If you’ve ever craved that perfectly sweet, buttery, and oh-so-tender side dish at a Southern feast, you’re in for a treat. This Southern Candied Yams Recipe is exactly that—a family favorite that’s reliably delicious every time. I’ve made this recipe countless times during holidays and weeknights alike, and trust me, once you try these yams you’ll want to serve them at every gathering. Let’s dive in and make some magic happen in your kitchen!

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Why This Recipe Works

Simple Ingredients, Big Flavor: The combination of real butter, cinnamon, and brown sugar creates a rich, nostalgic taste that’s pure comfort food.
Perfect Texture Balance: Cooking the yams covered first, then uncovered, lets them soak up the syrup without turning mushy—just tender and silky.
Made-Ahead Friendly: You can make this a day or two in advance, which is a lifesaver during busy holidays or weeknight dinners.
Flexible Sweetness: Easily tailored to how sweet or subtle you prefer, making it just right for your family’s tastes.

Southern Candied Yams, Southern Candied Yams Recipe, Easy Candied Yam Side Dish, Best Candied Yams, Sweet Yams with Brown Sugar and Cinnamon - The image shows a white ceramic baking dish filled with soft cooked sweet potatoes cut into round slices. The sweet potatoes are covered in a glossy dark brown syrupy sauce that pools around them. The slices have a slightly shiny, caramelized surface with some darker roasted spots. The white marbled surface is slightly visible at the edges around the dish. The warm orange and brown colors of the sweet potatoes and syrup stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Southern Candied Yams Recipe has a purpose and adds a layer of flavor or texture that makes the dish irresistible. From pickin’ the right sweet potatoes to warming the spices just right, these tips will help you shop and prep like a pro.

Southern Candied Yams, Southern Candied Yams Recipe, Easy Candied Yam Side Dish, Best Candied Yams, Sweet Yams with Brown Sugar and Cinnamon - Flat lay of three medium sweet potatoes with vibrant orange flesh, several thick slices neatly cut to show their smooth, moist texture, a few cubes of pale yellow unsalted butter with soft edges, small mounds of golden granulated sugar and rich dark brown sugar crystals shimmering slightly, warm brown ground cinnamon and reddish-brown ground nutmeg forming gentle piles, a light dusting of finely ground ginger powder in soft beige tones, and a few tiny heaps of deep brown ground cloves, all carefully spaced and naturally scattered with slight overlaps to create depth, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Sweet Potatoes: Choose medium-sized sweet potatoes that are firm with smooth skin—long and slender ones are easier to slice evenly.
Unsalted Butter: Real butter is key here for that creamy, rich base that carries the sugars and spices.
Granulated Sugar: Adds the initial sweetness and texture to the syrup.
Dark Brown Sugar: Packed with molasses flavor, it deepens the caramel-y notes and complements the spice mix.
Ground Cinnamon: A warm spice that pairs perfectly with sweet potatoes and sugar.
Ground Ginger, Nutmeg & Cloves: These spices add depth and a subtle holiday vibe—don’t skip or overdo ’em!
Salt: Just a pinch balances the sweetness and brightens the flavors.
Vanilla Extract: Adds a fragrant nuance that lifts the whole dish and rounds out the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Over the years, I’ve enjoyed dialing up or down the sweetness and trying little tweaks to suit the occasion or my mood. Feel free to customize this Southern Candied Yams Recipe so it feels just right in your home kitchen.

Less Sweet: I sometimes cut back the brown sugar by a quarter cup if we want something less dessert-like but still decadently tasty.
Add Citrus Zest: Adding orange zest freshens up the syrup beautifully, especially for spring or summer dinners.
Spice Variations: A dash of cayenne pepper gives a surprising kick if you want to play with sweet and spicy.
Vegan Version: Try replacing butter with coconut oil and using maple syrup instead of granulated sugar for a dairy-free spin.

Step-by-Step: How I Make Southern Candied Yams Recipe

Step 1: Get Your Oven & Dish Ready

First things first, preheat your oven to 350°F. Grab a 9 x 13-inch baking dish and butter it well—this prevents sticking and adds a touch of richness right from the start.

Step 2: Prep the Sweet Potatoes

Wash, peel, and slice your sweet potatoes into consistent ½-inch thick rounds. This thickness cooks evenly, so none of your yams turn mushy before the rest are done. Arrange the slices neatly in the buttered baking dish, layering if needed but not overcrowding.

Step 3: Make the Candied Syrup

In a medium saucepan over medium heat, melt the butter with both sugars, cinnamon, ginger, nutmeg, cloves, and salt. Stir gently just until the butter is melted and the mixture looks glossy—but don’t expect the sugars to fully dissolve. Stir in the vanilla extract last and take the pan off the heat.

Step 4: Coat & Bake the Yams

Pour the hot syrup over the sweet potatoes. Here’s a little trick: using a wooden spoon or even clean hands, stir and gently coat each slice—it’s worth the effort to avoid sticky clumps. Cover the dish tightly with foil and bake for 40 minutes.

Step 5: Toss & Finish Baking Uncovered

After the initial bake, remove the foil and carefully toss the yams to rotate the slices. This step lets every slice soak up that syrupy goodness and ensures even cooking. Return the dish to the oven uncovered for another 30 to 40 minutes until the yams are tender and the syrup thickens nicely. You’ll want the yams to be fork-tender but not falling apart.

Step 6: Cool a Bit & Serve

Let your Southern Candied Yams rest in the pan for about 10 minutes to thicken that lovely syrup. Serve with a slotted spoon, making sure to drizzle a little extra syrup on top because that’s the real magic!

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Pro Tips for Making Southern Candied Yams Recipe

Uniform Slices: I can’t stress this enough—try to slice the yams evenly so they cook consistently and avoid half-mushy, half-crunchy results.
Don’t Over-Dissolve Sugar: The syrup won’t be perfectly smooth when you pour it over the yams, and that’s okay. It thickens beautifully during baking without becoming hard candy.
Cover First, Then Uncover: Baking covered traps steam so the yams soften gently, and uncovering later lets the syrup reduce and get syrupy.
Taste Test for Doneness: I always carefully scoop out a slice with a fork and try it before finishing cooking, so I don’t overcook and lose that perfect tender texture.

How to Serve Southern Candied Yams Recipe

Garnishes

I love topping these yams with a little extra sprinkle of cinnamon or a few chopped pecans when I want to add some crunch. Sometimes, a fresh sprig of thyme or a light drizzle of maple syrup takes it over the top. It’s all about layering flavors and textures you enjoy.

Side Dishes

Southern candied yams are classic alongside crispy fried chicken, collard greens, and cornbread. For holiday meals, I pair them with roasted turkey or glazed ham—it’s that perfect combination of savory and sweet that makes your plate sing.

Creative Ways to Present

For special occasions, I’ve layered these yams in a pretty glass baking dish to show off the syrup dripping between the orange rounds. Sometimes I even add a handful of toasted marshmallows on top near the end for a nostalgic twist that everyone raves about. Presentation makes it feel like a celebration!

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I store mine in an airtight container in the fridge and they keep beautifully for up to 5 days. The flavors actually deepen overnight, making day two surprisingly delicious.

Freezing

Since the syrup thickens as it cools, I’ve found freezing isn’t ideal if you want the original texture. But if you do freeze, wrap tightly in foil and plastic wrap, and thaw slowly in the fridge before reheating to avoid especially mushy yams.

Reheating

To reheat, I pop the yams in a 325°F oven for about 15 to 20 minutes covered with foil, adding a splash of water or a little extra melted butter to keep them moist. Microwave works in a pinch, but oven reheating preserves that lovely baked texture best.

FAQs

Can I use regular potatoes instead of sweet potatoes?

While you technically can, regular potatoes don’t have that natural sweetness and creamy texture that make this dish so special. Sweet potatoes provide the signature flavor and softness that candy up beautifully.
How do I prevent the candy sauce from hardening?

Since this recipe doesn’t add water or juice, the sugar can harden if fully dissolved or cooked too long before pouring. That’s why the syrup is thick but still grainy when poured over the yams. Baking slowly allows it to become syrupy without turning to hard candy.
Is this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.
Can I make this recipe ahead of time?

Absolutely. You can prepare the yams and syrup up to 2 days ahead, then reheat in the oven before serving. Alternatively, assemble everything but don’t bake—store covered in the fridge, then bake fresh the day you want to serve.
What’s the best way to test if the yams are done?

The best test is to carefully pull out a slice with a fork and taste it—soft and tender means they’re ready. If it’s still firm or hard to bite, give it more time.

Final Thoughts

This Southern Candied Yams Recipe is one of those soul-soothing dishes that’s easy enough for any home cook but always brings that comforting, nostalgic feeling to the table. Cooking it, tossing it, and finally savoring the sweet syrup with buttery tender yams is a little ritual I love to share. I’m confident you’ll find your own moments to enjoy it and maybe even pass it down in your family. Grab your baking dish and start your Southern candy yam tradition—you won’t regret it!