Best Ever Southern Candied Yams Recipe W/Video

Southern candied yams is an old fashioned sweet potato side dish that’s slow cooked in a candied mixture on the stove-top. The mixture contains, brown and white sugar, with butter, warm cinnamon, nutmeg, vanilla extract and orange juice concentrate. These yams are so tender sweet and citrusy with buttery caramel toffee flavor. Perfect for Thanksgiving or anytime of the year! Check out the Pinterest reviews!

A bowl of candied sweet potatoes

Loved this recipe. I didn’t have concentrated OJ so I just used 1/4 OJ from concentrate. I candied them a bit too long but yum yum yummy they were good ~Connie

Lawd have mercy! Made these to the T and they were so GOOD! I got a proposal after I served these yams to my fiance!  ~ Tomika

Very flavorful ~ Keyonna

Hands down the best recipe I’ve tried. ~ Irene

First time making candied yams & this recipe was bomb.. thanks! ~ Brittany

Smaller batch and I cooked mines on the stove top. So delicious ~ Sharon 😋😋😋😋

Y’all know anything with the word candied is going to be good right? Well for me, that’s usually the case. So today we are talking about how to make some really GOOD Southern candied yams! They’re so tender and they’ll literally melt in your mouth. I’m getting hungry just thinking about them. 

I grew up eating them every holiday. Despite having them abagillion times, I’m still in love with them. 

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ARE SWEET POTATOES THE SAME AS YAMS?

I’ve had to answer this question a few times. The answer is no. Although they look alike and are marketed a like, they’re two different root vegetables. Yams have are cylinder shaped with thicker and darker rough skin and whiter meat.

Yams can grow way bigger than sweet potatoes. Don’t believe me then look at this and this! Ginormous huh? Yams also contain more starch than sweet potatoes. So they require more butter when cooked. And lastly, they have more calories than sweet potatoes.

Sweet potatoes, on the other hand, are a darker orange color, smoother skin and a tubular shape with tapered ends. Also, if you don’t live in Africa, Asia, South America or Oceania you’re most likely buying sweet potatoes and not yams.

So, if you see a “yam” in the grocery store, it’s most likely a sweet potato.  But no worries, you can probably find yams at specialty stores or international markets.

FYI, In this post you’ll notice that I call sweet potatoes yams, just know I’m referring to sweet potatoes lol. So candied sweet potatoes are basically the same as candied yams. Now that their differences are cleared up, let’s get back to the recipe.

CANDIED YAMS

My mom used to make her candied yams on the stove-top with lemon and they were great! There were even times, during busy weekdays when she’d come home after a long day of work and doctored up the canned version served with mac and cheese and fried chicken.

It was the best. However, I prefer mine homemade that’s the ONLY way I make them.  

So my inspiration for this candied yams recipe comes from my momma but I don’t use lemons. I love to use orange juice concentrate. If  you make this recipe, do not skip the concentrated oj. You can find it in the frozen food aisle at most stores. The yams will taste just fine without the frozen oj but  a 100 times better with it! 

A bowl of thanksgiving yams

WHY THIS RECIPE WORKS

This is what I love about these southern candied yams:

  1. I buy smaller slimmer sweet potatoes. Also, the smaller sweet potatoes are usually uniform in size. From personal experience, bigger sweet potatoes or yams take more time to peel and cut. But If you can’t find them at Aldi’s or another store, you can use the larger sweet potatoes to make this as well.
  2. It’s a simple well seasoned candied sweet potato recipe. Basically just add all of the ingredient to a  pot. Let it come to a boil then simmer and cover. Until the yams are nice, sweet and tender. Then uncover to let the liquid reduce.
  3. They’re  rich, sweet and buttery with warm spices and orange flavor. Definitely not diet food but perfect to eat once a year for Thanksgiving.
  4. It cooks on the stovetop. This way you can keep an eye on it and occasionally stir to prevent the candied sweet potatoes s and the cooking liquid from burning. You can even adjust the flavors to your liking when your making it this way.
  5. Lastly, candied yams are a wonderful inexpensive side dish. 

HOW TO MAKE CANDIED YAMS

My mom and grandmother used to make these the old fashioned way, by boiling the potatoes first but that’s not necessary. Here’s my recipe:

Candied yams ingredients in a pot on on the stovetopScrub, peel and slice your yams into 1/2 inch rounds. In a medium pot combine the yams and the rest of the ingredients. Stir the sweet potatoes until coated in the sugar and butter mixture. Let it come to a boil. Cover then simmer for about 50 minutes or until the yams are nice and tender. To test their doneness, take one out and taste it. If it’s still a bit hard. Let it cook a bit longer. 

Candied yams in a pot cooked on the stovetop

Remove the cover and set stove to medium. Let the cooking liquid come to a boil. Stirring occasionally until the cooking liquid reduces about 10 minute or until the syrup coats the yams. 

A bowl of thanksgiving yams

Remove the pot with the candied yams from the stovetop. Next place the pot of sweet potatoes into the oven until you are ready to serve them. These taste best warm. 

Bowl of stovetop candied yams

TIPS TO MAKE STOVETOP CANDIED YAMS

  • This can be made up to 3 days in advance. The flavors will be even better! Store with an airtight lid in the refrigerator. Heat it up on the stove-top until warmed through.
  • Look for long small thinner sweet potatoes. They’re easier to peel and cut. I get mine from Aldi’s. 
  • Try to cut the yams the same size into 1/2 inch slices.
  • Once the candied yams are done, carefully stir them into the sauce. If you stir to roughly the yams may break apart but no worries. They’ll still be super tasty!  
  • To test their doneness, take one out and taste it. If it’s still a bit hard. Let it cook a bit longer. 
  • This dish is best served warm. 
A bowl of thanksgiving yams

Southern Candied Yams

April Boller Wright
Candied yams is a old fashioned side dish that's slow cooked in a candied mixture on the stove-top with warm spices, sugar and butter.
5 from 18 votes
Prep Time 10 minutes
Cook Time 1 hour
Course classic dinner
Cuisine Southern American
Servings 5 people

Ingredients
  

  • 2lb sweet potatoes
  • 3/4 cup dark brown sugar or light brown sugar
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 tbsp vanilla extract
  • 1 stick butter
  • 4 tbsp frozen orange juice concentrate thawed

Instructions
 

  • Scrub, peel and slice your yams into 1/2 inch rounds. In a medium pot over medium high heat, combine the sweet potatoes and the rest of the ingredients. Stir the sweet potatoes until coated in the sugar and butter mixture.
  • Let it come to a boil. Cover then simmer for about 50 minutes or until the yams are nice and tender when slightly pierced with the tines of a fork or taste. If the yam is still a bit hard. Let it cook a bit longer. 
  • Remove the top then set stove to medium. Let the cooking liquid come to a boil. Stirring occasionally until the cooking liquid reduces about 10 minute or until the syrup coats the yams. Remove the pot with the candied yams from the stove and place them into the oven until you are ready to serve them. These taste best warm. 
    Please share this recipe, so other people can enjoy it!

Video

Notes

QUICK TIPS

  • Double or triple the recipe if you like.
  • I always add a bit more vanilla extract to the candied yams once they're almost done cooking.
  • These aren't too sweet in my opinion but you can adjust the amount of sugar to your taste, since everyones taste is different. Start off using less sugar, taste then add more if needed. If you end up adding too much sugar, balance it out by adding a bit of water or even butter.
  • If the syrup becomes too thick, you can thin it out with a bit of water.
  • You can assemble this in advance. Up to 3 days. The flavors will be even better! Store it with an airtight lid in the refrigerator. Heat it up on your stove-top until warmed through.
  • Look for small sweet potatoes. They're easier to peel and cut. You can usually find them at Walmart. If you can't find them medium or larger sweet potatoes will work.
  • Cut the sweet potatoes into 1/2 inch rounds. If you slice them any thinner they may break apart as they cook.
  • Once they're done, carefully stir them into the sauce. If you stir to roughly the yams may break apart.
  • To test their doneness, take one out and taste it. If it's still a bit hard.Let it cook a bit longer.  when the tines of fork can pierce the sweet potato easily, it's done.
  • This dish is best served warm.Follow Whisk it Real Gud on Instagram.  
Keyword best candied yams, candied yams, soul food candied yams, stovetop candied yams
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57 Comments

  1. Evelyn Anderson says:

    I am cooking this recipe in the slow cooker. Will let you know the outcome.

    1. Apologies for the delay in getting back to you. I haven’t tried preparing this in a slow cooker before. I hope the recipe turned out well for you using that method!

  2. Doubled the recipie for a Christmas dinner. The candied yams were the favorite side of almost everyone. It was a pleasant surprise to get compliments!5 stars

  3. I am always trying new recipes to find the “best”, and this one is a keeper! I did not have frozen orange juice concentrate, so I had to use orange juice I had in the fridge. I wasn’t quite sure about the initial preparation of the yams/sweet potatoes, so I peeled, sliced and par-steamed. I used a large skillet and made the sauce, transferring the potatoes and continuing cooking as directed. I added a little extra vanilla at that point as was an option noted. There were no leftovers and my daughter said, “Please being these next Thanksgiving.” (They normally serve a sweet potato casserole.) Thanks for a delicious recipe!5 stars

  4. Kate Parker says:

    Love this recipe! I just add it for the second time! Well, I made most of it left my husband with butter melting in the microwave and told him to melt the butter and follow put it on medium heat to boil. After the yams had been cooking for about 20 minutes, he asked why I needed melted butter. Turns out you can add the butter 20 minutes in and they’re still amazing! Thank you for posting!

    1. Thanks so much for sharing! So happy the yams tasted great, even with missing that step. I appreciate you taking the time to post.

  5. Made this yam recipe today and YUM! So easy to make . Delicious!!!!!

  6. I finally found the recipe that I was looking for & the recipe flavors are AMAZON & tasty. Thank you for sharing your recipes with the world 🌍 ❤️5 stars

  7. We made these for Thanksgiving last year and LOVED them!! They’re now on the annual recipe rotation! I’m wondering if the recipe could be made in the Crockpot. Have you ever tried cooking it that way, or do you have a recommendation? Thanks

    1. Thank you for your positive feedback about the candied yams! Unfortunately, I haven’t attempted the Crockpot method yet, you might find helpful tips in a recipe with similar ingredients but made for a slow cooker.

  8. Courtney M. says:

    I have been using your recipe for a couple of years now. I prefer lemon juice (like your mom) and it still works perfect. Your recipe is so easy to follow that my daughter (16 or 17yo at the time) can make it without my help! She loves candied yams! This stovetop version, also, saves the oven for other foods during the holidays!! Thank you so much for this recipe!5 stars

    1. Thank you for the nice comment! I’m really glad to hear you and your daughter have been using this yams recipe for years. It makes me happy she can make it herself on the stove with lemon juice. I appreciate you taking the time to share your experience!

  9. I finally found a recipe taste like my favorite yam’s from a now closed soul food restaurant! Not too hard to make either. That citrus element and ginger are essential!!! So good. Thank you, ma’am.5 stars

    1. Thank you so much, I’m happy to hear this candied yam recipe tasted just like your favorite from that soul food restaurant! It means so much when my recipes can recreate those nostalgic flavors. I appreciate you coming back to share that. Your kind words made my day!

  10. Best yam recipe ever! My husband who usually doesn’t want sweet potatoes went back for seconds and said to only make this recipes from now on!5 stars

    1. I’m so glad to hear your husband loved this sweet potato recipe too! It means so much when a recipe becomes a new family favorite. Thanks for the great feedback.

  11. Anonymous says:

    Holy crap. Holy heck. Best sweet potatoes I have ever had.

    I quadrupled this recipe, used pumpkin pie spice instead of the separate spices, and used the juice from 3 large oranges and 1 lemon instead of oj concentrate. Magical flavor. I will never make sweet potatoes any other way.5 stars

    1. Thank you so much for your kind words! I’m so glad to hear this has become your favorite sweet potato recipe! That’s one of the best things about cooking taking a recipe and making it your own. I appreciate you coming back and letting me know how it turned out with the pumpkin pie spice and citrus juices. This made my day!

  12. Anonymous says:

    I have made these yams for gatherings I use 1lb canned yams in syrup every time perfect Princella brand ,But sure any brand will work minus the ginger Just remember not to make this your comfort food 🙂 It is so Good5 stars

    1. Thank you for trying out my recipe for your gathering. It’s always helpful to hear what brands and ingredients work well. I appreciate your comment!

  13. This was a good solution for when I did not have an opening. The directions were a little bit confusing it said put all the ingredients in a pot and boil until tender and I was confused about whether to add water. I wish it had explained that. But mine came out good I just boiled until slightly tender and then added ingredient. Delicious!

  14. I browned the butter first and then added the spices after. Once the spices were toasted I then added the rest of the ingredients. I also added some orange zest. This is definitely my go to recipe for hams now. Thank you!!!