Candied Yams with Brown Sugar

The first time I made these candied yams, I was rushing to get everything on the table for Thanksgiving dinner. My kitchen was chaotic, timers were going off everywhere, but when I pulled that baking dish out of the oven and saw that gorgeous amber syrup bubbling up around the potatoes, the whole room went quiet for a second. Now they are requested at every family gathering, no matter the season.

Last Christmas my niece told me she used to think she hated sweet potatoes until she tried these. She went back for thirds and asked me to write down the recipe right there at the dinner table on the back of a napkin. There is something about how the spices melt into the syrup that transforms humble sweet potatoes into something magical.

Ingredients

• Sweet Potatoes: I have learned that peeling them into even half inch rounds is worth the extra effort because they cook uniformly and look beautiful layered in the dish.
• Unsalted Butter: Melt it completely so it blends seamlessly into the brown sugar without any lumps.
• Light Brown Sugar: Packed tightly gives you that rich molasses flavor that pairs so perfectly with the natural sweetness of the potatoes.
• Water: Just enough to help dissolve the sugar and create a pourable syrup that coats every slice.
• Ground Cinnamon and Nutmeg: These warm spices are non negotiable for me, they make the whole house smell like the holidays.
• Salt: A small amount brings out all the flavors and keeps the sweetness from becoming overwhelming.
• Vanilla Extract: Add this last so the aromatic compounds do not cook off too quickly.
• Chopped Pecans or Walnuts: Totally optional but I love the crunch they add against the tender potatoes.
• Mini Marshmallows: My kids insist on these, and honestly watching them turn golden under the broiler is pretty fun.

Instructions

Preheat your oven and prep the dish:

Set your oven to 375°F and give a 9 by 13 inch baking dish a light coating of butter or cooking spray so nothing sticks.

Arrange the potatoes:

Lay your sweet potato slices in overlapping layers, which helps them cook evenly and looks lovely when you serve them.

Make the syrup:

Whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla until completely smooth and no sugar lumps remain.

Pour and coat:

Drizzle that beautiful syrup all over the potatoes, using a spatula to gently turn them so every piece gets coated.

Cover and bake:

Tent the dish tightly with foil and bake for 30 minutes, letting the steam cook the potatoes through.

Uncover and glaze:

Remove the foil, spoon some of that bubbling syrup over the top, and return to the oven for 15 more minutes.

Add toppings if desired:

Sprinkle with nuts or marshmallows and broil for just 2 to 3 minutes, watching like a hawk because marshmallows go from perfect to burnt in seconds.

Rest before serving:

Give the dish about 5 minutes to cool slightly so the syrup can thicken up a bit.

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My grandmother always said the sign of a good cook is how well you can feed people with simple ingredients. Watching everyone go quiet when they take that first bite of these candied yams, seeing the expressions of pure comfort, that is what keeps me making them year after year.

Make Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the refrigerator, then just bake when ready. The potatoes actually absorb more flavor this way, and it frees up your oven and counter space right before mealtime.

Serving Suggestions

I love serving these alongside roasted turkey or glazed ham, but they are just as good with a simple roasted chicken. The sweetness balances beautifully with savory dishes and adds that festive touch to any meal.

Flavor Variations

Sometimes I swap half the brown sugar for maple syrup, which adds this incredible depth of flavor. A little orange zest stirred into the syrup makes everything taste brighter and more complex, almost like sunshine in every bite.

• Try adding a pinch of cayenne if you like that sweet heat situation.
• Bourbon whisked into the syrup creates an adults only version that is absolutely divine.
• Fresh rosemary sprigs tucked between layers add an unexpected herbal note.

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There is something so grounding about making these candied yams, about carrying on a tradition that spans generations. I hope they become a staple in your kitchen too, bringing warmth and sweetness to your table for years to come.

Recipe Questions & Answers

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

True yams and sweet potatoes are different root vegetables, though the terms are often used interchangeably in American cooking. What most people call candied yams are actually sweet potatoes—a sweeter, moister variety with orange flesh perfect for this buttery brown sugar preparation.

→ Can I make candied yams ahead of time?

Yes, prepare the dish completely up to two days in advance and refrigerate. Reheat covered at 350°F for 20-25 minutes until warmed through. You can also assemble everything the night before and bake fresh the next day, adding 5-10 minutes to the baking time if starting from cold.

→ Should I peel the sweet potatoes?

Peeling is recommended for this dish since the skins can become tough during baking and don't caramelize nicely in the syrup. Use a vegetable peeler or sharp knife to remove the skin completely before slicing into uniform rounds for even cooking.

→ Can I substitute marshmallows for the nuts?

Absolutely. Mini marshmallows make a classic topping that melts into a gooey layer when broiled for 2-3 minutes. Watch carefully since they can burn quickly. Some home cooks add both nuts and marshmallows for texture contrast—the nuts stay crunchy while the marshmallows get toasted and golden.

→ How do I know when the candied yams are done?

The sweet potatoes should be easily pierced with a fork or paring knife with no resistance. The syrup will bubble vigorously and thicken slightly, coating the potatoes in a glossy glaze. If the syrup becomes too thick before the potatoes are tender, add a tablespoon of water and continue baking.

→ What main dishes pair well with candied yams?

These caramelized sweet potatoes shine alongside roasted turkey, glazed ham, or prime rib during holiday feasts. They also complement roasted chicken, pork loin, or even vegetarian mains like stuffed portobello mushrooms. The sweetness balances savory herbs and gravies beautifully on any special occasion plate.