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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I made this “Yam” recipe today Saturday, April 4, 2026, for tomorrow’s Easter dinner. I had everything but the apricot nectar, I ate a small bowl today & it tasted really good even without the apricot necta. Shopping list apricot nectar.
That sounds so good already. I’m glad you tasted it ahead of time and enjoyed it. Apricot nectar just adds a little extra depth and sweetness, but if it’s already tasting great, you’re in a good spot. You can always grab it next time, but it sounds like your Easter dish is going to be a hit just as it is.
Doubled the recipe for Sunday dinner, they were melt in your mouth delicious. My daughter is vegan so I used Glee! Thanks for adding that to your tips Joycelyn!
I’m so glad you doubled it and that it turned out melt in your mouth delicious. That makes me so happy to hear.
I did want to gently mention that ghee isn’t actually vegan since it’s clarified butter and still comes from dairy. If your daughter is strictly vegan, I just want to make sure she’s covered. Did you possibly use a plant-based ghee alternative instead? I’d love to know what worked for you so others can try it too.
Can I use canned sweet potatoes.
You could, but it might be too soft and mushy. So I would adjust the cooking time to just warm the ingredients.
This candied yam recipe is insane. My family raved over it. They all wanted to know what recipe I used. I will be using this one for all the holidays.
Awe, thanks boo!
Is there a substitute you recommend for apricot nectar?
You can use orange juice or even apple juice here.
I used a splash of orange juice
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.