Candied Sweet Potatoes are a warm, comforting side dish that balances sweetness, butteriness, and rich caramelised flavour. In this post you’ll learn how to make a Homemade Candied Yams version, how to use Canned Yams if you prefer convenience, and how to tweak the flavour with a touch of lemon for a Candied Yams Recipe with Lemon twist. You’ll also get notes on Raw Sweet Potato Recipes, Candy Yams In Pot method, and how to serve “Yams In A Can” without sacrificing taste. Let’s dive in.
Table of Contents
Table of Contents
Why You’ll Love This Candied Sweet Potatoes Recipe
The story behind the recipe
Hi, I’m Barbara Anderson, the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking feel easy and joyful. From weeknight-friendly comfort dishes to sweet treats that brighten your day, my recipes are inspired by memories from my grandmother’s cozy kitchen. I grew up learning how to cook by feel, tasting as I went, and discovering the joy of feeding the people you love. Now, as a busy mom, that same love of family and food fills my kitchen and inspires everything I share with you.
My love for Homemade Candied Yams started when I cooked with my grandmother. She would peel sweet potatoes, simmer butter with brown sugar, and let me stir until the kitchen filled with a warm caramel scent. That same comforting memory inspired this Candied Sweet Potatoes recipe. It is nostalgic, simple, and made to share with family, just like we did in her kitchen.
Key reasons this recipe stands out
This recipe is incredibly rich thanks to the buttery brown-sugar glaze that coats every slice. It works well whether you use fresh sweet potatoes or Yams In A Can. The texture stays soft but never mushy, and the glaze caramelises beautifully. It fits weeknights, holidays, potlucks, and Sunday dinners. It also gives you flexibility because you can make Candy Yams Recipes on the stovetop or in the oven.
Ingredients
Detailed ingredient list with tips and substitutions
Sweet potatoes or canned yams
Unsalted butter
Brown sugar
Maple syrup
Water
Cinnamon
Nutmeg
Ginger
Vanilla extract
Fresh lemon juice for the Candied Yams Recipe With Lemon version
Flaky salt
Tips: Slice fresh potatoes evenly for uniform cooking. Drain canned yams well so the glaze sticks. Add lemon for brightness or maple syrup for deeper sweetness. For Raw Sweet Potato Recipes, slice thinner and cook covered first before caramelising.
Ingredient notes or pro tips
Dark brown sugar creates deeper caramel flavour. Maple syrup adds shine and richness. Lemon helps balance sweetness. Fresh potatoes hold shape best, while Canned Yams shorten cooking time. Always coat potatoes fully in the glaze for best caramelisation.
How to Make Candied Sweet Potatoes
Step-by-step cooking instructions
Step 1: Prepare potatoes
Preheat oven to 375°F. Peel and slice fresh sweet potatoes into even slices. If using canned yams, drain and pat dry, then arrange in a baking dish. Sprinkle lightly with salt.
Step 2: Make the glaze
Melt butter, brown sugar, maple syrup, water, cinnamon, nutmeg, and ginger in a saucepan. Stir until smooth. Remove from heat and add vanilla. Add lemon juice if making the lemon version. Pour the glaze over your potatoes and coat well.
Step 3: Cook to finish
Cover and bake for about 40 minutes. Uncover and continue baking until caramelised and tender. If making Candy Yams In Pot, simmer covered on the stovetop, then cook uncovered until glaze thickens. Let rest before serving so the glaze settles.
Common variations or flavor adjustments
Add lemon for a bright twist. Add pecans for crunch. For Candied Sweet Potatoes With Canned Yams reduce cook time. For a savory twist add paprika and reduce sugar. For Raw Sweet Potato Recipes slice thinner and cook at lower heat longer.
How to Serve Candied Sweet Potatoes
Serving suggestions and pairings
Serve with ham, roast turkey, chicken, pork roast, or holiday meats. Add pecans, rosemary, or marshmallows for extra flair. This dish fits perfectly into Thanksgiving menus, Christmas dinners, or Sunday comfort meals.
How to make it beautiful on the plate
Use a light-colored serving dish to highlight the orange color. Spoon glaze over the top just before serving. Layer slices slightly overlapping for a polished presentation. Add a garnish like nuts or herbs for texture contrast.
How to Perfect Candied Sweet Potatoes
Expert tips for success
Slice potatoes evenly. Coat thoroughly in glaze. Baste during cooking for extra shine. Don’t overcook canned yams. For deeper flavor use dark brown sugar. For best caramelisation finish uncovered.
Troubleshooting advice
If glaze is too thin, cook uncovered longer. If potatoes become mushy, slice thicker next time. If glaze burns, lower the oven temperature. If flavor feels flat, add a pinch of salt or a splash of lemon.
Common Mistakes to Avoid
Typical cooking or prep errors
Uneven slicing, overcooking canned yams, not coating potatoes fully, using too much sugar, or skipping the basting step.
How to fix or prevent them
Slice evenly, reduce cook time for canned yams, taste glaze before pouring, and baste every 20 minutes for even caramelisation.
Storage & Reheating Instructions
Best way to store leftovers
Store covered in the refrigerator for 5 to 7 days. The glaze thickens in the fridge but loosens when reheated. Freeze up to 3 months if needed and thaw overnight before warming.
Reheating methods that maintain flavour and texture
Reheat in the oven at 350°F covered with foil until warm, then uncover briefly. Microwave in short intervals if reheating single portions. Add a spoonful of water or maple syrup if the glaze becomes too thick.
Frequently Asked Questions
Can I use canned yams instead of fresh sweet potatoes?
Yes. Candied Sweet Potatoes With Canned Yams work well. Drain them fully and shorten the cooking time.
What is the difference between candy yams recipes and candied sweet potatoes?
They are usually the same dish. Most Candy Yam Recipe versions use sweet potatoes, not true yams.
How do I add a lemon twist to the recipe?
Add lemon juice and a bit of zest to your glaze before baking for a Candied Yams Recipe With Lemon.
Are there raw sweet potato recipes for this dish?
Yes. Slice sweet potatoes very thinly and cook them gently in syrup until softened and caramelised.
Candied Sweet Potatoes make any meal feel warm and comforting. Whether you prepare Homemade Candied Yams or use Yams In A Can for convenience, this recipe delivers buttery, caramelised flavour every time. Try the lemon variation, explore stovetop options like Candy Yams In Pot, or keep it classic. I’d love to hear how your dish turns out, so share your experience on KoyaRecipes.com. Enjoy every sweet, cozy bite.
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Candied Sweet Potatoes Ultimate Homemade Candied Yams
A simple yet elegant side dish, these Candied Sweet Potatoes are sure to be a highlight of your holiday meal.
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
6 large sweet potatoes, peeled and cut into 1-inch rounds
1/2 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 tablespoon vanilla
Instructions
1. In a large skillet, melt the butter over medium-low heat.
2. Add the sweet potatoes and stir in the granulated sugar, brown sugar, cinnamon, and nutmeg. Combine gently.
3. Bring the mixture to a simmer, then cover the skillet.
4. Cook for 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir gently 2 to 3 times during cooking to prevent the potatoes from breaking apart.
5. Once tender, stir in the salt and vanilla.
6. Serve immediately and enjoy.
Notes
You can prepare this dish a day ahead and gently reheat before serving.
For extra depth of flavor, try adding a splash of orange juice or maple syrup while simmering.
To prevent sticking, use a nonstick skillet or stir gently with a silicone spatula.
These candied sweet potatoes pair beautifully with roasted meats and other holiday sides.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 38g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
