Introduction:
There’s nothing quite like a dish of Southern Candied Yams to bring warmth and comfort to your table.
These tender, caramelized sweet potatoes are coated in a rich buttery brown sugar glaze with hints of cinnamon, nutmeg, and vanilla — a true Southern favorite! Perfect for Sunday dinners, Thanksgiving feasts, or any cozy family gathering, this recipe turns simple ingredients into a show-stopping side dish everyone will love.
Southern Candied Yams Recipe
Ingredients:
- 4 large sweet potatoes (peeled and sliced into thick rounds)
- 1 cup brown sugar (light or dark)
- ½ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: mini marshmallows for topping
Instructions:
- Preheat the Oven:
Preheat to 375°F (190°C). Grease a baking dish with butter.
- Prepare the Yams:
Arrange the sliced sweet potatoes evenly in the dish.
- Make the Glaze:
In a saucepan over medium heat, melt butter. Add brown sugar, white sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir until smooth and slightly thickened (about 3–4 minutes).
- Coat the Yams:
Pour the warm glaze over the sweet potatoes, ensuring they’re evenly coated.
- Bake:
Cover with foil and bake for 30 minutes. Remove foil, baste with syrup, and bake uncovered for another 20–25 minutes until yams are tender and caramelized.
- Optional:
For an extra treat, sprinkle mini marshmallows on top and broil for 1–2 minutes until golden and gooey.
Variations
For a citrus-infused twist,add the zest and juice of one orange to the glaze mixture before heating; the bright acidity beautifully cuts through the richness.
If you prefer a deeper, more complex sweetness, try substituting half of the granulated sugar with pure maple syrup and adding a tablespoon of bourbon to the glaze for a sophisticated flavor profile.
For a less traditional but equally delicious savory-sweet version, incorporate a pinch of smoked paprika and a tablespoon of apple cider vinegar into the glaze to create a remarkable depth that complements the sweet potatoes perfectly.
Tips
The key to achieving the ideal texture is slicing your sweet potatoes uniformly,about ½-inch thick, to ensure they all cook at the same rate and are perfectly tender at the same time.
Do not skip the step of basting the yams with the pan syrup after removing the foil, as this redistributes the glaze and promotes an even, glossy caramelization on every slice.
If you find your syrup is thickening too much in the saucepan, you can thin it with a tablespoon or two of water or orange juice to achieve a pourable consistency that will coat the potatoes evenly.
How to Store
Allow any leftover candied yams to cool completely to room temperature before transferring them to an airtight container;they can be refrigerated for up to 4-5 days.
To reheat, place them in a covered oven-safe dish at 300°F until warmed through, or gently warm them on the stovetop over low heat, adding a small splash of water to loosen the glaze if necessary.
For longer storage, fully cooked candied yams freeze surprisingly well; store them in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
Conclusion:
These Southern Candied Yams are the ultimate comfort side dish — tender, sweet, and bursting with buttery flavor. Each bite melts in your mouth with just the right balance of spice and sweetness. Whether served at holiday dinners or weekend meals, this recipe will quickly become a family favorite. Serve them warm and watch everyone come back for seconds!