Southern Baked Candied Yams Recipe

Introduction

Discover the secret to making truly unforgettable Southern candied yams with this surprisingly simple recipe. These tender sweet potatoes are baked in a rich, buttery syrup until caramelized to perfection. For more sweet potato inspiration, try this Easy Sweet Potato Honeybun Cake with Pecans Ready in 30 Minutes or this decadent Best Sweet Potato Cheesecake Pie Recipe – Ready in 30 Minutes.

Ingredients

These Candied Yams transform sweet potatoes into a rich, caramelized delight with warm spices and buttery sweetness in every fork-tender bite.

• 3 lbs sweet potatoes, peeled and sliced into ½-inch thick rounds
• 8 tablespoons unsalted butter, sliced into squares
• 1 cup granulated sugar
• ½ cup dark brown sugar, packed
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2 teaspoons vanilla extract

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This streamlined Candied Yams recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Yams

Wash and peel 4 large yams thoroughly. Cut them into ½-inch thick rounds or chunks for even cooking. Soaking in cold water for 10 minutes helps remove excess starch.

Step 2 — Make the Candied Syrup

In a saucepan, combine 1 cup brown sugar, ½ cup unsalted butter, ¼ cup maple syrup, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon. Heat over medium until the butter melts and sugar dissolves, stirring frequently.

Step 3 — Arrange Yams in Baking Dish

Layer the yam slices in a 9×13-inch baking dish in an even layer. Pour the warm syrup mixture over the yams, ensuring each piece is coated. For extra flavor, sprinkle a pinch of nutmeg over the top.

Step 4 — Cover and Bake Initially

Cover the dish tightly with foil and bake at 375°F for 40 minutes. The foil traps steam, helping the yams become tender without drying out.

Step 5 — Uncover and Continue Baking

Remove the foil and bake for another 20–25 minutes. The syrup will thicken and caramelize around the yams. Look for tender yams that are easily pierced with a fork.

Step 6 — Baste for Glaze

Use a spoon to baste the yams with the syrupy liquid from the dish every 10 minutes during the final bake. This builds a glossy, candied coating on each piece.

Step 7 — Check for Doneness

The Candied Yams are ready when the edges are caramelized and the syrup is bubbly and thick. A fork should slide into the yams with little resistance.

Step 8 — Rest Before Serving

Let the dish rest for 10 minutes after removing from the oven. This allows the syrup to set slightly, making serving easier and improving flavor absorption.

Step 9 — Garnish and Serve

Optionally, top with toasted marshmallows or chopped pecans for added texture. Serve your Candied Yams warm as a comforting side dish.

Nutritional Information

Calories	215
Protein	2g
Carbohydrates	52g
Fat	0g
Fiber	5g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet Potato Purée — Skip the marshmallows and purée roasted sweet potatoes with a touch of maple syrup for a naturally sweet, lower-sugar side.
• Coconut Oil & Coconut Sugar — Replace butter and brown sugar with coconut oil and coconut sugar for a dairy-free, vegan-friendly version with caramel notes.
• Butternut Squash — Use cubed butternut squash instead of yams for a lower-carb alternative with a similar sweet, creamy texture.
• Spiced Apple Cider Glaze — Swap the sugary syrup with reduced apple cider, cinnamon, and nutmeg for a fruity, spiced flavor without refined sugar.
• Pecan & Oat Topping — Top with a mix of chopped pecans and oats instead of marshmallows for added crunch, protein, and fiber.
• Orange Zest & Juice — Brighten the dish with fresh orange zest and a splash of juice instead of extra sugar, adding a citrusy zing.
• Low-Sodium Broth — If your recipe includes broth, use a low-sodium vegetable or chicken broth to control salt without losing moisture.

Serving Suggestions

• Pair these sweet Candied Yams with savory mains like roasted turkey, glazed ham, or fried chicken for a perfect holiday meal
• Serve alongside collard greens and cornbread for a classic Southern comfort food experience
• Bring these Candied Yams to potlucks and family gatherings – they travel well in a slow cooker and stay warm for hours
• Create an elegant holiday plate by serving individual portions in ramekins topped with toasted pecans or marshmallows
• Transform leftovers into a delicious breakfast by serving warm Candied Yams alongside pancakes or waffles
• For a beautiful presentation, garnish with fresh rosemary sprigs and orange zest to complement the sweet flavors

These versatile Candied Yams work beautifully for both casual weeknight dinners and special occasions, adapting easily to different serving styles and complementary dishes.

Common Mistakes to Avoid

• Mistake: Using the wrong sweet potato variety, which affects texture and sweetness. Fix: Opt for jewel or garnet yams, which hold shape and caramelize beautifully.
• Mistake: Overcrowding the baking dish, leading to uneven cooking. Fix: Arrange yams in a single layer with space for syrup to circulate.
• Mistake: Skipping the par-boiling step, resulting in tough, undercooked centers. Fix: Boil slices for 8–10 minutes until just fork-tender before baking.
• Mistake: Adding sugar too early, causing the syrup to burn. Fix: Mix brown sugar into the sauce after removing from heat.
• Mistake: Forgetting to baste during baking, leaving top pieces dry. Fix: Spoon syrup over yams every 20 minutes for even glaze.
• Mistake: Using only granulated sugar instead of brown sugar or maple syrup. Fix: Combine brown sugar with butter and spices for depth of flavor.
• Mistake: Baking at too high a temperature, which scorches the edges. Fix: Cook at 350°F (175°C) for gentle caramelization.
• Mistake: Not allowing the dish to rest before serving, so syrup is too thin. Fix: Let candied yams sit 10–15 minutes to thicken the glaze.
• Mistake: Overlooking a pinch of salt, making flavors taste flat. Fix: Add ¼ teaspoon salt to balance the sweetness.
• Mistake: Cutting yams unevenly, causing some pieces to overcook. Fix: Slice into uniform ½-inch rounds for consistent doneness.

Storing Tips

• Fridge: Store leftover Candied Yams in an airtight container for up to 5 days.
• Freezer: Freeze Candied Yams in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat Candied Yams in the oven at 350°F until the internal temperature reaches 165°F, or microwave in a microwave-safe dish, stirring occasionally.

Always allow Candied Yams to cool completely before refrigerating or freezing to maintain food safety and quality.

Conclusion

These Southern Baked Candied Yams are a classic, comforting side dish perfect for holidays and family dinners. We hope you love this recipe! Please leave a comment with your results, and don’t forget to try our Perfect Sweet Potato Casserole – Family Favorite Recipe for another delicious option. Subscribe for more easy, tasty recipes!

Print

FAQs

What is the difference between yams and sweet potatoes for Candied Yams?

In the U.S., the terms are often used interchangeably, but true yams are starchier. For the best Candied Yams, use orange-fleshed sweet potatoes. They become beautifully soft and sweet when candied.

Can I make Candied Yams ahead of time?

Yes, you can prepare this dish a day in advance. Assemble it, let it cool, cover, and refrigerate. Reheat it in the oven before serving to restore its glossy, candied texture.

How do I prevent my Candied Yams from being too watery?

To avoid a soupy syrup, slice your sweet potatoes evenly and do not overcook them before baking. The sauce for your Candied Yams will thicken perfectly as it bakes and reduces.