Soul Food Candied Yams (Print)

Sweet potatoes cooked in a buttery, spiced brown sugar syrup for a comforting Southern side.

# Ingredients:

→ Vegetables

01 - 4 large yams or sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup & Sweeteners

02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1/2 cup unsalted butter (1 stick)
05 - 1/4 cup water
06 - 1/4 cup orange juice (optional)

→ Spices

07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 350°F.
02 - Arrange the sliced yams in a single, even layer in a large 9x13-inch baking dish.
03 - In a medium saucepan over medium heat, combine brown sugar, granulated sugar, butter, water, and orange juice if using. Stir until the butter melts and the sugar dissolves, about 3 to 4 minutes.
04 - Remove the saucepan from heat. Stir in cinnamon, nutmeg, ginger, salt, and vanilla extract.
05 - Pour the hot syrup evenly over the yams in the baking dish, ensuring all slices are coated.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, baste the yams with the syrup, and continue baking uncovered for an additional 20 minutes, or until the yams are tender and the syrup is thick and glossy.
08 - Let cool for 10 minutes before serving to allow the syrup to thicken further.

# Pro Tips:

01 -
  • The syrup gets thick and glossy instead of watery, so you actually get that restaurant-quality glaze on every bite.
  • It comes together in about an hour, which means you can prep it while handling other dishes without stress.
  • The spice balance hits that perfect note between warm and not overwhelming, letting the yams' natural sweetness shine through.
02 -
  • Don't skip the basting step—that's what separates a good candied yam from one that tastes like yams swimming in sugar syrup.
  • If your syrup still looks thin after the final 20 minutes, cover loosely with foil and give it another 5 to 10 minutes; some ovens run cooler and need the extra time.
03 -
  • Slice your yams to uniform thickness using a sharp knife or a mandoline—uneven pieces cook at different rates and create texture inconsistency.
  • Don't skip the resting period after baking; those 10 minutes let the syrup set and transform from glossy liquid to a proper glaze that clings to each slice.
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