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Baking dish of homemade candied yams with sweet brown sugar glaze
Jana Rae

Candied Yams

Candied yams made with tender sweet potatoes, brown sugar, and cinnamon in a buttery glaze. A Southern-inspired holiday side dish perfect for Thanksgiving or Christmas.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large sweet potatoes peeled and sliced into rounds or wedges
  • ½ cup unsalted butter melted
  • 1 cup brown sugar light or dark
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup water or orange juice for extra flavor

Method
 

  1. Preheat oven – Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prepare potatoes – Peel and slice sweet potatoes into ½-inch rounds or wedges. Place in the dish.
  3. Make the glaze – In a saucepan, melt butter over medium heat. Stir in brown sugar, white sugar, cinnamon, nutmeg, vanilla, and water/orange juice until smooth.
  4. Coat yams – Pour glaze evenly over sweet potatoes. Toss to coat well.
  5. Bake – Cover with foil and bake 30 minutes. Remove foil, stir gently, and bake another 20–25 minutes until tender and caramelized.
  6. Serve – Spoon glaze over potatoes before serving. Serve warm as a holiday side dish.

Notes

  • Extra flavor: Add a splash of bourbon or maple syrup to the glaze.
  • Marshmallow topping: For a sweeter twist, top with mini marshmallows in the last 10 minutes of baking.
  • Make-ahead: Assemble and refrigerate (unbaked) up to 24 hours ahead. Bake before serving.
  • Storage: Keeps in the fridge 3–4 days. Reheat in oven for best texture.