Recipe

Candied Yams

Tender yams baked in a buttery brown sugar glaze with cinnamon and vanilla until glossy, caramelized, and spoonably syrupy.

By Matt Campbell

•

4.8

A ceramic baking dish filled with glossy candied yams, caramelized edges, and a shiny brown sugar butter glaze on a warm kitchen counter

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Candied yams are one of those dishes that make the whole kitchen smell like a hug. We are talking tender slices, a buttery brown sugar glaze that turns into syrup in the oven, and those little caramelized edges that everyone quietly fights over.

This version keeps it classic and low-drama: accessible ingredients, clear steps, and just enough salt and spice to keep the sweetness from going flat. Make it for the holidays, sure, but do not sleep on it as a Sunday dinner side. Leftovers are dangerously good.

Why It Works

Tender, not mushy: A quick par-boil gives you soft yams that still hold their shape after baking.
A glaze that actually tastes like something: Brown sugar, butter, vanilla, cinnamon, and a pinch of salt for balance.
Caramelized edges: Baking uncovered at the end concentrates the syrup and gives you those crisp, sticky corners.
Easy to scale: Double it for a crowd, and it still behaves.

Pairs Well With

Storage Tips

Refrigerate: Store cooled candied yams in an airtight container for up to 4 days.

Reheat: Warm in a 350°F oven, covered, for 15 to 20 minutes, or microwave in short bursts. Spoon the syrup over the top as it reheats.

Freeze: You can freeze them for up to 2 months, but the texture will soften a bit. Thaw overnight in the fridge before reheating.

A glass meal prep container holding leftover candied yams with syrup, sitting on a kitchen counter next to a lid

Common Questions

Are candied yams the same as sweet potatoes?

In many U.S. grocery stores, the orange-fleshed ones labeled “yams” are actually sweet potatoes. For this recipe, buy the orange-fleshed variety, whatever the label says. They bake up soft and sweet and play nicely with the glaze.

Can I make candied yams ahead of time?

Yes. Bake them until tender, cool, then refrigerate. Reheat covered at 350°F until hot. If you want the edges caramelized, uncover for the last 5 to 10 minutes.

How do I keep them from turning watery?

Do not drown the pan in liquid. The yams release moisture as they bake, so the glaze should start thick, then loosen, then reduce into syrup. Also, let the dish rest 10 minutes after baking so the glaze thickens up.

Can I cut the sugar?

You can reduce the brown sugar to 1/2 cup. The glaze will be less syrupy, but still buttery and cozy. I would keep the salt the same so the flavor stays balanced.

Do I have to par-boil?

No, but it helps. If you skip it, expect a longer bake time, and cover the dish for more of the bake so the yams soften before the glaze reduces.

Light or dark brown sugar?

Either works. Light brown sugar keeps it classic and mellow; dark brown sugar gives you a deeper molasses note and a slightly richer glaze.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Vegetable peeler
Chef’s knife and cutting board
Large pot (for par-boiling)
Colander
Small saucepan (or microwave-safe bowl) for the glaze
9x13-inch baking dish (or similar)
Foil

I used to think candied yams were just “sweet potatoes with sugar,” and I mean, yes, technically. But the first time I made them with enough salt and a real splash of vanilla, it clicked. The glaze stopped tasting like straight candy and started tasting like caramel sauce that happened to be hanging out with a pan of cozy orange goodness. Now I make them like I cook most things: taste as you go, chase those crisp edges, and do not apologize for liking the sweet stuff.

Candied Yams

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8

Ingredients

Whole peeled yams, brown sugar, butter, cinnamon, nutmeg, vanilla, salt, and orange juice arranged on a warm-lit kitchen counter

3 pounds orange-fleshed yams or sweet potatoes, peeled
1/2 cup (1 stick) unsalted butter
3/4 cup packed light brown sugar
1/3 cup orange juice (or apple juice)
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
Optional: 1 to 2 teaspoons grated orange zest
Optional topping: 1 cup mini marshmallows or 1/2 cup chopped toasted pecans

Instructions

Hands peeling orange-fleshed yams over a cutting board on a home kitchen counter

Heat the oven. Preheat to 375°F. Lightly butter a 9x13-inch baking dish. If you plan to add marshmallows, position a rack in the upper third of the oven now so broiling is easy later.
Slice the yams. Cut into 1/2-inch thick rounds. Try to keep them similar in thickness so they cook evenly.
Par-boil for the best texture. Bring a large pot of salted water to a full boil. Add the yam slices gently so they do not bang around and break. Cook 6 to 8 minutes, just until a fork goes in with a little resistance and the slices still hold firm. Drain well.
Make the glaze. In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar, orange juice, vanilla, cinnamon, nutmeg, and salt. Simmer 2 to 3 minutes, stirring, until glossy and slightly thickened. (It will look like a thin caramel sauce.) Stir in orange zest if using.
Assemble. Add drained yams to the baking dish and pour the glaze over the top. Gently toss and then spread into an even layer.
Bake covered, then uncover. Cover tightly with foil and bake 25 minutes. Uncover, spoon some glaze over the top, and bake 15 to 20 minutes more, until the yams are very tender, a knife slides in with no resistance, and the sauce is bubbly and syrupy. If you want extra caramelized edges, let it go the full 20 minutes uncovered.
Optional topping. For marshmallows: sprinkle over the top during the last 5 minutes of baking, then broil 30 to 60 seconds to toast. Watch closely. For pecans: sprinkle toasted pecans on after baking so they stay crisp.
Rest and serve. Let the dish rest 10 minutes before serving. The glaze thickens as it cools slightly, which means more syrup clings to each slice.

Tips and Variations

Keep slices even: Consistent thickness is the difference between “all tender” and “some perfect, some still firm.” Aim for 1/2-inch rounds (or a touch thinner if skipping the par-boil).
Want it less sweet? Use 1/2 cup brown sugar and add 1 tablespoon lemon juice or apple cider vinegar to brighten the glaze.
Spice it up: Add a pinch of cloves or a tiny pinch of cayenne for warmth that reads more “cozy” than “spicy.”
Maple version: Swap 1/4 cup of the brown sugar for 1/4 cup maple syrup. Reduce the juice to 1/4 cup so the glaze stays syrupy.
No par-boil method: Slice yams a bit thinner, about 1/3 inch. Bake covered 45 to 55 minutes, then uncover 10 to 15 minutes to reduce the glaze. (Same doneness check: a knife should slide in easily.)
Salt is not optional: It is the difference between “sweet” and “wow.” Start with 1/2 teaspoon and adjust next time if you like it more dessert-like.

A warm dinner table setting with a serving dish of candied yams surrounded by plates and simple fall decor

Nutrition information is estimated.

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Candied Yams

Why It Works

Pairs Well With

Recommended

Sweet Potato Pie

Sweet Potato Shepherd’s Pie

Tangy Sweet Baked Apples

Healthy Roasted Acorn Squash

Storage Tips

Common Questions

Are candied yams the same as sweet potatoes?

Can I make candied yams ahead of time?

How do I keep them from turning watery?

Can I cut the sugar?

Do I have to par-boil?

Light or dark brown sugar?

Candied Yams

Ingredients

Instructions

Tips and Variations