Southern Candied Yams (Candied Sweet Potatoes) – Old-Fashioned Recipe

Introduction to Southern Candied Yams

Southern candied yams (candied sweet potatoes) are the buttery, caramelized holiday side everyone asks for. This old-fashioned Southern recipe gives you spoon-tender slices baked in a glossy brown sugar syrup with warm cinnamon and vanilla — no marshmallows needed. Made with real butter until thick, shiny, and candy-sweet, these yams are perfect for Thanksgiving, Sunday dinner, or anytime you want a comforting side that steals the show. Serve them with fried chicken, smothered turkey wings, or catfish for a true Southern plate.

What Are Candied Yams? (Yams vs Sweet Potatoes)

In most Southern kitchens, candied yams are made with orange-fleshed sweet potatoes baked in a buttery brown sugar syrup. True yams are a different root vegetable, but in the U.S. the names are often used interchangeably—especially around the holidays. So yes: this is a classic candied sweet potatoes recipe that people call Southern candied yams.

Ingredients for Southern Candied Yams

• 4–5 medium sweet potatoes (orange-fleshed), peeled and sliced ½-inch thick
• 1/2 cup (1 stick) salted butter
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1–2 teaspoons ground cinnamon (to taste)
• 1/4 teaspoon nutmeg (optional, but good)
• 1–2 teaspoons vanilla extract
• Pinch of salt (balances sweetness)

Optional

• 1–2 tablespoons orange juice (holiday-style flavor)
• Mini marshmallows (for topping)

How to Make Southern Candied Yams

1. Preheat + prep pan
   Preheat oven to 350°F. Butter a 9×13 baking dish (or similar).
2. Slice the sweet potatoes
   Peel and slice into ½-inch rounds. Layer them evenly in the dish.
3. Make the old-fashioned glaze
   In a saucepan over medium heat, melt butter. Add brown sugar, granulated sugar, cinnamon, nutmeg (if using), and a pinch of salt. Stir until the sugar dissolves and the mixture looks glossy and starts to bubble—about 4–6 minutes.
4. Bake covered, then uncovered
   Pour the glaze over the sweet potatoes. Cover tightly with foil and bake 30 minutes.
   Remove foil, baste/spoon syrup over the top, then bake 10–15 minutes uncovered until fork-tender and the syrup looks thicker.
5. Add vanilla at the end
   Stir in vanilla (or drizzle it over and gently spoon syrup around) during the last few minutes so the flavor stays strong.
6. Rest before serving
   Let the dish rest 10 minutes so the syrup thickens up and sets.

Southern Candied Yams

A classic Southern side dish featuring tender sweet potatoes (often called yams) coated in a rich, sweet syrup flavored with warm spices. This comforting dish is perfect for holiday meals, especially Thanksgiving, or as a delicious accompaniment to any Southern-style dinner.

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Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time46 minutes mins

Servings:6

Course:Side Dish

Cuisine:Southern American

Calories:397

Ingredients Equipment Method Notes

Ingredients

  

• 4 –5 medium sweet potatoes peeled and sliced ½-inch thick
• 1/2 cup salted butter
• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 –2 tsp ground cinnamon
• 1/4 tsp nutmeg optional
• 1 –2 tsp vanilla extract
• Pinch of salt
• Mini marshmallows optional

Equipment

• 9×13 baking dish
• Saucepan
• Foil
• Spoon/ladle (for basting)

Method

 

1. Preheat oven to 350°F. Butter a 9×13 dish.
2. Layer sliced sweet potatoes in the dish.
3. Melt butter in a saucepan. Stir in brown sugar, white sugar, cinnamon, nutmeg (optional), and salt. Cook 4–6 minutes until glossy and bubbling.
4. Pour glaze over potatoes. Cover with foil and bake 30 minutes.
5. Uncover, baste, and bake 10–15 minutes until fork-tender and syrup thickens.
6. Stir in vanilla near the end. Rest 10 minutes before serving.
7. Optional: add marshmallows during the last 5–8 minutes; broil 1–3 minutes to toast.

Notes

Slice ½-inch thick to prevent mushy texture.

For thicker syrup, bake uncovered at the end and rest 10 minutes.

Make-ahead: assemble + refrigerate up to 24 hours, then bake fresh.

Marshmallows or No Marshmallows?

No marshmallows (my favorite):
You get that glossy, buttery brown sugar finish and the sweet potato flavor stays front and center.

With marshmallows (holiday classic):
Add marshmallows during the last 5–8 minutes of baking. If you want them toasted, broil 1–3 minutes (watch closely—marshmallows move fast).

How to Keep Candied Yams From Getting Runny

Runny candied yams usually come from one of these:

• Slices are too thin, so the potatoes break down
• Too much added liquid (extra juice/water)
• Not baking uncovered long enough to reduce the syrup

Fix it every time:

• Cut ½-inch slices
• Bake covered first, then uncover for the last 10–15 minutes
• Rest 10 minutes before serving (thickens the glaze)

Make Ahead + Storage + Reheating

Make ahead (best method):
Assemble the sliced potatoes + pour on glaze, cover, and refrigerate up to 24 hours. Bake the next day.

Storage:
Cool, cover, and refrigerate up to 4–5 days.

Reheat:
Bake at 350°F covered for 15–20 minutes, then uncover 5 minutes to re-thicken the syrup. Add a pat of butter if needed.

What to Serve With Candied Yams

Turn this into a “holiday sides cluster” by linking out from this post to your best matching recipes:

• Cornbread (or cornbread dressing)
• Collard greens / green beans
• Mashed potatoes & gravy
• Mac and cheese (when published)
• Turkey, ham, oxtails, fried chicken, catfish (whatever you have)

Pro move: In those posts, add a small “Holiday Sides” block linking back to this candied yams post.

More Southern Holiday Recipes to Try

Add a short “recipes to try” block (and link them):

• Cornbread dressing
• Green beans / green bean casserole
• Mashed potatoes & gravy
• Smothered turkey wings

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