Candied Yams Brown Sugar Butter

My grandmother never measured anything when she made candied yams. She would pour brown sugar into her cupped palm, eyeball it, and dump it into the bubbling butter with this confident little nod that meant trust me on this. When I finally asked for the recipe, she laughed and said to just keep adding until it smells like Thanksgiving in my kitchen. Now whenever that cinnamon, butter, and brown sugar hit the heat, the scent alone pulls my husband into the kitchen asking what decade we are time traveling to today.

I brought these to a Friendsgiving where the host swore she hated sweet potatoes in any form. She came back for thirds and took the serving dish home to scrape out the last bits of syrup herself. Sometimes the simplest dishes win people over in ways you never expect.

Ingredients

• Sweet Potatoes: Four large ones peeled into half inch rounds will cook evenly without falling apart during that long slow bake
• Unsalted Butter: Melt it first so it blends seamlessly into the brown sugar instead of leaving little butter pockets behind
• Light Brown Sugar: The molasses in light brown sugar gives you that deep caramel flavor without being too intense or bitter
• Water: Just enough to help dissolve everything into a pourable syrup that will coat every piece
• Ground Cinnamon and Nutmeg: This warm spice combo is what makes your kitchen smell like holidays the moment it hits the oven
• Salt: A quarter teaspoon might seem tiny but it cuts through all that sweetness so it does not become cloying
• Vanilla Extract: Add this last so the heat does not cook off those delicate floral vanilla notes
• Chopped Pecans: Toast them slightly before sprinkling on top for an extra nutty crunch that plays beautifully against the soft potatoes

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9 by 13 inch baking dish with a little butter so nothing sticks later.

Layer the potatoes:

Arrange those peeled rounds in overlapping rows like shingles on a roof so the syrup can drip down through all the layers.

Whisk up the syrup:

Combine melted butter, brown sugar, water, cinnamon, nutmeg, and salt in a bowl until smooth.

Pour and coat:

Drizzle that syrup over everything and use your hands to gently toss until every piece is glistening.

Cover and bake:

Tent the dish with foil and bake for 30 minutes to let the potatoes steam in their own sweet bath.

Uncover and glaze:

Remove foil, baste the potatoes with those bubbling pan juices, and bake another 15 minutes until tender.

Optional crunch:

Sprinkle pecans or marshmallows on top and broil just a couple of minutes while standing right there so nothing burns.

Bookmark

Last Christmas my niece asked if we could have candied yams instead of mashed potatoes and now it is apparently a locked in tradition. Watching her scrape syrup off the plate with a roll makes me smile every single time.

Make It Ahead

You can assemble the entire dish up to a day before and keep it covered in the refrigerator. The potatoes actually absorb more flavor while they sit, giving you an even deeper caramel note in every bite. Just add about five extra minutes to the covered baking time if you are putting a cold dish straight into the oven.

Flavor Twists

Substitute half that brown sugar with pure maple syrup for a darker, woodsy sweetness that feels especially cozy in winter. A tablespoon of orange zest added to the syrup brightens everything up and cuts through the richness remarkably well. Bourbon lovers sometimes stir in a splash right before baking for an adult version that feels extra special.

Serving Suggestions

These pair beautifully with glazed ham or roast turkey but also hold their own alongside a simple roasted chicken for weeknight dinner. The sweetness balances salty mains so perfectly you might find yourself making them way past November.

• Leftovers reheat surprisingly well in a skillet over medium heat with a tiny splash of water to loosen the syrup
• Try crumbling the leftovers into oatmeal the next morning for a breakfast that feels almost like dessert
• The syrup at the bottom of the dish is basically liquid gold so do not forget to spoon it over whatever you are serving alongside

Bookmark

There is something about a dish this simple and this comforting that brings people to the table faster than anything else I cook.

Recipe Questions

→ What's the difference between candied yams and sweet potato casserole?

Candied yams are typically sliced into rounds and baked in a syrup on the stovetop or oven, while sweet potato casserole often uses mashed or cubed potatoes topped with marshmallows or pecans. Both feature similar flavors but have different textures.

→ Can I make candied yams ahead of time?

Yes, prepare the dish up to 24 hours in advance and refrigerate before baking. When ready to serve, bring to room temperature and bake as directed, adding a few extra minutes if baking cold from the refrigerator.

→ Should I use yams or sweet potatoes?

Most grocery stores label sweet potatoes as yams, so what you'll find are actually sweet potatoes. True yams have rough, bark-like skin and are starchier. Either works well, but orange-fleshed sweet potatoes offer the classic flavor and color everyone expects.

→ How do I know when candied yams are done?

Insert a fork or knife into the thickest piece—it should slide through easily with no resistance. The syrup should be bubbling and thickened, coating the potatoes in a glossy glaze. This typically takes 45 minutes total baking time.

→ Can I cook candied yams in a slow cooker?

Absolutely. Layer sliced potatoes and syrup in your slow cooker, cover, and cook on low for 4-5 hours or on high for 2-3 hours until tender. Finish under the broiler for 2-3 minutes if adding marshmallows or nuts.

→ What goes well with candied yams?

They pair beautifully with roasted turkey, glazed ham, or roasted chicken during holiday meals. The sweetness balances savory main dishes perfectly. Also serve alongside green bean casserole, cornbread dressing, or roasted Brussels sprouts.