These Southern candied yams are thick slices of sweet potatoes baked in a warm, buttery syrup with cinnamon, nutmeg, and a hint of clove. The edges caramelize while the centers stay tender, and the whole dish smells like every holiday you've ever loved. I first tasted candied yams at my neighbor Hannah's Thanksgiving table, and I've been making them every year since. They're surprisingly simple to put together, and the buttery syrup does all the work while the yams bake low and slow.
If you love comfort food that's both rich and cozy, try pairing these with my Authentic Chicken and Sausage Gumbo or Mac and Cheese for a true Southern feast.
Why You'll Love This Southern Candied Yams
You'll love these candied yams because they bring that soul food warmth to any table without needing fancy ingredients or complicated steps. The syrup is made right on the stovetop in just a few minutes, then poured over the sweet potatoes and left to work its magic in the oven. The result is tender, glossy yams with a thick, buttery glaze that tastes like brown sugar and spice. They're perfect for Thanksgiving, Sunday dinners, or anytime you want something sweet and comforting on the side. Plus, they make your whole kitchen smell incredible.
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Southern Candied Yams Ingredients
Here's a simple breakdown of what goes into these candied yams.
See Recipe Card Below This Post For Ingredient Quantities
- Sweet potatoes: The base of the dish. Look for medium-sized sweet potatoes that are firm and smooth. Peeling and slicing them into rounds helps them cook evenly and soak up all that buttery syrup.
- Unsalted butter: Adds richness and helps create the glossy glaze. Use a little extra to grease the baking dish so nothing sticks.
- Granulated sugar: Sweetens the syrup and helps it thicken as it bakes.
- Dark brown sugar: Brings a deeper, molasses-like flavor that balances the sweetness. Light brown sugar works too if that's what you have.
- Ground cinnamon: Warm and cozy, cinnamon is the main spice in this recipe.
- Ground ginger: Adds a subtle warmth and a hint of spice.
- Ground nutmeg: Gives the syrup a rich, aromatic depth.
- Salt: Balances all the sweetness and brings out the natural flavor of the sweet potatoes.
- Ground cloves: Just a pinch adds complexity without overpowering the dish.
- Vanilla extract: Rounds out the flavors and adds a smooth, sweet note.
How to Make Southern Candied Yams
Here's how to make these candied yams step by step.
Preheat the oven: Preheat your oven to 350°F. Butter a 9 x 13-inch baking dish and set it aside so it's ready when you need it.
Prepare the sweet potatoes: Wash, peel, and slice the sweet potatoes into ½-inch thick rounds. Try to keep them about the same thickness so they cook evenly. Place the sliced sweet potatoes in the buttered baking dish.
Make the syrup: In a medium saucepan, combine the butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium heat, stirring occasionally, just until the butter melts and everything comes together. Stir in the vanilla extract and remove the pan from the heat. The syrup will look thick and a little grainy, and that's exactly what you want.
Coat the sweet potatoes: Pour the warm syrup over the sweet potatoes in the baking dish. Stir gently to coat each slice. Cover the dish tightly with foil.
Bake covered: Bake for 40 minutes. The sweet potatoes will start to soften and the syrup will begin to melt into a glaze.
Toss and continue baking: After 40 minutes, remove the foil and carefully stir the sweet potatoes, flipping the ones on the bottom to the top so they all get evenly coated. Return the dish to the oven, uncovered, and bake for another 30 to 40 minutes, or until the sweet potatoes are fork-tender and the syrup is thick and glossy.
Cool and serve: Let the candied yams cool for about 10 minutes before serving. Use a slotted spoon to scoop them onto plates, and spoon a little extra syrup over the top.
Substitutions and Variations
Here are a few ways to adapt this recipe based on what you have or what you're in the mood for.
- Use light brown sugar: If you don't have dark brown sugar, light brown sugar works just as well. You'll get a slightly milder molasses flavor, but the yams will still be delicious.
- Add marshmallows: For a sweeter, more classic candied yams with marshmallows look, scatter mini marshmallows over the top during the last 10 minutes of baking. They'll puff up and turn golden.
- Make it dairy-free: Swap the butter for vegan butter or coconut oil. The texture and flavor will be just as rich.
- Try different spices: If you're not a fan of cloves, leave them out or swap in a pinch of cardamom or allspice.
- Add orange zest: A little grated orange zest stirred into the syrup adds a bright, citrusy note that pairs beautifully with the warm spices.
Equipment For Southern Candied Yams
Here's what you'll use to make this recipe.
- Measuring cups and spoons: For accurate ingredient amounts.
- Medium saucepan: To make the syrup on the stovetop.
- 9 x 13-inch baking dish: The perfect size for spreading out the sweet potato slices and letting them bake evenly.
Storage and Reheating Tips
These candied yams store really well, which makes them perfect for making ahead.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The syrup will thicken as it cools, but it softens again when you reheat.
- Reheat: Warm individual portions in the microwave for about 1 minute, or reheat the whole dish in a 350°F oven for 15 to 20 minutes, covered with foil.
- Make ahead: You can prep these candied yams a day in advance. Assemble everything in the baking dish, cover tightly, and refrigerate. When you're ready to bake, let the dish sit at room temperature for about 20 minutes, then bake as directed. You may need to add an extra 5 to 10 minutes to the baking time.
Serving Suggestions
These candied yams are a classic Thanksgiving side dish, but they're also perfect for Sunday dinners and holiday gatherings. Here are a few ideas for what to serve them with.
- Thanksgiving dinner: Serve alongside roasted turkey, Spinach Ricotta Stuffed Shells, and cranberry sauce for a traditional spread.
- Soul food feast: Pair with Chili Con Carne, cornbread, and collard greens for a comforting, Southern-style meal.
- Weeknight comfort: These yams go beautifully with simple roasted chicken or pork chops for an easy, cozy dinner.
- Potluck favorite: Bring these to any gathering and watch them disappear. They travel well and taste even better the next day.
Expert Tips
- Slice evenly: Try to keep your sweet potato rounds about the same thickness so they cook at the same rate. If some are thicker than others, the thinner ones might get too soft while the thicker ones are still firm.
- Don't worry about the grainy syrup: When you first mix the syrup, it will look thick and the sugar won't be fully dissolved. That's normal. It melts and smooths out as the yams bake.
- Stir halfway through: Flipping the sweet potatoes after the first 40 minutes helps them cook evenly and ensures every slice gets coated in that glossy glaze.
- Watch the last 20 minutes: Keep an eye on the yams during the final baking time. If the syrup starts to look too dark or the edges are getting too caramelized, cover the dish loosely with foil.
FAQ
What is the difference between candied yams and sweet potatoes?
In the United States, "yams" and "sweet potatoes" are often used interchangeably, but true yams are a different vegetable altogether. What we call candied yams in soul food cooking is actually made with sweet potatoes. Sweet potatoes have orange flesh and a naturally sweet flavor, while true yams are starchy and not as sweet. For this recipe, you'll want to use sweet potatoes.
Can candied yams be made in advance?
Yes! You can assemble the dish a day ahead, cover it tightly, and refrigerate. When you're ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. You might need to add a few extra minutes to the baking time. Leftovers also reheat beautifully.
What should I serve with candied yams?
Candied yams are a classic Thanksgiving side, so they pair perfectly with roasted turkey, stuffing, and cranberry sauce. They also go beautifully with soul food favorites like fried chicken, collard greens, and cornbread. For a cozy weeknight meal, serve them alongside Taco Bell Beefy Melt Burrito or Creamy Cajun Potato Soup.
How do you keep candied yams from burning?
The key is to cover the dish with foil for the first 40 minutes so the sweet potatoes steam and soften without the syrup burning. After you remove the foil, keep an eye on them during the last 30 to 40 minutes. If the edges start to look too dark, you can loosely cover the dish again with foil.
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Pairing
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Southern Candied Yams
Ingredients
- 3 lbs sweet potatoes about 5 medium sweet potatoes peeled and sliced into ½-inch rounds
- 8 tablespoons unsalted butter sliced into squares plus more for greasing the baking dish
- 1 cup granulated sugar for syrup
- ½ cup dark brown sugar or light brown sugar packed
- 2 teaspoons ground cinnamon for flavor
- ½ teaspoon ground ginger for flavor
- ½ teaspoon ground nutmeg for flavor
- ½ teaspoon salt to balance sweetness
- ¼ teaspoon ground cloves for flavor
- 2 teaspoons vanilla extract for flavor
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9 x 13-inch baking dish and set it aside.
- Wash, peel, and slice the sweet potatoes into ½-inch thick rounds. Place them in the buttered baking dish.
- In a medium saucepan, combine the butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium heat until the butter melts and everything blends into a thick syrup. Stir in the vanilla extract and remove from heat.
- Pour the syrup mixture evenly over the sweet potatoes in the baking dish. Stir the potatoes to coat evenly, ensuring no dry spots. Use a wooden spoon or your hands for this step. It may take some effort, but it's essential for even coverage.
- Cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and carefully toss the potatoes to ensure even cooking. Continue baking uncovered for an additional 30 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork, and the syrup has thickened to a glaze.
- Let the candied yams cool for about 10 minutes before serving. Use a slotted spoon to serve them, spooning some of the syrup over top for added flavor.
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