Southern Candied Yams are the heart of every comforting holiday table. Sweet, buttery, and beautifully caramelized, these tender rounds of golden sweet potatoes bring warmth to every bite.
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Growing up, this was one of those dishes that felt like a hug from the kitchen; sweet, cozy, and full of family memories. Now, I make a slightly lighter version that keeps all the rich flavor but won’t send my twins bouncing off the walls.
Why You’ll Love This Southern Candied Yams Recipe
- Classic Southern flavor: Deep caramel sweetness balanced with cinnamon and nutmeg.
- Easy to make: No special equipment or complicated steps—just slice, pour, and bake.
- Lighter, family-friendly twist: Slightly reduced sugar and rich, real butter make it kid-approved.
- Perfect for holidays or Sunday dinners: A simple dish that feels like a celebration.
Ingredients and Substitutions
You’ll need:
- 1 1/2 pounds sweet potatoes: Choose firm, medium-sized ones for even slicing. Peel them before cutting into 1/2-inch rounds.
- 1/3 cup brown sugar: Adds that signature molasses depth. For a lighter option, use coconut sugar or a mix of honey and brown sugar.
- 1 cup white sugar: You can reduce to 3/4 cup for a milder sweetness. Maple syrup or date sugar are good alternatives.
- 1 teaspoon cinnamon: Essential for warmth and aroma.
- 1/4 teaspoon nutmeg: A little goes a long way; it enhances the caramel notes.
- 1/2 teaspoon ground ginger: Adds subtle spice and balances the sweetness.
- 2 teaspoons vanilla extract: Infuses the syrup with cozy, bakery-like flavor.
- Pinch of salt: Rounds out the sweetness.
- 3 tablespoons butter: Unsalted preferred. Use coconut oil for a dairy-free version.
Tips for Making Candied Yams (Sweet Potatoes)
- Slice evenly: Aim for uniform thickness so the yams cook evenly.
- Don’t rush the caramel: The magic happens when the sugar syrup thickens as it bakes.
- Cover, then uncover: This two-step bake keeps the yams tender, then caramelizes the top beautifully.
- Make ahead: You can prepare this dish a day early; just reheat covered at 325°F for 15 minutes.
- Add a Yum & Yummer twist: Sprinkle toasted pecans on top before serving for texture and nuttiness.
Southern Candied Yams Recipe FAQs
Can I use canned yams instead of fresh sweet potatoes?
Yes, in a pinch! Just drain them well and reduce the baking time by 15 minutes since they’re already soft.
What’s the difference between yams and sweet potatoes?
In the U.S., they’re often used interchangeably. True yams are starchier and drier, while sweet potatoes are naturally sweet and perfect for this recipe.
Can I make these vegan?
Absolutely! Swap butter for coconut oil or vegan margarine.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.
Can toddlers eat this?
Yes, in small portions! For little ones, reduce sugar slightly and mash the yams with a fork for a softer texture.
Serving Ideas
- Pair with roast chicken or baked salmon for a balanced meal.
- Add to a holiday buffet alongside green beans and cornbread.
- For dessert lovers, serve warm with a dollop of whipped cream.
Southern Candied Yams
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a small saucepan, melt butter over medium heat. Stir in both sugars, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and syrupy. Remove from heat and add vanilla extract.
- Grease a baking dish with butter. Arrange the sweet potato slices in even layers.
- Pour the sugar-butter mixture evenly over the potatoes.
- Cover the dish with foil and bake for 40 minutes.
- Remove foil and bake uncovered for another 10 minutes, or until the top is caramelized and bubbling.
- Let cool for 5 minutes before serving.
Notes
Before You Go…
If you make these Southern Candied Yams, I would love to hear how they turned out! Did your family devour them as quickly as mine does? Please take a moment to leave a rating or comment below; your feedback helps more home cooks discover and enjoy these cozy, caramelized yams. 💛
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