Soul Food Candied Yams (Printable)

Sweet yams simmered in rich brown sugar syrup, gently spiced and baked to tender perfection.

# Ingredient List:

→ Vegetables

01 - 4 large yams or sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup & Sweeteners

02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1/2 cup unsalted butter
05 - 1/4 cup water
06 - 1/4 cup orange juice

→ Spices

07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract

# Steps:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - Layer sliced yams in a single, even layer in a 9x13-inch baking dish.
03 - In a medium saucepan over medium heat, combine brown sugar, granulated sugar, butter, water, and orange juice. Stir constantly until butter melts and sugar dissolves, approximately 3-4 minutes.
04 - Remove saucepan from heat and incorporate cinnamon, nutmeg, ginger, salt, and vanilla extract, stirring to combine thoroughly.
05 - Pour hot syrup evenly over arranged yams, ensuring all slices receive adequate coating.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil, baste yams with accumulated syrup, and continue baking uncovered for an additional 20 minutes until yams are tender and syrup achieves a thick, glossy consistency.
08 - Allow dish to cool for 10 minutes before serving to permit syrup to thicken further.

# Expert Advice:

01 -
  • The syrup caramelizes into something glossy and almost toffee-like, making it impossible to serve small portions.
  • It tastes like Thanksgiving arrived early, and your guests will ask for the recipe before they even finish eating.
  • You can have it in the oven in under 20 minutes, which means more time to handle the other dishes that actually stress you out.
02 -
  • Don't skip the uncovered baking time—that's when the syrup actually becomes syrup instead of staying a little too thin and syrupy-by-accident.
  • If your yams are particularly large, slice them a bit thinner or add five minutes to the covered bake time so they don't end up tender on the outside and still slightly firm inside.
03 -
  • Don't peel your yams until you're ready to slice them—once exposed to air, they'll oxidize and turn brown, which looks unappetizing even though it doesn't affect flavor.
  • If your syrup looks too thin before baking, it's fine—trust the process because the yams release liquid and the uncovered bake reduces everything down into glossy perfection.
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