This candied yam recipe is all about getting that classic, old-fashioned flavor that makes yams sweet, buttery, and syrupy, with a glazed exterior that’s simply irresistible.
Table of Contents
Yams are naturally sweet, and this recipe strikes the perfect balance of brown sugar and buttery flavor in every bite, without falling into the ‘too sweet’ category. Plus, the syrup in this recipe isn’t overly thick, so it soaks into the yams, giving you flavor in every single bite.
Love roasted veggies? Then my garlic roasted butternut squash is a must-try! And for another delicious side, my scalloped potatoes are a real crowd-pleaser!
This recipe was found in my grandma’s recipe box. It looks to be cut out from a newspaper. I believe it’s super old as they call it “brownulated sugar” instead of the shortened version of brown sugar that we use today. It’s a super simple old-fashioned recipe that is bursting with flavor.
Why I Love This Recipe
- Quick and Easy: This recipe is a time-saver. It takes just 5 minutes to prepare, and then you can relax while it bakes to perfection in the oven. It doesn’t get easier than this candied yam recipe!
- Family Favorite: These candied yams are always a hit at family gatherings. The sweet, buttery flavor is simply irresistible.
- Budget-Friendly: With just a few affordable ingredients, you can make a delicious side dish that won’t break the bank.
- No-Fuss: This recipe is as easy as it gets. With canned yams, no peeling or cutting is required. Just open the can and you’re ready to start!
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Key Ingredients
- Canned Yams: These will be the star of our recipe, providing a sweet and creamy base for our candied yams.
- Brown Sugar: This will add a rich, caramel-like sweetness to the dish, complement the natural sweetness of the yams, and give them that classic candied flavor.
- Salt: A pinch of salt will enhance the overall sweetness of the dish and help to balance the flavors.
- Water: This will be used to dissolve the brown sugar and help to form a thick, sweet syrup that will coat the yams.
- Butter: It will add a rich, buttery flavor to the dish and help to caramelize the brown sugar, giving the yams a beautiful glaze.
Equipment
- Small Saucepan – You’ll need this to melt together the brown sugar, salt, water, and butter to make the delicious candied sauce for the yams.
- 1.5 Quart Casserole Dish – This is the perfect size to hold the yams and the sweet brown sugar mixture. Make sure to grease it so the yams don’t stick.
How to Make Candied Yam
Preparation
To start, preheat your oven to 400˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your candied yams. You’ll also need to grease a small casserole dish, about 1.5 quarts in size. This will prevent the yams from sticking to the dish.
Step 1 – Prepare the Yams
Begin by draining the canned yams. Once drained, pour them into the greased casserole dish. This will be the base for your candied yams.
Step 2 – Make the Brown Sugar Sauce
In a small saucepan, combine the brown sugar, salt, water, and butter. Heat this mixture over medium heat, stirring occasionally, until the butter has melted and the sugar is fully incorporated. This will be the delicious, sweet sauce that gives the yams their candied coating.
Step 3 – Pour the Sauce Over the Yams
Once the brown sugar mixture is ready, pour it over the yams in the casserole dish. Make sure to coat the yams evenly to achieve that perfect candied glaze.
Step 4 – Bake the Yams
Place the casserole dish in the preheated oven and bake, uncovered, for 30 minutes. You’ll need to basting the yams with the sugar sauce every 10 minutes. This will help to build up the candied coating and keep the yams moist.
Step 5 – Serve the Candied Yams
After 30 minutes, your candied yams will be ready. Remove them from the oven and let them cool for a few minutes. Then, serve them warm and enjoy the sweet, caramelized goodness of this classic dish.
Expert Tip
To make serving your candied yams a little easier, cut up any large pieces of yams from the can before baking. This will make them easier to serve once they’re cooked.
Recipe Variations
- Marshmallow Topping: For a sweeter twist, top your candied yams with mini marshmallows during the last 10 minutes of baking. The marshmallows will melt and turn golden brown, adding a deliciously sweet and gooey layer to your dish.
- Pecan Topping: Mix 1/2 cup of chopped pecans with 1/4 cup of melted butter and 1/4 cup of brown sugar. Sprinkle this over your yams before baking for a crunchy, nutty topping.
- Spiced Yams: Add a teaspoon of cinnamon and a pinch of nutmeg to your brown sugar mixture for a warmly spiced flavor. This is a great option for the fall or winter months.
What to Serve With
- For a classic Thanksgiving side dish, serve your candied yams with roast turkey, stuffing, and cranberry sauce. The sweet and savory flavors of the yams will complement the other traditional dishes perfectly.
- If you’re hosting a brunch, try serving candied yams with a side of crispy bacon and flaky buttermilk biscuits. The rich, sweet yams are a great contrast to the savory bacon and will add a pop of color to your table.
- For a cozy weekend dinner, pair your candied yams with juicy crockpot ham and some creamy macaroni and cheese. The combination of the salty ham, sweet yams, and cheesy macaron is a real crowd-pleaser.
Make Ahead Instructions
Make as directed without placing it in the oven, then cover it with plastic wrap and keep refrigerated. When ready to make, cook in the oven as directed adding more time until the yams are fully heated through and the syrup is bubbling.
Recipe FAQs
While you can substitute the brown sugar with white sugar, the flavor and color of the candied yams will be different. Brown sugar has a richer, more caramel-like flavor which adds to the overall complexity of the dish.
Yes, it’s important to baster the yams every 10 minutes while they’re baking. This helps to keep them moist and infuses the sweet glaze evenly.
Storing and Reheating
- Storing: If you have leftovers, you can store them in an airtight container in the refrigerator. They will keep well for up to 3 days.
- Freezing: I don’t recommend freezing this dish as the texture of the yams can become mushy after thawing
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Serving Size
- What to Expect: This candied yam recipe yields a delicious side dish for 6 people.
- How to Scale: If you’re serving a larger crowd, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger skillet to accommodate the increased quantity.
Candied Yam Recipe
Ingredients
- 40 oz canned yams drained
- ¾ Cup brown sugar
- ½ teaspoon salt
- ½ Cup water
- 2 Tablespoons butter
Instructions
- Preheat oven to 400˚ F. Grease a small (approximately 1.5 quart) casserole dish.
- Drain the canned yams. Pour into the prepared casserole dish.
- In a small saucepan, combine the brown sugar, salt, water, and butter. Heat over medium heat until butter has melted and sugar is incorporated.
- Pour the brown sugar mixture over the yams in the casserole dish.
- Bake uncovered for 30 minutes in a 400˚ F oven. Baste every 10 minutes.
- Serve warm.
