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
- Brown Sugar
- Salted Butter
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.
Scroll down to Download or Print the recipe
Skip the Sweet Potato Casserole this Thanksgiving and make these scrumptious back-for-seconds made from scratch delicious Southern Candied Yams recipe instead. Made from scratch the old fashioned way with a made from scratch syrupy glaze to bathe the yams in before baking.
- 4 large yams
- 3 Tbsp. salted butter
- 1 Cup packed light brown sugar
- Water to cover the yams in the pot
- About 1 1/2 tsp cinnamon (optional)
Peel and cut them yams into manageable pieces. (Do not boil the yams to remove the peeling as that method affects the outcome of this recipe)
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.
Place the drained yams into a prepared casserole dish and set aside.
Now Preheat the oven to 350°
Pour off all but about 1 1/2 Cups of the liquid in the pot. Bring it back to a boil.
Stir in 1 Cup packed brown sugar. Turn down to medium heat and stir until the mixture becomes thick and syrupy which takes a few minutes.
Sprinkle the yams with Cinnamon before adding the syrup. (Optional)
Drizzle the syrup over the yams and gently toss to cover all of the yams with cinnamon and syrup.
Cover and bake about 30-40 minutes or until the yams are fork tender. Check about half way through the baking time by poking fork tines into a yam.
Serve and enjoy!
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.
I like to use a wooden spoon to stir while making this recipe.
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Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.
Tuesday Fall Recipes
Apple Pear Crisp by Family Around the Table
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Green Apple Mule by Cindy’s Recipes and Writings
Herb Roasted Sunchokes by Blogghetti
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
Giveaway Details and Entry
The wonderful Fall Flavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!
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This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.
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