Mom's Best Recipes
Recipe

Spiced Yams Recipe

Tender yams glazed in warm spices, brown sugar, and butter, with crisp edges and a sticky, glossy finish.

Author By Matt Campbell
4.8
A baking dish of spiced glazed yams with a glossy cinnamon-brown sugar sauce, browned edges, and a spoon scooping up a tender piece
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These spiced yams are the kind of side dish that makes people hover near the stove pretending they are “just checking on things.” They are soft and plush in the middle, a little caramelized around the edges, and coated in a glossy, buttery glaze that tastes like the best parts of fall and the coziest parts of winter.

This is not a fussy recipe. We are talking pantry spices, a quick stovetop glaze, and one baking dish doing most of the heavy lifting. The goal is luscious and rich, not complicated. Taste as you go, and if you “accidentally” spoon a little extra sauce over your portion, I will not tell.

Why It Works

  • Deep, warm flavor without being overly sweet: cinnamon, nutmeg, and a tiny pinch of cloves bring the holiday vibe, while salt and lemon keep it bright.
  • That sticky, spoonable glaze: butter plus brown sugar melts into a sauce that thickens as it bakes and clings to every piece.
  • Great texture: covered bake for tenderness, then uncovered to concentrate the sauce and caramelize the edges.
  • Flexible: make it boozier with bourbon, crunchier with toasted pecans, or lighter with less sugar.
  • Friendly for most guests: contains dairy as written, but you can make it dairy-free with vegan butter.

Pairs Well With

  • Crispy Roasted Chicken Thighs

  • A bowl of green beans tossed with garlic and toasted almonds

    Garlic Green Beans with Almonds

  • Golden Skillet Cornbread

  • A bowl of cranberry sauce with whole berries and an orange peel twist

    Bright Cranberry Orange Sauce

Storage Tips

How to Store Leftovers

  • Refrigerate: Cool completely, then store in an airtight container for up to 4 days (use your best judgment and follow your food-safety standards). Spoon extra glaze on top before sealing to keep everything moist.
  • Reheat: Microwave in 30 to 45 second bursts, stirring once, or warm in a 350°F oven covered with foil for 15 to 20 minutes.
  • Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat covered. The texture will be slightly softer, but still delicious.
  • Pro move: If the sauce looks thin after reheating, simmer the yams and glaze together in a small saucepan for 2 to 3 minutes to tighten it up.

Common Questions

FAQ

Are yams the same as sweet potatoes?

Often, no. In many US grocery stores, what is labeled “yam” is usually an orange-fleshed sweet potato variety that is marketed as a yam. True yams (dioscorea) can vary by type, but they are typically starchier and less sweet than sweet potatoes, and they can be harder to find. This recipe is written for the common orange-fleshed “yam” you see in stores because it turns creamy and sweet.

Do I have to peel the yams?

I recommend peeling for the smoothest, most classic texture. If you are using thin-skinned sweet potatoes and you like a more rustic vibe, you can leave the skin on. Just scrub well.

How do I keep them from turning mushy?

Cut even chunks, do not overbake, and use the covered then uncovered method. If your yams are very fresh and firm, they will hold shape better. If they are older, they soften faster, so start checking early once you uncover.

Can I make these ahead?

Yes. Bake fully, cool, refrigerate, then reheat covered at 350°F until hot, about 20 minutes. Uncover for the last 5 minutes to bring back the glossy finish.

Can I assemble this ahead and bake later?

I do not recommend assembling it unbaked. The glaze thickens as it sits, and you can end up with uneven coating and patchy caramelization. If you want a holiday-friendly shortcut, prep the yams (peel and cut) up to 1 day ahead and keep them submerged in cold water in the fridge. Make the glaze up to 2 days ahead and refrigerate. Then drain, dry, warm the glaze until pourable, and bake as written.

Can I reduce the sugar?

Absolutely. Drop the brown sugar to 1/3 cup and keep the butter the same. You will still get a rich glaze, just less candy-sweet.

Do I need marshmallows?

No. This recipe is all about spiced, buttery caramel vibes. If you love marshmallows, you can add them for the last 5 minutes of baking, but the yams are already doing the most.

Can I make it dairy-free?

Yes. Swap in a good vegan butter. The glaze will still turn glossy and clingy, just with a slightly different (but still delicious) richness.

I started making spiced yams because I wanted the cozy holiday flavor without the sugar overload that makes your teeth ache. The first time I nailed it, it was purely accidental. I forgot them in the oven a few extra minutes, the edges caramelized, and suddenly everyone was fighting over the corner pieces like it was a tray of brownies. Now I bake them on purpose until the sauce gets glossy and the yams get those crisp little bronzed bits. If you catch me “testing” the glaze with a spoon, no you did not.