Why We Love This Candied Yams Recipe
If you haven’t tried Candied Yams, you are in for a treat! When testing this recipe, we found out just how flavorful and easy making this classic holiday side dish really is. Here are some reasons we love it:
Classic. Made from sweet potatoes, butter, brown sugar, maple syrup, and spices, this dish is a must for your Thanksgiving table. Sweet. The combination of brown sugar, maple syrup, and vanilla extract makes this dish irresistible. Tender. These sweet potatoes are baked to soft perfection!
Variations on Candy Yams
You can easily change up the flavor of these baked candied yams to suit your tastes. Try swapping out the maple syrup for honey for a slightly different flavor, or toss in some chopped pecans or shredded coconut. For a hint of brightness, try adding some orange zest to the glaze, or toss in some dried cranberries or cranberry sauce for a touch of tartness. For a savory take, fold in some crumbled cooked bacon or chopped rosemary. Or make them slightly spicy by adding a pinch of cayenne pepper or chili powder!
How to Store and Reheat
Store leftover candied yams in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven covered with foil for 20-30 minutes, or until warmed through.
How to Freeze
Freeze these candy yams in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these baked candied yams with Thanksgiving classics, like roasted turkey, turkey gravy, mashed potatoes, green bean casserole, creamed corn, cranberry sauce, and other Thanksgiving sides.
More Sweet Potato Side Dishes To Try
Savory Mashed Sweet Potatoes Maple Roasted Sweet Potatoes Easy Candied Sweet Potatoes Instant Pot Sweet Potato Casserole Twice Baked Sweet Potatoes Baked Sweet Potatoes Instant Pot Mashed Sweet Potatoes
How to Make Candied Yams Step by Step
Prep the Yams: Preheat your oven to 375°F. Grease a 9×13-inch baking pan with nonstick spray or butter. Slice 3 pounds of sliced red garnet yams and arrange them in the baking dish. Make the Glaze: In a small saucepan, melt ½ cup of unsalted butter, 1 cup of brown sugar, ¼ cup of pure maple syrup, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of kosher salt over medium heat, stirring often. Once melted, bring to a boil. Boil for 2 minutes. Remove from the heat and stir in 1 tablespoon of pure vanilla extract. Coat the Yams: Pour the glaze mixture over the sweet potatoes and toss well to coat. Bake the Yams: Cover and bake for 1 hour, or until the yams are tender. Stir every 20 minutes. For the last 20 minutes, uncover and allow the yams to brown. Let sit for 10 minutes. Garnish with a bit of flaky salt, and a few sage leaves if desired and serve.
