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Southern Candied Yams

Tender Southern candied yams made with sweet potatoes, butter, brown sugar, cinnamon, nutmeg, and vanilla, then cooked in a rich homemade candied syrup. Perfect for holidays, Sunday dinner, and Southern comfort-food meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Initial Bake 40 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Southern
Ingredients Method Video Notes

Ingredients
  

  • 3 lb sweet potatoes
  • 1/2 cup granulated sugar or more for extra sweetness
  • 1/2 cup packed brown sugar or more for extra sweetness
  • 6 tbsp unsalted butter divided and cut into pieces
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp salt
  • 1 tbsp water

Method
 

  1. Preheat the oven to 400°F. Place the whole sweet potatoes on a parchment-lined baking sheet.
  2. Bake for approximately 40 minutes, until partially softened but still firm enough to slice.
  3. Allow the potatoes to cool until safe to handle. Peel and cut into approximately 1/4-inch slices.
  4. Arrange half of the sweet potato slices in a 12-inch cast-iron skillet.
  5. Sprinkle with half of the granulated sugar, brown sugar, cinnamon, and nutmeg. Distribute half of the butter over the potatoes.
  6. Add the remaining sweet potatoes in a second layer.
  7. Top evenly with the remaining granulated sugar, brown sugar, cinnamon, nutmeg, salt, and butter.
  8. Pour the vanilla extract and water over the potatoes.
  9. Cover the skillet and cook over medium-high heat until the butter and sugars melt and begin forming a bubbling syrup.
  10. Reduce the heat to LOW.
  11. Carefully spoon some of the syrup from the bottom of the skillet over the top layer of sweet potatoes.
  12. Cover and continue cooking over low heat until the potatoes are completely tender, occasionally basting the top with additional syrup.
  13. Once the sweet potatoes are fork-tender, remove them from the heat and allow them to rest briefly.
  14. 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