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The Ultimate Classic Southern Candied Yams: Perfectly Glazed and Buttery

Three thick slices of glossy, caramelized southern candied yams served on a white plate.

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This recipe presents the classic Southern Candied Yams, a soul food staple perfect for Thanksgiving or Christmas. You achieve tender yams coated in a thick, buttery brown sugar glaze that caramelizes beautifully.

Ingredients

Scale
  • 3 pounds yams (or sweet potatoes), peeled and sliced into 1/2-inch thick rounds
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup water
  • 1/4 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the sliced yams in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the brown sugar, butter, water, dark corn syrup, cinnamon, nutmeg, and salt.
  4. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle boil, then remove it from the heat.
  5. Stir in the vanilla extract.
  6. Carefully pour the hot glaze evenly over the yams in the baking dish.
  7. Cover the dish tightly with aluminum foil.
  8. Bake for 45 minutes.
  9. Remove the foil and continue baking for another 15 to 25 minutes, or until the yams are tender when pierced with a fork and the glaze has thickened and caramelized slightly. Baste the yams with the pan liquid halfway through this uncovered baking time.
  10. Let the candied yams rest for 5 minutes before serving warm as an authentic southern side dish.

Notes

  • For a richer flavor, you can substitute half of the water with orange juice.
  • If you prefer a stovetop method, simmer the yams gently in the glaze mixture until tender, stirring carefully to avoid breaking them apart.
  • This dish pairs well with roasted meats for your holiday feast.

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