There’s nothing quite like the smell of Southern Candied Yams baking in the oven — that mix of butter, brown sugar, and cinnamon melting together over tender sweet potatoes fills the kitchen with pure comfort. This dish has been a staple in my family for as long as I can remember, especially around the holidays.
Everyone has their own way of making candied yams, and this is my favorite method — simple, cozy, and full of love. Instead of making a cooked glaze, I create a thick sugar mixture that gets spooned over the yams after they’ve been lightly parboiled. As it bakes, the butter and sugar melt into a perfect, syrupy coating that clings to every piece.
It’s old-fashioned, it’s comforting, and it tastes like home.
Candied yams are a classic Southern side dish made from sweet potatoes baked in butter, sugar, and warm spices until tender and caramelized. The “candying” happens right in the oven — the sugar mixture melts down, coating the yams in a rich, glossy syrup that’s both sweet and buttery.
And let’s be real — most of us are using sweet potatoes, not true yams, but in a Southern kitchen, they’ll always be called yams. It’s tradition, and I’m sticking to it!
Here’s what makes this dish so special:
4 large sweet potatoes, peeled and sliced into thick rounds
½ cup (1 stick) unsalted butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1-2 teaspoons vanilla extract
1/2 teaspoon salt
Optional: a sprinkle of orange/lemon zest for a little something extra
Parboil the yams: Start by boiling your peeled and sliced sweet potatoes for about 8–10 minutes, just enough to be tender but not fork-tender, not mushy. Drain and let them cool slightly.
Make the sugar mixture: In a bowl, mix together the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. It should be thick and grainy — that’s exactly how you want it.
Layer and spoon: Arrange the sweet potatoes in a buttered baking dish. Spoon one half of the sugar mixture over the top. I actually like to use two pans if I make a large batch. I don’t like to make it in layers.
Bake covered for about 30 minutes to let everything melt down and mingle. Then uncover and bake another 15–20 minutes, until the syrup thickens and the yams are beautifully caramelized.
Serve warm and watch how fast they disappear!
Serve your Southern Candied Yams alongside baked ham, roasted turkey, or fried chicken. They also pair beautifully with collard greens, mac and cheese, or cornbread for a plate that feels like Sunday dinner at Grandma’s house.
Food has a way of bringing people together — and this dish does exactly that. Every time I make these candied yams, I’m reminded that the best recipes don’t need to be complicated. They just need to be made with love.
If you try this recipe, be sure to tag me @ChefStacy — I’d love to see your version and hear the memories you create around your table.
It’s simple and foolproof — no stovetop glaze required.
The yams stay tender but never mushy thanks to parboiling.
The sugar mixture melts perfectly into a buttery syrup that coats every slice.
It’s pure Southern comfort — sweet, cozy, and full of tradition.
Let the sugar mixture sit on the yams for a few minutes before baking — this helps everything soak in a bit and gives you that thick, candy-like coating once it’s baked.
For more caramelization, place the yams in the broiler for about 5 minutes.
