These Southern Candied Yams are tender, buttery, perfectly spiced, and coated in a rich brown sugar and cinnamon syrup. They’re made with sweet potatoes, brown and granulated sugar, butter, vanilla, cinnamon, and nutmeg for a classic Southern side that’s perfect for Sunday dinner, Thanksgiving, Christmas, or anytime you’re craving some good old-fashioned comfort food.
Why You’ll Love These Southern Candied Yams
- Rich and buttery: Butter, brown sugar, and granulated sugar create a sweet, caramel-like syrup.
- Warmly spiced: Cinnamon and nutmeg give the sweet potatoes that classic holiday flavor.
- No complicated ingredients: Everything is made with simple pantry staples.
- Two preparation options: Use my partially baked method or start with peeled raw sweet potatoes.
- Perfect for holidays: These belong on a Thanksgiving or Christmas table, but they’re just as good with Sunday dinner.
- Made right on the stovetop: After partially baking the potatoes, everything comes together in one skillet.
Watch How To Make This Recipe
Watch the video above to see exactly how I partially bake, peel, slice, layer, and cook these candied yams step-by-step.
Ingredients You’ll Need
- 3 pounds sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon water
Ingredient Notes
Sweet potatoes: Choose sweet potatoes that are relatively similar in size so they’ll partially bake at approximately the same rate.
Granulated sugar: White sugar contributes sweetness and helps create the syrup as everything cooks together.
Brown sugar: Brown sugar provides deeper caramel and molasses notes that pair beautifully with sweet potatoes.
Unsalted butter: Butter adds richness to the syrup. Using unsalted butter also allows you to control the salt separately.
Pure vanilla extract: Vanilla rounds out the brown sugar, butter, and warm spices.
Cinnamon and nutmeg: These give the candied yams their warm, cozy flavor without overpowering the sweet potatoes.
Salt: Just a small amount helps balance all that sweetness.
Water: A tablespoon of water adds a little moisture to the skillet as the sugars begin melting and the potatoes finish cooking.
How to Make Southern Candied Yams
1. Partially Bake the Sweet Potatoes
Preheat the oven to 400°F.
Place the whole sweet potatoes on a parchment-lined baking sheet.
Bake for approximately 40 minutes, until the potatoes have begun to soften but are still firm enough to hold their shape when sliced.
The goal here isn’t to bake the sweet potatoes until they’re completely soft. We’re giving them a head start so they’ll be easier to peel and slice before finishing them on the stovetop.
2. Cool, Peel, and Slice
Remove the sweet potatoes from the oven and allow them to cool until they’re safe to handle.
Carefully peel away the skins.
Slice the sweet potatoes crosswise into approximately 1/4-inch-thick rounds.
Handle them gently so the slices remain intact.
3. Build the First Layer
Arrange approximately half of the sliced sweet potatoes in an even layer in a 12-inch cast-iron skillet.
Sprinkle half of the granulated sugar and half of the brown sugar evenly over the potatoes.
Sprinkle with half of the cinnamon and half of the nutmeg.
Distribute half of the butter evenly over the first layer.
4. Add the Second Layer
Arrange the remaining sliced sweet potatoes over the first layer.
Top with the remaining granulated sugar, brown sugar, cinnamon, nutmeg, salt, and butter, distributing everything as evenly as possible.
Pour the vanilla extract and 1 tablespoon of water over the potatoes.
5. Create the Candied Syrup
Cover the skillet with a lid and place it over medium-high heat.
Allow the butter and sugars to melt and come to a gentle boil, creating the beginning of the caramelized syrup.
Once the sugar mixture is bubbling and the sugars have dissolved into the butter, reduce the heat to LOW.
6. Baste and Finish Cooking
Once the syrup has formed, carefully spoon some of the hot buttery syrup from the bottom of the skillet over the sweet potatoes on top.
Cover the skillet again and continue cooking over LOW heat until the sweet potatoes are completely tender.
Periodically check the potatoes and gently baste the top layer with more syrup as needed.
Avoid aggressively stirring the potatoes. Since they’re already partially cooked, too much movement can cause the slices to break apart.
Once they’re fork-tender and coated in that rich candied syrup, remove the skillet from the heat.
Allow the candied yams to rest for a few minutes before serving.
Spoon plenty of that buttery brown sugar syrup over the top and enjoy!
Why I Partially Bake My Sweet Potatoes First
My method is a little different from the traditional way of preparing candied yams.
I partially bake the whole sweet potatoes before peeling and slicing them. The goal isn’t to completely bake them. I simply want to give them a head start on becoming tender while keeping them firm enough to slice and layer in the skillet.
Once they’re sliced, they finish cooking slowly in the butter, brown sugar, granulated sugar, vanilla, and spices. This gives me tender sweet potatoes that still hold their shape while becoming coated in that delicious candied syrup.
The pre-baking step is completely optional. If you prefer to start with raw sweet potatoes, you can do that too.
Can I Make These Without Pre-Baking the Sweet Potatoes?
Absolutely.
For a more traditional approach, peel the sweet potatoes while they’re raw and cut them into approximately 1/4-inch slices.
Then assemble the recipe in the skillet the same way:
Layer half of the potatoes with half of the sugars, spices, and butter. Add the remaining potatoes and finish with the remaining ingredients, vanilla, and water.
Cover the skillet and cook until the sugars and butter form a syrup and the sweet potatoes become tender.
Because you’re starting with completely raw potatoes, they will require more stovetop cooking time than the partially baked version. Keep the heat controlled and allow them to cook gently so the syrup doesn’t burn before the potatoes become tender.
Tips for the Best Southern Candied Yams
Don’t completely bake the potatoes during the first step. You want them softened but still firm enough to slice without falling apart.
Cut the slices evenly. Keeping them around 1/4-inch thick helps them finish cooking at roughly the same rate.
Watch the heat once the sugar starts bubbling. Sugar can scorch. Once your syrup has formed, lower the heat and let the potatoes finish cooking gently.
Don’t stir aggressively. Spoon the syrup over the potatoes instead. This helps keep those beautiful slices intact.
Use unsalted butter. It gives you control over the balance between sweet and salty.
Baste the top layer. The potatoes on the bottom are sitting directly in the syrup, so spoon some of that goodness over the potatoes on top as they cook.
Let them rest briefly before serving. The syrup will continue to thicken slightly as it cools.
What to Serve With Southern Candied Yams
Candied yams are a classic addition to a Southern comfort-food dinner and especially good alongside holiday meals.
Serve them with collard greens, black-eyed peas, macaroni and cheese, cornbread, fried or baked chicken, turkey, ham, or your favorite Sunday dinner.
Storage and Reheating
Allow leftover candied yams to cool, then transfer them along with their syrup to an airtight container.
Store them in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or gently warm the yams on the stovetop over low heat until heated through.
When reheating on the stove, keep the heat low because the sugary syrup can scorch if it gets too hot.
Frequently Asked Questions
Are Candied Yams Actually Made With Yams?
In many Southern American recipes, the term “candied yams” commonly refers to orange-fleshed sweet potatoes. That’s what I’m using in this recipe.
Do I Have to Bake the Sweet Potatoes First?
No. That’s simply the method I use for this recipe. Partially baking them gives the potatoes a head start on becoming tender and makes them easier to peel and slice.
You can also peel and slice the potatoes raw and assemble the recipe directly in the skillet.
Why Aren’t My Candied Yams Getting Syrupy?
The butter, sugars, and moisture need time to heat together and form a syrup. Once the mixture begins bubbling, reduce the heat and allow it to cook gently. The sauce will also thicken more as it cools.
How Do I Keep Candied Yams From Falling Apart?
Don’t completely cook the sweet potatoes during the initial bake, cut them into even slices, and avoid excessive stirring once they’re in the skillet. Basting with a spoon is much gentler.
Can I Make Candied Yams Ahead of Time?
Yes. You can prepare them ahead, refrigerate them with their syrup, and gently reheat them before serving.
Southern Candied Yams
Ingredients
Method
- Preheat the oven to 400°F. Place the whole sweet potatoes on a parchment-lined baking sheet.
- Bake for approximately 40 minutes, until partially softened but still firm enough to slice.
- Allow the potatoes to cool until safe to handle. Peel and cut into approximately 1/4-inch slices.
- Arrange half of the sweet potato slices in a 12-inch cast-iron skillet.
- Sprinkle with half of the granulated sugar, brown sugar, cinnamon, and nutmeg. Distribute half of the butter over the potatoes.
- Add the remaining sweet potatoes in a second layer.
- Top evenly with the remaining granulated sugar, brown sugar, cinnamon, nutmeg, salt, and butter.
- Pour the vanilla extract and water over the potatoes.
- Cover the skillet and cook over medium-high heat until the butter and sugars melt and begin forming a bubbling syrup.
- Reduce the heat to LOW.
- Carefully spoon some of the syrup from the bottom of the skillet over the top layer of sweet potatoes.
- Cover and continue cooking over low heat until the potatoes are completely tender, occasionally basting the top with additional syrup.
- Once the sweet potatoes are fork-tender, remove them from the heat and allow them to rest briefly.
- Serve warm with the candied syrup spooned over the top.
Video
Notes
- The initial bake is meant to partially soften the potatoes rather than cook them until completely tender.
- Sweet potatoes vary considerably in size, so use their texture rather than exactly 40 minutes as your only indicator.
- For the alternative method, peel and slice the potatoes raw, assemble as directed, and allow additional stovetop cooking time until completely tender.
- Keep the heat LOW after the syrup forms to prevent the sugars from scorching.
- Avoid stirring aggressively. Baste the potatoes with the syrup instead so the slices retain their shape.
- The candied syrup will continue to thicken slightly as it cools.
- Adjust sweetness: If you prefer sweeter candied yams, feel free to add a little more sugar to suit your taste
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Did you make these candied yams? Leave a star rating and let me know how they turned out!