Southern-Style Simple Candied Yams (Sweet, Sticky, and Delicious!)

These Southern-Style Simple Candied Yams are a holiday classic for a reason! They’re sweet, sticky, and incredibly flavorful, with tender yams (or sweet potatoes) coated in a rich, buttery caramel sauce infused with cinnamon and nutmeg. I love how this recipe is both easy to make and utterly delicious. It’s the perfect side dish for Thanksgiving, Christmas, or any special occasion, and it’s sure to be a hit with the whole family.

Why You’ll Love These Candied Yams

• Sweet and Savory: The combination of brown sugar, butter, and spices creates a delicious sweet and savory flavor.
• Tender and Sticky: The yams are cooked until they’re perfectly tender and coated in a sticky, caramelized sauce.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Holiday Classic: Candied yams are a traditional side dish for Thanksgiving and Christmas.

Ingredients for Simple Candied Yams

Here’s what you’ll need to make this classic dish. The full list with measurements is in the recipe card below.

Yams and Seasoning

• Medium-sized “red yams” or sweet potatoes (Vegetable)
• Salted butter (or unsalted butter) (Fat)
• Ground cinnamon (or 1 cinnamon stick) (Spice)
• Nutmeg (Spice)
• Granulated white sugar (Sweetener)
• Dark brown sugar (Sweetener)
• Real vanilla extract (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love these Simple Candied Yams just the way they are, but here are a few variations:

• Add Marshmallows: Top the candied yams with mini marshmallows during the last few minutes of baking for a classic sweet treat.
• Add Pecans: Stir in some chopped pecans or walnuts for added crunch.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Orange Zest: Add some orange zest to the sauce for a bright, citrusy flavor.
• Maple Syrup: Substitute maple syrup for some of the brown sugar for a different flavor profile.

How to Make Simple Candied Yams

Let me show you how easy it is to make these Southern-Style Simple Candied Yams:

Preheat Oven and Prepare Yams

1. First, I preheat my oven to 350°F (175°C).
2. Then, I wash the yams thoroughly.
3. I peel them and chop them into about 1/4 – 1/2 inch thick slices.
4. I place the sliced yams into a 9×13 inch casserole dish.

Make the Candied Caramel Sauce

1. In a medium saucepan, I melt the butter over medium heat.
2. Once the butter is melted, I add the white and brown sugar, ground cinnamon (or cinnamon stick), and ground nutmeg.
3. I let the mixture come to a simmer to melt the sugar, stirring while it simmers for 5 minutes.
4. I turn off the stove and give it a good mix, then add the vanilla extract.

Bake the Yams

1. I pour the candied caramel sauce over the yams in the casserole dish, trying to coat all the yams with the sauce.
2. I cover the baking dish with aluminum foil, and I cut 1-inch vent holes in all four corners of the foil. This is important because if you don’t vent the foil, there will be too much moisture in the pan, and the yams will be soupy instead of candied.
3. I bake the yams in the preheated oven for 30 minutes.
4. I remove the baking dish from the oven, carefully remove the foil, and turn the yams to coat them all again in the candied sauce.
5. I cover the yams with the same vented aluminum foil again and bake for another 25 minutes.
6. I remove the foil and bake for a final 10 minutes.

Cool and Serve

1. I remove the candied yams from the oven and let them cool on the counter for 10 minutes before serving.

Tips and Tricks for the BEST Candied Yams

Here are my secrets for making these yams truly exceptional:

• Use “Red Yams” or Garnet Sweet Potatoes: These varieties have a deeper orange color and a sweeter flavor than other sweet potatoes.
• Don’t Skip the Vent Holes: Venting the aluminum foil is crucial for allowing excess moisture to escape, resulting in a sticky, candied sauce rather than a soupy one.
• Dark Brown Sugar is Key: Dark brown sugar adds a rich molasses flavor that’s essential for candied yams.
• Stir Regularly: Stir the sauce regularly while it’s simmering to prevent it from burning.

How to Serve

These Simple Candied Yams are a classic side dish for:

• Thanksgiving Dinner: A must-have for your Thanksgiving feast.
• Christmas Dinner: Perfect for your Christmas dinner table.
• Holiday Meals: A delicious addition to any holiday meal.
• Sunday Supper: A comforting and flavorful side dish for a Sunday supper.

Make Ahead and Storage

You can prepare the candied yams up to the point of baking them, cover them tightly, and store them in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover candied yams can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Simple Candied Yams

• Can I use canned yams?
  • While fresh yams are best for this recipe, you can use canned yams in a pinch. Drain them well before using.
• Can I make this without the butter?
  • You can substitute the butter with coconut oil for a dairy-free option.
• What if I don’t have dark brown sugar?
  • You can use light brown sugar, but the flavor won’t be as rich.

Enjoy these sweet, sticky, and delicious Simple Candied Yams! They’re a classic Southern side dish that’s sure to be a hit.

Simple Candied Yams

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 1x
• Category: Side Dish
• Cuisine: Southern, American

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Description

These Simple Candied Yams are a classic Southern side dish, perfect for holidays or any special occasion. Tender sweet potatoes are coated in a rich, buttery, cinnamon-spiced caramel sauce that’s simply irresistible.

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Ingredients

Scale 1x2x3x

• 6 medium-sized “red yams” or sweet potatoes, peeled and sliced into 1/4 to 1/2-inch thick rounds
• 8 tablespoons (1 stick) salted butter (see notes for unsalted option)
• 1 teaspoon ground cinnamon (or 1 cinnamon stick, broken in half)
• 1/4 teaspoon ground nutmeg
• 1/4 cup granulated white sugar
• 1 cup packed dark brown sugar
• 1 tablespoon pure vanilla extract

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Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Prepare Yams: Wash, peel, and slice the yams into rounds about 1/4 to 1/2-inch thick.
• Arrange in Dish: Place the sliced yams in a 9×13-inch casserole dish.
• Make Candied Sauce: In a medium saucepan over medium heat, melt the butter.
• Add Sugars and Spices: Once the butter is melted, add the white sugar, dark brown sugar, ground cinnamon (or cinnamon stick), and ground nutmeg to the saucepan.
• Simmer Sauce: Bring the mixture to a simmer, stirring constantly. Continue to simmer for 5 minutes, stirring to ensure the sugar dissolves and the mixture thickens slightly.
• Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
• Coat Yams: Pour the hot candied caramel sauce evenly over the sliced yams in the casserole dish, trying to coat all the pieces.
• Cover and Vent: Cover the casserole dish with aluminum foil. Cut four 1-inch vent holes in the foil, one in each corner. This allows steam to escape and prevents the yams from becoming too soupy.
• Bake (Covered): Bake in the preheated oven for 30 minutes, covered.
• Baste and Bake (Covered): Carefully remove the casserole dish from the oven. Remove the foil. Turn the yams over with a spoon or spatula, basting them with the sauce in the dish. Cover again with the same vented foil. Return to the oven and bake for another 25 minutes.
• Bake (Uncovered): Remove the foil and bake for a final 10 minutes, uncovered, to allow the sauce to thicken and caramelize slightly.
• Cool and Serve: Remove the candied yams from the oven and let them cool on the counter for about 10 minutes before serving. This allows the sauce to thicken further.

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Notes

• Yams vs. Sweet Potatoes: In the US, the terms “yams” and “sweet potatoes” are often used interchangeably, although they are botanically different. This recipe uses what are commonly labeled as “yams” in US supermarkets, which are actually a variety of sweet potato with orange flesh.
• Salted vs. Unsalted Butter: Salted butter is recommended for its flavor, but you can use unsalted butter if you prefer. If using unsalted butter, you may want to add a pinch of salt to the sauce.
• Cinnamon Stick: If using a cinnamon stick, remove it before serving.
• Serving Suggestions: These candied yams are a classic side dish for Thanksgiving, Christmas, or any other holiday meal. They’re also delicious with roasted chicken, pork, or ham.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.