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On the table in under 30 minutes, these sweet and savory candied yams are an old-fashioned classic side dish perfect for holidays!
Sweet, Savory + So Delicious!
When it comes to our holiday spreads, the main dish may be the star, but the sides are where we like to get creative! We curate various flavors and textures and ALWAYS include plenty of potato side dishes like today’s Candied Yams.
In fact, we first tried these years ago at a restaurant and have wanted to share a copycat version ever since. We are so glad we are doing that now because we are officially obsessed and think you will be too. They’re sweet – savory – so delicious and the perfect addition to your Thanksgiving and Christmas spread.
We love to make and serve these with any side, but especially love them with Honey Glazed Ham and Roast Turkey and hope you’ll love them as well.
WHY WE LOVE IT:
- Special occasion. Whether a special Sunday Dinner or Christmas Dinner, these candies yams are the perfect side.
- On the table in no time. They are ready in under 30 minutes with just a few simple ingredients!
- Flavorful. These yams are smothered in brown sugar and warm spices – a sweet and savory hit.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 15 minutes
- 5-6 sweet potatoes, peeled and cut into rounds (about ⅜ inch thick)
- 5-6 tablespoons butter – unsalted or salted butter
- ⅔ cup brown sugar – light or dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg – add orange zest, ginger, or pumpkin pie spice
- 1 cup water – replace a ¼ cup water with orange juice for a zesty flavor
- salt and pepper to taste
- optional toppings – Sprinkle with chopped pecans or walnuts. Top cooked yams with mini marshmallows. Broil a few minutes or until the marshmallows are toasted.
How to Make Candied Yams
- COOK. Add 5-6 cubed sweet potatoes, 5-6 tablespoons butter, ⅔ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and 1 cup water to a large skillet and bring to a boil.
- Turn heat down to low, cover, and simmer for 10-15 minutes without stirring.
- Cook on low for an additional 4-6 minutes. Stir until potatoes are well coated and fork tender.
- ENJOY! Add salt and pepper to taste.
Complete The Meal
Main Dishes
Desserts
Sweet Potato Sides
Collections
Candied Yams
Equipment
- peeler
Ingredients
- 5-6 sweet potatoes, peeled and cut into rounds (about ⅜ inch thick)
- 5-6 tablespoons butter
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup water
- salt and pepper to taste
Instructions
- Add cubed sweet potatoes, butter, brown sugar, cinnamon, nutmeg, and water to a large skillet and bring to a boil.
- Turn heat down to low, cover, and simmer for 10-15 minutes without stirring.
- Cook on low for an additional 4-6 minutes, stirring until potatoes are well coated. Add salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
In the United States, most “yams” we find in grocery stores are sweet potatoes. True yams are less common. They have dark brown or purple skin and moist, starchy flesh. Sweet potatoes come in various colors, including orange, white, and purple, and their orange flesh is sweeter than yams’.
Slice and peel the potatoes, then submerge them in a bowl of cold water. Store in the fridge for up to 24 hours. Drain and pat dry before using in the recipe.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freezer for up to 2 months. Thaw, if needed, and reheat in the microwave or a saucepan. Add a bit of butter and cook until heated through.
