Candied Yams
Classic Southern candied yams made with sweet potatoes, dark brown sugar, butter, and warm spices. Par-boiled for perfect tenderness, then baked into a rich, sticky glaze.
Ingredients
- 3 large sweet potatoes about 1½ lbs, firm, orange-flesh variety
- 8 tbsp salted butter 1 stick, cut into cubes
- 1/2 cup dark brown sugar packed
- 3/4 cup reserved cooking water saved from par-boiling the potatoes
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract pure extract recommended; optional
Instructions
Prep
- Preheat oven to 350°F with the rack in the middle position.
- Peel the sweet potatoes and cut into uniform 1-inch pieces. Keeping them the same size ensures even cooking.
Par-Boil
- Place the sweet potato pieces in a large saucepan. Cover with cold water by about 1 inch. Bring to a low boil over medium-high heat, then reduce to a steady simmer.
- Cook for about 10 minutes, checking with a fork at the 8-minute mark. You want just a little resistance — the fork should go in but not slide through. Do not overcook or they will turn mushy in the oven.
- Before draining, scoop out ¾ cup of the starchy cooking water and set aside. Then drain the potatoes.
Make the Sauce
- Pour the reserved warm cooking water into a bowl. Add the packed dark brown sugar and stir until fully dissolved. Add the vanilla extract and stir once more.
Assemble & Bake
- Transfer the par-boiled sweet potatoes into an 8x8-inch glass or ceramic baking dish in a single even layer.
- Sprinkle the cinnamon and nutmeg evenly over the potatoes. Pour the brown sugar sauce over everything. Scatter the cubed butter across the surface. Do not stir.
- Bake for 5 minutes. Remove from oven and gently toss the sweet potatoes to coat in the forming sauce. Return to the oven.
- Bake for another 10 minutes, until the potatoes are completely fork-tender and the sauce has darkened and thickened slightly.
- Remove from oven and spoon the sauce from the bottom of the dish back over the top. Let rest for 5 full minutes before serving — the sauce will thicken into a glossy glaze as it cools slightly.
Notes
Don’t skip the par-boil — it also produces the starchy cooking water that holds the sauce together. Use glass or ceramic baking dishes only. Metal pans run hot on the edges and will scorch the sugary sauce. Make ahead: Cook the full recipe the day before, refrigerate in an airtight container, and reheat at 325°F covered with foil for 15–20 minutes. Remove foil for the last 5 minutes to restore the glaze. Marshmallow variation: In the last 5 minutes of baking, scatter mini marshmallows on top and bake uncovered until golden. Storage: Refrigerate up to 3 days. Freeze up to 3 months in a freezer-safe airtight container. Thaw overnight in the fridge before reheating.