Candied Yams That Taste Like Grandma’s Thanksgiving Magic

Last Updated on November 26, 2025 by Souhail

There’s something almost magical about candied yams. The way they caramelize in the oven, the sticky-sweet glaze of brown sugar and butter bubbling around tender slices of sweet potato—it’s like edible nostalgia. Growing up in a big Southern family, candied yams weren’t just a holiday dish; they were a must-have. If we ran out at Thanksgiving, someone was bound to go back and make another pan before dessert.

This recipe is the one I reach for every single holiday season, and sometimes even on an ordinary Sunday when I want a little sweetness with my roasted chicken. It’s rich, buttery, and filled with warm cinnamon and nutmeg spice. Whether you top it with marshmallows or keep it classic, candied yams bring warmth and sweetness to any table—and I’m here to walk you through every delicious bite.

So, What Makes These Candied Yams So Dang Good?

This recipe for candied yams hits that perfect sweet spot—literally and figuratively. It’s tender, buttery, warmly spiced, and just melts in your mouth with every bite. Whether you’re pulling these out at Thanksgiving, a family potluck, or just because Tuesday called for something comforting, here’s why you’ll fall in love with them too:

• Perfectly tender texture
  The yams are cooked just until they’re fork-tender, so they hold their shape without turning to mush. The edges caramelize beautifully, while the inside stays soft and silky.
• Rich brown sugar and butter glaze
  We’re not skimping here. That gooey, almost syrupy sauce hugs every slice, infusing each bite with deep molasses notes and buttery goodness.
• Warm fall spices
  Cinnamon and nutmeg bring cozy holiday vibes. You can also toss in a pinch of clove or allspice if you want a little extra warmth.
• Optional marshmallow topping
  Feeling a little playful? Toss some mini marshmallows on top during the last few minutes of baking. They’ll puff and toast into a golden crown of sweet, sticky fun.
• It’s naturally gluten-free
  Yep, no flour needed here—just sweet potatoes, sugar, butter, and spice. Want it dairy-free or vegan? Sub in vegan butter and you’re good to go.
• Super customizable
  Want to add pecans for a little crunch? Go for it. Need it less sweet? Dial back the sugar. Prefer maple syrup? Swap some in. This recipe is totally forgiving and super adaptable.

And I promise, once you serve these, they’ll become the side dish everyone talks about—right after asking for seconds.

Speaking of cozy autumn sides, if you’re planning a full holiday menu, you might want to check out these buttery fried apples—they’re just as comforting and could easily share the spotlight with these yams.

How To Make Candied Yams Recipe

Candied Yams Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

340

kcal

These classic candied yams are buttery, brown-sugary, and spiced just right—perfect for holiday dinners or cozy weeknight meals.

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Ingredients

• 3 large sweet potatoes (about 2.5–3 lbs), peeled and sliced into ¼-inch rounds

• 0.5 cup unsalted butter

• 1 cup brown sugar (light or dark)

• 1 tsp ground cinnamon

• 0.25 tsp ground nutmeg

• 1 tsp vanilla extract

• 0.125 tsp salt

• 1.5 cups mini marshmallows (optional)

Directions

• First, gather everything you need and preheat your oven to 375°F. I like to use a 9×13-inch baking dish so the yams can spread out a little and caramelize nicely.
• Start by peeling your sweet potatoes (or yams—whatever your grocery store calls them), then slice them into ¼ to ½-inch thick rounds. Try to keep the pieces the same size so they cook evenly.
• Now, layer those gorgeous orange slices in your baking dish, slightly overlapping. It’s okay if you have to do this in two or three layers.
• In a saucepan over medium heat, melt your butter. Once it’s bubbling gently, stir in the brown sugar, cinnamon, nutmeg, a pinch of salt, and a splash of vanilla extract. Let that simmer for a minute or two until everything is smooth and the kitchen smells like a dream.
• Pour the buttery brown sugar glaze evenly over the sliced yams. Use a spoon or spatula to make sure all the pieces are coated.
• Cover the dish with foil and pop it in the oven for 30 minutes. After that, remove the foil, give everything a gentle stir to baste the yams with the sauce, and bake for another 20 to 25 minutes uncovered. You want the glaze to thicken and get syrupy.
• If you’re going for the marshmallow version, sprinkle mini marshmallows over the top during the last 5 minutes of baking, then return to the oven just until they’re golden and gooey.
• Let everything sit for 5 to 10 minutes before serving so the glaze thickens a bit more. Then scoop generously onto plates and enjoy every sticky-sweet bite.

Notes

• Try using a mix of light and dark brown sugar for extra depth.
• Add a pinch of clove or allspice if you like more spice.
• Thin slices caramelize better—aim for ¼ inch thick.
• Vegan? Use dairy-free butter and marshmallows.
• Want crunch? Add a handful of pecans before baking.
• Make ahead and reheat gently in the oven for best texture.

Nutrition Facts

• Calories: 340kcal
• Fat: 14g
• Saturated Fat: 9g
• Sodium: 90mg
• Carbohydrates: 54g
• Fiber: 4g
• Sugar: 35g
• Protein: 2g

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Tips to Make the Best Candied Yams Ever

You don’t need fancy skills to nail this dish, but a few little tricks go a long way. Here’s how I make sure my candied yams come out dreamy every single time:

• Use fresh sweet potatoes or yams
  Technically, most of us are using sweet potatoes and calling them yams—but it works either way. Choose ones that are firm with smooth skin. No sprouts or soft spots!
• Slice evenly
  Aim for ¼ to ½-inch slices. This helps them cook evenly and soak up all that amazing glaze.
• Don’t overcook before baking
  If you’re pre-boiling the yams (some folks do), don’t let them go too soft. They’ll finish cooking in the oven.
• Layer the flavor
  I like mixing both light and dark brown sugar for a deeper caramel note. And don’t be afraid to taste the glaze before pouring it on.
• Bake uncovered
  Let those sugars caramelize and get a bit sticky around the edges. If you’re adding marshmallows, bake the yams first uncovered, then pop them back in for 5 minutes at the end to toast the top.
• Make ahead friendly
  These reheat beautifully, so feel free to prep them the day before a big dinner and warm them in the oven before serving.

And hey, if you’re in dessert mode already, you need to peek at these chocolate mint cookies after dinner. Trust me.

Variations of Candied Yams You’ll Want to Try

Once you’ve got the classic version down, it’s super fun to play around and tailor candied yams to your mood, dietary needs, or what you’ve got in the pantry. Here are some favorite spins on the traditional recipe:

Vegan Candied Yams

Swap out the butter for a plant-based alternative (like Miyoko’s or Earth Balance), and double-check your sugar is vegan. This simple switch still gives you all the gooey, caramel flavor—just dairy-free.

Maple Candied Yams

Instead of using just brown sugar, replace half (or all) of it with real maple syrup. This gives a deeper, more woodsy sweetness. I especially love this version for fall brunches.

Candied Yams with Pecans

Sprinkle chopped pecans over the top before baking. They toast up beautifully and add an irresistible crunch to every bite. Bonus: they pair perfectly with the buttery glaze.

Orange-Spiced Yams

Add a teaspoon of orange zest and a splash of orange juice to the glaze. The citrus brightens up the sweetness and adds a festive, almost marmalade-like flavor.

Spicy Candied Yams

Want to balance the sweetness? Add a pinch of cayenne or smoked paprika to the glaze. It gives the dish a subtle, grown-up kick that surprises and delights.

Dessert-Style with Marshmallows and Chocolate

This one’s a bit indulgent, but so fun for a twist. Add a layer of mini marshmallows and a few dark chocolate chips. Bake until melty and gooey. It’s almost like a sweet potato s’mores casserole.

How to Serve Candied Yams So They Really Shine

Candied yams are a star on their own, but they’re even better when paired thoughtfully. Whether you’re planning a holiday menu or a cozy Sunday dinner, here are some ways to serve them:

• With classic roast meats
  Serve them alongside roasted turkey, glazed ham, or a herby rotisserie chicken. They add a sweet balance to all those savory notes.
• As part of a Southern-style plate
  Add collard greens, cornbread, and black-eyed peas for a full Southern comfort meal.
• For brunch!
  Believe it or not, candied yams are amazing at brunch. Try them with eggs, biscuits, or even sweet-savory pumpkin ravioli.
• Make it festive
  Serve in a cast-iron skillet or a vintage casserole dish for rustic charm. Garnish with a sprig of rosemary or a cinnamon stick for that holiday touch.

Storing and Reheating Candied Yams

Have leftovers? Lucky you.

• Storage: Let the yams cool to room temp, then transfer them to an airtight container. Store in the fridge for up to 4 days.
• Freezing: Yes, you can freeze candied yams! Place them in a freezer-safe dish or zip-top bag, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm them in a 350°F oven, covered with foil, for about 15–20 minutes. You can also microwave individual portions for 1–2 minutes, but the oven keeps that caramelized texture best.

Creative Ways to Use Leftover Candied Yams

You’re not limited to just reheating them. Here’s how to turn those leftovers into new dishes:

• Candied Yam Pancakes or Waffles
  Mash and fold into pancake or waffle batter for a sweet, spiced twist.
• Sweet Potato Grilled Cheese
  Spread leftover candied yams on sourdough with cheddar or gouda, then grill. It’s salty-sweet perfection.
• Yam Breakfast Bowl
  Top reheated candied yams with Greek yogurt, toasted pecans, and a drizzle of honey for a sweet breakfast bowl.
• Baked Yam Donuts or Muffins
  Use them in place of mashed sweet potatoes in a muffin recipe for a moist, flavor-packed treat.
• Yam & Peanut Butter Toast
  Don’t knock it till you try it. Warm yams + creamy PB = a fun twist on toast. (Speaking of, these peanut butter cookies would go great for dessert.)

FAQs About Candied Yams Recipe

Wrapping It Up

Candied yams are one of those dishes that bring everyone to the table with big smiles. They’re cozy, comforting, and full of love. Whether it’s your first time making them or they’ve been on your table for generations, I hope this recipe brings joy to your kitchen and warmth to your plate.

Craving more sweet, cozy bites? Don’t miss my peanut butter fudge or chocolate mint cookies for dessert!

Happy cooking,