These tasty Southern-style Candied Yams are made in one easy skillet with a buttery brown sugar cinnamon nutmeg syrup. Easy and delicious without a lot of fuss is the name of the game here. With its sweet flavor, they are so delicious with baked ham, ham steak, roasted turkey, and roasted pork. This is a must-try for any sweet potato casserole lover and a great holiday side dish for Thanksgiving, Christmas, and Easter.
How to make Candied Yams
First, add the sweet potatoes, both sugars, butter, cinnamon, ginger, nutmeg, cloves, and vanilla to a large skillet or pot over medium heat. As the sugars and butter melt, stir to combine all the ingredients and coat the potatoes with the sugar mixture. Bring the mixture to a low boil and then cover it with a lid or aluminum foil and reduce it to a simmer. Cook for about 30 minutes or until fork tender. Gently turn the sweet potatoes as they are cooking. Turn the heat up during the last few minutes of cooking to thicken the sauce. For best results, serve promptly.
Are yams the same as sweet potatoes?
No, they are not, but here in the United States, the names are used synonymously. You would be hard-pressed to find a true yam in a grocery store here. Yams and sweet potatoes are two different starchy root vegetables. They are not related botanically. Most yams are grown in Africa and Asia, with the majority of them grown in Nigeria. Yams are starchier and drier than sweet potatoes. They have dark, rough, scaly bark-like skin with red, white, or purple flesh, while sweet potatoes are smoother with reddish brown skin and white to orange flesh.
Helpful recipe tips
- Peel and cut the sweet potatoes into uniform size chunks. Sweet potatoes can be tough to cut, so be prepared and be safe.
- Stir the potatoes just enough to mix the spices and glaze both sides of the potatoes.
- Is your stovetop extra busy? No problem, prepare them in a baking dish in the oven using the same concept. Bake covered at 375 degrees for about 25 minutes, stirring several times to combine and baste. Then remove the foil and cook until fork tender and glazed.
- For an extra special treat, sprinkle with toasted pecans. Or use an oven-proof skillet and top with mini marshmallows, and bake uncovered at 400 degrees until the marshmallows melt and lightly brown.
- If you have any orange juice in the refrigerator, pour just a splash of it into the mix while the potatoes are simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave.
- To freeze first, cool completely. Then, place in freezer bags or a freezer container, removing as much air as possible if using freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
How to prepare this dish in advance
Prepare this dish up to 2 days in advance and let those flavors mingle. Be careful not to cook the sweet potatoes too much. Cook just until barely fork tender. Prepare the recipe as instructed and let the potatoes fully cool. Store them in an airtight container in the refrigerator. Reheat on the stovetop on low or in the microwave at reduced power.
What to serve with candied sweet potatoes
- Smoked ham
- Roasted pork loin
- Roast turkey
- Ham steak
- Roasted chicken
- Mac and cheese
More sweet potato recipes to try!
Candied Yams
Ingredients
- 3 lbs sweet potatoes
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- Kosher salt and fresh ground black pepper
Instructions
- Add the sweet potatoes, brown sugar, granulated sugar, butter, cinnamon, ginger, nutmeg, cloves, and vanilla to a large skillet over medium heat. As the sugars and butter melt, stir to combine all the ingredients and coat the potatoes.
- Bring the mixture to a low boil and then cover and reduce to a simmer. Cook for about 30 minutes or until fork tender. Gently turn the sweet potatoes as they are cooking.
- Turn the heat up during the last few minutes of cooking to thicken the sauce. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
Notes
- Peel and cut the sweet potatoes into uniform size chunks. Sweet potatoes can be tough to cut, so be prepared and be safe.
- Stir the potatoes enough to mix the spices and glaze both sides of the potatoes.
- Is your stovetop extra busy? No problem, prepare them in a casserole dish in the oven using the same concept. Bake covered at 375 degrees for about 25 minutes stirring several times to combine and baste. Then remove the foil and cook until fork tender and glazed.
- For an extra special treat, sprinkle with toasted pecans. Or use an oven-proof skillet and top with mini marshmallows, and bake uncovered at 400 degrees until the marshmallows melt and lightly brown.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.
- To freeze first, cool completely. Then place in freezer bags or a freezer container removing as much air as possible if using freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
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Lisa
Is there any way to make this non-dairy for allergy reasons?
Beth Pierce
Maybe there is a vegan butter that would work well with this. Hopefully one of the readers will respond.
Moni
These candied yams are a pure delight! The recipe is straightforward, and the result is a heavenly combination of sweet and savory flavors. I can’t wait to make them again for my next gathering. Thank you for sharing this deliciousness!
Beth Pierce
Thanks, Moni! So glad that you like them!
Janice
I have never heard of candied yams before! These look so delicious – we will have to try them. Thank you for sharing your recipe.
Tanya
The combination of buttery brown sugar, cinnamon, and nutmeg syrup in a skillet is simply mouthwatering. Perfect for holiday feasts or pairing with various meats. Can’t wait to try this Southern-style goodness!
Tammy
Candied yams are holiday must! Now I know fall is underway…I cannot believe how quickly summer went, but I’m very much looking forward to the fall cooking and baking. I love candied yams…yours look perfect and delicious!
Beth Pierce
Thanks, Tammy! Enjoy!
Chris
Thanks for the great sweet potato recipe, Beth! The family loves this dish. It will ne on regular rotation at our house.