My candied yams on the stove are an easy Thanksgiving side, and they cook in one pot in about 30 minutes. That keeps my oven free for the turkey! The sweet potatoes simmer in a buttery brown sugar glaze with cinnamon, nutmeg, and a little orange so it doesn’t taste too heavy.

Short on oven space? My cranberry orange sauce cooks on the stove right next to these with the same orange flavor, and my turkey gravy without drippings is ready before the turkey even comes out. You’ll find even more options in all of my Thanksgiving recipes!

I tested out my candied yams on the stove quite a few times to get the recipe just right. I had the perfect sweetness, the warm spices, and the cooking time dialed in, but I knew there was room to take this dish to the next level.

One day while I was prepping another trial run, my daughter grabbed an orange from the fridge for an after-school snack, and it hit me! The missing ingredient was citrus!

Once I added the orange juice and zest, these went from a side everyone liked to the one people asked me to bring every year.

But I certainly don’t mind! The whole thing comes together on the stove in just 30 minutes and all in one pan. I’m as happy to make it every year as my guests and family are to eat it!

Candied yams recipe ingredients

• Sweet potatoes – I use fresh raw sweet potatoes that I peel and chop into cubes. I pick ones that feel firm and heavy with no soft spots. Orange-fleshed kinds like Garnet, Jewel, or Beauregard (usually the ones labeled “yams” at the store) give you that classic candied yam color.
• Brown sugar – I prefer to use dark brown sugar for the deeper molasses flavor, but light brown sugar will also work.
• Granulated sugar – This complements the brown sugar and adds sweetness to the glaze.
• Butter – The butter adds richness and forms the base of the glaze.
• Warm spices – Cinnamon and nutmeg give my easy candied yams that perfect fall flavor.
• Orange – I prefer to use fresh orange juice and zest for the best citrus flavor to add balance to this sweet, rich dish. In a pinch, you can use store-bought orange juice and skip the zest.
• Salt – Just a pinch helps enhance all the flavors of the candied yams.

How to make candied yams on the stove

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Recipe tips

• I peel the potatoes completely. If left on, the sweet potato skin would detract from the smooth texture of the sweet potato flesh.
• Cut the sweet potatoes to ¾ inch cubes. This helps them cook quickly and evenly while soaking up the glaze.
• Stir constantly after adding the sugar until it’s melted. This will prevent the sugar from burning and give you the smoothest glaze.
• Cook on medium heat. This allows the sauce to thicken while also cooking the sweet potato cubes all the way through.
• Use a fork to test the candied sweet potatoes for doneness. They should be fork tender when they’re cooked all the way through.

Variations

• For a thicker caramel sauce, cook for an extra 5 minutes. You could also make a cornstarch slurry to stir into the sauce to thicken it up.
• Add chopped nuts for some texture. I sprinkle toasted pecans or walnuts over the top right before serving so they stay crunchy.
• Swap out sweet potatoes for butternut squash. These two fall staples have very similar textures and tastes, and I like how the butternut squash adds a slightly different flavor.
• Top off the candied yams with marshmallows. I’ll add them to the pan and either use a butane torch or, if the pan is oven safe, stick it under the broiler for a few minutes to get the marshmallows golden brown.
• Try some different warm fall spices. Some of my other favorites include allspice, pumpkin pie spice, and ground cloves to really enhance that autumn feeling.

What to serve with stovetop candied yams

If I’m feeding a crowd for Thanksgiving or Christmas, I serve my stovetop candied yams with classic sides like my roasted baby carrots recipe and green bean casserole with canned green beans alongside my spiral ham recipe for the main course.

This sweet dish also pairs beautifully with pork dishes like baked bone in pork chops or Parmesan crusted pork chops for any family gathering!

Candied yams on the stove FAQs

Are sweet potatoes and yams the same thing?

Sweet potatoes and yams look very similar, but while the softer, sweeter sweet potatoes are native to the Americas, the starchier, harder yams originate from Africa or Asia. Most “yams” you find in U.S. grocery stores are actually just a variety of sweet potato.

Is it better to peel sweet potatoes before or after cooking?

For this recipe, I always peel the sweet potatoes before cutting them into cubes and cooking them. I give them a quick rinse first, then peel, so they’re ready to go straight into the glaze.

How do I get my stovetop candied yam sauce to thicken?

To thicken the caramel sauce, I recommend taking the lid off the pot and cooking for a few additional minutes. This will help the sauce reduce. If you’re in a hurry, you can always make a cornstarch slurry and add that in slowly until the sauce reaches your desired consistency.

How do I prevent my easy candied yams from getting mushy or breaking apart?

I cook my candied yams on the stove over medium heat for 15 to 20 minutes, until a fork slides in easily. This allows the sauce to reduce while cooking the sweet potatoes all the way through but doesn’t overcook them. Sweet potatoes will get mushy if they’ve been cooked too long or at too high a heat.

How to store candied yams

I let my stovetop candied yams fully cool before transferring them to an airtight container. I store them in the refrigerator for up to 5 days.

More easy Thanksgiving sides

• Easy sweet potato casserole with canned yams
• Crock pot sweet potato casserole with canned yams
• Sweet potato cornbread using Jiffy
• No bake mac and cheese recipe
• Creamed corn recipe with canned corn
• Easy cornbread stuffing recipe