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Classic Southern Candied Yams with Brown Sugar Glaze

Close-up of thick, glazed slices of candied yams resting in a rich, dark syrup on a white platter.
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This recipe provides instructions for making traditional Southern candied yams featuring a rich, buttery brown sugar caramel glaze, perfect for holiday meals.

Ingredients

Scale
  • 3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch rounds
  • 1 cup water
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the sliced sweet potatoes in a large saucepan and cover them with water. Bring to a boil and cook for 5 to 7 minutes until slightly tender but still firm. Drain well.
  3. Arrange the partially cooked sweet potato slices in a single layer in the prepared baking dish.
  4. In a medium saucepan, combine the brown sugar, granulated sugar, butter, corn syrup, cinnamon, nutmeg, and salt.
  5. Heat the sugar mixture over medium heat, stirring until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle simmer.
  6. Pour the hot glaze evenly over the sweet potatoes in the baking dish.
  7. Bake for 45 to 60 minutes, basting the potatoes with the glaze every 15 minutes. The yams should be tender and the glaze should be thick and caramelized.
  8. Serve hot as a classic Southern side dish.

Notes

  • For a marshmallow topping variation, sprinkle 2 cups of mini marshmallows over the yams during the last 10 minutes of baking.
  • If you prefer a stovetop method, cook the yams in the glaze mixture over medium-low heat until tender and the sauce thickens, stirring gently to prevent sticking.
  • Use fresh sweet potatoes for the best texture; avoid pre-cut varieties.

Nutrition

Find it online: https://epicureempire.com/classic-candied-yams-recipe/