Candied yams are one of those classic dishes that make any meal feel extra special, especially during the holidays.
The combination of tender yams, rich syrup, and warm spices creates a sweet, melt-in-your-mouth side that everyone loves.
This easy candied yams recipe is super simple to make and packs all the flavor without the fuss.
Perfect for Thanksgiving, family dinners, or any time you’re craving something comforting and delicious!
Let’s dive into making this sweet, savory treat.
INGREDIENTS:
• 3 pounds sweet potatoes or yams
• 2 tablespoons olive oil
• 1 ⅛ teaspoon kosher salt, divided
• 4 tablespoons unsalted butter
• ½ cup pure maple syrup
• ½ cup water
• ¼ cup dark brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
INSTRUCTIONS:
- Wash and dry the sweet potatoes.
- Peel the sweet potatoes (or leave the skin on for extra fiber and contrast).
- Slice them into ½-inch thick rounds and trim off the ends.
- Place the sliced sweet potatoes in a large bowl.
- Add 2 tbsp olive oil and 1 tsp kosher salt. Toss to coat evenly.
- Grease a 9×13 baking dish with olive oil.
- Layer the sweet potato slices in the dish, overlapping them slightly.
- Cover the dish with foil.
- Start with a cold oven and turn the heat to 425°F (220°C).
- Allow the temperature to gradually increase as the potatoes cook. This helps convert starches to sugar for a sweeter flavor.
- Bake for about 45 minutes, or until potatoes are tender (check with a fork).
- While the potatoes are baking, combine the butter, maple syrup, water, brown sugar, and salt in a saucepan over medium-high heat.
- Stir constantly to help the sugar dissolve and reduce the mixture, cooking for about 10 minutes until it thickens and reduces to about 1 cup in volume.
- Turn off the heat and stir in the cinnamon, nutmeg, and vanilla extract. If desired, add ½ cup orange juice for a Southern twist.
- After baking, remove the potatoes from the oven. Pour ¾ cup of the syrup over the potatoes, then return the dish to the oven (uncovered) for 10-15 minutes to allow the syrup to bubble and thicken.
- Once the syrup has thickened and the potatoes are tender, remove from the oven.
- Brush the reserved ¼ cup of syrup over the top of the potatoes for extra sweetness.
- Optionally, top with mini marshmallows and bake until toasty, or sprinkle with chopped pecans or walnuts.
- Serve hot as a sweet and savory side dish for holiday meals.
Make-Ahead Tips:
- You can prepare the sweet potatoes 2 days in advance. Just bake them and store them in the fridge.
- When ready to serve, reheat the potatoes and glaze with the syrup mixture.
