Candied Yams Recipe

Candied Yams are a great way to sweeten up your holiday meal!

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Look, I can’t resist a good sweet treat, especially when it comes to the special ones that come with the holidays. But I am set on starting my New Year’s resolutions early, and that includes being kinder to my body as far as what I put into it. Don’t worry, I’m not going on a rigid, unrealistic, “makes you want to quit after a week” kind of diet, but I am being more conscious about what I put on my plate during the holiday season.

I’ve actually been a fan of these candied yams for many years now, and I always look forward to enjoying them at my family’s Thanksgiving dinner. I first tried them when I was a kid, when my uncle was dating his now wife, who is from Georgia. She was the one who first brought candied yams to our holiday spread, and though I was hesitant to try them then, they’re now one of my favorite dishes.

Sweet, soft, and soaked in seasonal flavors like maple, brown sugar, and cinnamon, these candied yams are a holiday classic. They bring the sweetest, most delicious flavor to the table, AND they’re vegetables! If you’ve got a sweet tooth like I do (especially around the holidays), then this is the recipe for you. They’re so good, you might even be able to convince your kids to eat their vegetables.

Are Candied Yams Healthy?

Though candied yams are sweet and rich, this version is a slightly healthier one compared to more traditional recipes. It uses maple syrup instead of white sugar for a more natural sweetness, alongside the unsalted butter, and fresh orange juice. The sweet potatoes in this dish are also an excellent source of fiber and antioxidants. Still, this recipe is much higher in fat and sugar than your typical vegetable dish, so enjoy it in moderation.

Why Is This Dish Made With Sweet Potatoes Instead of Yams?

Yes, you read that right. Candied yams are actually made with sweet potatoes, NOT yams. I know, I know. That always confused me as a kid, too. This recipe, like most modern candied yam recipes, uses sweet potatoes instead of yams because they are softer and sweeter, which works better in a dish like this one. They’re also more readily available in grocery stores than yams.

INGREDIENTS

3 pounds sweet potatoes, peeled and sliced into 1/2-inch slices
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1 tablespoon maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon orange juice
1 teaspoon pure vanilla extract

INSTRUCTIONS

Prep

Preheat oven, prepare and arrange sweet potatoes.

Combine

Make syrup on the stovetop and pour over potatoes.

Bake

Cover and bake, then uncover and finish until tender and syrupy.

Devour!

FAQs & Tips

How to Make Ahead and Store

You can store leftover candied yams by covering the dish in foil or placing the leftovers in an airtight container. They will keep in the fridge for about 3 days and can easily be reheated in the microwave or oven. I don’t recommend freezing them, as their texture may become mushy upon thawing and reheating.

What’s the Difference Between Yams and Sweet Potatoes?

Though the name of this recipe may be misleading, yams and sweet potatoes are actually not the same thing. Both are root vegetables, but yams are thicker, and have an earthy, starchy taste to them. Sweet potatoes are soft, sweet (hence the name), and have a much thinner skin.

What Does It Mean to “Candy” a Food?

Candied yams are considered “candied” because they are coated and baked with a sugary layer over them, which creates a sweet and crunchy coating. Candying fruit, or, in this case, sweet potatoes, is a method typically used to preserve and sweeten them.

Serving Suggestions

Candied yams are a great addition to any holiday spread! Serve this sweet dish alongside classics like Cheesy Scalloped Potatoes, Stuffing, and Green Bean Casserole. You can also make candied yams as a sweet side to your regular weeknight dinner, like Smoked Pork Tenderloin or Braised Beef Short Ribs.