Despite the name, "yams" here are really sweet potatoes — slow-cooked in a buttery brown-sugar glaze spiced with cinnamon and nutmeg until they're tender and candy-sweet. You can finish them on the stovetop or in the oven; both turn out beautifully.
Ingredients
- 4 large sweet potatoes, peeled & sliced into thick rounds
- ½ cup butter
- ¾ cup brown sugar
- 1 tsp cinnamon + ½ tsp nutmeg
- 1 tsp vanilla + pinch of salt
- Splash of water
Method
- Peel and slice the sweet potatoes into thick (½-inch) rounds.
- In a large skillet or baking dish, melt the butter with the brown sugar, cinnamon, nutmeg, vanilla, salt and a splash of water to make a glaze.
- Add the sweet potatoes and turn to coat.
- Cook gently — cover and simmer on the stovetop, or bake at 375°F (190°C) — for about 40–45 minutes, basting with the glaze a few times, until fork-tender and syrupy.
- Spoon the thickened glaze over the top and serve warm alongside fried chicken.
🍠 Don't rush the glaze
Let the liquid reduce until it coats the back of a spoon — that's when it turns from "buttery sweet potatoes" into proper candied yams. Baste as it thickens.
Sweet, spiced holiday classic
Candied yams are a soul-food and Southern holiday staple — sweet potatoes baked in a buttery brown-sugar-and-spice syrup until tender and glossy. Despite the name they're almost always sweet potatoes, not true yams, and they're a fixture of Thanksgiving and Sunday-dinner tables.
Sweet, spiced and burnished, they straddle the line between side dish and dessert.
Ingredient notes & substitutions
- Sweet potatoes — the real "yams" here; firm orange ones hold their shape.
- Butter and brown sugar — the candying base and glaze.
- Spices — cinnamon, nutmeg and vanilla, with a pinch of salt to balance.
- Optional — a splash of orange juice, or marshmallows on top for the classic variation.
🔥 Pro tips
Slice the sweet potatoes evenly so they cook at the same rate. Make a butter-brown-sugar-spice syrup and baste as they bake so they glaze instead of drying out. Cover them first to soften, then uncover to reduce the syrup to glossy — and stop before they collapse into mush.
Common mistakes to avoid
- Uneven slices. Some pieces stay raw while others turn to mush.
- Dry yams. Baste them and don't skimp on the butter.
- Too sweet. A pinch of salt keeps them from being cloying.
- Overbaking. Pull them while they still hold their shape.
What to serve with candied yams
- Fried chicken and collard greens.
- Mac and cheese and cornbread.
- The full holiday plate.
Storage & reheating
Candied yams keep for 4–5 days in the fridge and reheat well, gaining flavour as they sit. They freeze for up to 3 months; reheat gently so the glaze loosens back up.
Candied yams FAQ
Are candied yams actually yams?
Usually not — in the American South, orange sweet potatoes are commonly called "yams." True yams are a different, starchier tuber.
What's the difference between a sweet potato and a yam?
Sweet potatoes are sweeter and moister with orange flesh; true yams are starchy and dry with rough brown skin. This dish uses sweet potatoes.
Do I have to add marshmallows?
No — marshmallows are a popular topping but entirely optional. The dish is candied with butter and brown sugar either way.
How do I keep them from being mushy?
Slice evenly, don't overbake, and uncover at the end to firm up the glaze while the pieces still hold their shape.
Can I make them ahead?
Yes — they reheat beautifully and even improve overnight, which makes them ideal for holiday cooking.