Candied Yams Recipe

Peel and cut

Peel the yams or sweet potatoes and cut into 1-inch to 1 1/2-inch thick rounds or 1-inch cubes for even cooking. Measure about 3 cups prepared to match ingredient list.

Place the cut yams in a medium saucepan and add 4 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes depending on piece size. They should be tender but not falling apart.

Drain the yams well in a colander and return them to the still-warm saucepan or place in a shallow baking dish. If you prefer a firmer texture for baking, rinse briefly with hot water to stop cooking and pat dry.

In a medium skillet or small saucepan over medium heat, melt 4 tbs unsalted butter. Once melted and bubbling slightly, add 3/4 cup packed brown sugar and 2 tbs granulated sugar, stirring to dissolve.

Stir in 2 tbs maple syrup (or light corn syrup), 2 tbs orange juice, and 2 tbs apple cider or water (use more liquid only if the sauce seems too thick). Cook, stirring occasionally, until the mixture is smooth and slightly thickened, about 3–4 minutes.

Remove the pan from the heat and whisk in 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt. Taste and adjust sweetness or spice as desired.

Pour the warm candied sauce over the drained yams in the saucepan or baking dish. Gently toss or spoon the sauce over the yams to coat evenly, being careful not to break the pieces.

For an oven-finished candied yam: Preheat the oven to 375°F (190°C). Transfer coated yams to a 9x9-inch or similar shallow baking dish in a single layer as much as possible. Scatter 1/2 cup toasted chopped pecans (if using) evenly over the yams.

Bake uncovered for 15–20 minutes, basting once or twice with the pan juices, until the sauce is bubbling and slightly thickened and yams are very tender. If using marshmallows, remove the dish from the oven after 15–18 minutes, sprinkle mini marshmallows on top, and return to the oven under the broiler for 1–2 minutes until marshmallows are puffed and golden—watch closely to avoid burning.

If you prefer stovetop candied yams, simmer coated yams in the skillet over low heat for 3–5 minutes, spooning sauce over them until glazed and warmed through. Then transfer to a serving dish and add pecans or marshmallows as desired.

Let the dish rest 2–3 minutes to thicken slightly. Taste and add a pinch more salt or a splash of orange juice if needed to balance sweetness.

Serve warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3–4 days; reheat gently in the oven or microwave, adding a splash of water or orange juice if sauce has thickened too much.