Candied yams are a classic holiday treat that brings sweet warmth to any table. This dish features tender, soft yams coated in a rich, buttery glaze made from brown sugar, cinnamon, and just a hint of vanilla. The yams get perfectly caramelized in the oven, creating a beautiful combination of soft texture with a sticky, sweet topping that’s hard to resist.
I love making candied yams because they’re so simple but feel special. Sometimes I throw in a handful of marshmallows on top towards the end of baking for a melty, slightly toasted finish that everyone always asks about. It’s one of those dishes that instantly makes me think of family gatherings and cozy winter evenings spent around the dinner table.
Serving candied yams alongside a roasted turkey or ham really brings the meal together. I often prepare a big batch so there’s plenty to enjoy as leftovers the next day. Whether you’re cooking for a big holiday party or just craving something sweet and comforting, candied yams are always a great choice that’s both comforting and simple to make.
Key Ingredients & Substitutions
Yams or Sweet Potatoes: True yams can be hard to find, so most people use orange sweet potatoes instead. Both work well here, with sweet potatoes offering a creamy texture and natural sweetness.
Butter: Adds richness and helps create that glossy, sticky glaze. You can swap with margarine or coconut oil for a dairy-free option.
Brown Sugar: This is the heart of the candy coating. Dark brown sugar gives a deeper molasses flavor, but light brown sugar or even coconut sugar work too.
Spices & Vanilla: Cinnamon and nutmeg bring warmth; you can also add a pinch of ground ginger or allspice if you like. Vanilla extract adds a subtle sweet aroma, making the dish feel extra special.
How Can I Get Perfectly Tender and Glossy Candied Yams?
The key is layering cooking steps to make sure the yams absorb the flavors and stay tender:
- Slice yams evenly to ensure they cook at the same rate.
- Simmer brown sugar, butter, water, and spices gently on the stove until smooth, so the sugar melts and blends well.
- Coat the yams with warm syrup before baking to infuse the flavor.
- Cover with foil for the first baking stage to trap steam and soften yams.
- Remove foil at the end to let the syrup thicken and caramelize slightly for that sticky glaze.
Adding marshmallows at the end is a tasty extra step. Just watch carefully so they melt and brown without burning. This method makes sure you get tender sweet yams with a delicious, shiny candy coating every time.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size to hold the yams in a single layer and bake evenly.
- Medium saucepan – Handy for simmering the butter, sugar, and spices to make the glaze.
- Sharp knife and cutting board – For peeling and slicing the yams into even rounds.
- Measuring cups and spoons – To accurately measure butter, sugar, water, and spices.
- Aluminum foil – To cover the dish during baking and help yams soften properly.
Flavor Variations & Add-Ins
- Marshmallows on top – Add during the last 10 minutes for a gooey, toasted topping.
- Maple syrup instead of water – For a richer, deeper sweetness with a fall flavor.
- Chopped pecans or walnuts – Sprinkle on top before baking for added crunch.
- Spice blends – Mix in ginger or allspice for extra warmth and complexity.
How to Make Candied Yams
Ingredients You’ll Need:
- 4 cups yams (or sweet potatoes), peeled and sliced into 1/2-inch thick rounds
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and sauce, plus 45-50 minutes of baking time. Most of that time is hands-off while the yams soften and the sauce thickens in the oven.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Sauce:
Start by heating your oven to 350°F (175°C). In a medium saucepan over medium heat, melt the butter. Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir occasionally until the sugar dissolves and the mixture is smooth. Take the saucepan off the heat and stir in the vanilla extract. Your sweet glaze is ready!
2. Arrange the Yams and Add Sauce:
Place the sliced yams in a single layer in a baking dish. Pour the warm brown sugar glaze evenly over the yams, making sure every slice is nicely coated in that sweet mixture.
3. Bake Covered, Then Uncovered:
Cover the dish tightly with aluminum foil and bake for 30 minutes. This traps steam and helps the yams cook evenly and become tender. After 30 minutes, take off the foil and bake for another 15 to 20 minutes to let the sauce thicken and get bubbly.
4. Optional Topping and Serving:
If you love marshmallows, sprinkle a layer of mini marshmallows on top about 5-10 minutes before the end of baking. They’ll melt and toast into a sweet, gooey topping. When the yams are tender and the sauce is thick and sticky, remove from the oven and let rest a few minutes. Serve warm and enjoy!
Can I Use Sweet Potatoes Instead of Yams?
Yes! Sweet potatoes are a great substitute and are often easier to find. Just peel and slice them the same way, and they’ll work perfectly in this recipe.
Can I Make Candied Yams Ahead of Time?
Absolutely! You can prepare the yams and sauce in advance, then cover and refrigerate. When ready, bake them covered, then finish uncovered to thicken the glaze and warm through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave, adding a splash of water if the glaze has thickened too much.
Is It Okay to Skip the Marshmallows?
Definitely! Marshmallows are optional and add sweetness and texture, but the yams are delicious on their own with the buttery brown sugar glaze.