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Overhead shot of candied yams in a white baking dish.
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5 from 3 votes

Southern Candied Yams Recipe

Fresh sweet potatoes are baked in a buttery brown sugar-orange glaze and topped with toasted mini marshmallows and chopped pecans. No boiling or canned yams required.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time10 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Kellie
Cost: $8

Equipment

  • 2-quart glass or ceramic baking dish
  • Small saucepan
  • aluminum foil
  • Sharp chef’s knife or mandoline
  • Wide spatula or serving spoon

Ingredients

  • 5 medium orange-fleshed sweet potatoes often labeled yams, peeled and cut into ½-inch rounds
  • Nonstick cooking spray or softened butter for greasing the baking dish
  • 8 tablespoons salted butter
  • 1 cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh orange juice
  • ½ cup mini marshmallows optional
  • ½ cup chopped pecans optional

Instructions

  • Preheat the oven to 350°F. Coat a 2-quart glass or ceramic baking dish with nonstick cooking spray or softened butter.
  • Peel the sweet potatoes and cut them into even ½-inch rounds. Arrange the slices in the prepared baking dish.
  • Add the butter, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, and orange juice to a small saucepan.
  • Heat the mixture over medium heat until the butter melts and the glaze reaches a gentle boil. Stir to combine, then remove it from the heat.
  • Pour the warm glaze over the sweet potatoes. Toss gently to coat. The slices will not be completely covered at this point.
  • Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  • Carefully remove the foil and gently turn the sweet potatoes in the glaze. Cover again and bake for another 30 minutes.
  • Uncover the dish and check the potatoes with a fork. They should be tender but still hold their shape. When necessary, cover and bake for another 5–10 minutes.
  • Gently turn the potatoes in the glaze. Sprinkle the marshmallows and pecans evenly over the top.
  • Bake uncovered for 10–15 minutes, until the marshmallows are golden and the glaze coats the potato slices.
  • Let the candied yams rest for 5–10 minutes before serving.

Video

Notes

  • Choosing the potatoes: Use orange-fleshed sweet potatoes, which are often labeled yams in U.S. grocery stores.
  • Even cooking: Cut the potatoes into uniform ½-inch slices.
  • Unsalted butter: When using unsalted butter, add an additional ¼ teaspoon of kosher salt.
  • Make ahead: Bake the potato-and-glaze base without the toppings up to two days in advance. Refrigerate, reheat covered at 350°F, and add the marshmallows and pecans during the final 10–15 minutes.
  • Preparing raw potatoes ahead: Submerge peeled and sliced potatoes in cold water and refrigerate for up to one day. Drain and pat completely dry before using.
  • Storage: Refrigerate leftovers in an airtight container for up to four days.
  • Reheating: Reheat covered at 350°F for 15–20 minutes. Microwave individual servings in 30-second intervals.
  • Thin glaze: Bake uncovered for another 5–10 minutes, then allow the dish to rest before serving.
  • Nut-free: Omit the pecans.
  • Without marshmallows: Omit the marshmallows and continue baking until the glaze is glossy and thickened.

Nutrition

Calories: 620kcal | Carbohydrates: 114g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 425mg | Potassium: 2180mg | Fiber: 12g | Sugar: 40g | Vitamin A: 732IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 2mg