Candied Yams (Candied Sweet Potatoes) are a warmly spiced, simple, sophisticated side dish, coated in drool worthy brown sugar maple glaze!
These Candied Yams (Candied Sweet Potatoes) will be your new favorite way to devour sweet potatoes! This recipe is warmly-spiced, caramelized on the outside, luxuriously creamy, melt-in your mouth on the inside, drenched in a buttery, brown sugar maple syrup spiked with cinnamon, ginger, orange zest (and my secret ingredient!), all topped with crunchy pecans. Best of all, these Candied Sweet Potatoes aren’t too sweet, easy to make and reheat beautifully for all your company and holidays!
Sweet potatoes are always a favorite for the holidays in every form! We love Mashed Sweet Potatoes. Herb Scalloped Sweet Potatoes with Gruyere and Bacon
and Sweet Potato Casserole with Marshmallows and Pecans.
WATCH: How to Make Candied Yams
Why You’ll Love this recipe for Candied Yams
Minimal effort, extraordinary results. This is a mostly hand’s off recipe, a little prep, then the oven does the rest of the work! The sweet potatoes are sliced into thick rounds, tossed in the syrup, then baked and stirred a couple times – that’s it!
The buttery syrup. The star of this Candied Yams recipe is the buttery syrup that glazes the sweet potatoes and infuses them with caramelized deliciousness. It’s sweet, slightly tangy, tastefully spiced and delightfully buttery thanks to luxuriously creamy Danish Creamery Butter!
Not too sweet! Candied Sweet Potatoes are often too sweet, even sickeningly sweet, but this recipe is balanced with splashes of balsamic, orange juice, orange zest, cinnamon, ginger, nutmeg, rosemary and my secret ingredient – apricot preserves! The apricot preserves add a slightly tangy lightness and sweetness so the brown sugar molasses notes don’t overpower the dish.
They go with everything. This recipe can be dressed up or down to go with anything and everything whether it’s Thanksgiving Turkey, lemon garlic salmon, crockpot pork loin, grilled chicken or Reubens.
Candied Yams vs Sweet Potatoes
You don’t need to stress about picking up yams or sweet potatoes at the grocery store, because all of the yams there are actually sweet potatoes! Most people, in fact, have probably never tasted a true “yam.” They usually can only be found at international grocery stores.
Sweet potatoes come in four colors: purple, orange, yellow, and white. The most popular are labeled “garnet yams” with a copper skin and deep orange flesh. When a recipe calls for yams, it is usually referring to this type of sweet potato.
True yams are native to Africa and Asia, where 95% of them are still grown. They are a cylindrical shape, with dark brown or blackish skin with white, purple, or reddish flesh. Compared to sweet potatoes, yams are starchier, drier, more tough and fibrous.
So, why all of the confusion?
The first sweet potatoes grown in the United States were the “firm” kind which have golden skin and paler flesh.
When Louisiana’s sweet potato farmers started growing “soft” sweet potatoes in the 1930s with copper skin and orange flesh, they needed a name to distinguish it from the firm kind. Since the “soft” sweet potatoes slightly resembled true yams, they marketed their orange-fleshed sweet potatoes as “yams” and the name stuck.
Candied Yam FAQs
Sweet potatoes are lower in calories and higher in beta-carotene and vitamin C than yams. Yams have slightly more potassium and manganese. They both contain decent amounts of B vitamins. Both have great health benefits.
However, yams and sweet potatoes are very different and come from opposite parts of the world. Sweet potatoes come from South America and are a member of the morning glory family. Originating from Africa and a part of the lily family are our Yams. They are both tuber vegetables and have similar shapes.
Over 600 varieties of yams are known, and 95% of these are still grown in Africa. Yams are darker, almost black, and have a rough texture. Yams are also mushier (due to their higher water content) and have higher sugar contents. However, yams do not taste sweeter even with more sugar. Yams, true yams, can be hard to find, unless you frequent international or ethnic food stores. They are long like sweet potatoes, but do not taper at the ends.
Yes, you need to peel the yams before slicing and baking them. Sweet potato skin is edible, but it’s very tough and will interfere with the otherwise melt-in-your-mouth texture of these Candied Yams.
Yes! Candied Yams are actually Candied Sweet Potatoes! Most grocery stores mistakenly call sweet potatoes “yams.”
No, you must use regular brown sugar to make this recipe. Brown sugar will caramelize slightly in the oven, which is what makes these sweet potatoes “candied.” A sugar-free substitute won’t have the same effect. Similarly, trying to make this recipe with all maple syrup or another liquid sweetener will result in an incredibly runny, thin sauce.
When selecting your yams for this recipe, look for garnet yams – these are red sweet potatoes masquerading as yams! You may also use Jewel or Beauregard, which are also sweet potatoes. Look for yams that are firm with unwrinkled flesh, free of blemishes.
Candied Yam Ingredients
Homemade Candied Yams /Sweet Potatoes come together quickly with basic ingredients! The yams are sliced, then roasted with a spiced syrup. Here’s a quick rundown of the ingredients you’ll need to make this elevated recipe:
How to make Candied Yams with Pecans
This is an easy recipe for Candied Yams that anyone can master. Let’s take a closer look at how to make this side dish (full measurements in the printable recipe card at the bottom of the post):
Step 1: Slice the sweet potatoes. Square the ends of the sweet potatoes in order to make them a more uniform thickness, then slice into 1/2-inch-thick rounds. Discard the ends. Transfer the sliced yams to a 9×13 or similar greased baking dish.
Step 2: Make the syrup. Add the ingredients to a saucepan and heat over medium heat, then simmer for a one minute. Remove the pan from the heat and stir in the orange zest and vanilla.
Step 3: Add the syrup to the potatoes. Pour the syrup over the sweet potatoes and stir until evenly coated.
Step 4: Bake. Bake the sweet potatoes until tender, then sprinkle with pecans and bake an additional 10 minutes. Finally, garnish with chopped fresh rosemary and serve!
Can you make candied yams in advance?
This Candied Yam recipe is best fresh from the oven. However, you can save time by preparing all of the ingredients beforehand. Slice the potatoes and store them in an airtight container in the refrigerator for up to 24 hours. You can also chop the rosemary ahead of time, zest and juice the orange, and measure out the spices if desired. You can go one step further and make the syrup, refrigerate, then reheat until pourable before using.
Candied Yam Recipe Tips
Best Candied Yams Recipe Variations
What to Serve with this recipe for Candied Yams
Candied Sweet Potatoes pair well with any ham, chicken, or pork dish on a regular weeknight and of course pair well with any holiday sides or mains. They’d be especially perfect for your Thanksgiving or Christmas feast!
How to Store Candied Yam
Cover and store leftover Candied Sweet Potatoes in the fridge for up to 4 days. They are delicious in salads!
How to reheat candied yams
Microwave: Add a serving to a microwave-safe plate, heat for 20 seconds. then at 10 second intervals as needed until warmed through.
Oven: Bake for 15 minutes at 350ºF, or until warmed through.
Can I freeze candied yams or sweet potatoes?
Yes, you can freeze Candied Yams, noting that their texture will change once frozen. Let the potatoes cool completely on your counter, then seal in an airtight container or freezer bag. Freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge and then reheat using the instructions provided above.
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Best Candied Yams (with Pecans)
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Ingredients
YAMS
- 3 ½ lbs garnet yams (sweet potatoes), peeled
Syrup
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoons cornstarch
- 6 tablespoons unsalted Danish Creamery European Style Butter cut into 4 pieces
- 1/2 cup apricot preserves
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 teaspoon balsamic vinegar
- 1 tsp EACH ground cinnamon, salt
- 1/2 tsp EACH ground nutmeg, ground ginger
- 1/4-1/2 teaspoon pepper
ADD LAST
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 1/3 cup chopped pecans (optional, recommended)
- chopped fresh rosemary for garnish
Instructions
- Preheatoven to 375°F. Grease a 9×13 baking dish (or 3 quart dish) lightly with cooking spray.
- Square the ends of the potatoes (discard very tapered ends) and slice the potatoes into ½-inch-thick rounds; transfer to the prepared baking dish.
- Whisk the cornstarch and orange juice together in a small bowl until completely dissolved. Add to a small saucepan followed by all of the syrup ingredients (up to the "Add Later").
- Cook over medium heat until the butter is melted, then bring to a simmer for 1 minute, stirring often. Remove from heat and stir in the vanilla extract and orange zest.
- Pour sauce over the potatoes and stir until evenly coated. Arrange the potatoes in two even layers.
- Cover with foil and bake at 375 degrees F for 30 minutes. Uncover, stir and continue to cook uncovered for 30 minutes or until fork tender. Sprinkle with pecans and bake an additional 10 minutes, uncovered, or until extremely tender.
- Let cool for 10 minutes; the sauce will thicken a bit as it cools. Optional: If you would like a thicker sauce, transfer just the sauce to a saucepan and simmer for a couple minutes to thicken (a turkey baster easily removes the sauce).
- Sprinkle with fresh rosemary and serve warm.
Video
Notes
- Use similar sized yams: Look for medium sweet potatoes of a similar width. Avoid sweet potatoes that are very wide or your slices will be large and won’t bake as evenly.
- Apricot preserves: This ingredient makes the dish, please don’t skip! It adds a refreshing multi-dimensional sweetness, otherwise the sauce is too one note molasses tasting. If you can’t find apricot, try apricot-pineapple!
- Prep ahead: This recipe is best fresh from the oven. However, you can save time by preparing all of the ingredients beforehand. Slice the potatoes and store them in an airtight container in the refrigerator for up to 24 hours. You can also chop the rosemary ahead of time, zest and juice the orange, and measure out the spices if desired. You can go one step further and make the syrup, refrigerate, then reheat until pourable before using.
- Storage: Cover and store leftovers in the fridge for up to 4 days. They are delicious in salads!
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Leave a Review, I Always Love Hearing From You!
Regine says
My God. The best candied sweet potatoes ever. And I have tried many recipes. The sauce is so flavorful. Pure heaven. And there definitely is no need to top this dish with marshmallows. Thanks for your recipe.
Jen says
Thank you so much for the rave review Regine!!! I’m so pleased you loved them so much!
Regine says
Thank you! Only thing I did differently though was to skip the nuts and rosemary. But from
now on, I will be making your recipe every Thanksgiving and on many other occasions. I also did your turkey gravy recipe which was very good too.
Jen says
Yay! I’m so glad that you found a go-to recipe!