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This recipe for Candied Yams is sponsored by my favorite brand of sugar, Dixie Crystal. I have received either compensation, product or both.

Southern Candied Yams Recipe

Southern Candied Yams begin with fresh yams so you know there will be some work involved. This recipe is not for you if you are not willing to peel, cut boil then bake. Don’t go yet though. At least read the recipe and think about all the Ooooo’s and Ahhhh’s and brownie points you will earn for sitting a dish of these on the table.

Skip the Sweet Potato Casserole this Thanksgiving and make these scrumptious back-for-seconds made from scratch delicious Southern Candied Yams recipe instead.

^{I’ts Fall Flavors Week Y’all and I couldn’t be more excited to team up with a talented group of Food Bloggers. We have been having such fun behind the scenes creating new recipes for you to try this Fall. Scroll all the way down for the list and come back every day this week. Yep, new recipes every-day-this-week!}

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Ingredients for Southern Candied Yams

• Yams
• Brown Sugar
• Salted Butter
• Cinnamon
• Water

Let’s discuss the butter and salt

Normally most of my recipes call for unsalted butter as we make an effort to cut back on salt in our diet. However, we need a little salt and also some butter in this recipe. The solution is to add salted butter to our boiling water which dilutes both a bit but leaves great flavor behind.

Directions for making Candied Yams from scratch

Peel and cut them yams into manageable pieces. Depending on how large the yams are, I like to cut them into thirds before I chop into smaller bite size pieces.

Boiling The Yams

Add the cut yams into the bottom of a large pot or Dutch oven and cover with water. Bring to a boil on medium high heat. Then add about 3 Tablespoons of butter to the boiling water and reduce heat to medium.

Gently stir occasionally. Boil for about 10-15 minutes and test for tenderness using a fork. Once the potatoes just begin to get tender, use a slotted serving spatula to remove them from the juice leaving the juice in the pot.

NOTE: You don’t want to boil the yams until they are completely tender. Take them out when they are just beginning to get tender which should be about 10-15 minutes depending on how thick you cut them.

Place the drained yams into a prepared casserole dish and set aside.

Making the Syrup

Pour off all but about 1 1/2 Cups of the liquid. Bring it back to a boil and stir in 1 Cup packed brown sugar. Turn down on medium heat and stir until the mixture becomes thick and syrupy which takes a few minutes. I like to use a wooden spoon to stir while making this recipe.

It’s time to preheat the oven to 350°.

Baking The Yams

Sprinkle the yams with Cinnamon before adding the syrup. The cinnamon is optional. If you are not a fan, skip it. You could also use Allspice if you like but know it may overpower the natural flavor of the yams.

Drizzle the syrup over the yams. Yes, I know that does look like a lot of cinnamon but we are going to stir the yams to blend the cinnamon and syrup throughout so hang on.

Your almost Candied Yams are ready to go in the oven for the final step now.

Bake at 350° for about 30-40 minutes covered with foil. Check to see if they are fork tender about half way through the baking time.

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Tuesday Fall Recipes

• Apple Pear Crisp by Family Around the Table

• Au Gratin Potatoes & Sunchokes by Sweet Beginnings

• Caramel Apple Pie Bombs by Cheese Curd In Paradise

• Caramel Apple Tea Doughnuts by Kate’s Recipe Box

• Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie

• Green Apple Mule by Cindy’s Recipes and Writings

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• Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications

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• Pear & Apple Sauce by Hezzi-D’s Books and Cooks

• Roasted Butternut Squash with Apples by Eat Move Make

• Tea Brined Pork Tenderloin by A Day in the Life on the Farm

• Gluten-Free Vanilla Apple Fritters by Frugal & Fit

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