Candied Yams Recipe
Candied Yams Recipe
Table of Contents
Candied Yams Recipe
This Candied Yams Recipe is the perfect side dish for any holiday gathering or family meal. Sweet, tender yams are baked in a rich, buttery syrup, creating a deliciously caramelized coating. With warm spices like cinnamon and nutmeg, this Candied Yams Recipe adds a sweet and comforting touch to any occasion.
Description
Candied Yams Recipe is a beloved classic, especially around Thanksgiving and Christmas, bringing warmth, sweetness, and an undeniable charm to your dinner table. This easy to follow recipe transforms simple yams into an irresistible side dish, combining the natural sweetness of the yams with a rich, buttery syrup made from brown sugar, butter, and vanilla. The result is an indulgent treat that is a hit with kids and adults alike.
The beauty of Candied Yams Recipe lies in their simplicity. All you need are a few ingredients, a little time, and a hot oven to transform these humble root vegetables into a crowd pleasing dish. The preparation process involves peeling and slicing the yams, simmering the syrup, and then baking everything together until the yams are tender and glazed in a sticky, golden caramel.
This Candied Yams Recipe takes it a step further with the addition of cinnamon and nutmeg, adding depth to the sweetness and giving the dish a warm, comforting aroma. You can also personalize your candied yams by adding a sprinkle of marshmallows on top during the final moments of baking, creating a gooey, toasted topping that adds extra texture and sweetness.
Whether you’re serving this dish for a holiday feast or a casual family dinner, candied yams will undoubtedly be a highlight. They pair perfectly with savory main dishes like roasted turkey, ham, or chicken, offering a delightful contrast to the savory flavors. Best of all, they’re incredibly easy to make and can be prepared ahead of time, freeing up more of your energy for other parts of the meal.
Ingredients
- 4 medium yams (or sweet potatoes), peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup water
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the yams: Peel the yams and cut them into 1/2-inch thick rounds or cubes, depending on your preference. Arrange the slices evenly in the prepared baking dish.
- Make the syrup: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, vanilla extract, and salt. Stir everything together until the sugar is dissolved and the syrup begins to bubble, about 3-5 minutes. Remove from heat.
- Combine: Pour the syrup evenly over the sliced yams, ensuring that the yams are well coated.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the yams are tender and the syrup has thickened and become caramelized.
- Optional topping: If you’re using marshmallows, sprinkle them over the yams in the final 5 minutes of baking. Return to the oven and bake until the marshmallows are golden brown and gooey.
- Serve: Once done, remove from the oven and allow to cool slightly before serving. Enjoy the rich, sweet, and buttery flavor of your homemade candied yams.
Notes
- Yams vs. Sweet Potatoes: While yams and sweet potatoes are often used interchangeably in candied yam recipes, sweet potatoes are more commonly used in the U.S. because they are sweeter and softer. Yams, which are starchier and drier, are actually a different variety of tuber that is rarely found in U.S. grocery stores. So for this recipe, you can use either sweet potatoes or true yams, depending on availability.
- Customization: Feel free to add chopped pecans or walnuts to the syrup for some added crunch. You can also experiment with a bit of orange juice or zest for a citrus twist.
- Make Ahead: You can prep this dish a day ahead by assembling the yams and syrup in the baking dish and storing it in the fridge. Just pop it in the oven when you’re ready to bake, adding a few extra minutes to the cook time to account for the chilled ingredients.
- Marshmallow Variation: While the marshmallows are optional, they provide a fun, sweet topping. If you don’t want marshmallows, you can sprinkle the yams with a few chopped pecans or a sprinkle of brown sugar for an extra caramelized top.
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Candied Yams Recipe
Ingredients
- 4 medium yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/4 cup water
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini marshmallows optional
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the yams: Peel the yams and cut them into 1/2-inch thick rounds or cubes, depending on your preference. Arrange the slices evenly in the prepared baking dish.
- Make the syrup: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, vanilla extract, and salt. Stir everything together until the sugar is dissolved and the syrup begins to bubble, about 3-5 minutes. Remove from heat.
- Combine: Pour the syrup evenly over the sliced yams, ensuring that the yams are well coated.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the yams are tender and the syrup has thickened and become caramelized.
- Optional topping: If you’re using marshmallows, sprinkle them over the yams in the final 5 minutes of baking. Return to the oven and bake until the marshmallows are golden brown and gooey.
- Serve: Once done, remove from the oven and allow to cool slightly before serving. Enjoy the rich, sweet, and buttery flavor of your homemade candied yams
Notes
- Yams vs. Sweet Potatoes: While yams and sweet potatoes are often used interchangeably in candied yam recipes, sweet potatoes are more commonly used in the U.S. because they are sweeter and softer. Yams, which are starchier and drier, are actually a different variety of tuber that is rarely found in U.S. grocery stores. So for this recipe, you can use either sweet potatoes or true yams, depending on availability.
- Customization: Feel free to add chopped pecans or walnuts to the syrup for some added crunch. You can also experiment with a bit of orange juice or zest for a citrus twist.
- Make Ahead: You can prep this dish a day ahead by assembling the yams and syrup in the baking dish and storing it in the fridge. Just pop it in the oven when you’re ready to bake, adding a few extra minutes to the cook time to account for the chilled ingredients.
- Marshmallow Variation: While the marshmallows are optional, they provide a fun, sweet topping. If you don’t want marshmallows, you can sprinkle the yams with a few chopped pecans or a sprinkle of brown sugar for an extra caramelized top.
