When the weather starts getting that crisp autumn chill, you know what I immediately crave? Comfort food that feels special but doesn’t stress me out. Everybody thinks of potatoes or stuffing, but for me, it’s always about that perfect, gloriously sweet glazed side dish. My secret weapon for holiday tables, or just a Tuesday night when I need a hug on a plate, is this straightforward recipe for candied yams.
Seriously, dump the complicated recipes you’ve seen! I’ve spent years tweaking things, and I finally landed on the absolute easiest method that uses the stovetop. No faffing about with fancy techniques—just pure, syrupy, buttery goodness that makes those yams absolutely shine. Trust me, once you try this simple version, you won’t go back. They come out perfectly tender with that glossy coat every single time.
Why You Will Make These Candied Yams Every Time
There are so many overly complicated holiday recipes out there, but honestly, these candied yams are the pure definition of low-effort, high-reward. I keep coming back to this method because it just works! You’ll keep making them because:
- They cook quickly right on the stovetop—ready in under an hour!
- The ingredient list is short and uses pantry staples you already have.
- That buttery, glossy glaze sets up perfectly every time.
- It delivers that unmistakable, classic sweet side dish flavor we all love.
- They taste rich but require almost no mixing effort.
Seriously, having a side dish this indulgent come together so easily is a kitchen miracle. It’s just pure, simple deliciousness.
Ingredients for Perfect Stovetop Candied Yams
You won’t believe how simple the haul is for this recipe. We are keeping things classic here, focusing on the yams and the syrups that make that beautiful coating. Make sure your yams are peeled and sliced into nice, even 1-inch rounds; this is key for even cooking later on. When you measure out the brown sugar, make sure it’s nice and packed down in the cup. For richer flavor, definitely try using a splash of orange juice instead of some of the water—it really brightens up the sweet glaze on these candied yams! This simple method works wonderfully right alongside baked sides like homemade cornbread.
If the stovetop isn’t working for you one day, don’t sweat it. You can always toss these coated yams into a baking dish instead and bake them at 375 degrees F until they are done. It’s a great alternative if you need your burners free for other holiday sides.
Ingredient Notes and Substitutions for Candied Yams
The recipe calls for about half a cup of water to get the yams started, but listen to me: swap out just one tablespoon of that water for fresh orange juice. It adds this amazing, subtle zing that cuts through the sweetness just perfectly. It’s a secret little trick my neighbor taught me! Also, keep the cinnamon handy, as it really drives home that traditional holiday vibe that these candied yams need. If you find yourself out of water, remember you can always cover the yams in a baking dish and slow bake them; just plan on basting them halfway through the baking time!
Essential Equipment for Making Candied Yams
You want everything ready to go before you start simmering, because once that syrup hits the pan, things move fast! We’re keeping it basic, but you definitely need a sturdy surface for slicing up those raw yams. I always pull out my largest pot, which is a heavy-bottomed saucepan that holds the yams nicely. Then, grab a smaller saucepan just for mixing up the glorious glaze mixture. A good wooden spoon or heat-safe spatula is crucial for gently turning them later so you don’t break up those beautiful slices!
Step-by-Step Instructions for Simple Candied Yams
Okay, this is where the magic happens! Don’t be intimidated by the steps; they flow one right into the other, and it’s surprisingly fast once you get going. The key to great candied yams is making sure the yams are cooked just enough on their own before they get drenched in that gorgeous syrup. We are using the stovetop method here, so keep your heat adjusted as we go along, but it’s much easier than people think!
Preparing the Yams: Initial Simmer
First things first, you toss those 1-inch yam rounds right into your big saucepan. Now, add just about half a cup of water. We aren’t boiling them until they are soft—this is just a head start! Bring that water up to a gentle simmer over medium heat, pop a lid on it, and let those yams cook for exactly 10 minutes. Once the timer goes off, drain off any crazy excess water, but leave about two tablespoons lingering in the pan. That little bit of leftover water helps get the sauce started!
Creating the Sweet Syrup for Your Candied Yams
While the yams are getting their first little bath, get your small saucepan out. This is where we build the flavor foundation! Whisk together your granulated sugar, the packed brown sugar, that quarter cup of butter, cinnamon, and that tiny pinch of salt. You need to warm this over medium-low heat, stirring steadily until the butter is fully melted and those sugars are completely dissolved into a smooth liquid. Pay close attention here: you want it smooth, but do NOT let it boil! Seriously, never let it boil. Once it looks like liquid gold, pull it off the heat and stir in your teaspoon of vanilla extract. Then, pour this beautiful syrup right over those slightly tender yams in the first pan.
Glazing and Finishing the Candied Yams
Now, combine everything! Stir the yams and the syrup together gently. Put the pan back over medium-low heat, but keep it uncovered this time. You need to let this cook for about 15 to 20 minutes. This is the crucial period where the sauce reduces and thickens up to perfectly coat everything. Here’s my expert tip, which makes a huge difference in presentation: turn the yams really gently every few minutes with a rubber spatula. We don’t want mush! We want beautifully coated, tender slices. Once the syrup is visibly thick and clinging beautifully to every single yam, you are done. Serve them right away while they are piping hot! This rich, sweet side pairs so wonderfully if you’re making something savory like my famous potato delight.
Tips for Achieving the Best Candied Yams Texture
I know how easy it is to end up with mushy yams swimming in thin syrup, so let’s talk texture! The secret to getting those perfectly coated, non-breaking candied yams is all in the timing. Remember that initial 10-minute simmer? Resist the urge to cook them longer! They should just be slightly tender, not falling apart. That partial cooking prevents them from disintegrating when you start stirring that sugary sauce in later.
Then, the final cook must be uncovered, which is non-negotiable if you want that thick, luscious glaze. Cooking uncovered forces the water to evaporate, leaving behind that rich, sticky coating instead of just watery sauce. If you’re already worried about sticking, I sometimes toss in some roasted baby carrots—they hold their shape so well, just like my herbed roasted potatoes do—but for these sweet yams, gentle turning is your best friend!
Variations on Classic Candied Yams
While this classic stovetop recipe for candied yams is practically perfection as is, I always encourage people to play around a little once they nail the buttery glaze. Maybe you’re feeling autumnal? Try tossing in an extra half teaspoon of ground nutmeg along with the cinnamon—it adds such a warm depth!
For a slightly less refined but equally delicious sweetness, you can swap out about half of that granulated sugar for real maple syrup. It changes the texture slightly, but wow, the flavor shift is amazing. And if you’re making a grown-up dinner, a small splash of bourbon added right when you remove the syrup from the heat will give your candied yams a smoky little kick. See? So easy to customize!
Storing and Reheating Your Candied Yams
Because of all that glorious sugar and butter, these yams don’t always keep their glaze if you just toss them in a container, so you have to treat them right! Pop any leftovers into a completely airtight container—no air getting in there!—and keep them tucked away in the refrigerator for up to four days.
When you want to bring them back to life, avoid the oven; it tends to dry them out. The best way is back on the stovetop. Use super low heat and add just a tiny splash of water—maybe a half teaspoon—just to loosen that glaze back up. Stir them constantly until they are glossy again. If you’re in a huge rush, five seconds in the microwave will do the trick, but watch them carefully so they don’t scorch!
Serving Suggestions for Candied Yams
These sweet candied yams are more than just a side dish; they are a necessary counterpoint to all that savory holiday goodness! They work magically next to roasted turkey or ham, giving your plate that perfect sweet-and-salty balance. If you are planning a big meal, you absolutely have to serve them alongside something like my ground turkey casserole—the textures are fantastic together.
Honestly, though? They are incredible served hot with a slice of crusty cornbread on the side, just so you can soak up every last bit of that leftover glaze!
Frequently Asked Questions About Candied Yams
I get so many questions about adjusting recipes, especially when we talk about root vegetables! People always want to make sure their candied yams come out perfectly, and I totally get it. Here are the few things I hear most often, and I hope this helps settle any worries you have before you start cooking!
Can I use canned yams instead of fresh ones for candied yams?
You totally can if you are in a pinch! Canned yams are already cooked, so you just need to skip the initial 10-minute simmer step. Just drain them really well—like, really well—and then toss them right into your prepared syrup. You’ll just cook them long enough for the glaze to thicken, which is much faster.
What is the difference between yams and sweet potatoes in this recipe?
Great question, because they get mixed up constantly! In most American grocery stores, the orange-fleshed, tapered veggies are what we call sweet potatoes, but we often call them yams. True yams are starchier and have rough, darker skin. For this recipe, using the sweeter orange variety—the ones labeled sweet potatoes—gives you the best results for classic candied yams, just like the recipe calls for.
If you want to see my tips for another classic side dish, check out my thoughts on making delicious potato salad! I share lots of great tips for timing there, too.
Estimated Nutritional Snapshot
Now, I have to give you a little heads-up before we look at the numbers here. Because this recipe is made with plenty of butter and sugar—which is what makes those candied yams so darn delicious and comforting—the nutritional stats are, well, on the rich side! These values are just estimates based on dividing the total recipe yield by six servings, so think of this as a good guide, not a strict rule.
If you’re tracking servings, you’re looking at roughly 280 calories per serving. The sugar count is pretty high, around 45 grams, because, hey, it’s candied! But the fat is low for a rich side, clocking in at about 8 grams total, with 5 grams coming from that necessary saturated fat from the butter. The carbs are around 50 grams, and you get a nice little 5 grams of fiber in there too. It’s a holiday treat, so enjoy that sweetness!
Remember, these numbers change if you decide to use my baking variation or swap out sugar for maple syrup, so always take these estimates with a grain of salt when indulging in your perfectly glazed candied yams.
Share Your Experience with This Candied Yams Recipe
Now that you’ve got the easiest, sweetest, most gorgeous candied yams recipe in your back pocket, I absolutely need to hear about it! I poured all my tips and tricks into this so you wouldn’t have to stress over holiday sides, but cooking is always better when we share results, right?
Did you stick to the stovetop method, or did you try baking them instead? I want to know if you added that splash of bourbon or if you stuck to my orange juice trick! Please leave a star rating for the recipe down below and tell me how they turned out for your family dinner. Did the glaze set up thick and shiny? Happy cooking, and I can’t wait to read your notes in the comments!
Print
Simple Candied Yams
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for sweet, glazed yams.
Ingredients
- 2 lbs yams or sweet potatoes, peeled and sliced into 1-inch rounds
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Place the sliced yams in a large saucepan.
- Add the water to the saucepan.
- Bring the water to a simmer over medium heat, then cover and cook for 10 minutes until slightly tender. Drain off excess water, leaving about 2 tablespoons in the pan.
- In a separate small saucepan, combine the granulated sugar, butter, brown sugar, cinnamon, and salt.
- Heat this mixture over medium-low heat, stirring until the butter melts and the sugars dissolve, creating a syrup. Do not boil.
- Remove the syrup from the heat and stir in the vanilla extract.
- Pour the syrup mixture over the partially cooked yams in the first saucepan.
- Return the saucepan to medium-low heat. Cook uncovered for 15 to 20 minutes, gently turning the yams occasionally, until the sauce thickens and coats the yams evenly.
- Serve hot.
Notes
- For a richer flavor, substitute 1 tablespoon of the water with orange juice.
- You can bake these instead: place coated yams in a baking dish and bake at 375 degrees F for 25 minutes, basting halfway through.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 45g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: candied yams, sweet potatoes, glazed yams, holiday side dish, sweet side