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Candied yams are a beloved holiday side dish, bringing warmth, sweetness, and nostalgia to the table. The rich buttery sauce, infused with warming spices and caramelized brown sugar, coats tender yams in a glossy glaze, making every bite indulgent. Not only is this dish simple to prepare, but it also fills your home with a cozy, inviting aroma.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Why You’ll Love Making It
- Classic Comfort Food – A holiday staple that brings warmth and nostalgia to your table.
- Easy to Make – Simple ingredients and straightforward steps make this beginner-friendly.
- Rich, Buttery Flavor – The perfect blend of butter, brown sugar, and warm spices creates a decadent glaze.
- Make-Ahead Friendly – Can be prepped in advance, making it a stress-free holiday dish.
- Pairs Well with Everything – A perfect complement to turkey, ham, or roasted vegetables.
Ingredients
- 4 pounds ruby sweet potatoes (yams) – Choose ruby or garnet yams for their naturally sweet flavor and creamy texture. Peel and cut into 2-inch chunks to ensure even cooking.
- 8 tablespoons salted butter – Adds richness and helps create the syrupy glaze.
- 1 teaspoon ground cinnamon – Brings warmth and depth to the dish.
- ½ teaspoon ground nutmeg – Enhances the sweet and earthy flavors.
- ¼ teaspoon ground clove – Adds a rich, holiday-inspired aroma.
- ¼ teaspoon ground ginger – Provides a subtle hint of spice to balance the sweetness.
- 1 ½ cups orange juice – Brightens the dish with a slight tang while complementing the spices.
- 1 cup brown sugar – Gives the glaze its deep caramelized flavor and a glossy finish.
- 1 teaspoon pure vanilla extract – Adds warmth and depth to the sauce.
- 1 teaspoon salt – Balances the sweetness and enhances the overall flavor.
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Instructions
Step 1: Prepare the Yams
Place the peeled and cut sweet potatoes in a large stock pot or Dutch oven. Add enough cold water to cover them by a couple of inches.
Step 2: Parboil the Yams
Bring the water to a boil over medium-high heat. Add 1 teaspoon of salt, then continue boiling for 5-10 minutes, or until the yams are tender enough to pierce with a fork but still firm enough to hold their shape. Drain and set aside.
Step 3: Make the Syrup
In a large sauté pan over medium-high heat, melt the butter. Stir in the cinnamon, nutmeg, clove, and ginger, allowing the spices to bloom for about 30 seconds. Then, add the orange juice, brown sugar, and vanilla extract. Stir well and bring the mixture to a rolling boil.
Step 4: Coat the Yams
Once the syrup is bubbling, add the drained yams to the pan. Stir gently to coat them in the sauce, making sure they are evenly covered.
Step 5: Reduce the Sauce
Continue cooking over medium-high heat, stirring occasionally, for about 10 minutes. The sauce should thicken into a glossy, caramel-like consistency that clings to the yams.
Step 6: Serve
Remove from heat and serve immediately while warm. The yams should be tender, coated in the rich syrup, and bursting with flavor.
FAQs
Can I make candied yams ahead of time?
Yes! You can prepare candied yams a day in advance. Store them in an airtight container in the refrigerator and reheat them on the stovetop over low heat, stirring occasionally until warmed through.
Can I use canned yams instead of fresh ones?
Yes, but reduce the cooking time since canned yams are already soft. Drain them well and add them directly to the syrup mixture, letting them simmer for just a few minutes until the sauce thickens.
