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A white ceramic dish filled with candied yams.
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Candied Yams (Stovetop or Baked)

Although actually made with sweet potatoes, these Candied Yams are a rich and delicious soul food classic that make you forgive the misnomer! They are cooked over the stovetop in a decadent brown sugar and cinnamon glaze, with just a hint of citrus flavor to cut through the sweetness.
Prep Time8 minutes
Cook Time35 minutes
Course: Sides
Cuisine: Soul Food, Southern
Servings: 8
Calories: 323kcal
Author: Shani W.

Equipment

  • Cutting Board
  • Vegetable Brush
  • Vegetable Peeler
  • Chef's Knife
  • Dutch Oven (with lid)
  • Silicone Spatula
  • Microplane

Ingredients
  

  • 3 pounds sweet potatoes (about 4 count)
  • ½ cup dark brown sugar (loosely packed - about 70 grams)
  • ½ cup granulated white sugar (about 70 grams)
  • ¼ cup salted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt (or 1 full teaspoon if using unsalted butter)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 count orange (will use the zest and the juice)
  • ½ cup water

Instructions

Stovetop Instructions (see Notes for oven directions)

  • Wash, peel, and slice your sweet potatoes into half-inch medallions or quarters. Set aside.
  • In a large Dutch oven, pour in both sugars, butter, the dried spices, maple syrup, and vanilla extract.
  • Zest one orange, then squeeze the juice into the pot. Pour in a half cup of water as well.
  • Heat the Dutch oven on medium heat until a syrup begins to form.
    Pour in your sliced potatoes, using a silicone spatula to ensure each piece is coated.
  • Once the glaze begins to boil, turn the heat to medium low. Cover the pot and cook for 20 minutes, stirring occasionally.
    The potatoes should now be tender with a little bite to them.
  • Stir everything once again to cover the potatoes.
    Cook uncovered for another 10 - 15 minutes, until the syrup has reduced. Serve hot and enjoy!

Notes

Oven Baked Candied Yams:
  1. Go ahead and wash, peel, and slice your sweet potatoes into half-inch medallions or quarters. Add them to a baking dish with a little butter rubbed onto the sides.
  2. In a small saucepot, create your syrup. (Add the water at this step.) Reserve the vanilla extract until the syrup is ready, removing the pot off of the heat and stirring it in last.
  3. Preheat your oven to 350℉.
  4. Pour the brown sugar glaze over all of the potatoes in the baking dish, using a spatula to ensure each piece is covered.
  5. Cover the dish with aluminum foil and bake for about 45 minutes. If they still aren't tender by now, continue baking and check every 5 minutes.
  6. Finally, remove the foil and baste the potatoes in their glaze. Bake, uncovered, for another 5 minutes until the top is nice and browned. Enjoy!
 
The sauce will continue to thicken a bit as it cools.
 
Make-Ahead Instructions:
These can be made up to 2 days ahead. Simply prepare as written, but subtract about 10 minutes from the overall cooking time. Let the potatoes cool completely before wrapping tightly and storing in the refrigerator. When you're ready to eat, reheat them on the stovetop on medium-low heat until tender and the glaze has thickened.
 
Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 323kcal | Carbohydrates: 66g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 619mg | Fiber: 5g | Sugar: 38g | Vitamin A: 24311IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg