Y’all know ain’t nothing like some Southern candied yams. We always have these on a Sunday supper table. I thinly slice the yams, then bake them in a spiced syrup until tender (but not fall-apart mush). A lot of candied yam recipes are cooked on the stovetop like my mama’s candied sweet potatoes. But by baking them instead, the work is cut in half. They’re ready in just under an hour! Get into it.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“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.”
—KRYSTEN
Southern Candied Yams Ingredients
- Yams: Look for deep orange yams that are free from soft spots or bruises when picking them out. Canned yams are okay, but they’re already cooked and can get mushy. Drain them, skip the boiling, and bake just until heated through.
- Brown sugar syrup: Light brown sugar, cornstarch, and unsalted butter. Dark brown sugar works if you prefer a stronger molasses flavor. Mix the cornstarch into the sugar before adding the liquids so it doesn’t clump. If you use salted butter, leave out the added salt.
- Spices and vanilla: Ground cinnamon, ground nutmeg, salt, and pure vanilla extract. Stir in the vanilla after taking the syrup off the heat.
- Apricot and orange: Apricot nectar, fresh orange juice, and orange zest. You can replace the nectar with the same amount of orange juice or apple juice. Zest the orange before juicing it, and avoid the bitter white pith!
How To Make Candied Yams
These step-by-step photos show how to make old fashioned candied yams, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Candied Yams Recipe
1. Boil the yam slices
Add the peeled, sliced yams to a large pot, cover with water, and boil until just tender (a fork should go in with a little resistance), then drain and let them cool to room temperature.
2. Stir together the spiced syrup
Bring the brown sugar, cornstarch, salt, cinnamon, nutmeg, apricot nectar, hot orange juice, and zest to a boil while stirring, then take the pan off the heat and stir in the vanilla and half the butter.
PRO TIP: Before boiling the yams, give them a quick soak in cold water for about 30 minutes. This helps draw out excess starch so the yams get tender but not mushy as they bake.
3. Assemble the candied yams in a baking dish
Arrange the cooled slices in a 9×13-inch baking dish, pour the syrup over them, and top with pats of the remaining butter.
4. Bake until the yams are soft and the syrup bubbles
Bake uncovered at 350°F until the sauce is bubbling and a fork slides easily through the potatoes, then spoon some syrup over the slices to serve.
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Full Candied Yams Recipe
Baked Candied Yams Recipe
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Equipment
Ingredients
- 3 lbs yams or sweet potatoes, peeled and thinly sliced 1/4 inch thickness
- 1 cup light brown sugar packed
- 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 tsp orange zest
- 2 tsp pure vanilla extract
- 1/2 cup unsalted 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
How to Store
- Fridge: Store in a shallow airtight container with the syrup for up to 3-4 days.
- Freezer: Pack the yams and syrup into a freezer-safe container, leaving some room at the top. Label it with the date and freeze for up to 3 months for the best quality. Thaw overnight in the fridge.
- Reheating: Place in a baking dish, cover with foil, and warm at 350°F until heated through to 165°F. For a small portion, microwave in short bursts until hot.
Nutrition
Recipe Tips
- Slice the yams evenly. Keep them about ¼ inch thick so they all cook at the same rate.
- Drain them well. Let the water drip off before adding them to the dish so it doesn’t thin out your syrup.
- Spread the slices out in the pan. Some overlap is fine, boos. Just don’t pile them all in the middle.
- Pour the syrup evenly over the yams. Lift a few slices with a spoon to help it get underneath, too.
Serving Ideas
- Comfort: Serving these candy yams with my auntie’s Southern baked chicken and a nice harvest salad is a delish move to make.
- Southern Sunday Supper: Get down on some soul food with a meal of fried chicken, Southern baked macaroni and cheese, collard greens, these candied yams, and honey cornbread. And don’t forget my big mama’s sweet potato pie recipe for dessert. It’s a hit every time!
- Thanksgiving: Serve these along with cornbread dressing, honey baked ham and turnip greens.
Recipe Help
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.
Water left on the boiled potatoes can thin it out, and the cornstarch needs the syrup to come to a boil to thicken. Let the baked dish rest first. If it’s still too thin, spoon some sauce into a saucepan, simmer gently until it thickens, and pour it back over the yams.
They weren’t boiled long enough, or the slices were too thick. Cover with foil and keep baking until tender. Add a splash of water if the sauce is drying out.
They boiled too long, or you sliced them too thin. Next time, drain them when they’re just tender and still holding their shape.
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My mom taught me to make candied yams with pineapple juice which I love, but decided to switch things up and try this recipe with orange juice. I can’t decide which I like best – these were SO good!
My yams came out perfect. They were sweet and fork tender. I loved the flavor.
Oh I loved your recipe. Never imagined a Baked Candied Yam recipe ever. Have to give this recipe a try. Perfect option for a good Appetiser.
I love baked candied yams, your recipe using apricot nectar and orange juice differs from mine, so I gave it a try. Really delicious, thank you
These candied yams were a hit! I love that they had a perfect amount of sweetness. The perfect holiday side dish.
These classic, fabulous, Southern baked yams are sure to be a crowd pleaser in my house.
Loved the texture and flavor of these baked yams. They came out great! Thanks for the recipe!
Served this with dinner last night and it was a savory success! Even my picky eaters enjoyed this dish; looking forward to serving this again for Thanksgiving!
So delicious! These will definitely be making an appearance at our Thanksgiving table!
These really are the best baked candied yams ever! They’re sweet and tender, and I know I’ll be making these again during the holidays!