Soul Food Candied Yams (Printable view)

Tender yams glazed in buttery brown sugar syrup with warm spices, a classic Southern side.

# What You Need:

→ Vegetables

01 - 4 large yams or sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup & Sweeteners

02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1/2 cup unsalted butter (1 stick)
05 - 1/4 cup water
06 - 1/4 cup orange juice

→ Spices

07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract

# How To Make:

01 - Preheat your oven to 350°F.
02 - Arrange the sliced yams in a single, even layer in a large 9x13-inch baking dish.
03 - In a medium saucepan over medium heat, combine brown sugar, granulated sugar, butter, water, and orange juice. Stir until the butter melts and the sugar dissolves, approximately 3 to 4 minutes.
04 - Remove the saucepan from heat. Stir in cinnamon, nutmeg, ginger, salt, and vanilla extract.
05 - Pour the hot syrup evenly over the yams in the baking dish, ensuring all slices are thoroughly coated.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, baste the yams with the syrup, and continue baking uncovered for an additional 20 minutes, or until the yams are tender and the syrup is thick and glossy.
08 - Let cool for 10 minutes before serving to allow the syrup to thicken further.

# Expert Advice:

01 -
  • The syrup caramelizes into liquid gold that makes even skeptics forget this is actually a vegetable.
  • It comes together in under two hours with minimal fuss, leaving you time to handle the other dishes.
  • One bite tastes like every warm family moment you've ever had, without requiring a culinary degree.
02 -
  • Don't skip the resting period—I learned this the hard way when I served piping-hot yams that slid right off the plate, but those 10 minutes make all the difference in texture and presentation.
  • If your syrup looks thin after baking, that's usually fine because it will thicken as it cools, but if you want it even thicker, uncover it for the last few minutes to let some moisture evaporate.
03 -
  • Slice your yams evenly—use a mandoline if you have one, or take your time with a sharp knife to ensure they cook at the same rate.
  • Don't use the foil for the entire baking time; uncovering it partway through allows the syrup to reduce and darken into that gorgeous caramelized finish that makes this dish unforgettable.
Go Back