Candied Yams Recipe

Peel and cut

Peel the yams with a vegetable peeler. Cut into 1-inch thick rounds or 1-inch cubes so pieces are similar size for even cooking.

Boil

Place cut yams in a large saucepan or pot and add enough water to cover by about 1 inch (approximately 4 cups). Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook until yams are just tender and can be pierced easily with a fork, about 10–12 minutes for 1-inch pieces. Do not overcook; they should hold shape.

Drain

Drain yams in a colander and let sit for 2 minutes to remove excess steam. Transfer to a 9x13-inch baking dish or an oven-safe gratin dish in a single layer or slightly overlapping.

Melt butter

Preheat oven to 375°F (190°C). In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter until foaming but not browned, about 1–2 minutes.

Add sugars and liquids

Add 1 cup packed brown sugar and 2 tablespoons granulated sugar to the melted butter. Stir constantly until sugar dissolves and mixture begins to bubble, about 2–3 minutes. Whisk in 2 tablespoons maple syrup (or corn syrup) and 1 tablespoon orange juice until smooth.

Season

Remove sauce from heat and whisk in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 1/4 teaspoon salt. Taste and adjust seasoning—add an extra 1/4 teaspoon cinnamon or a pinch more salt if desired. The sauce should be thick but pourable.

Coat yams

Pour the hot candied sauce evenly over the drained yams in the baking dish. Gently toss or use a spatula to coat pieces so the sauce gets into nooks but avoid breaking the yams. If some sauce pools in the bottom, that is fine.

Bake uncovered

Place the baking dish in the preheated 375°F (190°C) oven and bake uncovered for 20–25 minutes, basting once or twice (tilt dish and spoon sauce over yams) so the surfaces caramelize and sauce thickens. The edges should bubble and darken slightly but not burn.

Optional marshmallow finish

If using marshmallows, remove the dish from oven when yams are tender and sauce is bubbling (after ~20 minutes). Evenly scatter 1 cup mini marshmallows across the top and return to oven for 3–5 minutes, or broil 1–2 minutes on high until marshmallows are puffed and lightly browned—watch closely to avoid burning.

Add pecans and rest

If using toasted pecans, sprinkle 1/2 cup chopped toasted pecans over the hot yams after removing from oven (either instead of or in addition to marshmallows). Let dish rest 5 minutes to set; sauce will thicken as it cools.

Garnish and serve

Garnish with a light sprinkle of orange zest or chopped fresh parsley if desired. Serve warm as a side dish.