Damn Good Southern Candied Yams

Why You’ll Love This Recipe

I love these Southern candied yams because they are incredibly simple but packed with warm, comforting flavor. Brown sugar, butter, and spices create a rich syrup while the sweet potatoes become soft and tender in the oven.

I also like that I don’t have to boil the sweet potatoes first. I let them slowly bake directly in the buttery syrup, which gives them plenty of time to absorb all that flavor.

This is also an excellent make-ahead side dish for me. I can prepare it for Sunday dinner, Thanksgiving, Christmas, Easter, or any meal that needs a classic Southern side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes
• Unsalted butter
• Granulated sugar
• Light or dark brown sugar
• Ground cinnamon
• Ground nutmeg
• Ground ginger, optional
• Salt
• Vanilla extract
• Fresh orange juice
• Orange zest, optional

I use orange-fleshed sweet potatoes for this recipe. Although I often hear them called yams in Southern cooking and at grocery stores, they are typically sweet potatoes rather than true botanical yams.

I prefer dark brown sugar when I want a deeper molasses flavor, while light brown sugar gives me a slightly milder syrup.

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
2. I peel the sweet potatoes and cut them into rounds about ½ inch thick. I try to keep the slices similar in thickness so they cook evenly.
3. I arrange the sliced sweet potatoes in the prepared baking dish, slightly overlapping them if necessary.
4. I melt the butter in a saucepan over medium-low heat. I add the granulated sugar, brown sugar, cinnamon, nutmeg, ginger if I am using it, and salt.
5. I stir in the orange juice and continue cooking briefly until the butter and sugars form a smooth syrup. I don’t need to cook the sauce until it becomes extremely thick because it will continue reducing in the oven.
6. I remove the saucepan from the heat and stir in the vanilla extract and orange zest if I am using it.
7. I pour the warm candied sauce evenly over the sweet potatoes, making sure the slices are well coated.
8. I cover the baking dish tightly with foil and bake for about 30 minutes.
9. I carefully remove the foil and spoon some of the syrup from the bottom of the dish over the sweet potatoes.
10. I return the dish to the oven uncovered and continue baking for another 30 to 45 minutes. I baste the sweet potatoes with the syrup once or twice while they finish cooking.
11. I know my candied yams are ready when the sweet potatoes are completely tender and the sauce has reduced into a rich, glossy syrup.
12. I let the dish rest for about 10 to 15 minutes before serving. I find that the syrup thickens slightly as it cools.

Servings and Timing

This recipe makes approximately 8 servings, making it a convenient side dish for family dinners and holiday meals.

• Prep time: 20 minutes
• Cook time: 1 hour to 1 hour 15 minutes
• Resting time: 10 to 15 minutes
• Total time: About 1 hour 45 minutes
• Servings: Approximately 8

Variations

For extra-spiced candied yams, I add a little more cinnamon along with ground ginger, cloves, or allspice. I use cloves sparingly because their flavor can quickly become dominant.

For bourbon candied yams, I add a small splash of bourbon to the sauce. I like the deeper flavor it brings to the brown sugar and warm spices.

For pecan candied yams, I sprinkle chopped pecans over the dish during the final 15 to 20 minutes of baking. The toasted nuts give me a nice crunchy contrast to the tender potatoes.

For marshmallow-topped candied yams, I scatter mini marshmallows over the finished sweet potatoes and return the dish to the oven briefly until they become golden. This isn’t necessary for classic syrupy candied yams, but I sometimes use it when I want a sweeter holiday variation.

For a stronger citrus flavor, I increase the orange zest slightly. I like how citrus cuts through the richness of the butter and sugar without taking away from the traditional flavor.

Storage/Reheating

I let leftover candied yams cool before transferring them to an airtight container. I store them in the refrigerator and enjoy them within 3 to 4 days.

To reheat a larger portion, I place the yams and their syrup in a covered baking dish and warm them in a 325°F to 350°F (165°C to 175°C) oven until heated through. I uncover the dish near the end if the sauce needs to thicken again.

For individual servings, I can use the microwave. I make sure to spoon some of the syrup over the sweet potatoes before reheating so they stay moist.

I can also freeze candied yams, although I find that freshly made or refrigerated leftovers have the best texture. I thaw frozen portions overnight in the refrigerator before reheating them gently.

FAQs

Are Southern candied yams actually made with yams?

I usually make Southern candied yams with orange-fleshed sweet potatoes. In the United States, these sweet potatoes are commonly marketed and referred to as yams, even though true yams are a different type of root vegetable.

Do I need to boil the sweet potatoes before baking?

No. I prefer putting the raw sliced sweet potatoes directly into the baking dish. They slowly become tender while cooking in the butter and sugar mixture, giving them plenty of opportunity to absorb the sweet, spiced flavors.

How do I thicken the syrup for candied yams?

I let the yams bake uncovered during the latter part of cooking so excess moisture can evaporate and the sauce can reduce. I also let the finished dish rest before serving because the buttery brown sugar syrup continues to thicken as it cools.

Can I make Southern candied yams ahead of time?

Yes. I can make the dish ahead, refrigerate it, and gently reheat it before serving. I make sure to keep all the syrup with the sweet potatoes because it helps them stay moist and flavorful during reheating.

What should I serve with Southern candied yams?

I love serving candied yams alongside fried chicken, baked or roasted chicken, turkey, ham, pork chops, collard greens, green beans, macaroni and cheese, cornbread, or dressing. I especially enjoy them as part of a traditional holiday or Sunday dinner.

Conclusion

Damn Good Southern Candied Yams are all about tender sweet potatoes coated in a buttery, warmly spiced brown sugar syrup. I love how the simple ingredients slowly transform in the oven, creating soft sweet potatoes surrounded by a glossy sauce with notes of cinnamon, nutmeg, vanilla, and citrus.

Damn Good Southern Candied Yams

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Damn Good Southern Candied Yams feature tender sweet potatoes baked in a rich, buttery brown sugar syrup flavored with cinnamon, nutmeg, vanilla, and fresh orange. Slow baking transforms the sauce into a glossy, candy-like coating perfect for holidays and Southern comfort-food dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: Approximately 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• Sweet potatoes, peeled and cut into 1/2-inch rounds
• Unsalted butter
• Granulated sugar
• Light or dark brown sugar
• Ground cinnamon
• Ground nutmeg
• Ground ginger, optional
• Salt
• Vanilla extract
• Fresh orange juice
• Orange zest, optional

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
2. Peel the sweet potatoes and cut them into rounds about 1/2 inch thick, keeping the slices as uniform as possible for even cooking.
3. Arrange the sliced sweet potatoes in the prepared baking dish, slightly overlapping them if necessary.
4. Melt the butter in a saucepan over medium-low heat. Add the granulated sugar, brown sugar, cinnamon, nutmeg, optional ginger, and salt.
5. Stir in the orange juice and cook briefly, stirring until the butter and sugars form a smooth syrup.
6. Remove the saucepan from the heat and stir in the vanilla extract and optional orange zest.
7. Pour the warm syrup evenly over the sweet potatoes, making sure the slices are well coated.
8. Cover the baking dish tightly with foil and bake for 30 minutes.
9. Carefully remove the foil and spoon some of the syrup from the bottom of the baking dish over the sweet potatoes.
10. Return the dish to the oven uncovered and bake for another 30 to 45 minutes, basting the sweet potatoes with syrup once or twice during cooking.
11. Remove the candied yams from the oven when the sweet potatoes are completely tender and the sauce has reduced into a rich, glossy syrup.
12. Let the candied yams rest for 10 to 15 minutes before serving so the syrup can thicken slightly.

Notes

• Orange-fleshed sweet potatoes are traditionally used for this Southern dish even though they are commonly referred to as yams in the United States.
• Dark brown sugar provides a deeper molasses flavor, while light brown sugar creates a milder syrup.
• For extra-spiced candied yams, add ground ginger, allspice, or a small pinch of cloves.
• For bourbon candied yams, add a small splash of bourbon to the sauce.
• For pecan candied yams, sprinkle chopped pecans over the dish during the final 15 to 20 minutes of baking.
• For a marshmallow topping, add mini marshmallows after the yams are tender and bake briefly until golden.
• Allowing the dish to bake uncovered during the latter portion of cooking helps the syrup reduce and thicken.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat larger portions covered in a 325°F to 350°F (165°C to 175°C) oven, uncovering near the end if the syrup needs to thicken.
• Candied yams can be frozen and thawed overnight in the refrigerator before gently reheating, although refrigerated leftovers generally have the best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 38 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 30 mg