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Barbara's Candied Yams
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Barbara gets it. No marshmallow topping, no frills, just perfect candied yams. Nutmeg and vanilla bring out the natural flavor of the yams, for a dish that's the perfect bridge between dinner and dessert.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
34 reviews
5 comments
ingredients
4 medium sweet potatoes
1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
2 tablespoons flour
directions
Bring a pan of water to a boil over medium-high heat. Add the unpeeled sweet potatoes and bring the water back to a boil. Let boil for 10 minutes then remove the sweet potatoes with a slotted spoon and set aside to cool.
Preheat the oven to 325 degrees F.
Melt the butter in a saucepan over medium heat. Whisk in the sugar, brown sugar, vanilla, nutmeg, and flour. Mix until well combined. Remove from the heat and set aside.
When the sweet potatoes are cool enough to handle, peel off the skins (they should come off easily) and slice the sweet potatoes into rounds. Place the sweet potatoes in a shallow baking dish.
Evenly drizzle the butter mixture over the sweet potatoes.
Place the baking dish in the oven and bake at 325 degrees F for 1 hour. Serve hot.
recipe tips
Use fresh sweet potatoes for the best flavor and texture; older sweet potatoes may be drier and less sweet.
If you prefer a softer texture, you can increase the boiling time.
Add a pinch of salt to bring out the flavors of the sugar mixture.
Garnish with chopped pecans or walnuts before serving.
Add a drizzle of maple syrup before serving for extra flavor.
common recipe questions
What are candied yams?
Candied yams are a sweet dish made primarily with sweet potatoes (commonly referred to as yams) that are cooked and then coated in a buttery, sugary mixture, often seasoned with spices like nutmeg and vanilla.
Why use both white and brown sugar?
White sugar provides sweetness and a clean flavor, while brown sugar adds moisture and a slight caramel flavor. This combination gives the dish more flavor.
Do I need to use flour in the recipe?
Flour helps to thicken the butter and sugar mixture, creating a syrupy consistency that coats the sweet potatoes without being overly runny. If you prefer, you can use another thickening agent like cornstarch or arrowroot. Or, simmer the sugar mixture longer until it thickens.
Can I use a different type of fat instead of butter?
Yes, margarine, coconut oil, or even ghee can be substituted for butter, though the flavor will vary.
How do I know when the sweet potatoes are boiled enough?
They should be easily pierced with a fork after boiling. The skins should also peel off without much resistance.
Can I prepare the dish ahead of time?
You can prepare the sweet potatoes and the butter mixture in advance. Store them separately in the refrigerator, then combine and bake before serving.
Can I freeze leftovers?
Allow them to cool completely, then store in an airtight container in the freezer for up to three months.
How should I reheat frozen candied yams?
To reheat, thaw in the refrigerator overnight, then warm in a baking dish at 350 degrees F until heated through. You may want to add a little water or butter to keep them from drying out.
How long can I refrigerate leftovers?
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F. You can also microwave them to reheat but the texture of the sweet potatoes may become softer.
Can I add other spices or flavorings?
You can add cinnamon, ginger, or even a hint of orange zest for more flavor.
Is there a way to reduce the sugar in this recipe?
You can reduce both the white and brown sugar by one-third to one-half. Alternatively, you could use a sugar substitute, just make sure it is heat-stable or it may cause a bitter taste.
What if my sweet potatoes are irregularly shaped or different sizes?
Just cut them into uniform slices to make sure they cook evenly.
Can I use canned sweet potatoes in this recipe?
While you can use canned sweet potatoes, expect a softer texture in the final dish. Make sure to drain them very well before slicing into rounds.
nutrition data
464 calories, 16 grams fat, 81 grams carbohydrates, 2 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
November 28, 2019
Yummy recipe. I cut the sugar in half and add about 1/3 cup orange juice to thin out the thickness of the syrup. Itâs always a family favorite. Enjoy!
November 18, 2018
Years ago I was searching for a candied yam/sweet potatoe recipe and stumbled across this one. I made it for my family's a Thanksgiving dinner one year and it was a big hit. So now I am the requested person to make this every year.
November 21, 2016
In preparation for Thanksgiving, I made Barbara's Candied Yams to see if I could add something special to my holiday table. This dish is absolutely delicious and very easy to make.
November 28, 2015
My sister and I were asking each other if one of us had rescued our mom's candied sweet potato recipe before she passed away last summer. We did not. How appropriate that I found this yummy recipe! Our mom's name was Barbara. Thank you!
November 3, 2013
I don't know who Barbara is but she deserves a medal for these sweet potatoes! Yeah, it's a simple recipe but the proportions are just perfect of all the ingredients. Not sickly sweet like some, not too seasoned like others. Thank you for sharing this!
November 24, 2012
Loved this recipe! They were a big hit at the dinner table. I have been trying every year to get this exact taste and every year I failed. This year I am so excited to have found this recipe. I used cinnamon instead of nutmeg and canned yams. Thank you so much for sharing. They brought back memories from my childhood. Everyone raved.
November 21, 2012
I have been making this recipe for years. I am going to try to make them in a crockpot for Thanksgiving tomorrow. I will let you know how I did.
November 20, 2012
I hit the jackpot when I found this recipe. My friend served a commercial version of this recipe which I loved but is much more expensive. This fab recipe is economical and a tastier version of the former. Kudos to you, Barbara!
December 25, 2010
Thank god I was able to find this recipe again. I need to keep it in a safe place. These are so good, I won't make any other type of yams again! Thanks!
December 25, 2010
brilliant. was looking for sweet potato/ no marshmallows recipie, and it worked wonderfully well. made out Christmas - david
November 30, 2010
I have always used canned yams. This year I wanted to try the real thing. I decided to try this recipe since it was so simple. OH MY OH MY OH MY!!!! I can not say enough about this recipe. Everyone thought they were the best yams ever! It was the highlight of the entire Thanksgiving dinner! Highly recommend for everyone to try this!
November 25, 2010
Most amazing yams I've ever eaten!!!! WOW!!!!!!!!
I want to make this recipe but am unsure what size canned yams to use ?????
November 23, 2010
These were great! I am making my first thanksgiving dinner and I needed something traditional. I decided to try this yesterday just to make sure they were good enough to make on the big day. I did changed a few things though. Instead of real yams, I used the canned. Reason being is that I need something quick that I will be able to whip up, stick in the oven and forget about it until serving time. I am cooking for 20 people and dont have time to deal with 18 boiling sweet potatoes. I also used Cinnamon instead of nutmeg. overall they turned out delicious and i willl definitley be making it for this thanksgiving!! Thanks Barb!!
February 21, 2010
These are good!
November 30, 2009
I used this with canned sweet potatoes instead of fresh and used cinnamon instead of nutmeg. The delicious! The sauce was thick and sweet just like we like it!
November 30, 2009
I searched many recipe's and picked this one because it matched what I wanted to see! And it was delicious! The only thing I changed was that I happen to have 6 yams and I used all of them (since I already had them!) and I happened to only use 1 Tbsp of flour. And my sugar/butter mixture did not 'pour' either, but I knew it would all melt together. I LOVED this recipe and will use it again next year! No need to look for another one! And one of my guests asked for the recipe too - and she's a great cook! Thanks so much!!
November 30, 2009
I was asked to make candied yams this year for Thanksgiving...THANK GOODNESS I CAME ACROSS THIS RECIPE!!! Everyone at dinner had nothing but good things to say about them. I doubled the recipe and the entire pan disappeared!!
November 27, 2009
This was the absolutely BEST and EASIEST sweet potato recipe I have ever made! You have to try it!!!
I have been cooking for over 60 years and this is unquestionably the best candied yam recipe I've ever made. As a matter of fact, my guests have already asked for the recipe to use themselves! Bravo! I made one change and substituted Splenda for the white sugar although I used real unsalted butter. I also prepared the dish and cooked it until the last 15 minutes the day before, then refrigerated overnight. Just before dinner I gave it the last 15 minutes.
Just follow the recipe-no water! You won't be disappointed!!!
November 9, 2009
Let me just say that I am not a cook but thanks to this recipe, my thanksgiving table will have a special spot for candid yams!!!
I haven't baked them yet but am puzzled at "pour" mixture over yams. My mixture is thick and I had to spoon it over the potatoes. Seems like I'm missing an ingredient...some water maybe?
January 18, 2009
This is the best candied yam dish ever!!!! It was a hit for Christmas... It was so good and easy. Thank you!
December 29, 2008
My family absolutely LOVED this recipe! They kept talking about it all night! Even my family members that don't like yams gave it a try and liked it!!
December 29, 2008
Oh my!!! I've never had anything that tasted so amazing! :D I've eaten variations of candied yams throughout my lifetime & nothing comes close to how delicious these turned out! Thanks so very much!!!
December 27, 2008
I tried your recipe for my Christmas dinner and it came out great! Thank you!
December 19, 2008
I made this dish for supper one night. AMAZING. We all had seconds. Great recipe, I will definitely use this again.
December 4, 2008
I don't eat yams. I offered to make them for a family Thanksgiving gathering and everyone ranted and raved. I ate them as well. A few days later a family gather on the otherside, so I made another batch. More rant and raves and everyone wants the recipe. This is the best recipe ever. Thank you, thank you, thank you.
December 1, 2008
This recipe is the bomb! I added a little cinnamon and marshmellows and it was excellent! The next time I will add raisins and pineapple bits. Thank you!
November 30, 2008
Best sweet potato recipe I've made!!! ALL the guests loved it! Thanks!!!
November 30, 2008
I was not sure about the vanilla and nutmeg, but after tasting them and hearing the raves, I'll make this one again and again!
November 28, 2008
Thank you. This is the perfect Candied Yams receipe. Just like the way my great-grandmother use to taste. It was a hit at Thanksgiving!!!
Barbara's Candied Yams are great! Thank you! my dinner was a success.
October 5, 2008
This is "THE RECIPE" for sweet potatoes I have been looking for for year. It is now a favorite at my dinner table and not just for Holidays. Thanks for sharing this recipe!!
March 23, 2008
Thank you for posting the old original receipe....I just added the walnuts with the receipe and little marshmallows on top at the end....just like grandmothers.
March 18, 2008
Wonderful. The recipe i was looking for. My kids loved it!!! Thanks
November 23, 2007
This recipe was a HUGE hit at my t-day dinner! Thank You!!!
November 22, 2007
your recipe was the one i was looking for thank you