Learn how to make a classic holiday side: tender, syrupy candied yams made with simple ingredients and straightforward steps. This stovetop version is perfect for Thanksgiving or any cozy meal year-round.
This recipe is a holiday favorite, but sweet potatoes are a staple for us year-round. The kids especially love this one for its sweet, comforting glaze.
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Why My Recipe
I learned these techniques from older generations in the bayou, where Southern-style cooking is full of flavor and family tradition. This method yields soft, well-glazed yams that please a crowd.
Groceries you’ll need: Ingredients
See the recipe card at the bottom of the post for exact quantities.
Candied Yams Recipe Instructions
This overview walks you through the steps; the recipe card below lists precise measurements and timing.
Step 7: Pour the thickened glaze over the yams and serve warm.
Hint: Use at least ½” thick slices so the yams hold together while cooking. Because the sugar is hot, avoid stirring too frequently to prevent the slices from breaking.
Recipe variations and substitute ideas
- Warm spices – If you don’t have pumpkin pie spice, use a blend of ground cinnamon, nutmeg, ginger, and allspice.
- Salt – If using unsalted butter, add a pinch of salt to enhance the flavors.
- Marshmallows – For a classic finish, add mini marshmallows on top and brown briefly under a broiler or torch.
- Dark brown sugar – You can substitute dark brown sugar for a deeper molasses flavor; you may want to reduce the amount slightly.
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Necessary gear: Equipment
You only need basic kitchen tools: a peeler or sharp knife, a large saucepan with a lid, and an 11″x7″ baking dish.
More Thanksgiving recipes I think you’ll love
- Deep Fried Turkey
- Southern Black Eyed Peas and Collard Greens
- Dried Cranberry Sauce Recipe
- Emeril’s Baked Oyster Dressing
For dessert, try a classic Pineapple Upside Down Cake or an Amish Pumpkin Pie for a sweet finish.
How to store leftovers
After cooling completely, store candied yams in an airtight container or covered with foil in the refrigerator for up to 4 days.
Reheat leftovers briefly in the microwave or gently in a covered oven-safe dish until warmed through.
Mel’s kitchen notes
Don’t skip the brown sugar glaze — it gives the dish its signature syrupy texture and deep flavor.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has appeared on Fox News, Yahoo News, Southern Living, and she recently competed on Food Network’s “100 Cooks”.
If you try this Candied Yams Recipe, let me know in the comments how it turned out — I love hearing from readers.
If you enjoyed the recipe, please leave a rating!
Candied Yams
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
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4.5 Quart Pot
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11″x7″ Baking Dish
Ingredients
- 2 Pounds Yams peeled and sliced into ½” coins
- 8 Tablespoons Salted Butter
- ¾ Cup Light Brown Sugar
- 1 Cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 3 teaspoons Pumpkin Pie Spice
- 1 Each Orange just the juice
Instructions
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Peel and slice the yams into ½” coins.2 Pounds Yams
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In a large pot, add butter, both sugars, vanilla, orange juice, and pumpkin pie spice. Heat over medium-high and stir until combined.
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Add the sliced yams and toss to coat completely in the sugar-butter mixture.
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Cover and simmer at a high simmer for 15–20 minutes, stirring halfway through.
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Remove the yams with a slotted spoon to an 11″x7″ baking dish.
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Continue to cook the remaining sugar mixture, uncovered, until it thickens into a syrupy glaze.
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Pour the glaze over the yams and serve warm.
Notes
Nutrition
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