My candied yams are the talk of the table at my house. I cook them with brown sugar and cinnamon on the stove top to create a sweet flavor!
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My Favorite Candied Yams Recipe
My candied yams are one of the Thanksgiving recipes that took me quite a while to pinpoint the perfect ingredients. I wanted a sweet side dish that I could make on the stove instead of the oven and was filled with fall flavors like cinnamon and nutmeg. And, I wanted to use sweet potatoes because, well, I love them!
For the longest time I couldn’t figure out what was missing in the recipe to make it perfect enough to post on my website. The missing ingredient? An orange. The orange along with all of the other spices and sugars complemented the sweet potatoes perfectly that this has become my go-to fall and winter recipe when I need to make a side dish.
As soon as I see fresh sweet potatoes at my local farm market, I grab them just to make this recipe. It’s like the equivalent to apple season to make my apple cobbler.
And, if you love a good sweet potato recipe, try my recipes for sweet potato casserole, air fryer sweet potato fries, sweet potato tacos, sweet potato pie with condensed milk, and air fryer sweet potatoes.
Are Sweet Potatoes and Yams the Same Thing?
Sweet potatoes and yams look very similar but are actually two different foods! Sweet potatoes are native to the Americas. They’re typically softer, sweeter, and can have orange or white flesh. Yams, on the other hand, originate from Africa and Asia. They are starchier, harder, and have a rougher skin.
In the U.S., vegetables at the grocery stores labeled ‘yams’ are usually a variety of sweet potato.
Ingredients for Candied Sweet Potatoes
- Sweet potatoes – I recommend only using fresh sweet potatoes for my recipe to get the right texture
- Brown sugar – I use dark brown sugar for some added molasses flavor, but I’ve used light brown sugar and it works great
- Granulated sugar
- Butter
- Ground cinnamon
- Ground nutmeg
- Orange – I use the juice and zest from the orange. When in a pinch, I will use store bought orange juice and skip the zest
- Salt
How to Make Candied Yams
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Peel the sweet potatoes, then chop them into cubes about ¾ inches in length. The flesh should be firm and vibrant orange in color for the best quality.
STEP TWO: Combine the butter, brown sugar, white sugar, ground cinnamon, ground nutmeg, salt, and orange juice to a pot and simmer over low heat. Whisk it until the sugar has dissolved. I recommend constant stirring on low heat to ensure the sugar doesn’t burn.
STEP THREE: Add the cubed sweet potatoes to the sugar mixture and stir it until every piece is well coated. Place a lid on the pot and cook over medium heat until the sweet potatoes are fork tender, about 15-20 minutes.
STEP FOUR: Transfer the candied yams onto a platter and serve warm!
Tips For The Best Candy Yams
- Peel the potatoes completely to get a nice, smooth texture. While I love the skin on sweet potatoes when it’s crispy, it doesn’t add much to the recipe since the sugary coating will make it lose its crispiness.
- Cut the sweet potatoes into even cubes so they cook at the same rate.
- Cook on medium heat to give the caramel sauce time to thicken. I’ve found under cooking it leaves me with a watery sauce that doesn’t coat the sweet potatoes enough.
- Use a fork to test when the potatoes are done. I look for cubes that are tender but not mushy.
Variations and Substitutions for this Candied Yams Recipe
- Make a thicker caramel sauce. I remove the lid and cook the yams for an additional 5 minutes to let the sauce reduce down and thicken when I want to do this.
- Substitute the orange with lemon. Acidity is the goal, so I have substituted the orange juice with 1 tablespoon of lemon juice. I find the flavor is slightly different, but the recipe needs some acid to make it come together.
- Add in some pecans or walnuts. I love the combination of sweet potatoes and nuts and when I have any on hand, I will add them into the recipe. It adds a nice crunch!
- Use butternut squash instead of sweet potatoes. I love the similarities in flavors of the two fall vegetables and have used this recipe with both sweet potatoes and butternut squash, having great success.
- Add in some marshmallows. I love to put this recipe into a baking dish and top it with some marshmallows, then broil them until they get golden brown.
- Swap out the spices. Instead of cinnamon or nutmeg, I use similar warming spices like allspice, pumpkin pie spice, or ground cloves. I’ve done this around Halloween and Thanksgiving to add a little more pumpkin vibe to the recipe. I’ve even used a little maple syrup!
What to Serve With Candied Sweet Potatoes
I love to serve my candied sweet potatoes with a good protein like baked pork chops or chicken cordon bleu.
It’s also a Thanksgiving staple on my table next to the cornbread stuffing, green bean casserole with canned green beans, jello salad, and of course, turkey!
Candied Yams FAQs
Why Are My Candy Yams Watery?
I created this old fashioned recipe so the candied yams don’t turn watery! If the sauce is still too thin, remove the lid from the yams and let them cook for another 5 minutes. This helps the water evaporate, letting the sauce reduce and thicken even more.
Is It Better To Peel Sweet Potatoes Before or After Cooking?
My recipe calls for diced sweet potatoes, so it’s important to peel them before cooking them. I have made this recipe with the skins still on the yams and they taste great. I just prefer them peeled because they look nicer when served.
Do You Poke Holes in Sweet Potatoes Before Boiling?
Cutting the sweet potatoes into even cubes is enough to help them boil correctly. There is no need to poke holes in them. As long as they are all cut evenly, each chunk cooks at the same rate!
How to Store Candied Yams
I store any leftovers in an airtight container in the refrigerator for up to 5 days. They reheat great in the microwave or on the stove top over medium-low heat until warmed.
More Thanksgiving Recipes
- Velveeta mac and cheese
- Grape salad
- Pineapple casserole
- Mushroom gravy
- Creamed corn
- Roasted whole chicken
- Funeral potatoes
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Easy Candied Yams
Equipment
- Medium pot
- Sharp knife I recommend a chef's knife
Ingredients
- 3 lbs sweet potatoes
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup butter
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoon orange juice
- Zest of ½ orange
- ¼ teaspoon salt
Instructions
- Peel and chop sweet potatoes into ¾ inch cubes. Set them aside.
- Place the butter, brown sugar, white sugar, ground cinnamon, ground nutmeg, salt, and orange juice in a medium pot and cook it over low heat until the sugar has dissolved.
- Incorporate the sweet potatoes and stir them to coat. Cover it with a lid and cook over medium heat for 15 -20 minutes or until potatoes are fork-tender. Cooking them with the lid on will create a liquid caramel that coats the potatoes. For a thicker sauce, cook them uncovered for an additional 5 minutes to reduce the liquid.
- Once the sweet potatoes are cooked, transfer them to a serving dish and serve them warm.
Notes
- Stir the mixture consistently on low hit so the caramel doesn’t burn.
- Cut the sweet potatoes into even cubes so they cook at the same rate.
- Give the caramel sauce time so it can thicken with the starch and the water released from the sweet potatoes. I’ve found under cooking the sauce leaves me with a watery sauce that doesn’t coat the sweet potatoes enough.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
