Dinner

Southern Candied Yams | Sweet Potatoes

Southern Candied Sweet Potato Yams - a holiday side dish
 

Southern Candied Yams are a classic holiday side dish.

During the holidays you’ll find a mix of savory and sweet side dishes on the Southern menu. This is sure to include either classic candied yams or sweet potato casserole (souffle)

Sweet potatoes are a Southern staple and are plentiful during the fall and winter months so we make good use of them in a variety of ways. They are so easy to work with, delicious, and nutritious so why bother with the canned stuff.

Candied yams are coated in a sweet glazed with just the right spices added and baked to perfection. Technically what we’re accustomed to calling yams are actually sweet potatoes. I grew up calling them yams and that’s how it will always be for me.

One thing is sure, Thanksgiving wouldn’t be the same for me without sweet potatoes. The color, the taste and the nostalgia make them a necessary side dish on my holiday menu.

Easy Candied Yams - peeling and slicing sweet potatoes for this holiday side dish

Easy Candied Yams

You’ll find the full printable recipe card at the end of this post. Here’s what you’ll need for this classic side dish: sweet potatoes, butter, sugar (granulated and brown), heavy cream, vanilla extract, cinnamon, salt and nutmeg.

Preheat oven to 350°F

Step 1: Peel and rinse the sweet potatoes, then slice into 1/4 to 1/2 inch rounds. Lightly spray a casserole dish and add the sweet potatoes.

How to make candied yams recipe

Step 2: Prepare the glaze. Melt the butter in a sauce pan over medium heat. Next add the granulated sugar and the brown sugar. Stir well until combined. Next, add the cream and stir to combine. Bring to a simmer and cook 6-8 minutes. Remove the mixture from the heat and add the vanilla, salt and spices. Give a final stir to combine everything together.

Glaze for candied sweet potato yams

Step 3: Pour the glaze mixture over the sweet potatoes making sure to coat as evenly as possible. Cover the casserole dish with aluminum foil and bake for one hour. Next, carefully remove the aluminum foil and check the potatoes for tenderness. If needed, bake uncovered an additional 15 to 20 minutes, or until the potatoes are tender.

Adding glaze to sweet potatoes to make candied yams in the oven

Step 4: Transfer to a serving dish and pour some of the glaze in the bottom of the dish over the sweet potatoes. Serve hot.

Baked Candied Sweet Potatoes (Yams)

Southern Candied Sweet Potatoes

How to make homemade candied yams for the holidays

Southern Candied Sweet Potatoes

Southern Candied Yams | Sweet Potatoes

Southern Candied Yams | Sweet Potatoes
Candied yams are a Southern classic. This side dish is delicious for family meals as well as a holiday tradition.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 3 Large Sweet Potatoes
  • 1 Stick of Butter
  • 1/4 c Granulated Sugar
  • 1/2 c Light Brown Sugar
  • 1/4 c Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • Pinch of Kosher Salt
  • 1/8 tsp Ground Nutmeg

Instructions

Preheat oven to 350°F 

Begin by preparing the potatoes. Peel and rinse the sweet potatoes, then slice into 1/4 to 1/2 inch rounds.

Next, lightly spray a casserole dish with cooking spray and add the sweet potatoes.

Next, prepare the glaze by melting the butter in a sauce pan over medium heat.

Next add the sugars and stir well until combined. 

Next, add the heavy cream and stir to combine. Bring the mixture to a simmer and cook 6-8 minutes. 

Remove the mixture from the heat and add the vanilla, salt and spices. Give a final stir to combine everything together and pour the glaze mixture over the sweet potatoes. 

Cover the casserole dish with aluminum foil and bake for 1 hour.

After 1 hour, carefully remove the aluminum foil and check the potatoes for tenderness.

Bake uncovered an additional 15 to 20 minutes, or until the potatoes are tender if needed. 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 238 Total Fat: 14g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 128mg Carbohydrates: 28g Fiber: 2g Sugar: 21g Protein: 1g
Southern Candied Sweet Potato Yams - a classic holiday side dish that combines a bit of sweetness with aromatic spices #Holidays #sidedish #sweetpotato #yams #easyrecipe | Julia's Simply Southern

See this recipe at the Weekend Potluck and Meal Plan Monday 

More Southern Classics

Southern Tomatoes and Rice

Southern Tomatoes and Rice

Try the classic Southern dish of Tomatoes and Rice. With a couple of special touches, you can set this dish apart from the rest. The combination of rice and tomatoes has been around for quite some time. While I do not know the history on this old fashioned recipe, I do have my own personal opinion on the matter. My theory is since rice was plentiful and readily available being cultivated throughout the South, as were tomatoes. It makes sense this would become a well known side dish using local resources. Rice has been grown in South Carolina for centuries and still is today. “Carolina Gold rice, a long-grain rice of slender size and ambition, first surfaced in South Carolina just after our Revolution. Clean, sweet and non-aromatic, it prospered in coastal Carolina and Georgia bogs and did its fluffy separate-grain thing in a traditional black iron hearth pot” ~  Rice Preservationist, Anson Mills Southern Tomatoes and Rice Recipe Here’s what you’ll need to create the recipe: butter, olive oil, uncooked rice, an onion, cooking stock, seasonings and canned or fresh diced tomatoes. Find the printable recipe with step by step instructions at the bottom of this post. “In practically […]

Continue Reading
Scalloped Tomatoes

Scalloped Tomatoes

Scalloped Tomatoes are a classic southern dish. I remember my grandmother making this when I was a child. It is known by other names that include stewed tomatoes, breaded tomatoes and tomato pudding with recipes that vary a little between each version. Basically they’re pretty much the same concept of a tomato and bread casserole dish. The recipe is known to date back as far as the 1820’s. I am not an expert on the matter of how this dish came to be, but I would assume it came out of making the most of what you had and not being wasteful with food by using up old bread and a making use of a bountiful tomato harvest. My grandmother had no set recipe and would use old bread or biscuits that were on hand to make her recipe. I remember growing up that everyone had a vegetable garden during the season. Of course grocery stores weren’t the super sized markets they are today. The earliest grocery stores that I remember were no bigger than today’s convenience stores so people still grew some of the food they ate. Canned tomatoes, store bought or homemade, are perfectly acceptable to use in this […]

Continue Reading
Southern Skillet Fried Corn

Southern Skillet Fried Corn

Try this farmhouse style old fashioned Southern Skillet Fried Corn for a sweet and savory side dish the whole family will love. This basic corn dish fried in a cast iron skillet is a Southern favorite. Southern cooks love to create vegetable dishes that are savory. This is what folks go looking for when in search of soul food. While sweet corn is delicious all on it’s own, we love to serve it up a variety of ways. Corn is used is salads, boiled with milk, grilled, creamed, made into casseroles or fried to name a few. You may also hear this recipe lovingly called “greasy corn” and for good reason. Bacon grease is an important ingredient of this dish. In my neck of the woods, you’ll find this delicious, savory greasy corn side dish at favorite restaurants being served up on Sunday menus. The popular type of places everyone rushes to beat all of the other churches to before lines get too long. If the preacher’s closing prayer goes on a bit long brows begin to sweat hoping to beat the crowds. The recipe I’m sharing is for the basic skillet fried corn. You’ll find similar versions with extra […]

Continue Reading
Cajun Dirty Rice

Cajun Dirty Rice

Dirty Rice is a traditional Cajun and Creole dish from the deep south regions of Louisiana and Mississippi. It’s a flavorful dish of seasonings combined with rice, vegetables and meat. Perfect for a meal itself or a side dish if you’re feeding a big crowd. Ingredients 1 14 oz Box White Minute Rice, cooked 2 tbs Bacon Fat  1 lb Breakfast Sausage 1 lb Ground Beef  1 lb Chicken Livers, cut into fine pieces 1 tbs Worcestershire Sauce 2 tbs Flour 2 c Chicken Stock 1 Clove of Garlic, minced 1 Green Bell Pepper, diced 1 Red Bell Pepper, diced 1 Onion, diced 1/2 c Celery, diced 1 Bunch Green Onions (Scallions), sliced thin 1 tsp Salt Cracked Black Pepper, to taste 1 tsp Creole Seasoning 1/4 tsp Dried Thyme   I pull out my biggest cast iron skillet for this one y’all! Heat it on medium high. Cook the rice according to directions. It should yield 4 cups of cooked rice when done and set aside. Add the ground beef and breakfast sausage to the skillet. Break the meat apart and brown. When it’s pretty much cooked through, add the chopped chicken livers and continue to cook. The chicken […]

Continue Reading

You Might Also Like

7 Comments

  • Reply
    Amy
    August 30, 2018 at 3:34 pm

    I love yams and these look good enough to eat for dessert. Thank you for sharing at Foodie Friday.

  • Reply
    Miz Helen
    September 5, 2018 at 9:17 am

    I love candied yams and your recipe looks delicious! Thanks so much for sharing with Full Plate Thursday, we sure enjoyed your post!
    Miz Helen

  • Reply
    Amy - The Speedy Spatula
    October 12, 2018 at 8:22 am

    These candied yams look just like what my Grandma T (my mom’s mom) always made! Brings back so many memories. Nobody could make candied yams like her!

    • Reply
      Julia Jordan
      October 12, 2018 at 8:32 am

      I love the wonderful memories and nostalgia that food gives us. Thank you for sharing yours with us.

  • Reply
    Jessica H
    November 15, 2018 at 9:27 am

    When I make candied sweet potatoes I’ve always boiled the potatoes whole first. When cool the skin slips right off and they are already tenner and they slice very easily. I want to try this glaze. Do you think it would work with my precooked potatoes if I adjust the baking time?

    • Reply
      Julia Jordan
      November 15, 2018 at 10:08 am

      Jessica,
      Yes, the glaze would still work fine. As you mentioned just be sure to adjust cooking times so you don’t end up with mashed sweet potatoes 😉

    Leave a Reply