Candied Yams with Brown Sugar Butter

My grandmother would start making these the day before Thanksgiving, the house already smelling like brown sugar and cinnamon while we still had hours of cooking ahead. She swore the secret was letting the potatoes marinate in that buttery syrup overnight, though half the time I caught her sneaking a bite straight from the refrigerator. Last year I finally understood her obsession when I pulled the dish from the oven and watched that thick, bubbling syrup catch the light just right.

I made these for a potluck last December and watched three different people ask for the recipe before they even sat down with their plates. Someone actually went back for thirds and admitted they normally hate sweet potatoes. There is something about that combination of warm spices and rich sweetness that makes people forget they are eating a vegetable.

Ingredients

• 4 large sweet potatoes: Peel them while they are at room temperature for easier slicing and try to cut rounds that are evenly thick so they cook at the same pace
• 1/2 cup unsalted butter: Melt it completely before mixing with the sugar so your syrup turns out smooth and glossy
• 1 cup light brown sugar: Pack it down tightly in the measuring cup for that deep molasses flavor
• 1/4 cup water: This helps dissolve the sugar and keeps the syrup from becoming too thick or sticky
• 1/2 teaspoon ground cinnamon: Freshly grated nutmeg adds such a lovely warmth that pairs perfectly with the sweet potatoes
• 1/4 teaspoon ground nutmeg: Freshly grated makes such a difference compared to pre ground
• 1/4 teaspoon salt: Just enough to balance all that sugar and bring out the natural sweetness
• 1 teaspoon vanilla extract: Add this last so the flavor does not cook off
• 1/2 cup chopped pecans or walnuts: Toast them lightly in a dry pan for two minutes before sprinkling on top
• Mini marshmallows: Only add these in the last few minutes and watch them like a hawk under the broiler

Instructions

Preheat your oven and prepare the dish:

Set your oven to 375F and give a 9x13 inch baking dish a light coating of butter or cooking spray so nothing sticks.

Arrange the sweet potatoes:

Lay out your sliced rounds in overlapping rows like shingles on a roof, which helps them cook evenly and look beautiful when they come out.

Make the syrup:

Whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, and salt until the sugar completely dissolves and the mixture looks smooth.

Add the vanilla and pour:

Stir in the vanilla extract at the end, then drizzle that gorgeous syrup evenly over every single potato slice.

Cover and bake:

Tent the dish tightly with foil and bake for 30 minutes, letting everything steam and soften together in that sweet syrup.

Uncover and finish:

Remove the foil and spoon some of that bubbling syrup over the top, then bake another 15 minutes until the potatoes are fork tender and the syrup has thickened nicely.

Add the toppings if desired:

Sprinkle nuts or marshmallows on top and broil for just 2 to 3 minutes, standing right there because marshmallows go from perfectly golden to burnt in seconds.

Let them rest before serving:

Give the dish about 5 minutes to cool slightly so that syrup can thicken up even more as it sits.

Save

My aunt once forgot to put the foil on for the first half of baking and ended up with these slightly crispy edged potatoes that everyone actually fought over. Now I sometimes leave the foil off for the last 20 minutes on purpose just to get those chewy caramelized bits on top.

Make Ahead Magic

You can assemble the entire dish up to two days before baking and keep it covered in the refrigerator. The flavors actually develop beautifully during that time and the potatoes absorb even more of that spiced syrup.

Serving Suggestions

These pair perfectly with a roasted turkey or glazed ham but they also hold their own next to a spicy main dish because the sweetness balances out heat beautifully. I have served them alongside everything from grilled meats to holiday roasts and they never disappoint.

Storage and Reheating

Leftovers keep remarkably well in an airtight container for up to five days and reheat in the microwave in just a couple minutes. The syrup might separate slightly but a quick stir brings everything back together.

• Reheat at 350F for 15 minutes if you want that fresh baked texture again
• Freeze uncooked portions for up to three months and bake straight from frozen
• Add a splash of water when reheating if the syrup looks too thick

Save

There is nothing quite like watching people take that first bite and seeing their eyes light up at something so simple and perfect.

Recipe Questions & Answers

→ What's the difference between candied yams and sweet potato casserole?

Candied yams are typically sliced into rounds and baked in a syrup on the stovetop or oven, while sweet potato casserole usually features mashed sweet potatoes topped with marshmallows or pecans. Both are classic holiday dishes with similar flavors.

→ Can I make candied yams ahead of time?

Yes! You can assemble the dish up to 24 hours in advance and refrigerate. When ready to serve, bring to room temperature and bake as directed, adding a few extra minutes if needed since the dish will be cold.

→ How do I know when the yams are done?

The yams are ready when they're tender enough to easily pierce with a fork and the syrup has thickened to a glossy consistency. The total baking time is typically 45 minutes—30 minutes covered and 15 minutes uncovered.

→ Can I substitute maple syrup for brown sugar?

Absolutely! Replace half of the brown sugar with pure maple syrup for a deeper, more complex flavor. This adds a lovely subtle maple note that complements the warm spices beautifully.

→ Are candied yams gluten-free?

Yes, this version is naturally gluten-free as all ingredients—including sweet potatoes, butter, brown sugar, and spices—are gluten-free. Just be sure to check your marshmallows if adding them as a topping.

→ What pairs well with candied yams?

Candied yams are perfect alongside roast turkey, glazed ham, prime rib, or chicken. They also complement other holiday sides like green bean casserole, stuffing, and cranberry sauce for a complete festive feast.