Candied Yams with Brown Sugar

The smell of brown sugar and cinnamon bubbling in the oven instantly takes me back to my grandmother's kitchen, where she'd insist on candied yams for every holiday gathering. I never understood how something so simple could disappear so quickly until I started making them myself. Now I get requests from friends who claim they don't even like sweet potatoes, but somehow end up asking for seconds. The magic happens when that buttery syrup thickens and coats every tender slice.

Last Thanksgiving, I accidentally doubled the vanilla extract because I was distracted by three different conversations in the kitchen. Everyone kept asking what made these yams taste so special that year, and I had to laugh when I realized my mistake had become their new favorite version. Sometimes the best discoveries happen when you're cooking with one eye on the pot and the other on family.

Ingredients

• Sweet Potatoes: Four large ones work perfectly, and slicing them into half-inch rounds ensures they cook evenly without turning mushy
• Unsalted Butter: Melted so it blends seamlessly into the syrup, creating that rich base we all love
• Light Brown Sugar: Packed tight gives you the deep molasses flavor that makes this dish unmistakably holiday-worthy
• Water: Just enough to help dissolve everything into a smooth pourable consistency
• Ground Cinnamon and Nutmeg: These warm spices are non-negotiable, they're what makes your kitchen smell like celebration
• Salt: A quarter teaspoon might seem small but it cuts through all that sweetness and balances everything beautifully
• Vanilla Extract: The finishing touch that elevates this from simple to something memorable

Instructions

Get your oven ready:

Preheat to 375 degrees and give a 9x13 baking dish a quick coating of butter or cooking spray

Layer the sweet potatoes:

Arrange your sliced rounds in the dish so they're snug but not overlapping too much

Whisk up the magic syrup:

Combine melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla until completely smooth

Pour and coat:

Drizzle that gorgeous syrup evenly over every slice, using a spoon to make sure nothing gets missed

Cover and bake:

Tent everything with foil and let it bake for thirty minutes to start softening the potatoes

Uncover and glaze:

Remove the foil, baste the potatoes with all those bubbling juices, and continue baking for fifteen more minutes

Add the finish:

Sprinkle with chopped pecans or marshmallows if you want that extra crunch or golden top, then broil for two to three minutes while watching like a hawk

Rest and serve:

Let everything sit for about ten minutes so that syrup thickens up slightly

Save

My sister-in-law finally admitted she'd been buying canned candied yams for years because she thought the homemade version was too complicated. After one taste of these, she texted me the next morning asking for the recipe, saying her husband couldn't stop talking about them. There's something deeply satisfying about converting someone to the homemade side with such a simple dish.

Make It Your Own

I've swapped half the brown sugar for maple syrup on snowy days when I wanted extra coziness, and the result was absolutely spectacular. Sometimes I'll add orange zest along with the vanilla for brightness that cuts through all that richness, especially nice when serving alongside heavier holiday mains.

Perfect Pairings

These yams hold their own next to a roasted turkey, but they're equally wonderful beside glazed ham or even a simple roast chicken. The sweetness balances beautifully with savory sides like garlic mashed potatoes or green beans with almonds.

Make Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the refrigerator, which honestly saved my life during our last Christmas dinner when I had zero counter space left. Just add about ten minutes to the initial covered baking time if you're baking it cold from the fridge.

• Reheat leftovers covered at 350 degrees for about fifteen minutes
• The syrup actually gets better overnight as the flavors meld together
• These freeze surprisingly well if you somehow end up with extras

Save

There's nothing quite like setting this dish on the table and watching everyone's eyes light up as that first waft of cinnamon and brown sugar hits them. Happy cooking, friend.

Recipe Q&A

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

True yams and sweet potatoes are different vegetables, but in American cooking the terms are often used interchangeably. This dish uses sweet potatoes, which are naturally sweet and creamy when baked in the brown sugar syrup.

→ Can I make candied yams ahead of time?

Yes! You can assemble the dish up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking cold from the refrigerator.

→ Should I use marshmallows on top?

Mini marshmallows are a classic optional topping. Add them during the last 2-3 minutes of baking and broil until golden and toasted. Watch closely as they can burn quickly.

→ How do I know when the yams are done?

The yams are finished when a fork slides easily through the potato slices and the syrup has thickened and is bubbling around the edges. This typically takes about 45 minutes total.

→ Can I substitute maple syrup for brown sugar?

Absolutely! Replacing half the brown sugar with pure maple syrup adds a deeper, more complex flavor. Adjust the other liquids slightly if needed to maintain the proper syrup consistency.

→ What nuts work best as a garnish?

Chopped pecans are the traditional choice and complement the sweet flavors perfectly. Walnuts also work well for a slightly earthier taste. Add the nuts during the last few minutes of baking for a toasted crunch.