Candied Yams are a timeless Thanksgiving side made from yams or garnet sweet potatoes, finished with butter, brown and granulated sugar, honey, and warm spices.
A dependable Candied Yams recipe is essential for any holiday table and pairs perfectly with turkey, mashed potatoes, and pumpkin pie. This straightforward, crowd-pleasing dish brings sweet, spiced comfort to your celebration.
Candied yams are a holiday staple — sweet, warmly spiced, and easy to prepare. With just a handful of pantry ingredients, you can make a show-stopping side that travels and reheats well, making it ideal for both hosting and bringing to a potluck.
This recipe lands squarely in the “sweet side dish” category. It’s rich and cozy, with a bit of Southern charm — my husband even jokes that they’re the “sweet tea” of the Thanksgiving table.
How to Make Candied Yams
Baked candied yams are simple and forgiving. Follow these steps for evenly cooked, tender rounds coated in a silky, spiced glaze.
- Preheat the oven to 400°F (200°C). Peel and slice the yams or garnet sweet potatoes into 1/2-inch rounds so they bake evenly.
- In a large bowl, whisk together melted salted butter, packed light brown sugar, granulated sugar, honey, ground cinnamon, ground allspice, ground nutmeg, and vanilla extract. Add the sweet potato slices and toss until each piece is well coated. Transfer everything, including any extra glaze, to a 9×13-inch baking dish.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil, stir the potatoes gently, re-cover, and bake another 15–20 minutes, or until the yams are fork-tender.
- Remove from the oven and let rest for 10–15 minutes before serving to allow the glaze to set slightly.
Candied Yams with Marshmallows
If you like a classic sweet-topped version, scatter mini marshmallows over the cooked yams and broil for a couple of minutes until golden and toasted. If preparing ahead, add the marshmallows only just before serving for the best texture.
Sweet Potatoes vs. Yams
You can use either yams or garnet sweet potatoes for this recipe. In North America, many recipes labeled “yams” actually use garnet sweet potatoes — the reddish-brown skinned tubers with deep orange flesh.
Botanically, sweet potatoes and true yams come from different plant families. True yams are native to regions like Africa, Central America, and the Caribbean and tend to be starchier with white flesh. Sweet potatoes, grown widely in the U.S., usually have orange flesh and a naturally sweet flavor and moist texture.
For this dish, garnet sweet potatoes are ideal, but real yams also work if you have access to them. Either will yield a delicious result.
These candied yams travel well and reheat nicely, making them a great choice whether you’re hosting or bringing a dish to share. They stay moist and flavorful as leftovers, too.
With Thanksgiving approaching, this recipe is an easy way to ensure a sweet, nostalgic side that guests will return to again and again.
More Delicious Side Dish Recipes
- Cheesy Corn Casserole — a simple, crowd-pleasing favorite.
- Hashbrown Casserole — a comforting, Cracker Barrel–style side.
- Bourbon-Orange Cranberry Sauce — a bright, homemade accompaniment.
- Sweet Potato Casserole — another sweet Thanksgiving classic.
Let’s Connect!
If you make this recipe, please leave a comment and review — I love hearing how it turned out for you.
Tag @sugarandsoulco on social media with your photos or share them in the community so others can see your results.
Candied Yams
Ingredients
- 4 pounds yams/garnet sweet potatoes (about 5 medium)
- ½ cup salted butter, melted
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice 4 pounds yams or garnet sweet potatoes into 1/2-inch rounds so they cook evenly; set aside.
- In a large bowl, combine melted butter, light brown sugar, granulated sugar, honey, cinnamon, allspice, nutmeg, and vanilla. Add the sliced yams and toss to coat. Transfer everything to a 9×13-inch baking dish.
- Cover with foil and bake 30 minutes. Remove foil, stir gently, replace foil, and bake 15–20 more minutes until yams are fork-tender.
- Let the dish rest 10–15 minutes before serving to allow the glaze to settle.
Notes
- With marshmallows: After baking, sprinkle mini marshmallows over the yams and broil briefly until browned. If making ahead, add marshmallows just before serving for best texture.