every meal feel complete.

Candied Yams Recipe

Ingredients

  • 900 g orange-fleshed sweet potatoes (yams), peeled and sliced into 2 cm thick rounds
  • 100 g brown sugar, packed
  • 50 g granulated sugar
  • 85 g unsalted butter, cut into small cubes
  • 120 ml water
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 60 g pecan halves

Instructions

  1. Preheat the oven to 180°C. Lightly grease a shallow baking dish that fits the sweet potatoes snugly in mostly one layer.
  2. Arrange the sliced sweet potatoes evenly in the dish, overlapping slightly if needed but avoiding tight stacking.
  3. In a small saucepan over medium heat, combine the brown sugar, granulated sugar, butter, water, maple syrup, cinnamon, nutmeg, and salt.
  4. Stir gently as the mixture heats, allowing the butter to melt completely and the sugars to dissolve. Bring to a gentle simmer and cook for about 3 to 4 minutes until the syrup looks glossy and lightly thickened.
  5. Remove the saucepan from heat and stir in the vanilla extract.
  6. Carefully pour the hot syrup evenly over the sweet potatoes, making sure every slice is coated and some syrup reaches the bottom of the dish.
  7. Cover the dish tightly with foil and bake for 35 minutes.
  8. Remove the foil and gently spoon the syrup from the bottom of the dish over the sweet potatoes. Scatter the pecan halves evenly on top.
  9. Return the dish to the oven, uncovered, and bake for another 25 to 30 minutes, basting once halfway through, until the sweet potatoes are fork-tender and the syrup has thickened into a rich glaze.
  10. If a deeper caramelized finish is desired, increase the oven temperature to 200°C for the final 5 minutes, watching closely to prevent burning.
  11. Remove from the oven and let rest for 10 minutes before serving. The glaze will thicken slightly as it cools, perfectly coating each slice.
Candied Yams

Candied yams are a classic comfort dish made with sliced sweet potatoes cooked slowly in a buttery, sugary sauce until soft, glossy, and deeply flavorful.

They are popular because they balance natural sweetness with warm spices, creating a dish that feels both indulgent and familiar. You love this recipe because it delivers:

  • A soft, melt-in-the-mouth texture without becoming mushy
  • A rich glaze that thickens naturally as it bakes
  • A flavor that feels festive but works for everyday meals

This dish is often served as a side, but it is rich enough to feel special on its own.

Are Yams And Sweet Potatoes The Same Thing?

Many people use the terms interchangeably, but they are not exactly the same. In most kitchens, candied yams are actually made with sweet potatoes. Here is the simple difference:

  • Sweet potatoes: Soft, orange-fleshed, naturally sweet, and perfect for baking and glazing
  • True yams: Starchy, dry, and much less sweet, rarely used in this type of dish

For this recipe, orange-fleshed sweet potatoes give the exact texture and flavor you expect from traditional candied yams.

How Do You Get Perfectly Tender Candied Yams Every Time?

Getting the texture right is the most important part of this recipe. You want slices that are soft all the way through but still hold their shape. Here is how you achieve that:

  • Even slicing: Cut sweet potatoes into uniform rounds so they cook at the same speed
  • Covered baking at first: Trapping steam helps the potatoes soften gently
  • Uncovered baking later: This thickens the sauce and creates that shiny glaze

Taking your time with baking ensures the syrup soaks into the potatoes instead of sitting on top.

Why Does The Sauce Thicken Without Flour Or Cornstarch?

This recipe relies on natural reduction instead of thickeners. As the dish bakes, water slowly evaporates, and the sugars concentrate. The thick glaze happens because:

  • Sugar caramelization: Heat melts and concentrates the sugars
  • Butter emulsification: Butter helps create a smooth, glossy texture
  • Slow oven heat: Gentle baking prevents burning while thickening the sauce

This method keeps the flavor pure and avoids a heavy or gummy texture.

Can You Adjust The Sweetness Of Candied Yams?

Yes, and you should adjust it based on personal taste. Sweet potatoes already have natural sugars, so balance is key. You can control sweetness by:

  • Reducing granulated sugar: The dish will still taste rich from brown sugar and maple syrup
  • Adding a pinch more salt: Salt enhances sweetness without extra sugar
  • Baking longer uncovered: A thicker glaze tastes sweeter without adding sugar

These small changes keep the dish enjoyable instead of overpowering.

What Spices Work Best In Candied Yams?

Warm spices are essential because they deepen the flavor and balance the sweetness. This recipe uses:

  • Cinnamon: Adds warmth and classic comfort flavor
  • Nutmeg: Brings a gentle depth without overpowering
  • Vanilla: Rounds out the sweetness and enhances aroma

You can slightly increase or decrease spices, but subtlety keeps the dish elegant.

Should You Use Pecans In Candied Yams?

Pecans are optional, but they add contrast that makes the dish more interesting. They help by:

  • Adding texture: Soft potatoes paired with crunchy nuts feel more satisfying
  • Balancing sweetness: Nuts add richness without extra sugar
  • Enhancing presentation: They make the dish look complete and inviting

If you prefer a smooth dish, you can leave them out without affecting the glaze.

Can You Make Candied Yams Ahead Of Time?

Yes, this recipe works very well for advance preparation. You can:

  • Bake the dish fully and let it cool
  • Store it properly in the refrigerator
  • Reheat gently before serving

The flavors actually deepen as the dish rests, making it even better the next day.

How Do You Store Leftover Candied Yams?

Proper storage keeps the texture and flavor intact. Follow these steps:

  • Cooling: Let the dish cool completely before storing
  • Refrigeration: Transfer to an airtight container and refrigerate
  • Shelf life: Keeps well for up to 4 days

The glaze may thicken in the fridge, which is completely normal.

Candied Yams

What Is The Best Way To Reheat Candied Yams?

Reheating gently prevents drying and keeps the glaze smooth. Best methods include:

  • Oven reheating: Cover and warm at 160°C until heated through
  • Stovetop reheating: Heat slowly in a pan with a splash of water
  • Microwave reheating: Use short intervals and stir gently between heating

Avoid high heat, as it can burn the sugar and dry out the potatoes.

Can You Freeze Candied Yams?

Yes, but freezing slightly changes the texture. Here is what to expect:

  • Texture change: Sweet potatoes may become softer after thawing
  • Flavor retention: The taste remains rich and sweet
  • Freezing method: Store in freezer-safe containers for up to 2 months

Thaw overnight in the refrigerator before reheating for best results.

Candied Yams

Candied Yams

Hina Khan
Soft sliced sweet potatoes baked in a buttery brown sugar glaze with warm spices and pecans until tender, glossy, and deeply comforting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 310 kcal

Ingredients
  

  • 900 g orange-fleshed sweet potatoes yams, peeled and sliced into 2 cm thick rounds
  • 100 g brown sugar packed
  • 50 g granulated sugar
  • 85 g unsalted butter cut into small cubes
  • 120 ml water
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 60 g pecan halves

Instructions
 

  • Preheat the oven to 180°C. Lightly grease a shallow baking dish that fits the sweet potatoes snugly in mostly one layer.
  • Arrange the sliced sweet potatoes evenly in the dish, overlapping slightly if needed but avoiding tight stacking.
  • In a small saucepan over medium heat, combine the brown sugar, granulated sugar, butter, water, maple syrup, cinnamon, nutmeg, and salt.
  • Stir gently as the mixture heats, allowing the butter to melt completely and the sugars to dissolve. Bring to a gentle simmer and cook for about 3 to 4 minutes until the syrup looks glossy and lightly thickened.
  • Remove the saucepan from heat and stir in the vanilla extract.
  • Carefully pour the hot syrup evenly over the sweet potatoes, making sure every slice is coated and some syrup reaches the bottom of the dish.
  • Cover the dish tightly with foil and bake for 35 minutes.
  • Remove the foil and gently spoon the syrup from the bottom of the dish over the sweet potatoes. Scatter the pecan halves evenly on top.
  • Return the dish to the oven, uncovered, and bake for another 25 to 30 minutes, basting once halfway through, until the sweet potatoes are fork-tender and the syrup has thickened into a rich glaze.
  • If a deeper caramelized finish is desired, increase the oven temperature to 200°C for the final 5 minutes, watching closely to prevent burning.
  • Remove from the oven and let rest for 10 minutes before serving. The glaze will thicken slightly as it cools, perfectly coating each slice.

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