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Candied yams are one of my favorite Thanksgiving side dishes. The flavorful potato texture mixed with the sweet brown sugar spiced sauce, baked to candy perfection, tastes incredible.
Reasons You’ll Love This Recipe
- Holiday Tradition: Thanksgiving wouldn’t be the same without this sweet side dish. I volunteer to make them every year!
- Comfort Food: These are probably one of my top three items at my traditional Thanksgiving feast. They are so flavorful, and the texture is perfect.
- Versatile: This yummy side dish is the perfect mix of salty and sweet. It complements my turkey, stuffing, and cranberry sauce at any Thanksgiving feast.
Ingredients Needed to Make Candied Yams
This baked candied yams recipe uses basic ingredients. Grab some sweet potatoes or yams from the grocery store, get out the pantry staples to make your sauce, and let the oven do its magic. For exact measurements, scroll to the bottom of the post.
- Red Garnet Yams or Sweet Potatoes: The star of the dish. You can use either, and they are often labeled the same thing.
- Butter: The base for the brown sugar and cinnamon caramel-like sauce.
- Kosher Salt: Balances the sweet and enhances the flavors.
- Dark Brown Sugar: Dark is a MUST here! It adds a deep caramelized molasses flavor that is perfect in this candied yams recipe.
- Granulated Sugar: Adds extra sweetness.
- Cornstarch: Helps to thicken the glaze and stick to the yams!
- Spices: This dish wouldn’t be complete without ground cinnamon, nutmeg, and cloves.
How to Bake Candy Yams
This southern candied yams recipe is easy to make. It only takes 15 minutes of prep time, then let your oven create that wonderfully sweet candied flavor and texture. Follow the steps below for one of my favorite Thanksgiving sides.
- Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Peel and cut the yams into 1/2-inch thick slices or 2-inch bite-size pieces and set aside.
- Combine: Add the butter, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and cloves to a large pot on the stove-top.
- Whisk: Heat the sugar mixture over medium-high heat. Whisk until the mixture is melted and combined.
- Stir: Add the yam slices to the pot with the glaze, then gently stir to coat the yams with the brown sugar glaze. Pour the coated yams into the prepared pan.
- Bake: Cover the baking dish with aluminum foil and bake for 40 minutes. Open the oven to stir and coat the yams with the glaze. Replace the foil and finish baking the yams for an additional 15 minutes. Remove the baked candied yams from the oven when they are fork-tender, and enjoy!
Crockpot Candied Yams
If you want to make these in the crockpot, I’ve got you covered. Below are the slow cooker instructions.
- Above Steps 1-4: Follow the instructions above exactly as you would up to step 4.
- Cook: Pour the mixture into a crock pot sprayed with cooking spray. Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Cook until fork tender!
Tips and Variations for Baked Candied Yams
This recipe is so easy. Here are some ideas for adding more mix-ins or changing things up to suit your preferences.
- Yams or Sweet Potatoes? Yams and sweet potatoes are often called the same thing. Stores use the words yam and sweet potato on the same label and call them “red garnet sweet potato yams.”
- Spices: Play around with the spices if you’re adventurous! Taste the glaze before coating the yams. Add a dash of cardamom or ginger to kick the flavors up a notch! Or if you’re in a time crunch, use 1-2 teaspoons of a pumpkin pie spice blend instead of the spices.
- Add Pecans: Toss pecans into the mixture before baking if you want a nutty, delicious texture!
- Vanilla Extract: If you want an added warm sweetness, you can throw a splash of vanilla extract into the sugar mixture.
- Top with Marshmallows: If you want to top your naked candied yams with marshmallows, I suggest adding them on top during the last few minutes of baking. Remove the foil, sprinkle on the marshmallows, then place the uncovered dish back in the oven. Toast the marshmallows under the broiler for 1 minute or until browned and softened.
How to Store and Reheat Leftover Candied Yams
These are the best fresh out of the oven, but if you have leftovers, follow the instructions below.
- Refrigerator: Place leftovers in an airtight container in the fridge for up to 3 days! I don’t recommend freezing baked candied yams.
- To Reheat: Reheat individual portions in the microwave until warmed through.
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Preheat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
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Peel and cut the yams into 1/2-inch thick slices or 2-inch bite-size pieces.
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Add the butter, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and cloves to a large pot.
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Heat the mixture over medium-high heat. Whisk until the mixture is melted and combined.
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Add the yam slices to the pot of glaze. Gently stir to coat the yams with the brown sugar glaze. Pour the coated yams into the prepared pan.
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Cover the baking dish with aluminum foil and bake for 40 minutes. Open the oven to stir and coat the yams with the glaze. Replace the foil and finish baking the yams for an additional 15 minutes.
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Remove the yams from the oven when they are fork-tender and enjoy!
Calories: 472kcalCarbohydrates: 83gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 430mgPotassium: 692mgFiber: 6gSugar: 52gVitamin A: 27194IUVitamin C: 5mgCalcium: 99mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
