Candied Yams

I must admit, growing up, candied yams were not my favorite side dish. We would have candied yams to accompany plenty of Sunday dinners and almost every major holiday. I don’t recall a Thanksgiving, Christmas, or even Easter when candied yams were not on the menu. Although familiar, it just wasn’t a standout dish for me.

As I got older, I started to understand why it wasn’t really my jam. I recall eating canned sweet potatoes that were lifeless and colorless. There were even times when there was no “candy” at all and all that was served was watery sweet potato mush. But of course, once I got into the kitchen myself, I learned to cook to my liking and recreated familiar foods from my childhood (chicken and dumplings were another one).

I’ve since tested and tried making candied yams using several different methods: parboiling, baking, mashing, you name it, I’ve cooked it. To date, cooking candied yams over the stovetop is my favorite. It results in a true ‘candied’ dish and the texture is delicious (not overcooked).

How to make candied yams?

To make true candied yams, the yams or sweet potatoes are coated in a caramelized glaze, hence the term “candied”. This can either be achieved by cooking the glaze into the dish or pouring a glaze on top.

For my stovetop version, sweet potatoes are slowly and gently cooked in a brown sugar and butter mixture until the potatoes are just tender. Cooking them this way, with little to no liquid results in a candy-like coating throughout the potatoes. It seriously tastes like dessert!

Ingredients:

1 cup of butter (2 sticks)

3 cups granulated sugar

1 1/2 cup brown sugar

1 1/2 tsp nutmeg

1 1/2 tsp cinnamon

3 tbs vanilla extract

5 lbs sweet potatoes (this may seem like a lot, but trust me, there won’t be any leftovers!)

Tools You May Need:

Large Pot

Making Stove-Top Candied Yams

Peel and slice potatoes 1/2-3/4 inch thick. You’ll want them thick enough to stand up to the cooking time without turning into mush.

In a large pot melt butter, then gently whisk in all sugar and spices. The spices are optional and to your liking but they compliment this dish very well and the whole house will smell amazing!  As it melts together, continue stirring.

Stir in potatoes and completely cover in butter and spices. Be patient here, if you’re doing the full five pounds, there’s a lot to cover. Alternatively, this recipe can be halved.

Bring to a low boil then cover with a lid, leaving slightly ajar.

Continue to stir periodically and cook until just tender (being careful not to overcook).

Expert Tips

After adding all the ingredients, you’ll be tempted to add liquid, resist! I know it may seem odd but believe it or not, potatoes contain a bit of water that will be rendered out as it cooks. To prevent mushy sweet potatoes, you don’t want to have too much moisture.

Stir periodically to prevent the sugar from sticking to the bottom of the pot and to ensure that every piece of sweet potato is coated. You’ll also want to stir gently as not to break the sweet potatoes up too much.

Leave the lid slightly ajar so as not to steam the sweet potatoes, you’ll want the caramelization all the way through.

FAQs

How to make candied yams from can?

To make canned candied yams drain the yams from the can and discard the liquid, warm through either on the stovetop or oven, then add flavorings (the ‘candied’ part). You can make a glaze of sugar and spices then pour on top of your canned yams. The canned yams can be spiced and sweetened, however, you’ll miss out on controlling the texture. Also, since the yams are already cooked prior to canning, you won’t be able to get a true caramelized finished product.

What are candied yams made of?

Candied yams are usually made of sweet potatoes, sugar, and sometimes spices. Some recipes call for marshmallows or even nuts on top. There are many toppings and variations.

Are candied yams and sweet potatoes the same thing?

Technically no, sweet potato and yams are of different species, although I use the terms interchangeably (as so many of us do). According to the North Carolina Sweet Potato Commission, “A true yam is a starchy edible root of the Dioscorea genus and is generally imported to America from Africa. It is rough and scaly and very low in beta carotene.”

Can candied yams be frozen?

Yes, after cooking, allow the candied yams to completely cool. In a foil pan or freezer-safe dish, cover with foil and freeze for up to two months. When ready to use, thaw in the refrigerator and reheat prior to serving.

I like to make an extra pan on holidays and freeze it. When a candied yam craving strikes, I thaw it in the fridge, then reheat it in the oven at 350 degrees Fahrenheit for 20-30 minutes.

Are candied yams and sweet potatoes the same thing?

No, candied yams are usually served as the ‘candied’ cooked sweet potatoes, while sweet potato casserole is generally served mashed and baked with egg and other ingredients for a souffle-like dish.

What to do with leftover candied yams?

Leftover candied yams can be added to pancakes, cornbread, fritters, and cake. I have an amazing recipe for sweet potato biscuits. Just replace the cooked sweet potatoes with leftover candied yams and you’re in for a real treat!

Can candied yams be prepared ahead of time?

Yes, after cooking, allow to cool completely. Cover with a lid, plastic wrap, or foil and refrigerate for up to five days. They can also be frozen for up to two months.

Be careful not to stir too much when reheating. I recommend reheating them in the oven as opposed to putting them back on the stove.

What to serve with Candied Yams?

Salisbury Steak

Fried Chicken

Beef Tips and Rice

Meatloaf

Fried Fish

Greens

Green Beans

Black Eyed Peas