Save My grandmother never measured anything when making candied yams, yet somehow hers always turned out perfectly glazed and impossibly tender. One Thanksgiving I finally watched closely enough to crack her code. She taught me that the secret lies in patience, letting those sweet potatoes slowly soak up that buttery brown sugar syrup until they practically melt in your mouth.
Last December I accidentally doubled the vanilla extract when I was distracted by holiday chaos. That little mistake turned into the best version of this dish I had ever made. Now my sister insists I always add that extra vanilla, claiming it is what makes our family version special.
Ingredients
- Sweet Potatoes: Four large ones work best, and cutting them into even half inch rounds ensures they all finish cooking at the same time
- Unsalted Butter: Melted thoroughly so it blends seamlessly into the brown sugar syrup without any lumps
- Light Brown Sugar: Packed tight into your measuring cup for that deep molasses flavor dark brown sugar would make it too intense
- Water: Just enough to thin the syrup into something pourable that will coat every single potato slice
- Ground Cinnamon: Half a teaspoon gives warmth without overwhelming the natural sweetness of the potatoes
- Ground Nutmeg: A quarter teaspoon is all you need for that subtle background spice
- Salt: Essential for balancing all that sugar and making the other flavors pop
- Vanilla Extract: One full teaspoon adds that comforting bakery aroma everyone associates with holiday baking
- Chopped Pecans or Walnuts: Optional but they add such a lovely crunch contrast to the soft potatoes
- Mini Marshmallows: The classic topping that gets golden and toasted under the broiler
Instructions
- Get Your Oven Ready:
- Preheat to 375°F and give your 9 by 13 inch baking dish a quick coating of butter or cooking spray
- Arrange The Potatoes:
- Lay those peeled sweet potato rounds in your dish in a single even layer so they all cook evenly
- Make The Magic Syrup:
- Whisk together your melted butter, brown sugar, water, cinnamon, nutmeg, salt and vanilla until completely smooth
- Pour And Coat:
- Drizzle that gorgeous syrup all over the potatoes, making sure every single slice gets some love
- First Bake:
- Cover tightly with foil and bake for 30 minutes to let everything steam and start softening up
- Uncover And Glaze:
- Remove the foil and spoon those bubbling pan juices over the potatoes before returning to the oven
- Final Bake:
- Let them cook uncovered for another 15 minutes until tender and that syrup has thickened into something amazing
- Add The Toppings:
- Sprinkle with nuts or marshmallows and broil for just 2 to 3 minutes, watching like a hawk so they do not burn
- Rest And Serve:
- Give the dish about 5 minutes to cool slightly so that syrup can set up a bit
Save There is something so satisfying about bringing this dish to the table, all bubbling and golden with that incredible cinnamon vanilla scent filling the room. My cousin who claims to hate sweet potatoes tried these last year and went back for thirds.
Making Ahead
You can absolutely assemble this dish the day before and keep it in the refrigerator. Just add about 10 minutes to the covered baking time if you are baking it cold from the fridge.
Serving Suggestions
These pair beautifully with roasted turkey, glazed ham, or even a simple roast chicken. The sweet and salty balance cuts right through rich main courses perfectly.
Storage And Reheating
Leftovers keep remarkably well in an airtight container for up to four days. Reheat gently in the microwave with a splash of water to loosen that syrup back up.
- These actually taste even better the next day as the flavors continue to develop
- The marshmallows will not be crisp on leftover portions, but the flavor is still there
- Consider doubling the recipe because these disappear fast
Save There is just something about this dish that makes any holiday meal feel complete and cozy. I hope it becomes a tradition in your home too.
Recipe FAQs
- → What's the difference between candied yams and sweet potatoes?
True yams and sweet potatoes are different root vegetables, though in American cooking the terms are often used interchangeably. This dish uses sweet potatoes, which become naturally sweet and creamy when baked in the brown sugar glaze.
- → Can I make candied yams ahead of time?
Yes, prepare the dish up to 24 hours in advance and refrigerate before baking. You can also fully cook them and reheat gently at 350°F for 15-20 minutes before serving.
- → Should I use marshmallows on top?
Mini marshmallows are optional and create a classic holiday presentation. Add them during the last 2-3 minutes of baking and broil until golden and toasted, watching carefully to prevent burning.
- → How do I know when candied yams are done?
The yams are ready when a fork slides easily into the slices and the syrup has thickened to a glossy consistency, typically after 45 minutes of baking time.
- → Can I substitute maple syrup for brown sugar?
Yes, replacing half the brown sugar with pure maple syrup adds deeper, more complex flavor. Adjust the baking time slightly as maple syrup may thin the glaze.