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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!

A close up of candied yams in a white bowl.

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 for candied yams on a kitchen counter.

Ingredients

  • 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

  1. 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.
  2. ENJOY! Add salt and pepper to taste.
A white bowl of candied yams.

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5 from 3 votes

Candied Yams

By: Lil’ Luna
On the table in under 30 minutes, these sweet and savory candied yams are an old-fashioned classic side dish perfect for holidays!
Servings: 10
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients 

  • 5-6 sweet potatoes, peeled and cut into rounds (about ⅜ inch thick)
  • 5-6 tablespoons butter
  • 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.

Video

Notes

Storage. Place cooled leftovers in an airtight container and refrigerate for 3-4 days or freeze for up to 2 months. Thaw, if needed, and reheat in the microwave or in a saucepan. Add a bit of butter and cook until heated through.

Nutrition

Serving: 1g, Calories: 204kcal, Carbohydrates: 37g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 112mg, Potassium: 403mg, Fiber: 3g, Sugar: 19g, Vitamin A: 16207IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Yams or sweet potatoes?

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’.

Make ahead of time?

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.

How to store leftover candied yams?

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.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 3 votes

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Recipe Rating




3 Comments

  1. Sha says:

    5 stars
    These are tasty! Kids love having these for trick or treats! 😁

  2. Ellie Grove says:

    5 stars
    Love making these for holidays and Sunday dinners! We love how simple they are but yet have so much flavor!

  3. Mel says:

    5 stars
    Thesse yams were unreal! We couldn’t get enough. Cannot wait to make these again!