Treat yourself to a holiday favorite, spicy buttery sweet potatoes in a sweet glaze with a sprinkling of cinnamon, and perfectly soft in the center and buttery with a glossy top (without being watery). This recipe is a holiday favorite, and simple enough to be a regular comfort dish.
What Are Candied Yams (Really)?
Thought to be a true yam, in many U.S. kitchens, candied yams are being prepared orange-fleshed sweet potatoes. Regardless, the intent is the same, sliced and baked (or simmered) in butter and sweet syrup
A good candied yams recipe should be:
- fork tender, not mushy
- a thick glaze coating, not a runny mess
- a good balance of salt, spice, and sweetness.
Equipment You’ll Need
- 9×13-inch baking dish
- Large bowl
- Measuring cups/spoons
- Foil
- Saucepan (for glaze)
Fans of bowl-style dinners, would surely enjoy this Greek Ground Turkey Rice Bowls.
Best Options and Key Ingredients
- Sweet potatoes (or yams): Firm, medium to large, sweet potatoes recommended.
- Brown sugar: Light and dark both work; dark has more pronounced molasses flavor.
- Butter: Adds richness, and helps the glaze to stick.
- Maple syrup (optional): Contributes smoother sweetness and a ‘holiday’ flavor.
- Cinnamon + nutmeg: Classic warm spice combination.
- Vanilla: Makes the glaze more caramelly.
- Salt: The difference between just “sweet” and a “wow” factor.
- Orange juice/zest (optional): Adds brightness, and doesn’t allow the glaze to become orange candy flavored.
Recipe for Candied Yams (Baked, 9×13)
Servings
8 servings.
Ingredients
- 3 lb (1.35 kg) medium sweet potatoes (about 5-6), peeled and cut into 1/2-inch rounds
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) brown sugar, packed
- 1/4 cup (60 ml) maple syrup (optional)
- 1/3 cup (80 ml) orange juice (or water to help the sweet potatoes soften)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1/2 tsp salt
Optional topping
- 1 to 2 cups mini marshmallows (for a classic finish)
- 1/2 cup (60 g) chopped pecans (for a nice crunch)
Instructions
Step 1: Prep and Preheat
To preheat the oven to 350°F (175°C). Have the butter grease the bottom of a 9×13 oven dish.
Place the sweet potatoes in the dish to shingle.
Step 2: Make the glaze
In a small saucepan over low heat, melt butter. Stir in brown sugar, maple syrup (if using), orange juice, cinnamon, nutmeg, and salt. Heat just until smooth (don’t boil hard). Remove from heat and stir in vanilla.
This glaze is the backbone of a reliable candied yams recipe—smooth, buttery, and easy to pour evenly.
Step 3: Bake covered (tenderize)
Pour glaze over the sweet potatoes, making sure most slices get coated.
Cover tightly with foil and bake 35–45 minutes, until the potatoes are mostly tender when pierced with a fork.
Step 4: Bake uncovered (thicken and glaze)
Remove foil. Spoon some glaze from the bottom over the top.
Bake uncovered 20–30 minutes, basting once or twice, until the sauce is thicker and the top looks glossy.
Step 5 (optional): Add marshmallows or pecans
- Marshmallows: Sprinkle on top and bake 5–8 minutes until puffed and lightly golden.
- Pecans: Add during the last 10 minutes so they toast without burning.
How to Know They’re Done
Your candied yams recipe is ready when:
- a fork slides in easily with slight resistance (tender, not mush)
- the glaze looks shiny and lightly syrupy, not watery
- the edges show a bit of caramelization
Popular Variations
1) Old-fashioned marshmallow top
Add marshmallows at the end and watch closely—browning happens fast.
2) Southern-style with warm spice depth
Add:
- 1/8 tsp ground cloves, or
- a small pinch of allspice
3) Less sweet (more “side dish” than dessert)
Reduce brown sugar to 1/2 cup (100 g) and keep the salt at 1/2 tsp.
4) Dairy-free
Swap butter for:
- plant-based butter, or
- melted coconut oil (slightly different flavor, still good)
Make-Ahead and Storage
Make ahead
Assemble the dish (sweet potatoes + glaze), cover, and refrigerate up to 24 hours. Bake the next day (add 5–10 minutes to the covered bake time).
Store leftovers
Refrigerate airtight for up to 4 days. Reheat covered at 325°F (165°C) until warm, then uncover briefly to re-gloss.
Freezing
Freeze without marshmallows for best texture, up to 2 months. Thaw overnight in the fridge before reheating.
Troubleshooting
My glaze is watery
Common causes:
- too much liquid
- not enough uncovered baking time
Fix:
- bake uncovered longer and baste once or twice
- next time, reduce orange juice/water by a few tablespoons
My sweet potatoes are still firm
Fix:
- cover tightly with foil and bake 10–15 minutes more
- slice a bit thinner next time (about 1/2-inch is ideal)
It’s too sweet
Fix:
- add a pinch more salt
- add 1–2 tsp lemon juice or a little more orange zest
- reduce sugar next time (the best candied yams recipe tastes balanced, not candy-like)
Frequently Asked Questions
Can I use canned yams?
Yes. Drain them well and reduce bake time since they’re already soft. The flavor is still good, but homemade slices give the best texture for a classic candied yams recipe.
Do I have to boil the sweet potatoes first?
No. Baking covered softens them perfectly. Boiling can work, but it’s easier to overcook and make them break apart.
Should I cut rounds or chunks?
Both work. Rounds look classic and layer well; chunks feel more rustic. Keep pieces similar in size so they cook evenly.
Conclusion
This candied yams recipe is the dependable, crowd-pleasing version: tender sweet potatoes baked in a buttery brown sugar glaze, finished glossy and warm-spiced, with optional marshmallows or pecans. Make it ahead, bake it fresh, and serve it as the side that disappears first.
