Candied Yams with Brown Sugar

My grandmother would start making these the moment November appeared on the calendar, filling her entire kitchen with that unmistakable warm spice scent that somehow made everything feel right with the world. She never measured anything officially, just dumping butter and brown sugar with the confidence of someone who had made this dish hundreds of times. When I finally asked for the recipe, she laughed and told me to watch her hands instead of taking notes. Now I understand exactly what she meant—the syrup needs to coat each slice like a warm blanket, not just sit there looking pretty.

Last Thanksgiving, my sister announced she was bringing candied yams, and I will admit I felt a little competitive until I saw her nervously reading her phone in the kitchen. She had never made them before and was following some random blog that had her doing all sorts of complicated steps with boiling and pre cooking the potatoes. We ended up fixing it together, and somewhere between laughing at her marshmallow disaster and rescuing the butter from burning, I realized the best recipes are the ones that forgive you for being human.

Ingredients

• Sweet Potatoes: Four large ones, peeled and sliced into half inch rounds, because thinner slices turn to mush and thicker ones stay stubbornly crunchy in the middle.
• Unsalted Butter: Half cup melted, and please do not even think about using margarine because the flavor difference is absolutely worth the extra calories.
• Light Brown Sugar: One cup packed tightly, creating that deep caramel flavor that makes these taste like candy instead of vegetables.
• Water: Quarter cup helps thin the syrup just enough so it pours evenly over every single potato slice.
• Ground Cinnamon: Half teaspoon provides that classic warmth everyone associates with holidays and cozy kitchens.
• Ground Nutmeg: Quarter teaspoon adds a subtle background note that people can never quite put their finger on but absolutely notice when it is missing.
• Salt: Quarter teaspoon might seem unnecessary in such a sweet dish, but it cuts through all that sugar and makes the flavors actually pop instead of just being sweet.
• Vanilla Extract: One teaspoon stirred in at the end rounds everything out beautifully.
• Chopped Pecans: Half cup optional garnish adds incredible crunch and makes the dish look ridiculously impressive.
• Mini Marshmallows: Optional topping that creates that gorgeous golden brown crust and makes everyone at the table suddenly act like they are five years old again.

Instructions

Get Your Oven Ready:

Preheat to 375°F and give a 9x13 baking dish a quick coating of butter or cooking spray so nothing sticks.

Arrange Your Potatoes:

Lay those sweet potato slices in the dish like you are tucking them in for a nice long nap, overlapping slightly but not piling them too deep.

Make That Magic Syrup:

Whisk together melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla until smooth and slightly thickened.

Pour and Coat:

Drizzle that gorgeous syrup evenly over every single potato slice, using a spatula or spoon to make sure nothing gets left dry and sad.

Cover and Bake:

Tent the dish with foil and bake for 30 minutes, letting everything steam together into tender perfection.

Reveal and Baste:

Pull off the foil, spoon some of those bubbling juices over the top, and return to the oven uncovered for 15 more minutes.

Add the Crunch:

If you are using nuts or marshmallows, scatter them on top now and broil for 2 to 3 minutes while hovering over the oven like a hawk because they go from perfect to burned in about 3 seconds.

Let Them Rest:

Give the dish about 5 minutes to cool slightly so the syrup can thicken up into that gorgeous sticky consistency everyone fights over.

Save

My nephew who refuses to eat anything orange or healthy voluntarily ate three helpings last Christmas, then asked if I could make them again for Easter. Watching someone discover that vegetables can actually be incredible might be my favorite part of cooking, right up there with licking the spoon myself when no one is watching.

Making Them Your Own

Substitute half the brown sugar with pure maple syrup for a deeper, more complex flavor that makes people wonder what your secret ingredient is. Fresh orange zest added to the syrup creates this bright citrus note that cuts through all the richness and makes the whole dish feel lighter and more sophisticated.

Perfect Pairings

These are practically mandatory alongside roast turkey or glazed ham, but they also hold their own next to a standing rib roast. They balance beautifully with sharp green vegetables like roasted Brussels sprouts or garlicky green beans to cut through all that sweetness.

Storage and Make Ahead Tips

You can assemble the entire dish up to two days ahead, cover it tightly, and keep it in the refrigerator before baking. The potatoes actually benefit from sitting in that syrup overnight, absorbing even more flavor. Leftovers reheat beautifully at 350°F for about 20 minutes, covered so they do not dry out.

• Under bake slightly if reheating since they will cook more in the oven.
• Store extra syrup separately if you have way too much.
• These freeze surprisingly well for up to three months.

Save

There is something almost meditative about arranging those potato slices and watching them transform in the oven, turning from plain and ordinary into something that makes people close their eyes when they take that first bite. Happy cooking, and may your holidays be filled with plenty of butter and zero kitchen disasters.

Recipe FAQs

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

True yams and sweet potatoes are different root vegetables, though the terms are often used interchangeably in American cooking. This dish uses sweet potatoes, which are readily available and perfect for candying with brown sugar syrup.

→ Can I make candied yams ahead of time?

Yes, you can prepare this dish up to 24 hours in advance. Store covered in the refrigerator and reheat at 350°F for about 20 minutes until warmed through. The flavors often develop even more after sitting.

→ Should I use marshmallows on candied yams?

Marshmallows are entirely optional and a matter of personal preference. The dish is delicious without them, offering pure sweet potato and caramelized sugar flavor. Add them during the last few minutes of baking for a toasted, gooey topping.

→ How do I know when candied yams are done?

The yams are finished when a fork slides easily into the potatoes and the syrup has thickened to a glossy consistency, typically bubbling around the edges. This usually takes about 45 minutes total baking time.

→ Can I substitute maple syrup for brown sugar?

Absolutely. Replace half or all of the brown sugar with pure maple syrup for a deeper, more complex flavor. Adjust the liquid slightly if using all maple syrup to maintain the proper syrup consistency.