Candied Yams are a classic Southern side dish made up of thinly sliced sweet potatoes and a spiced candied mixture! These tender, sweet, and citrusy yams are so perfectly delicious and buttery! Serve them at your holiday table or your next Sunday family dinner! Similar to Candied Sweet Potatoes, this one is baked instead of done on the stove top.
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Classic Candied Sweet Potatoes will forever be my favorite Thanksgiving side dish. These spiced, tender yams make an appearance on our holiday table every year! Sometimes, they’ll even show up to the Christmas party or occasional family gathering.
Most candied yam recipes are cooked on the stovetop and require a good amount of babysitting. By baking them instead you cut the work in half and save yourself some time. In just under an hour you can have the most tender, warm, and flavorful baked sweet potatoes you’ll ever have!
Why You’ll Love This Southern Candied Yams Recipe
- Irresistible Sweetness: These yams take sweetness to a whole new level! The luscious glaze, crafted with brown sugar and warm orange juice, coats each slice, creating a delicious treat that’ll satisfy any sweet craving!
- A Symphony of Spices: Prepare your taste buds for a flavor explosion! The perfect blend of cinnamon and nutmeg adds a delightful warmth and depth to the dish.
- Easy Prep: No need to stress in the kitchen – this southern candied yams recipe keeps it simple! With straightforward instructions and minimal ingredients, you’ll have these yams ready for the oven in no time.
- Versatile Crowd-Pleaser: Whether it’s Thanksgiving, a potluck, or a casual dinner party, these Baked Candied Yams are a guaranteed hit. Their versatility makes them the star of any table.
- Comfort Food at Its Best: Warm, gooey, and utterly comforting – these yams are like a cozy hug for your taste buds! The tender texture and rich flavors will transport you back to cherished childhood memories with every bite.
Ingredients To Make Baked Candied Yams
Southern Candied Yams in oven only require about 10 ingredients to make, most of which you probably already have at home!
- Yams or Sweet Potatoes: American grocery stores often use the two terms interchangeably, so you can pick up either and it’s totally fine! However, keep in mind that yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy. Sweet potatoes have smooth reddish skin, softer flesh, and a sweet flavor.
- Brown Sugar: I like to use both light and dark brown sugar, it just depends on what I have on hand. Dark brown sugar will offer a deeper molasses flavor, while light brown sugar is a bit sweeter and more caramel-like.
- Cornstarch: It thickens the sugary liquid base so that it adheres to the yams.
- Cinnamon + Nutmeg: Both spices offer warmth and depth of flavor. Feel free to adjust the measurements to suit your own personal taste.
- Apricot Nectar: With its vibrant orange color, slightly pulpy texture, vivid aromas, woody flavors, and delicate natural acidity, this fruit nectar is a great addition to these similarly sweet and earthy yams.
- Orange Juice + Zest: A bright, citrusy squeeze of orange juice and a little bit of the zest cuts through the sugar and brightens everything up.
- Vanilla Extract: Vanilla adds a fragrant, robust flavor to the yams.
- Butter: Unsalted butter adds smooth, sweet creaminess to the potatoes.
- Salt: Candied yams are intended to be very sweet, so we don’t need much salt. It mostly just balances out the flavor. I suggest using kosher salt.
How To Make Baked Candied Yams
- Add potatoes to a large pot with water and boil until just tender, not mushy. Drain and allow the potatoes to cool to room temperature.
- Add the tender potatoes to a baking dish. Preheat the oven.
- Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a saucepan over medium heat. Next stir in the apricot nectar, hot orange juice, and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and half of the butter.
- Pour the mixture over the potatoes then take the remaining butter and cut into pats and place on the top of the potatoes.
- Bake for 25-35 minutes or until sauce is bubbly and potatoes are soft and completely tender.
Tips For Making The Best Candied Yams In Oven
- Slice the Yams Evenly: When slicing those yams, aim for consistent 1/4-inch thickness! Not only for even cooking but also for a stunning visual presentation.
- Let Them Marinate: Allow the glaze to work its magic by letting the yams marinate for a few minutes before popping them in the oven. This step allows the flavors to meld together beautifully, intensifying the taste and making every bite a flavor-packed experience.
- Don’t Hold Back on Butter: Butter makes everything better, right? When cutting those butter pats for the top layer, don’t hold back! Generously dot the surface with butter for an irresistible, golden finish.
- Soak the Yams: Before boiling the yams, consider giving them a quick soak in cold water for about 30 minutes. This little trick helps draw out excess starch, resulting in yams that are tender but not overly mushy.
- Layer Them Like a Pro: When arranging the yam slices in the baking dish, layer them with care. Drizzle a bit of glaze between each layer to ensure a consistent burst of sweetness in every bite.
Popular Substitutions & Additions
- Ghee: If your Baked Candied Yams end up a bit too runny, swap out the regular butter for ghee. It will help thicken the glaze thanks to its lower water content, giving your yams the perfect consistency.
- Toppings: This candied yams recipe from scratch is already amazing on its own, but if you want to take it up a notch, sprinkle a generous handful of chopped pecans, walnuts, or almonds on top before baking.
- Marshmallows: Speaking of toppings, take your yams to a whole new level of sweetness by layering marshmallows on top before the final minutes of baking. Watch them toast to a golden brown, creating a gooey, heavenly topping!
- Maple Syrup: For a delightful variation on sweetness, try using pure maple syrup instead of brown sugar. The rich, earthy flavors of maple syrup will infuse the yams with a unique and delightful taste.
- Canned Yams: Short on time? Opt for canned yams instead of fresh ones. While fresh is always fantastic, canned yams can save you some prep time without sacrificing the deliciousness.
What To Serve With Candied Yams Recipe From Scratch
Candied yams are typically a holiday dish and go well with turkey, baked ham, or chicken. If you’re making the classic southern side dish for a special dinner, a nice juicy steak will work well with the yams too!
Here are a few more recipes I love to serve with my yams:
- Honey Glazed Ham
- Southern Collard Greens
- Accordian Biscuits
- Southern Baked Chicken
- Southern Green Beans
How To Store & Reheat Baked Candied Yams
If after enjoying these tender Baked Candied Yams you end up with leftovers (hasn’t happened to me yet!), you can easily store them in airtight containers after they’ve completely cooled.
To reheat your candied yams in oven, simply remove them from the fridge and preheat the oven to 350 degrees. Place the potatoes in a baking dish, cover it with foil, and bake for 25-35 minutes, or until heated through.
P.S: Frozen cooked sweet potatoes, like mashed or roasted whole ones, should be thawed in the fridge overnight before reheating. Keep in mind that the texture will be a bit softer than when they were originally cooked!
How Long Will Baked Candied Yams Last In The Fridge?
Properly stored, your Baked Candied Yams should last for up to 3 to 5 days in the fridge. But honestly, they are so buttery and delicious, I doubt they will stay inside the fridge for that long!
Can I Freeze Candied Yams In Oven?
Yes! If you want to keep them for longer, place the leftover candied yams in freezer-safe bags or containers (press out excess air if using bags) and tuck them into the deepest part of the freezer. Your yams should last for up to 6 months.
Frequently Asked Questions
Do I have to boil the sweet potatoes first?
Yes! Some recipes call for par-boiling the yams and some don’t, but I find that if I don’t par-boil the yams don’t reach the level of tenderness I want before the liquid gets thick and sticky. Be sure to only boil until a fork just barely pierces the potatoes.
Can I add nuts to this recipe?
Absolutely! It’s pretty common for folks to add nuts to their baked candied yams. Try adding pecans or walnuts during the last 15 minutes of baking to avoid accidentally scorching them.
Why did my yams burn?
Slicing the yams evenly helps with cooking them more evenly. If some slices are significantly thinner, they are more than likely to burn. Quarter-inch thick pieces are the way to go here.
With that dreamy glaze, a blend of brown sugar, spices, and a burst of orange zest, these sweet and tender Baked Candied Yams will have you falling head over heels in love! And guess what? Now that you know how to make candied yams, you can put your own creative spin on them too! Whether you fancy crunchy nuts, gooey marshmallows, or maybe a drizzle of maple syrup, these yams are perfect for anyone!
More Sweet Potato Recipes
- Sweet Potato Grits
- Sweet Potato Casserole
- Sweet Potato Ice Cream with Toasted Marshmallows
- Sweet Potato Pound Cake
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Baked Candied Yams
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Ingredients
- 3 pounds yams or sweet potatoes peeled and thinly sliced 1/4 inch thickness
- 1 cup light brown sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup apricot nectar
- 1/2 cup fresh orange juice warmed until hot
- 1 teaspoon orange zest
- 2 tsp vanilla extract
- 1/2 cup butter separated
Instructions
- Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature.
- Add the tender potatoes to a 9×13 inch sized baking dish. Preheat the oven to 350 degrees.
- Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the apricot nectar, hot orange juice, and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and half of the butter.
- Pour the mixture over the potatoes then take the remaining butter and cut into pats and place on the top of the potatoes.
- Bake for 25-35 minutes or until sauce is bubbly and potatoes are soft and completely tender.
Notes
- Some recipes call for par-boiling the yams and some don’t. I find that if I don’t par-boil the yams don’t reach the level of tenderness I want before the liquid gets thick and sticky. Be sure to only boil until a fork just barely pierces the potatoes.
- It’s pretty common for folks to add nuts to their candied yams. Try adding pecans or walnuts during the last 15 minutes of baking to avoid accidentally scorching them.
- Slicing the yams evenly helps with cooking them more evenly. If some slices are significantly thinner, they are more than likely to burn. Quarter inch thick pieces are the way to go here.
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A classic treat for everyone that will surely be loved and an instant favorite too! Plus it really looks delicious and very tasty! Thanks for sharing this with us!
It looks like a delicious and easy recipe. I can’t wait to make this for everyone.
I recently tried making these candied yams and they were a delightful addition to our Sunday dinner. The yams were absolutely irresistible. It’s a truly comforting and mouthwatering dish that I’ll be making again, especially for holiday gatherings.
Being from the South, candied yams have always been a favorite of mine and a very comforting dish for me. These look very tasty.