Candied Yams with Brown Sugar

The kitchen was already warm from the turkey roasting when my grandmother finally brought out her candied yams. She had this way of making them look effortless, just sliding the bubbling dish onto the crowded table like it was no big deal. Years later, I learned that getting that syrup just right so it coats every single round without making things soggy actually takes some attention. Now it is the one dish I am most particular about, because nothing beats that first forkful of tender potato swimming in that spiced buttery glory.

Last Thanksgiving I forgot to baste them halfway through and the syrup had thickened too much on the edges. My cousin still claimed they were the best she had ever had, but I knew they could be better. Now I set a timer and everything turns out perfect every single time.

Ingredients

• Sweet Potatoes: Four large ones peeled into half inch rounds cook evenly and hold their shape beautifully while absorbing all that spiced syrup
• Unsalted Butter Melted: One half cup creates the base for that rich glossy coating that makes these truly irresistible
• Light Brown Sugar Packed: One cup gives that deep molasses flavor and helps create the perfect sticky consistency
• Water: One quarter cup helps dissolve the sugar and butter into a smooth pourable syrup
• Ground Cinnamon: One half teaspoon adds that classic warm spice everyone expects at holiday time
• Ground Nutmeg: One quarter teaspoon provides a subtle background note that makes everything taste more complex
• Salt: One quarter teaspoon balances all the sweetness and keeps the flavors from becoming cloying
• Vanilla Extract: One teaspoon rounds out the flavors and adds that comforting baked good aroma
• Chopped Pecans or Walnuts: One half cup adds a nice crunch if you want some texture contrast
• Mini Marshmallows: These are totally optional but broiling them on top creates that festive golden finish

Instructions

Preheat and Prepare:

Heat your oven to 375°F and give a 9x13 baking dish a light coating of butter or cooking spray so nothing sticks later.

Arrange the Potatoes:

Lay your sweet potato rounds in overlapping layers like shingles on a roof which helps them cook evenly and look beautiful when served.

Make the Syrup:

Whisk the melted butter brown sugar water cinnamon nutmeg salt and vanilla in a medium bowl until completely smooth and dissolved.

Coat Everything:

Pour that gorgeous syrup all over the potatoes making sure to get it into every nook and cranny so no piece gets left out.

Covered Bake:

Cover tightly with foil and bake for 30 minutes so the potatoes steam and soften in all that spiced liquid.

Uncovered Finish:

Remove foil and baste the potatoes with the syrup then bake uncovered for 15 more minutes until everything is bubbling and thickened.

Optional Broil:

Sprinkle nuts or marshmallows on top and broil for 2 to 3 minutes watching constantly so they get golden without burning.

Serve Warm:

Let them sit for about 10 minutes so that syrup thickens up nicely then serve alongside your holiday mains.

Save

My brother who normally hates sweet potatoes tried these for the first time last Christmas and went back for thirds. Sometimes the simplest dishes become the ones everyone talks about for years.

Making Them Ahead

You can prepare these completely through the covered baking step up to two days ahead. Just cool cover and refrigerate then reheat covered at 350°F for 20 minutes before the final uncovered bake.

Sweet Potato Selection

Look for sweet potatoes that feel heavy for their size with smooth unblemished skin. Avoid any with soft spots or sprouting since those will not cook evenly and can affect the texture.

Serving Suggestions

These pair beautifully alongside roasted turkey glazed ham or even a standing rib roast. The sweetness cuts through rich meats and balances savory sides perfectly.

• Try substituting maple syrup for half the brown sugar for a deeper flavor
• Fresh orange zest adds brightness that cuts through all that richness
• A pinch of cayenne pepper creates a surprising sweet heat situation

Save

There is something about a dish of candied yams coming out of the oven that makes any table feel like a holiday celebration.

Questions & Answers

→ What's the difference between candied yams and sweet potatoes?

True yams and sweet potatoes are different root vegetables, but in American cooking the terms are often used interchangeably. This dish traditionally uses sweet potatoes despite being called candied yams.

→ Can I make candied yams ahead of time?

Yes, prepare the dish up to a day in advance and refrigerate before baking. You may need to add a few extra minutes to the baking time if baking cold from the refrigerator.

→ How do I know when the yams are done?

The yams are finished when a fork or knife slides easily through the potato slices and the syrup has thickened and is bubbling around the edges of the dish.

→ Can I use maple syrup instead of brown sugar?

Absolutely. Substitute half of the brown sugar with pure maple syrup for a deeper, more complex flavor that still provides the necessary sweetness and caramelization.

→ Should I use marshmallows on top?

Mini marshmallows are optional but traditional. Add them during the last 2-3 minutes of baking and broil until golden and toasted, watching carefully to prevent burning.

→ What main dishes pair well with candied yams?

These glazed sweet potatoes complement roast turkey, baked ham, roast chicken, or pork tenderloin beautifully, making them perfect for holiday feasts and Sunday dinners.