Southern-Style Candied Yams with Brown Sugar Glaze

Learn how to prepare classic candied yams using a few simple ingredients and straightforward steps. This sweet, syrupy side is perfect for Thanksgiving or any family meal year-round.

A dish full of candied yams with a treacle being poured over the top. — Candied Yams

This recipe is a holiday favorite, but we enjoy sweet potatoes (often called yams) all year long. Their natural sweetness makes them a hit with kids and adults alike.

Simple ingredients and pantry staples create the rich, caramel-like glaze that defines this dish.

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Why My Recipe

I learned this style of cooking from older family members in the bayou region. Their Southern approach gives the dish a comforting, familiar flavor that always goes over well at family gatherings.

Groceries you’ll need: Ingredients

An overhead shot of ingredients needed to make candied yams, with text overlay.

See the recipe card below for exact quantities.

Candied Yams Recipe Instructions

This overview outlines the main steps. Follow the recipe card at the bottom for quantities and full details.

A cutting board with some yams being peeled and sliced. — **Step 1:** Peel and slice yams into ½” coins.

A pot with some butter melting with sugar. — **Step 2:** Combine butter, brown and granulated sugar, orange juice, vanilla and pumpkin pie spice in a covered pot and bring to a boil, stirring to dissolve the sugars.

Yam slices being added to a pot with melted butter and sugar. — **Step 3:** Add the yams to the sugar mixture and toss gently to coat each slice.

A covered pot of sweet potato slices. — **Step 4:** Cover and simmer on medium-high for 15–20 minutes, until the slices are fork-tender, stirring once halfway through.

Candied yams added to a serving dish. — **Step 5:** When tender, transfer the yams with a slotted spoon to an 11″x7″ baking dish or serving platter.

A pot with a treacle like substance. — **Step 6:** Remove the lid and reduce the remaining syrup over medium heat until it thickens and becomes treacle-like.
**Step 7:** Pour the thickened glaze over the yams and serve warm.

Hint: Because the sugar syrup is hot and the yams will continue cooking in it, slice them at least ½” thick. Stir sparingly so the slices stay intact.

Recipe variations and substitute ideas

Warm spices – If you don’t have pumpkin pie spice, use a blend of ground cinnamon, nutmeg, ginger and allspice.
Salt – If using unsalted butter, add a small pinch of salt to balance the sweetness.
Marshmallow – For a more classic holiday topping, arrange mini marshmallows on top and brown under the broiler briefly, or stir small marshmallows into the hot syrup.
Dark brown sugar – Dark brown sugar can deepen the molasses flavor; you may want slightly less since it is richer.

An overhead shot of a dish filled with candied yams.

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Necessary gear: Equipment

You only need a peeler or sharp knife, a large saucepan with a lid, and an 11″x7″ baking dish or serving pan.

A 4.5 quart pot works well for cooking the yams; the baking dish holds the finished dish for serving.

More Thanksgiving recipes I think you’ll love

Deep Fried Turkey
Southern Black Eyed Peas and Collard Greens
Dried Cranberry Sauce Recipe
Emeril’s Baked Oyster Dressing

For dessert, try a classic Pineapple Upside Down Cake or an Amish Pumpkin Pie for a sweet finish to the meal.

How to store leftovers

Allow the candied yams to cool completely, then store in an airtight container or cover with foil and refrigerate for up to 4 days.

Reheat leftovers in the microwave for about a minute, or until warmed through.

Mel’s kitchen notes

Don’t skip the brown sugar glaze — it gives the yams their signature syrupy texture and deep flavor.

About The Author

Melanie Cagle

Melanie is a food photographer and home cook with a passion for Cajun and Southern cuisine. Since 2020 she has shared tested recipes and tutorials on this blog.

Her work has appeared on national outlets and she recently competed on Food Network’s “100 Cooks”.

About Mel

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A fork digging into a dish full of candied yams, a gooey sticky treacle oozing down.

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A dish full of yams with a treacle being poured over the top.

Candied Yams

Spice up your Thanksgiving dinner with this simple, stove-top candied yams recipe that yields tender yams and a rich, sticky glaze.

Prep Time5 minutes

Cook Time25 minutes

Servings: 6 people

Cuisine: American, Thanksgiving

Author: Melanie Cagle

ANNOUNCEMENT

Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c

Equipment

1 4.5 Quart Pot
1 Baking Dish (11″x7″)

Ingredients

2 Pounds Yams peeled and sliced into ½” coins
8 Tablespoons Salted Butter
¾ Cup Light Brown Sugar
1 Cup Granulated Sugar
1 Tablespoon Vanilla Extract
3 teaspoons Pumpkin Pie Spice
1 Each Oranges just the juice

Instructions

Peel and slice the yams into ½” coins.

2 Pounds Yams
In a large pot add the butter, light brown sugar, granulated sugar, vanilla, orange juice and pumpkin pie spice. Heat over medium-high and stir until the sugars dissolve and the mixture is combined.
Add the sliced yams and toss gently so each piece is coated in the sugar-butter mixture.
Cover the pot and simmer at a high simmer for 15–20 minutes, stirring once halfway through.
Using a slotted spoon, transfer the cooked yams to an 11″x7″ baking dish.
Continue to simmer the remaining syrup uncovered until it thickens into a treacle-like glaze.
Pour the thickened glaze over the yams and serve warm.

Notes

Avoid excessive stirring so the yams stay intact; if needed, gently shake the pot to move ingredients without breaking the slices.