Amazing Candied Yams Recipe: 1 Hour Joy

Oh, Thanksgiving! Just thinking about it makes me feel all warm and fuzzy inside. It’s that magical time of year when the kitchen becomes the true heart of the home, filled with the best kind of chaos – chopping, basting, and the sweet, sweet anticipation of a feast. And no Thanksgiving spread feels complete without a generous helping of perfectly sweet and tender candied yams. This recipe isn’t just a dish; it’s a hug on a plate, a tried-and-true classic that has graced my family’s holiday table for as long as I can remember, straight from my grandmother’s well-loved recipe box. It’s the kind of dish everyone asks for, and the best part? It’s surprisingly simple to whip up, even with all the Thanksgiving day hustle!

Why You’ll Love This Classic Candied Yams Recipe

This isn’t just any candied yams recipe; it’s the one you’ll come back to year after year! Here’s why:

• Truly Easy Prep: Seriously, you can get this ready to pop in the oven in about 15 minutes. Perfect for when you’re juggling turkey, stuffing, and everything else!
• Comfort Food Heaven: That perfect balance of sweet, spiced, and tender is pure nostalgia. It’s the taste of holidays past.
• The Ultimate Thanksgiving Classic: It’s a must-have side dish that just *belongs* on your holiday table. Your guests will thank you!
• Crowd-Pleaser Guaranteed: Picky eaters, seasoned Thanksgiving pros – everyone loves these sweet, melt-in-your-mouth yams.
• Simple Ingredients, Amazing Flavor: You probably have most of what you need right in your pantry already.

Gather Your Ingredients for the Perfect Candied Yams

Alright, let’s get our ducks in a row! To make these wonderfully sweet and cozy candied yams, you’ll need just a few simple things. I always make sure to have these on hand, especially when the holidays roll around. Trust me, the quality of your ingredients really makes a difference here!

• 3 pounds sweet potatoes, peeled and sliced about 1/2-inch thick – you want them nice and uniform so they cook evenly!
• 1 cup granulated sugar – this is the base of our sweet transformation.
• 1/2 cup unsalted butter – go for the real stuff, it makes everything taste so much richer.
• 1/4 cup milk – whole milk works best to make the sauce nice and creamy.
• 1 teaspoon vanilla extract – just a splash adds that perfect hint of warmth.
• 1/2 teaspoon ground cinnamon – this is non-negotiable for that classic holiday spice!
• 1/4 teaspoon ground nutmeg – a little goes a long way to add depth.
• A pinch of salt – this is my little secret to really make all those sweet flavors pop!

SAVE IT

How to Make Candied Yams: Step-by-Step Guide

Okay, now for the fun part! Making these candied yams is actually super straightforward, even with all the holiday hubbub. My grandmother showed me this trick years ago: focus on the steps at hand, and you’ll have the most delicious side dish without breaking a sweat. I always like to peek at the ingredients list one last time before I dive in, just to make sure I’ve got everything ready to go. This recipe really is for anyone who wants to nail ‘how to make candied yams’ without any fuss.

Prepping the Sweet Potatoes for Candied Yams

First things first, let’s get these sweet potatoes ready. Peeling them is the first step, and then slicing them into about half-inch thick rounds is key! This thickness is perfect because it allows them to get nice and tender in the oven without turning into mush. Uniform slices make sure everything cooks at the same rate – no sad, half-cooked potatoes here!

Creating the Sweet Candied Yam Sauce

Now for the magic sauce! In a medium saucepan, we’re going to combine the granulated sugar, butter, and milk. Stir this over medium heat until the sugar is all dissolved and the butter is melted. It’s really important NOT to let this boil, folks! Once it’s smooth and lovely, take it off the heat. Then, stir in the vanilla extract, that warm cinnamon, a pinch of nutmeg, and my secret weapon: a tiny pinch of salt. It just wakes up all those sweet flavors, trust me!

SAVE IT

Baking Your Candied Yams to Perfection

Time to assemble and bake! Arrange those lovely sweet potato slices in a single layer in your 9×13 inch baking dish. Pour that glorious sauce all over them, making sure every slice gets a little love. Cover the dish TIGHTLY with foil – this traps all that steam and helps them cook perfectly. Pop it into a preheated 375°F (190°C) oven for about 45 minutes. Then, carefully remove the foil and let them bake for another 15-20 minutes. You’re looking for them to be super tender and the sauce to be a little thickened and syrupy. It’s the easiest way to make ‘easy candied yams’ a reality for Thanksgiving!

SAVE IT

Tips for the Best Candied Yams

Making these candied yams is pretty foolproof, but a few little tricks can make them absolutely restaurant-worthy! My grandmother always swore by using real butter – she said any substitute just wouldn’t give that rich, melt-in-your-mouth quality. It really does make a difference! Also, don’t skip that pinch of salt; it’s surprisingly important for balancing the sweetness. Want to make them extra special? I sometimes add just a touch more cinnamon or even a whisper of cloves. If you’re planning a big holiday meal, definitely check out these Thanksgiving side dishes for more inspiration!

Ingredient Substitutions for Candied Yams

While this recipe is pretty perfect as is, I know sometimes you gotta work with what you have! If you’re out of milk, a splash of heavy cream will make the sauce extra luscious. And if you’re craving a deeper, more caramel-like sweetness, go ahead and swap half the granulated sugar for packed brown sugar. It adds another layer of delicious complexity that’s just divine!

Serving and Storing Your Candied Yams

These candied yams are absolutely divine served hot, right out of the oven, especially as a star Thanksgiving classic alongside turkey and stuffing! They look so pretty with that glistening sauce. If you happen to snag any leftovers (which I highly doubt!), just pop them into an airtight container in the fridge. They’ll keep well for about 3-4 days. To reheat, I usually give them a little splash of milk or water in a saucepan over low heat, or you can gently warm them in the oven, covered, at about 300°F.

SAVE IT

Nutritional Information for Candied Yams

Now, about the numbers! This info is just an estimate, of course, since every batch can turn out a little different depending on the exact ingredients you use. But here’s a general idea per serving for these delicious candied yams:

• Calories: around 350
• Total Fat: about 15g (with 9g being saturated fat)
• Protein: a little shy at 2g
• Carbohydrates: roughly 55g
• Sugar: around 55g (yep, they’re sweet!)
• Fiber: about 5g

It’s definitely a treat, but oh-so-worth-it for the holidays!

Frequently Asked Questions about Candied Yams

Got questions about making these sweet treats? I’ve got you covered! Here are a few things people often ask me when they’re whipping up this classic dish.

Can I make candied yams ahead of time?

You bet! And honestly, I sometimes think they taste even better the next day. You can assemble them up to the point of baking, cover them tightly, and pop them in the fridge. Then, just bake them as directed on Thanksgiving Day, maybe adding a few extra minutes. You can also bake them completely and gently reheat them later, which is a lifesaver when you’re in the holiday rush!

What’s the difference between sweet potatoes and yams for this recipe?

Great question! In the US, what we often call “yams” in the grocery store are actually a type of sweet potato. True yams are a bit starchier and have a rougher skin. For this recipe, the sweeter, moister orange-fleshed sweet potatoes are what you want. They’re perfect for getting that tender, melt-in-your-mouth texture we’re all after!

How do I prevent my candied yams from getting mushy?

Mushy candied yams are a no-go! The key is in the slicing and the baking. Make sure your slices are a consistent half-inch thick so they cook evenly. Also, don’t uncover them too early! Covering them tightly with foil for the first 45 minutes steams them perfectly. Uncovering them at the end just thickens that glorious sauce. If your sauce seems a little thin when they come out, you can always spoon it over the sweet potatoes after they’re plated.

Can I add marshmallows to my candied yams?

Oh, the marshmallow debate! While this recipe focuses on the classic sauce-baked version, adding marshmallows is totally a personal preference. If you love that dollop of gooey sweetness, just arrange them on top during the last 5-10 minutes of baking, after you remove the foil. Watch them closely so they don’t burn!

Share Your Candied Yam Creations!

I just *love* hearing from you all! Have you made these amazing candied yams? Did they disappear faster than a Thanksgiving turkey? Please, spill the beans in the comments below! Let me know how yours turned out, or if you have any fun twists to add. And if you snap a photo, don’t forget to tag me on social media – I’d be delighted to see your gorgeous holiday spread!

Classic Candied Yams

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A traditional candied yams recipe perfect for your Thanksgiving table, offering familiar sweet and comforting flavors.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 1 hour
• Total Time: 1 hour 15 min
• Yield: 6-8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 pounds sweet potatoes, peeled and sliced 1/2-inch thick
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Arrange the sliced sweet potatoes in a single layer in a 9×13 inch baking dish.
3. In a medium saucepan, combine the granulated sugar, butter, and milk.
4. Cook over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted. Do not boil.
5. Remove from heat and stir in the vanilla extract, cinnamon, nutmeg, and salt.
6. Pour the sugar mixture evenly over the sweet potatoes.
7. Cover the baking dish tightly with aluminum foil.
8. Bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the sauce has thickened.
10. Serve hot.

Notes

• For a richer flavor, you can add a tablespoon of brown sugar to the sauce mixture.
• If you prefer a softer texture, you can boil the sweet potato slices for about 5 minutes before arranging them in the baking dish.
• This recipe is a great addition to any holiday meal, complementing dishes like roasted turkey and stuffing.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 55g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 2g
• Cholesterol: 35mg