The Ultimate Southern Candied Yams for Your Holiday Table
ender sweet potatoes slow‑cooked in a buttery brown sugar glaze with warm spices. A classic Southern side dish perfect for Thanksgiving, Christmas, and holiday tables.
Ingredients
- 3 lbs about 1.4 kg sweet potatoes or yams, peeled and sliced into ½‑inch rounds
- ½ cup 115 g unsalted butter
- ¾ cup 150 g packed brown sugar (light or dark)
- ¼ cup 50 g granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice optional
- ¼ tsp ground cloves optional
- ¼ tsp salt
- 2 tbsp orange juice or water
- 1 tsp vanilla extract
- 1 –2 tbsp bourbon or rum optional
- ½ cup chopped pecans or walnuts optional
- 1½ cups mini marshmallows optional
Instructions
Preheat oven and prepare dish
- Preheat oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish with butter or oil.
Prepare the yams
- Peel the sweet potatoes and slice into ½‑inch rounds. Arrange in a single or slightly overlapping layer in the prepared baking dish.
Make the glaze
- In a medium saucepan over medium heat, combine butter, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, cloves (if using), salt, and orange juice. Stir constantly until butter melts and sugars dissolve. Bring to a gentle boil, then remove from heat and stir in vanilla extract (and bourbon, if using).
Assemble and cover
- Pour the hot glaze evenly over the yams, gently turning slices to coat. Cover the dish tightly with aluminum foil.
Bake until tender
- Bake covered for 45–60 minutes, until the yams are fork‑tender.
Caramelize the glaze
- Remove foil and bake uncovered for another 15–25 minutes, basting once or twice, until the syrup thickens and caramelizes at the edges.
Add optional toppings
- If using nuts, sprinkle them over the yams in the last 10 minutes of baking. If using marshmallows, add them in the last 5–10 minutes until melted and lightly golden.
Rest and serve
- Let the yams rest for 5–10 minutes before serving so the glaze thickens slightly. Serve warm as a holiday side dish.