Recipe
If you’ve ever thought candied yams were just a side dish, prepare to have your mind blown. This recipe is the ultimate game-changer—an irresistible balance of tender, melt-in-your-mouth yams coated in a sticky, caramelized syrup that’s equal parts sweet and buttery.
The secret? A splash of vanilla and a hint of warm cinnamon that transforms this classic dish into something extraordinary. I’ve been making this for years, and it’s always the first thing to disappear at the table—yes, even before the main course!
Picture golden, glazed yams with edges that caramelize to perfection, creating a slightly crispy exterior that gives way to creamy, velvety goodness underneath. Trust me, once you try this version, you’ll never go back to store-bought.
It’s simple, foolproof, and guaranteed to make you feel like a kitchen superstar. Let’s get cooking!
Ingredients
The right ingredients make all the difference in creating candied yams that are perfectly sweet, tender, and rich. Opt for fresh yams—not to be confused with sweet potatoes—for their natural sweetness and creamy texture. Here’s what you’ll need to nail this classic dish:
Yams & Cooking Essentials
– 3-4 medium yams (about 2 pounds): Look for firm, unblemished yams with smooth skin. Freshness is key for the best flavor.
Sweeteners
- 1 cup light brown sugar: Packed brown sugar adds a deep molasses flavor that’s essential for that classic candied taste.
- 1/4 cup granulated sugar: This balances the richness of the brown sugar without overpowering it.
Liquids
- 1/4 cup unsalted butter: Melted butter adds richness and helps create a glossy, caramelized glaze.
- 1/4 cup water: Helps dissolve the sugars and creates a syrupy consistency.
- 1/4 cup maple syrup (optional): For an extra layer of sweetness and depth.
Flavor Enhancers
- 1 teaspoon vanilla extract: Adds warmth and complexity to the dish.
- 1/2 teaspoon ground cinnamon: A touch of spice elevates the flavor.
- 1/4 teaspoon ground nutmeg: Complements the cinnamon for a cozy, aromatic profile.
- 1/4 teaspoon salt: Don’t skip this—it balances the sweetness and enhances all the flavors.
Substitutions
- No yams? Sweet potatoes can work in a pinch, though the flavor will be slightly different.
- Out of maple syrup? Honey or agave can be used as a substitute.
- Prefer a dairy-free version? Swap butter for coconut oil or a plant-based alternative.
Little Wins
5 fresh orange zest: A teaspoon of zest adds a bright, citrusy note that cuts through the richness.
*Mini marshmallows**: Sprinkle on top during the last 10 minutes of baking for a gooey, crowd-pleasing finish.
How to Make the Best Candied Yams Cooking Instructions
- Cover the baking dish with aluminum foil. This traps steam, helping the yams soften as they bake. It also prevents the syrup from burning before the yams are fully cooked.
- Bake covered for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the yams are tender and the syrup thickens into a glossy glaze.
- Baste the yams with the syrup halfway through uncovered baking. This guarantees they stay moist and caramelized. Use a spoon to scoop the syrup from the bottom of the dish and drizzle it over the top.
- Check for doneness by piercing a yam slice with a fork. It should easily slide in and out without resistance. If the slices are still firm, bake for an additional 5-10 minutes.
- Let the dish rest for 5-10 minutes before serving. This allows the syrup to thicken slightly and cling to the yams, giving them a beautiful, glazed finish.
Pro Tip: For extra richness, add a splash of vanilla extract or orange juice to the syrup mixture.
Watch Out: Avoid overbaking, as the yams can become too soft and lose their structure. Keep an eye on them during the final uncovered bake.
Flexibility: If you prefer softer yams, bake them covered for an additional 10 minutes. For firmer slices, reduce the covered baking time slightly.
Nutrition
Candied yams are a classic dish packed with flavor and nutrients. Here’s a breakdown of its nutritional content:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Carbohydrates | 40g |
| Fiber | 4g |
| Sugars | 20g |
| Protein | 2g |
Chef Tips
While the nutritional value of candied yams is important, I’ve found that mastering a few key techniques can elevate the dish’s flavor and texture.
Use fresh yams for sweetness and slice them evenly to guarantee consistent cooking.
Simmer the syrup gently to avoid burning, and baste the yams during baking for a glossy finish.
A pinch of salt balances the sweetness, enhancing every bite.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Yams?
I’d say yes—you can use sweet potatoes instead of yams. They’re sweeter and firmer, but they’ll work just fine. I’ve made the swap before, and the dish still turns out delicious. Just adjust the sugar if you prefer less sweetness.
How Long Do Candied Yams Last in the Fridge?
After I’ve made candied yams, they’ll last about 3-5 days in the fridge if I store them in an airtight container. I’ll always check for spoilage or off smells before reheating and eating them.
Can I Freeze Leftover Candied Yams?
Yes, I can freeze leftover candied yams. I’ll let them cool, then transfer them to an airtight container or freezer bag. They’ll last up to 3 months, but I might notice a slight texture change.
Do Candied Yams Taste Better Hot or Cold?
I think candied yams taste better hot because the warmth enhances the sweetness and makes the marshmallowy topping melty and gooey. Cold, they’re still good, but they lose some of that cozy, indulgent flavor I love.
What Desserts Pair Well With Candied Yams?
I think candied yams pair perfectly with classics like pecan pie, pumpkin pie, or sweet potato pie. A creamy bread pudding or spiced apple crisp also complements their rich, caramelized flavor beautifully for a cozy dessert spread.
