Thanksgiving dinner wouldn’t be complete without roasted turkey, cranberry stuffing, and, of course, candied yams. This Southern-style buttery baked yams come out fork-tender, richly flavored from the spices, and with just the right amount of sweetness. You can make the best ones every time with our easy-to-follow recipe, and we guarantee that it’s going to be a hit! As the holiday season rolls around, have a look at our other Thanksgiving recipes for more delicious dishes to serve in your feast.
Tips on Making Candied Yams
Before heading right on to grocery shopping and preparing your yams, here are some valuable tips on how to make candied yams from scratch that you should know about. So keep on reading, take notes, and allow these tips to help you in making this recipe.
- Use medium to large-sized garnet yams. We prefer using them because they are easier to peel. As much as possible, slice them in uniform size chunks so they will all cook evenly.
- Use canned yams if fresh ones are not in season. Just be sure to drain the syrup well so that they won’t end up being too sweet.
- Do not burn the butter and sugar to avoid turning the sauce bitter. Cook them on low just until the sugar is dissolved and is one smooth homogeneous mixture. Handle it with caution because this mixture can be very hot.
- Add other ingredients to make it more festive. Make these candied yams with pecans, walnuts, raisins, pineapples, and marshmallows. A splash of bourbon will give it a bit of a spike. Simply take out the casserole on the last 10 minutes of baking, evenly sprinkle these ingredients on top, and finish them in the oven.
Looking for other similar recipes? Check out these baked yams with ginger-molasses butter and yams with cranberries.
How To Make Best Candied Yams Every Time
Indulge in our sweet and easy candied yams for a quick pick-me-up. You won’t get enough of these tender treats with brown sugar coating sprinkled with aromatic spices.
- 3 lbs garnet yams, peeled and cut in ½-inch chunks
- ½ cup brown sugar
- 3 tbsp butter, cubed
- 1 tsp vanilla extract
- ½ tsp nutmeg
- 1 tsp cinnamon
- salt, a pinch
- Preheat your oven to 350 degrees F.
- Place the yams on a baking sheet and bake them in the oven for 45 minutes.
- Add the remaining ingredients in a saucepan. Cook the mixture over medium heat until the sugar dissolves and forms a syrupy consistency.
- Pour the mixture over the yams and bake them uncovered for another 30 minutes.
- Serve and enjoy!
- Sugar: 22g
- Calcium: 18mg
- Calories: 263kcal
- Carbohydrates: 57g
- Fat: 4g
- Fiber: 5g
- Iron: 2mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 1658mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 112mg
- Vitamin A: 764IU
- Vitamin C: 39mg
Frequently Asked Questions
What is the difference between candied yams and sweet potatoes?
The garnet yams used in a candy yams recipe are actually a variant of sweet potatoes. But true yams are not sweet potatoes. They are starchier, less sweet, and have bark-like skin. On the other hand, sweet potatoes usually have smoother skin and have sweeter, more tender flesh.
Are candy yams bad for you?
On their own, they’re a healthy filling food with low calories. But candied yams are loaded with a lot of sugar and butter, not really ideal to eat every day. That said, eating them once in a while during the holidays is perfectly okay. After all, holidays are the time to indulge and pamper yourself!
Why are my candied yams runny?
Some candy yams turn out runny if they are baked covered. In this case, the excess moisture doesn’t evaporate. It stays in the pan resulting in a runny sauce instead of a thick, sticky one. This could be easily fixed by simmering the sugary sauce for a longer time or adding slurry to thicken it quicker.
ConclusionTruly a timeless ingredient, candied yams are one of the best holiday treats. Your dinner table will surely be emptied once you serve these as a flavorful side.
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