Hey PBJ’s! Thanksgiving is here again, and I’m sharing a classic, soul-food-style candied yams recipe prepared the traditional way. This version uses the same ingredients as my other candied sweet potato recipe, but instead of boiling first, the sweet potatoes are peeled, cut, and baked right in the oven for a simple, hands-off finish.
If you’d like another approach, check my other candied sweet potatoes post referenced here for background and a different technique. I’ll briefly explain why we often call sweet potatoes “yams” below and how that fits into this dish’s history.
Baking the yams without pre-boiling saves a step and reduces the number of dishes—no large pot to wash—though it does require more prep work with peeling and cutting. Raw sweet potatoes are firmer and need a bit of effort to slice, especially when working with 4 pounds. The benefit is greater control over the final shape of the pieces: sliced raw they hold together better during baking and won’t break apart the way boiled pieces sometimes do.
Watch Me Make It
What makes this a good recipe?
- Easy to make: After peeling and cutting, you mix the glaze, arrange the yams in a casserole dish, and bake until tender.
- Kid-friendly: The sweet, soft texture makes these a hit with kids — they often taste like sweet potato pie.
- Fan favorite: Candied yams are a popular side dish and tend to disappear fast at gatherings when made right.
Candied Yams — Black History
Candied yams have deep roots in African American culinary tradition. Enslaved Africans adapted recipes using sweet potatoes that resembled the yams they remembered from Africa. Though true yams are different from sweet potatoes, the term stuck and we still call the dish “candied yams.”
Slaves and their descendants perfected methods of baking sweet potatoes with sugar, syrup or honey until tender and glazed, creating what we now recognize as a core soul food dish. This preparation became part of family and community traditions and remains central to many holiday tables.
Soul Food Delicacy
Candied yams are a quintessential soul food side. They appear on menus at many soul food restaurants and at holiday dinners across the country. Along with sweet potato pie, candied yams rank among the most beloved dishes in the community, celebrated for their sweet, buttery flavor and comforting texture.
Family Tradition
Serving candied yams at Thanksgiving and Christmas is a long-standing family tradition for many African American households. In my family we often prepared them for Sunday dinner too. They were one vegetable no one complained about because they’re sweet and satisfying.
Because candied yams are sweet, they’re usually served alongside a savory green leafy vegetable—collard greens or similar—to balance the plate. Growing up, whenever my mom or grandmother made yams, greens were never far behind.
Below are the utensils and ingredients I recommend so you’re ready to start.
Ingredients You’ll Need:
- Vegetable: 4 lbs sweet potatoes, peeled and diced
- Sweeteners: White sugar, brown sugar, light corn syrup, and honey
- Flavor: Vanilla extract (use a good quality brand)
- Fat: Butter
- Spices: Cinnamon, nutmeg, and a pinch of salt
Cooking Utensils You’ll Need:
- Casserole dish: Large enough to hold the sliced sweet potatoes in a single or slightly overlapping layer
- Peeler and knife: For peeling and slicing—use a sharp, sturdy knife
- Big spoon: To mix and baste the glaze
- Measuring cups and spoons: For accuracy
How to make candied yams
- Peel the sweet potatoes.
- Slice and dice them into relatively even-sized pieces.
- Add a pinch of salt and a splash of lemon juice to a large bowl of cool water.
- Soak the cut sweet potatoes 10–15 minutes, then rinse and drain.
- Preheat the oven to 350°F.
- Create the candied sauce in your baking dish: combine light corn syrup, honey, white sugar, brown sugar, and half the spices, stirring well.
- Add the sweet potatoes to the dish and mix to coat.
- Dot with butter and sprinkle remaining spices over the top.
- Cover the dish with aluminum foil and bake.
- Bake covered for about 1 hour 30 minutes, then remove the foil.
- Stir to coat the potatoes in the sauce and redistribute any butter.
- Bake uncovered for another 25–30 minutes until tender and glossy.
Tips for best results:
- Baste and stir: After removing the foil, stir and baste the yams so the glaze evenly coats each piece. This helps prevent sticking and builds a rich, glossy finish.
- Even pieces: Cut the sweet potatoes into similarly sized pieces so they cook uniformly.
- Don’t rush the bake: The covered, slow bake helps the potatoes absorb the glaze and become tender without drying out.
Candied Sweet Potatoes Variations:
- With orange juice: Add 1–2 tablespoons of fresh orange juice to the glaze for bright citrus balance.
- Marshmallows: For a sweeter, classic casserole topping, add small marshmallows during the last few minutes and broil briefly to brown.
Serving suggestions:
Candied yams pair beautifully with traditional soul food mains and sides. Consider serving them with roasted chicken, smothered turkey wings, or other hearty mains, and balance the sweetness with collard greens, green beans, or baked macaroni and cheese.
Storage and reheating
- Store: Refrigerate in an airtight container or wrapped tightly for up to 3–4 days.
- Freeze: Place cooled yams in a tightly sealed freezer bag or container to keep them longer.
- Reheat in oven: Covered at 350°F for 20–25 minutes, stirring partway through.
- Reheat on stovetop: Warm gently in a skillet over low heat for about 15 minutes, stirring occasionally and adding a splash of water if needed.
- Reheat in microwave: Microwave in a covered microwave-safe bowl for 2–3 minutes, stirring after the first minute.
Frequently Asked Questions
- How long do they last? Store in the refrigerator for 3–4 days; freezing extends storage time.
- How to scale the recipe? Multiply ingredients proportionally and use a larger baking dish when doubling or tripling.
- Do I need both white and brown sugar? No — you can use one or the other. Brown sugar adds a deeper molasses note.
- Why is my sauce thin? The yams release moisture while baking under foil. The glaze will thicken as it cools.
I hope you enjoy these candied yams. If you try them, leave a comment and star rating. Enjoy and happy cooking!