One-Pot Candied Yams on the Stove

Close up of the candied yams on the stove still in the pan.

4.29 from 7 votes

My candied yams cook right on the stove, so the oven stays free on Thanksgiving. I melt butter, brown sugar, granulated sugar, cinnamon, nutmeg, and orange juice in one pot, stir in cubed sweet potatoes, and cover them for 15 to 20 minutes. The lid turns the glaze into a caramel sauce while they cook. They take about 30 minutes start to finish.

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: American

Servings: Servings

Calories: 470kcal

Author: Samantha Erb

Equipment

Medium pot with lid
Sharp knife I recommend a chef's knife

Ingredients

3 pounds sweet potatoes
½ cup brown sugar
½ cup granulated sugar
½ cup butter unsalted, one stick
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons orange juice
Zest of ½ orange optional
¼ teaspoon salt

Instructions

Peel and chop sweet potatoes into ¾ inch cubes, then set them aside.
Place the butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, orange juice, and orange zest (if using) in a medium pot and cook over low heat, stirring, until the sugar dissolves.
Cook on medium heat with the lid on for 15 to 20 minutes, stirring every few minutes so the sweet potatoes stay coated. The sauce will still be thin at this point.
Once the sweet potatoes are cooked, transfer them to a serving dish and serve them warm.

Notes

For a thicker caramel sauce, remove the lid and let the yams cook for another 5 minutes so it reduces more.

Store leftovers in an airtight container in the fridge for up to 5 days.

To reheat, warm them in a pot over medium-low heat with a splash of water or orange juice, stirring until hot. To make them ahead, cook them a day early and pull them off the heat when they're just barely fork tender so they don't get mushy when reheated.

Nutrition