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Quick Candied Yams
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Want to dress up a can of sweet potatoes? This simple recipe creates a sweet and buttery dish that's ready in no time.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
2 cans (15 ounce size) yams
2/3 cup brown sugar
1/2 cup butter
directions
Preheat the oven to 350 degrees F.
Drain 2/3rds cup of the syrup from the yams (discard the rest) into a saucepan over medium heat. Add the brown sugar and butter and cook, stirring frequently, until the sauce is thick, about 10 minutes.
Arrange the drained yams in a shallow baking dish. Evenly drizzle the syrup over the yams.
Place the yams in the oven and bake at 350 degrees F for 25-30 minutes or until heated through and caramelized.
Serve hot.
recipe tips
Add mini marshmallows during the last few minutes of baking for a gooey topping.
Add orange zest or juice for a citrusy brightness.
Adjust cooking time based on the size and thickness of your yams or sweet potatoes.
common recipe questions
Can I use fresh sweet potatoes (yams) instead of canned?
You can use fresh, but you will need to peel, chop, and cook them until tender before following the recipe. You'll also need to substitute a sugar syrup for the canned syrup (simple syrup is the best substitute).
Can I substitute white sugar for brown sugar?
You can use white sugar, but the flavor will be less rich and complex. Brown sugar adds a hint of caramel and moisture.
Can I make this recipe ahead of time?
You can prepare the yams and syrup ahead of time, store them in the refrigerator, and then bake before serving.
How can I make the recipe less sweet?
You can reduce the amount of brown sugar or add a pinch of salt to balance out the sweetness.
Can I add spices to the recipe?
Spices like cinnamon, nutmeg, or ginger can enhance the flavor of the candied yams. Add to taste along with the sugar and butter.
How can I tell if the candied yams are finished baking?
The yams are done when they are bubbly around the edges and have a golden-brown caramelized topping.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave before serving.
Can candied yams be frozen?
You can freeze candied yams. Store them in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before reheating.
Can I add nuts to the recipe?
Chopped pecans or walnuts can be sprinkled over the yams before baking for added texture and flavor.
tools needed
Shallow Baking Dish: To arrange the drained yams before drizzling the syrup and baking them.
Saucepan: Used for heating the syrup drained from the yams along with the brown sugar and butter until the mixture thickens.
Measuring Cup: For measuring the brown sugar.
Spatula or Wooden Spoon: For stirring the mixture in the saucepan to combine the ingredients evenly.
Colander or Strainer: Used for draining the syrup from the yams.
Can Opener (if needed): For opening the yams (if not a pull top).
what goes with it?
Southern Cornbread Dressing: Imagine a plate where the sweet warmth of yams meets the hearty goodness of cornbread dressing. The crisp edges of the dressing add texture, while the sweetness of the yams brings a festive flair - perfect for holiday gatherings or family dinners.
7-UP Turkey: Imagine pairing those sweet, buttery candied yams with a beautifully glazed 7-up turkey. The turkey's subtle sweetness from the soda glaze offers a delightful contrast to the rich and caramelized yams
Deluxe Mushroom Green Bean Casserole: The crunch of the fried onions in this green bean casserole adds a texture that plays off the buttery softness of the candied yams. Each bite offers a wonderful mix of sweet and savory.
nutrition data
452 calories, 16 grams fat, 80 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
November 24, 2016
I have used canned yams for years when I am in a hurry but this is the best recipe I have found. All my family and guests loved it. I did add a bit of cinnamon and ginger to the mixture. YUM
January 2, 2015
This is a good recipe. It takes some time for the syrup, brown sugar, and butter to thicken, so just take your time. Drain the yams well. I added a little vanilla, a shake of nutmeg and cinnamon, and a little cajun spice to the syrup mixture (yes, I said cajun spice!)My family loved it!
November 1, 2014
My mother in law insists on buying canned yams every year for the holidays and I have been using this recipe to dress the up when she's not looking! She thinks this tasty recipe comes right out of the can lol!
March 18, 2014
Be sure to read the directions before cooking. I mistakenly did not read the part about using the existing syrup from the can to make the stove top sauce for the yams. I added to much liquid to the all existing sauce. It did not cook properly. I adjusted by pouring off the liquid and only adding back a little and then baked it.
October 28, 2013
Simple use for canned yams or sweet potatoes. I don't like the syrup in the cans though so I use maple syrup.
October 6, 2008
Great recipe! Easy too. Flavor was great and it was just what I needed in a hurry when I was trying to figure out how to prepare my canned yams. Thanks Cindy