Candied Yams

These tasty Southern-style Candied Yams are made in one easy skillet with a buttery brown sugar cinnamon nutmeg syrup. Impress your guests with this tasty and simple yam recipe.

Its sweet flavor is so delicious with baked ham, ham steak, slow cooker turkey, and roasted pork. This is a must-try for any sweet potato casserole lover and a great side dish for Thanksgiving, Christmas, and Easter.

Ingredient Notes and Substitutions

• Sweet Potatoes: 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. However, in the United States, the names are used synonymously for sweet potatoes.
• Butter: unsalted or salted. If using salted butter, adjust the added salt to the recipe to taste.
• Spices: ground cinnamon, ginger, nutmeg, cloves, kosher salt, and black pepper
• Vanilla extract: pure vanilla extract

How to make Candied Yams

First, add the sweet potatoes, 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, 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.

Preparation Tips

• Peel and cut the sweet potatoes into uniform size chunks. Sweet potatoes can be challenging 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? It’s 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 to combine and baste several times. Then remove the top and cook until fork tender and glazed.
• For an extra special treat, sprinkle with toasted pecans. Or use an oven-proof skillet, top with mini marshmallows, and bake uncovered at 400 degrees until the marshmallows melt and lightly brown.

Prepare It 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.

Serving Suggestions

• Smoked ham
• Roasted pork loin
• Roast turkey
• Ham steak
• Roasted chicken
• Mac and cheese

Storage and Reheat

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.

More Sweet Potato Recipes

Candied Yams Recipe

Sweet Southern Candied Yams with brown sugar, ground cinnamon, ground ginger, ground nutmeg, and vanilla extract is one of the tastiest, easiest sides. We love to serve it up for Thanksgiving dinner. 

5 from 30 votes

Print Pin Rate

Course: side dish/other

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 404kcal

Author: Beth Pierce

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 challenging 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? It’s 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 to combine and baste several times. Then remove the top and cook until fork tender and glazed.
• For an extra special treat, sprinkle with toasted pecans. Or use an oven-proof skillet, top with mini marshmallows, and bake uncovered at 400 degrees until the marshmallows melt and lightly brown. 

Nutrition

Calories: 404kcal | Carbohydrates: 74g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 619mg | Fiber: 5g | Sugar: 46g | Vitamin A: 24488IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.