Go Back

Classic Candied Yams

Tender sweet potatoes simmered in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla. A classic Thanksgiving side dish that’s sweet, silky, and comforting.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 4 –5 large sweet potatoes peeled and sliced
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup white sugar optional
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg optional
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water or orange juice

Method
 

  1. Peel and slice sweet potatoes into 1/2-inch rounds.
  2. Melt butter in a large skillet or pot.
  3. Add brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir until syrupy.
  4. Add sweet potatoes and coat them in the syrup.
  5. Cover and simmer over medium-low heat for 30–40 minutes, spooning syrup over potatoes occasionally.
  6. Stir in vanilla during the last 5 minutes.
  7. Serve warm with extra syrup on top.

Notes

• Add marshmallows and broil for 1–2 minutes.
• Add pecans for crunch.
• Substitute orange juice for a citrus twist.
• Bake instead of simmering for a firmer texture.

Nutrition

Calories per serving: 290
Add this in Notes:
Approx: Carbs 48g – Protein 2g – Fat 10g.