Candied Yams are the ultimate comfort food side dish, brimming with rich buttery flavor, warm spices, and a sticky-sweet syrup that transforms humble yams into pure magic. Whether you’re preparing them for the holidays or just want something irresistibly cozy on your table, this recipe guarantees melt-in-your-mouth yams every time. The natural sweetness of yams plays beautifully with cinnamon and brown sugar, and when you’re ready to add those toasted marshmallows on top, the whole dish feels like a celebration. If you’re looking for a soul-satisfying classic, Candied Yams never disappoint!

Ingredients You’ll Need

The ingredient list for Candied Yams is wonderfully straightforward, but each element is essential for delivering that classic, golden, caramelized finish. These pantry staples work in harmony to create irresistible flavor and a perfectly tender texture.

Yams (or sweet potatoes): Four medium yams provide the sweet, earthy base for this classic side—don’t skip slicing them evenly for the best texture.
Unsalted butter: A half cup of rich butter melts into the syrup, making every bite lush and flavorful.
Brown sugar: Adds deep, molasses-like sweetness and helps create that signature sticky glaze.
Granulated sugar: Boosts sweetness and balances the brown sugar’s intensity.
Ground cinnamon: Just a touch infuses the dish with warm, familiar spice.
Ground nutmeg: This brings a subtle nuttiness that lifts all the other flavors.
Salt: A pinch sharpens the sweetness and rounds out the flavors.
Vanilla extract: Just a teaspoon adds a comforting aroma and mellows out the syrup.
Water: A little water keeps the glaze smooth before it thickens in the oven.
Mini marshmallows (optional): For classic gooey goodness and toasty topping—totally optional, but highly recommended for extra delight!

How to Make Candied Yams

Step 1: Prep Your Baking Dish and Slice the Yams

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure nothing sticks. Peel your yams and slice them into generous ½-inch rounds. Take a moment to arrange them in a single, even layer in the dish—this allows each slice to soak up plenty of syrup during baking.

Step 2: Make the Sweet Syrup

In a small saucepan over medium heat, melt the butter. Once it’s smooth and golden, stir in the brown sugar, granulated sugar, cinnamon, nutmeg, salt, vanilla extract, and water. Let the mixture simmer for 2–3 minutes; you’ll notice it thicken slightly and become wonderfully fragrant. This syrup is the star of your Candied Yams, so make sure everything is nicely blended!

Step 3: Coat and Bake the Yams

Pour the warm syrup evenly over your arranged yams. Use a large spoon to gently toss or press down, ensuring each round gets a glossy coating. Cover the dish with foil and bake for 30 minutes, which lets the yams start to tenderize and absorb those delicious flavors.

Step 4: Uncover and Caramelize

After the first half-hour, remove the foil and give your yams a gentle flip or stir. Return them to the oven uncovered for another 20–25 minutes. This part of the bake is where the real magic happens—the mixture thickens into a luscious glaze, and the yams become caramelized and fork-tender.

Step 5: Add Marshmallows (Optional)

If you love that iconic marshmallow finish, now’s your time! In the last 5–10 minutes of baking, scatter a cup of mini marshmallows over the top and pop the dish back in the oven. Watch closely—the marshmallows will puff up, melt, and turn gently golden, adding a playful (and delicious) topping that makes these Candied Yams absolutely irresistible.

How to Serve Candied Yams

Garnishes

Candied Yams are showstoppers straight out of the oven, but if you want an extra pop of color or contrasting flavor, sprinkle a little chopped fresh parsley, candied pecans, or a dusting of cinnamon on top. These finishing touches make the dish feel extra special and visually inviting—perfect for a festive table setting!

Side Dishes

This dish shines bright among classic comforts. Pair Candied Yams with roasted turkey, holiday ham, buttery mashed potatoes, or garlicky green beans. It adds a gorgeous burst of color and sweetness as part of any holiday meal, but also complements grilled mains and hearty winter stews with its caramelized charm.

Creative Ways to Present

If you’re in the mood for a twist, scoop individual servings into small ramekins for a plated dinner or spoon the yams and syrup over toasted brioche for a decadent brunch side. For potlucks, consider topping with a mixture of chopped pecans and a drizzle of maple syrup for a hint of crunch and a fragrant kick, making your Candied Yams a memorable standout.

Make Ahead and Storage

Storing Leftovers

To save your Candied Yams for later, simply let them cool to room temperature, then cover tightly with foil or transfer to an airtight container. They’ll keep well in the refrigerator for up to 4 days, staying perfectly moist and flavorful for reheating.

Freezing

You can absolutely freeze Candied Yams! After baking and cooling, pack them into a freezer-safe container or zip-top bag, leaving space for expansion. They’ll keep their wholesome flavor and texture for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers in a 350°F oven, covered with foil to retain moisture, for about 20 minutes or until heated through. If you’d like to revive any marshmallow topping, pop under the broiler for a minute or two at the end—just keep a watchful eye so they don’t burn!

FAQs

Can I make Candied Yams ahead of time?

Absolutely! In fact, Candied Yams taste just as amazing (or maybe even better) when made a day ahead. Prepare the dish up to the point of baking, then refrigerate and bake before serving, or simply reheat gently in the oven when ready to eat.

Do I have to use marshmallows?

Nope—the marshmallows are totally optional! Some folks love their Candied Yams with that gooey marshmallow crust, while others prefer just the glossy, sticky glaze. Either way, the yams themselves will shine.

What’s the best way to slice yams for this recipe?

Cut the yams into ½-inch thick rounds. Uniform slices help ensure that all pieces cook evenly, soak up the syrup, and turn fork-tender without getting mushy.

Can I use sweet potatoes instead of yams?

Definitely! Sweet potatoes work perfectly in this recipe and will deliver the same dreamy, caramelized results. Just be sure to pick orange-fleshed ones for the brightest color and best flavor.

Are Candied Yams vegetarian?

Yes! This recipe is naturally vegetarian—just be sure to use vegetarian marshmallows if you’re avoiding gelatin. Every other ingredient is plant-based and deliciously wholesome.

Final Thoughts

If you’re searching for a tried-and-true holiday side that always wows a crowd, Candied Yams are the answer. With their decadent syrup, spiced aroma, and melt-in-your-mouth texture, they’ll have everyone reaching for seconds. Go ahead and give them a spot at your next gathering—you’ll be bringing a bit of tradition and a whole lot of joy to the table!

Candied Yams Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect balance of sweet and savory with these decadent candied yams. A classic holiday side dish that’s sure to impress!

Ingredients

Scale

Yams:

4 medium yams (or sweet potatoes), peeled and sliced into ½-inch rounds

Syrup:

½ cup unsalted butter
½ cup brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup water

Topping:

1 cup mini marshmallows (optional)

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Instructions

Preheat the oven and prepare the dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Arrange the yams: Place the yam slices in the baking dish in a single layer.
Prepare the syrup: In a saucepan, melt the butter, then add sugars, spices, salt, vanilla, and water. Simmer until slightly thickened.
Coat the yams: Pour the syrup over the yams, ensuring they are well coated. Cover and bake for 30 minutes.
Bake uncovered: Remove the foil, stir the yams, and bake for an additional 20–25 minutes until tender and bubbly.
Optional topping: Add marshmallows in the last few minutes of baking until golden and melted.