These Southern candied yams are tender, buttery, and coated in a rich brown sugar and cinnamon glaze. Baked until beautifully caramelized and full of warm Southern flavor, they make the perfect side dish for Sunday dinner, holidays, family gatherings, or anytime you’re craving a sweet and comforting homemade favorite.
Ingredients
- 4 large sweet potatoes, peeled and sliced into ½-inch rounds
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- ¼ cup orange juice
- 2 tablespoons water
Directions
- Preheat the oven to 375°F. Lightly butter a 9×13-inch baking dish.
- Peel the sweet potatoes and cut them into approximately ½-inch-thick rounds. Arrange them evenly in the prepared baking dish.
- Melt the butter in a saucepan over medium-low heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, orange juice, and water.
- Stir the mixture gently until the butter and sugars are combined and the sauce is smooth. Allow it to simmer for about 2–3 minutes, then remove it from the heat and stir in the vanilla extract.
- Pour the warm buttery brown-sugar mixture evenly over the sweet potatoes, making sure the slices are well coated.
- Cover the baking dish with aluminum foil and bake for about 30 minutes.
- Carefully remove the foil and gently spoon some of the syrup from the bottom of the dish over the sweet potatoes.
- Return the dish to the oven uncovered and bake for another 25–35 minutes, occasionally spooning the glaze over the potatoes, until the yams are fork-tender and the sauce has thickened into a glossy, caramelized glaze.
- Remove the candied yams from the oven and allow them to rest for about 10 minutes. The glaze will continue to thicken as it cools slightly.
- Spoon some of that rich buttery glaze over the yams before serving warm.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Rest Time: 10 minutes
- Total Time: About 1 hour 30 minutes
- Servings: 6–8
Pansy’s Tips
Try to slice your sweet potatoes about the same thickness so they cook evenly. You want them tender enough to cut easily with a fork but still firm enough to hold their shape.
Don’t rush the glaze. Spoon some of that buttery brown-sugar syrup over the yams a few times while they bake. This helps every slice become flavorful, glossy, and beautifully caramelized.
For an extra-rich flavor, add a little more cinnamon or a small splash of vanilla to suit your taste. The orange juice gives the glaze a little brightness without making the yams taste overly citrusy.
Let the candied yams rest for about 10 minutes after baking. The glaze will thicken as it cools slightly and coat the sweet potatoes even better.
Serving & Storage
Serve Pansy’s Southern Candied Yams warm with fried chicken, baked chicken, collard greens, baked macaroni and cheese, cornbread, or your favorite Southern meal. Spoon a little extra buttery brown-sugar glaze over each serving for even more flavor.
Store leftover candied yams in an airtight container in the refrigerator for up to 3–4 days. Reheat them gently in the oven or microwave until thoroughly heated, spooning some of the glaze over the yams before serving.