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Delicious Southern Style Candied Yams from Scratch glazed with brown sugar and spices.

Candied Yams from Scratch (Southern Style)

A classic Southern dish featuring tender sweet potatoes in a rich, buttery sauce with warm spices, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4-5 pounds Sweet potatoes (the orange kind), peeled and sliced evenly Look for firm and heavy sweet potatoes with no soft spots.
Sauce Ingredients
  • 1/2 cup Butter This is the backbone of the sauce.
  • 1 cup Brown sugar Adds deep caramel flavor.
  • 1/4 cup White sugar Brightens the sweetness.
  • 2 teaspoons Cinnamon For warm flavor.
  • 1/4 teaspoon Nutmeg A pinch enhances the spice profile.
  • 1 teaspoon Vanilla extract Makes it smell like home.
  • 1/4 teaspoon Salt Tiny amount makes a big difference.
  • Optional Splash of orange juice or drizzle of maple syrup For additional flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly butter a 9x13 baking dish.
  2. Peel the sweet potatoes and slice them into rounds about 1/2 inch thick, keeping them uniform for even baking.
Sauce Preparation
  1. In a small pot over medium-low heat, melt the butter.
  2. Stir in the brown sugar, white sugar, cinnamon, nutmeg, salt, and vanilla until smooth and glossy. Avoid boiling.
Assembling and Baking
  1. Layer the sweet potato slices in the baking dish, tucking them into gaps. Pour the warm sauce evenly over the top.
  2. Cover the baking dish with foil and bake for 30 minutes.
  3. Remove the foil, spoon some of the sauce over the sweet potatoes, and bake uncovered for an additional 20 to 35 minutes, until fork-tender.
Serving
  1. Let the candied yams rest for 10 minutes before serving to allow the sauce to settle and thicken.

Notes

These yams can be made ahead of time by peeling and slicing the sweet potatoes a day early and storing them in cold water. Sauce can also be made ahead and gently reheated. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.