Candied Yams
By Emily Carter ·
Published
Quick answer
Slice peeled sweet potatoes into thick rounds, melt butter with brown sugar, cinnamon, nutmeg, vanilla and a pinch of salt into a glossy glaze, arrange the slices overlapping in a baking dish, pour over the glaze and bake at 375 F, basting once, until caramelized and syrupy, about 50 minutes.
Candied Yams are the soul food Thanksgiving side everyone expects on the table. Thick slices of sweet potato bake in a glossy brown sugar, butter, cinnamon and vanilla glaze until caramelized and syrupy, with crisped edges and tender centers. No marshmallows, no shortcuts, just the classic oven method. Emily Carter makes a double batch every year because the pan never survives the night.
Why you’ll love it
- Caramelized edges with tender, syrupy centers.
- A glossy brown sugar glaze with warm cinnamon and vanilla.
- Naturally gluten free, and easy to make dairy free.
- One pan, simple ingredients, big holiday payoff.
- Assembles a day ahead and bakes while the turkey rests.
Ingredient notes
Sweet potatoes: look for the deep orange kind, firm and heavy for their size. They hold their shape in the glaze and turn custardy inside. Avoid any with soft spots, which cook unevenly.
Brown sugar and butter: light brown sugar gives the classic clean caramel, butter carries it. Melting them together first means the glaze starts glossy and stays that way in the oven.
Cinnamon, nutmeg and vanilla: cinnamon does the heavy lifting, nutmeg adds warmth in the background, and vanilla goes in at the end so its flavor survives the heat.
Salt: half a teaspoon sounds like a lot for a sweet dish, but it is what keeps the glaze from tasting one note. Do not skip it.
Water or orange juice: a splash of liquid gets the glaze moving in the pan. Orange juice adds a bright note that cuts the sweetness, water keeps the flavor purely classic.
The baste that builds the caramel
The difference between good candied yams and great ones is a single baste. At the halfway mark, tilt the dish and spoon the bubbling glaze back over the slices, especially the ones sitting high and dry. That second coat is what caramelizes into the burnished edges everyone fights over. Baste once and leave the dish alone after that. Every extra round of spooning risks breaking the tender slices, and the yams need undisturbed heat to finish. When the glaze is thick enough to coat a spoon and the edges are bubbling dark amber, they are done.
Variations
- Pecan topped: scatter 3/4 cup of chopped pecans over the dish for the last 15 minutes of baking for a crunchy, praline style finish.
- Orange glazed: use the full 2 tablespoons of orange juice plus 1 teaspoon of orange zest in the glaze for a bright citrus lift.
- Bourbon yams: add 2 tablespoons of bourbon to the glaze. The alcohol cooks off and leaves a warm, oaky depth.
- Spicy: add a pinch of cayenne to the glaze. The heat blooms in the background and makes the sweetness pop.
What we learned testing it
- Orange juice versus water: the orange juice version had a brighter finish that cut the sweetness nicely, but plain water kept the classic flavor purer. I list both so you can choose.
- Covered versus uncovered: starting uncovered gave the best caramelized edges. Covering the dish steamed the potatoes soft but left the glaze pale and thin.
- The single baste at the halfway mark was the sweet spot. Basting twice broke up the slices, and skipping the baste left the top slices pale.
Read how we test recipes.
Candied Yams
Makes 1 9 by 13 inch baking dish (about 8 servings) · 1 hr 15 min total · Easy
Ingredients
Equipment
Vegetable peeler · Sharp chef knife · 9 by 13 inch baking dish · Small saucepan · Pastry brush or spoon
Instructions
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Slice the sweet potatoes thick and even
Cut the peeled sweet potatoes into rounds about 1/2 inch thick, keeping them as even as you can. Thick, even slices cook through at the same rate and hold their shape in the glaze instead of falling apart into mush.
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Melt the brown sugar glaze
In a small saucepan over medium heat, melt the butter with the brown sugar, cinnamon, nutmeg, vanilla, salt and water. Stir until the sugar dissolves and the glaze turns glossy and bubbling, about 3 minutes. Do not let it boil hard, or the sugar can scorch.
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Arrange in the dish and pour over the glaze
Arrange the sweet potato slices overlapping in a single snug layer in the baking dish. Pour the hot glaze evenly over the top and turn a few slices with a spoon so every piece gets coated.
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Bake until caramelized and syrupy
Bake at 375 F for 45 to 55 minutes, basting once halfway through, until the yams are fork tender and the glaze is thick, bubbling and caramelized at the edges. Rest 10 minutes so the syrup thickens before serving.
Notes
- Use orange fleshed sweet potatoes, not true yams. In US grocery stores the deep orange sweet potato labeled as a yam is exactly what this recipe wants.
- Keep the slices thick. Thin slices overcook into mush before the glaze has time to caramelize.
- Baste once, gently. Too much spooning breaks the tender slices apart.
- If the glaze thickens too fast in the oven, splash in 2 tablespoons of water and keep baking until the potatoes are tender.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Light brown sugar
- Use dark brown sugar for a deeper molasses glaze, or half brown sugar and half maple syrup for a lighter, more aromatic syrup.
- Butter
- Use a plant based butter to make the dish dairy free. The glaze caramelizes the same way.
- Nutmeg
- Leave it out or use a pinch of ground ginger instead. The cinnamon carries the spice on its own.
Storage and make-ahead
Cool completely, cover and refrigerate for up to 4 days. Reheat covered in a 350 F oven for 15 to 20 minutes, or microwave individual portions. The glaze remelts beautifully. Do not freeze, the potatoes turn watery.
Frequently asked questions
Are candied yams the same as sweet potatoes?
In US grocery stores, yes. The deep orange vegetable sold as a yam is actually a sweet potato, and that is exactly what this recipe uses. True yams are a different, starchier vegetable rarely sold in American markets.
Do I need marshmallows on candied yams?
No. Classic soul food candied yams are all about the brown sugar butter glaze, not marshmallows. The marshmallow topping belongs to sweet potato casserole, a different dish.
Can I make candied yams ahead of time?
Yes. Assemble the dish a day ahead, cover and refrigerate, then bake straight from the fridge adding 10 extra minutes. Or bake fully, refrigerate and reheat covered at 350 F.
Why are my candied yams watery?
Usually the slices were too thin or the dish was crowded into more than one layer. Keep slices 1/2 inch thick in a single snug layer so the glaze reduces instead of steaming.
Are candied yams gluten free?
Yes, as written they are naturally gluten free. Just check that your vanilla extract and any butter substitute are certified gluten free if that matters for your table.
