Hey PBJ’s! It’s Thanksgiving again, and I’m sharing a classic, traditional candied yams recipe. This version uses the same ingredients as my other candied yams recipe but follows a more traditional approach: no boiling first. Instead, the sweet potatoes are peeled, cut, and baked in the oven.
If you prefer a version that requires less cutting, check out my other recipe Soul Food Candied Sweet Potatoes Recipe. That method uses boiling first so you can skip some of the peeling and slicing. This recipe, however, is for anyone who wants the traditional oven-baked texture and more control over the final shape of the yams.
Preparing the potatoes raw does take more effort with peeling and slicing—especially when using 4 lbs of sweet potatoes—but once they’re in the oven there’s nothing more to do. Slicing raw potatoes lets you keep the pieces intact and uniform; boiled potatoes can break apart more easily.
What makes this a good recipe?
- Easy to make: Peel, slice, dress with spices and sweeteners, and bake until tender.
- Kid-friendly: Soft and sweet, these taste a lot like sweet potato pie, so children usually love them.
- Fan favorite: Candied yams are a popular side dish that often disappears fast at gatherings.
Candied Yams: A Brief History
Candied yams have deep roots in Black culinary traditions. Enslaved Africans adapted their cooking to local ingredients, calling sweet potatoes “yams” because they resembled the yams they knew from Africa. The African yams were different in texture and appearance from true yams, but the name stuck. Over time, sweet potatoes prepared with sugar, syrup, or honey became a beloved soul food dish and remain a Thanksgiving staple in many households.
Soul Food Delicacy
Candied yams are a soul food classic. They’re served across soul food restaurants and family gatherings and are often paired with a leafy green like collard greens to balance the sweetness. For many families, making candied yams at Thanksgiving (and sometimes year-round) is a cherished tradition passed down through generations.
Family Tradition
In many Black households, candied yams are a holiday staple and a regular Sunday dinner side. Families often pair them with greens or savory mains to balance the meal. Because they’re so sweet, candied yams are typically served as a complementary side rather than the primary “vegetable.”
Below are the ingredients, utensils, steps, and tips to make this classic dish. Have them ready before you begin.
Ingredients You’ll Need:
- Vegetable: 4 lbs sweet potatoes, peeled and diced
- Sweeteners: White sugar, brown sugar, light corn syrup, and honey
- Condiment: Vanilla extract
- Fat: Butter
- Spices: Cinnamon, nutmeg, and a pinch of salt
Cooking Utensils You’ll Need:
- Casserole dish for baking
- Potato peeler
- Large spoon for stirring and basting
- Sharp knife for slicing and dicing
- Measuring cups and spoons
How to make candied yams
- Peel the sweet potatoes.
- Slice and dice them into relatively even pieces.
- Add a little salt and lemon juice to a large bowl of cool water.
- Soak the sweet potatoes in the water for 10–15 minutes, then rinse and drain.
- Preheat the oven to 350°F.
- Create the candied sauce: combine light corn syrup, honey, white sugar, brown sugar, vanilla, and half the spices in the baking dish and stir.
- Add the sweet potatoes to the dish and toss to coat in the sauce.
- Top with pats of butter and sprinkle the remaining spices over the top.
- Cover tightly with aluminum foil and bake.
- Bake for 1 hour and 30 minutes, then remove the foil and stir gently to loosen any sticking pieces.
- Return uncovered and bake for an additional 30 minutes until the potatoes are tender and the sauce is bubbly.
Tips for best results:
- Baste and stir: After removing the foil, baste and stir to ensure the sauce coats the yams evenly and nothing sticks to the dish.
- Cut the pieces uniform in size so they cook evenly.
- If the sauce seems thin after baking, it will thicken as it cools.
Candied Sweet Potatoes Variations:
- With orange juice: Add 1–2 tablespoons of orange juice for a bright, citrus note.
- With marshmallows: In the last few minutes of cooking, top with mini marshmallows and broil briefly to brown the tops.
Serving suggestions:
Candied yams pair beautifully with classic soul food mains and sides like roasted chicken, smothered turkey wings, baked macaroni and cheese, moist cornbread, collard greens, green beans, or stove-top cabbage.
Storage and reheating
- Store: Wrap in foil or place in an airtight container and refrigerate for 3–4 days.
- Freeze: Freeze in a sealed bag or container to extend storage.
- Reheat (oven): Cover and bake at 350°F for 20–25 minutes, stirring once, until heated through.
- Reheat (skillet): Warm over low heat for about 15 minutes, stirring occasionally; add a splash of water if needed.
- Reheat (microwave): Microwave in a microwave-safe dish for 2–3 minutes, stirring once after the first minute.
Frequently Asked Questions
- How long do they last? Refrigerated, 3–4 days; frozen, several months.
- Can I scale the recipe? Yes—multiply ingredients and use a larger baking dish to double or triple the batch.
- Do I need both white and brown sugar? No—use either or both. Brown sugar adds a richer, molasses-like flavor.
- Why is my sauce loose? Liquid released from the potatoes can thin the sauce during baking. It will thicken as it cools.
I hope you enjoy these candied yams. If you make them, leave a comment and rate the recipe. Enjoy, later!
Pbj~