Candied Yams with Brown Sugar

The kitchen was already chaos Thanksgiving morning when my grandmother announced she was making her famous candied yams. I watched her melt butter with brown sugar, the scent of cinnamon and nutmeg filling the air while sweet potatoes bathed in that bubbling syrup. They turned out impossibly tender, each slice cloaked in caramelized sweetness that made everyone go quiet at the table.

I brought these to a Friendsgiving potluck years ago, skeptical theyd compete with all the fancy casseroles. Within minutes of serving, three different people asked for the recipe, and now they show up on my holiday table every single year. Theres something about that sweet, spiced syrup that turns humble sweet potatoes into something people actually get excited about.

Ingredients

• 4 large sweet potatoes: Peel and slice into half inch rounds for even cooking and maximum syrup absorption
• 1/2 cup unsalted butter: Melted into the base of your syrup, this creates that rich candied coating
• 1 cup light brown sugar: Packed tight brings deep caramel notes white sugar just cant achieve
• 1/4 cup water: Helps dissolve the sugar and keeps the syrup pourable before it thickens in the oven
• 1/2 teaspoon ground cinnamon: Warm spice that pairs beautifully with sweet potatoes natural sweetness
• 1/4 teaspoon ground nutmeg: Adds that cozy background note everyone tastes but cant quite identify
• 1/4 teaspoon salt: Balances all that sugar and keeps the sweetness from becoming cloying
• 1 teaspoon vanilla extract: Pure vanilla makes the syrup taste professionally finished
• 1/2 cup chopped pecans or walnuts: Optional but adds this incredible buttery crunch that plays perfectly against tender potatoes
• Mini marshmallows: Classic optional topping that gets golden and toasted under the broiler

Instructions

Preheat your oven to 375F and grease a 9x13 baking dish:

Butter or oil keeps everything from sticking and makes cleanup easier later

Arrange sliced sweet potatoes in even layers:

Overlap them slightly if needed but try not to crowd too much or theyll steam instead of bake

Whisk together melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla:

Keep whisking until the sugar completely dissolves and everything looks smooth and glossy

Pour the syrup evenly over all the sweet potatoes:

Take your time here, making sure every piece gets some of that liquid gold

Cover with foil and bake for 30 minutes:

This steams the potatoes until theyre almost tender

Remove foil, baste with the syrup, and bake uncovered 15 more minutes:

Now the syrup thickens and everything gets sticky and caramelized

Add nuts or marshmallows and broil 2 to 3 minutes if desired:

Watch closely this is where things can go from perfectly golden to burnt in seconds

Let cool slightly before serving:

That hot sugar is dangerous and the syrup thickens beautifully as it sits

Save

Last Christmas my sister claimed she hated sweet potatoes until she tried these candied ones. She took three servings and asked if I could teach her how to make them for her own holiday dinner next year.

Making Them Ahead

You can slice the sweet potatoes and mix the syrup a day ahead, keeping everything refrigerated separately until ready to bake. This actually helps the flavors meld together.

Serving Suggestions

These yams hold their own alongside roasted turkey, glazed ham, or even a holiday prime rib. The sweetness balances salty mains so perfectly.

Flavor Variations

Try swapping half the brown sugar for maple syrup to add woody complexity. A teaspoon of orange zest brightens everything up. Sometimes I add a pinch of cayenne to create this sweet heat thing that keeps people guessing.

• Try coconut oil instead of butter for a dairy free version that still tastes incredible
• Chopped fresh rosemary adds this savory herbal note that cuts through the sweetness
• A splash of bourbon in the syrup takes these to absolute next level territory

Save

These candied yams have become the one dish everyone actually gets excited about, the one that makes a holiday table feel complete.

Recipe FAQ

→ Can I make candied yams ahead of time?

Yes, you can prepare these up to two days in advance. Assemble the dish, cover tightly, and refrigerate. When ready to serve, bring to room temperature and bake as directed, adding a few extra minutes if needed.

→ What's the difference between yams and sweet potatoes?

True yams are starchy root vegetables with rough, bark-like skin, rarely found in American grocery stores. What we call yams are actually sweet potatoes with moist, orange flesh and reddish skin—perfect for this dish.

→ How do I prevent the marshmallows from burning?

Add marshmallows during the last 2-3 minutes of baking and watch closely. Keep the oven rack in the middle position and broil on low heat to achieve golden brown topping without scorching.

→ Can I use canned yams instead of fresh?

Fresh sweet potatoes yield the best texture and flavor. Canned yams are already cooked and can become mushy. If using canned, reduce baking time to 20-25 minutes just to heat through and thicken the syrup.

→ How do I know when the yams are done?

Insert a fork or paring knife into the thickest piece—it should slide through easily with no resistance. The syrup should be bubbling and slightly thickened, coating the back of a spoon.