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Candied Yams Recipe

| September 8, 2019 | 12 Comments

Candied Sweet Potatoes

Follow our easy, step-by-step, photo illustrated recipe to learn how to make delicious Candied Sweet Potatoes, or as we like to call them, Candied Yams. Printable recipe included.

 

Candied Yams, enjoy!
Whether you call them Candied Yams, or just Candied Sweet Potatoes, this is another one of our old Southern favorite recipes. Sweet potatoes with brown sugar, cinnamon, and butter, what’s not to love about that?

 

Candied Yams, slider.

I do L-O-V-E some Candied Yams. I know I say that about a lot of the foods I post here on Taste of Southern, but if I didn’t like them so much, what would be the point of posting a recipe for them? Just saying.

Mama made these Candied Yams often when I was growing up. They showed up a couple of times a month on her big oval dining room table for Sunday dinners with the family, and often times with her pastors family as well. With 12-15 people every Sunday, we just had a big old time enjoying her great food and everyone’s great company.

Yes, I know they are not really Yams. There is no need to debate that. They are sweet potatoes, but we’ve always referred to them as Candied Yams so no need to stop now. Right? Smile.

I’m proud to say that my home state of North Carolina is the number ONE sweet potato producing state, producing 50 percent of the sweet potatoes grown in the United States. It’s the official vegetable of the state of North Carolina. They are not only good, they’re also good for you.

Sweet potatoes are available all year around thanks to the farming and storage techniques of our farmers. That means we can enjoy them 365 days of the year in pies, casseroles and just as plain baked potatoes.

This recipe is a real Southern favorite. It’s one of those items that show up at all the church socials, family reunions, and anywhere a few folks get together to enjoy a good meal.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Candied Yams, you'll need these ingredients.
Candied Yams – You’ll need these ingredients.

These potatoes are already baked. I did them the day before just to have them ready. If you need help with baking your potatoes, check out our post on how to bake them that we did sometime back here on Taste of Southern:  Baked Sweet Potatoes

 

Candied Yams, peel the potatoes.
You’ll need to bake your potatoes first. I usually do this a day ahead of time so they can cool completely before I need to work with them. First thing you’ll need to do is peel them.

 

Candied Yams, slice the potatoes.
Slice your potatoes into slices about one inch thick.

 

Candied Yams, place in baking dish.
Place your sliced sweet potatoes in your baking dish. It’s okay if you layer them somewhat. You should use a deep baking dish because of the syrup that will form once you add the other ingredients.

 

Candied Yams, add the cinnamon.
Sprinkle the cinnamon over the potatoes.

 

Candied Yams, add the brown sugar.
Spread the brown sugar over the top. Watch that it doesn’t just pile up in big clusters, spread it out evenly.

 

Candied Yams, add the slices of butter.
Slice the butter and spread the slices over the top of the potatoes.

 

Candied Yams, baking time and temp.
Place the dish in an oven pre-heated to 350°. Bake for about 20-30 minutes until the butter and sugar have fully melted and the top is lightly browned.

 

Candied Yams, stir gently.
Remove from the oven and gently flip the potatoes over if possible. Stir in any lumps of sugar that may not be dissolved yet.

 

Candied Yams, enjoy.
Enjoy!

 

Print

Candied Yams Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Varies
  • Category: Sides
  • Method: Bake
  • Cuisine: American, Southern

Description

I’ve always known these as Candied Yams, but technically they’re Candied Sweet Potatoes. Either way, they’re simple and easy to make, and an old Southern favorite.


Scale

Ingredients

46 Sweet Potatoes
1 cup Brown Sugar
1 Tablespoon Ground Cinnamon
1 stick Butter


Instructions

Peel the baked sweet potatoes.
Slice potatoes into 1 inch slices.
Layer slices in a casserole dish.
Sprinkle potatoes with cinnamon.
Sprinkle potatoes with brown sugar.
Top the potatoes with slices of butter.
Bake at 350F degrees for about 25-30 minutes.
Remove when done, fold gently to dissolve any lumps of sugar.
Enjoy!



Notes

You can easily double this recipe if needed.

Keywords: candied sweet potatoes, cinnamon, brown sugar, butter, southern sides, old fashioned, candied yams

 

Your Comments:  Have you tried our Candied Yams Recipe? I’d love to hear your thoughts on it. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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Here’s a recipe you might also like:  How To Bake Sweet Potatoes

Or, maybe this one:  Sweet Potato Pie

Perhaps this one:  Sweet Potato Casserole

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (12)

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  1. Jo Ann Atwater says:

    Hi Steve I always look forward to your recipes. Have tried several and have always been pleased with them. I am going to try the Candied sweet potatoes and my question is what kind of potatoes do you use? Here in North Carolina are so many varieties, Covington, Jewel and Beauregard.
    I have been looking for another recipe for Cocktail meatballs. Years ago faithfully I would listen to WPTF radio and I brought their Cookbook and in moving it got misplaced and that recipe was in there . I remember it had tomato soup,green peppers but I can’t remember the rest. I have looked and looked for that recipe would by any chance you know what I am talking about. Thanks so much for the recipes continue to keep them coming. Blessings to you.

    • Steve Gordon says:

      Hi Jo Ann, I prefer to buy the Beauregard Sweet Potatoes when I can find them. They don’t seem to be as stringy as some of the others. And, I really thought I could help you with the Cocktail Meatballs recipe, but I’m afraid I can’t. When I saw your question and your mention of WPTF, I knew I had the Maury O’Dell Cookbook. I looked in it for the recipe, but there was nothing even close. I did some research, and as it turns out, they actually had not one but FOUR cookbooks that were printed from the Ask Your Neighbor shows when Maury was in charge. So, I emailed WPTF Radio to see if they might could help. Sadly, they didn’t even reply to my email, which really surprised me. I thought they would do better than that. I’m really sorry I couldn’t help you with the recipe. Perhaps one of the readers might be able to. I use to enjoy listening to Maury O’Dell when I had the chance, but it wasn’t often as I also worked mornings. WPTF has long been a treasure to North Carolina and broadcasting in general. There was a time a simple request such as I made would have never gone unanswered one way or the other. Times they are a changing. Again, I’m sorry I couldn’t help. I do hope you find the recipe, and when you do, be sure to share it with me. Smile. Thank you for your kind comments and for your visits and support. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  2. JOYCE says:

    Hi Steve, It’s me again! I love a good sweet tater recipe. Here is another version I would like for you to try sometime whenever you get the notion. Lol
    Peel sweet taters and slice sideways or longways into 1/2 in slices. Layer raw into an iron skillet or dutch oven that has a lid. Add some salted salted butter and pour regular sugar over all to cover tops of taters showing. Put lid on and slide into 400° oven. Bake for 40 minutes. Remove lid and bake another 15 minutes. I love mine with greens and cornbread and fried pork chops or chicken. I know you don’t care for greens but I love ’em. The sweet potato recipe was from one of my patients decades ago. I’m a retired Registered Nurse. P.S. CINNAMON OPT

    • Steve Gordon says:

      Hi Joyce, Thank you for suggesting the new way to making some sweet potatoes. I hope to be able to try it soon. I’ve just got to get some more sweet potatoes first. Smile. I bet they taste really good this way. I appreciate you taking the time to share this with me. I also appreciate your visits and all of your support. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  3. Josie says:

    Fall is in the air and Thanksgiving is right around the corner. These will be made then for the family get together. And yes MATURITY sucks. I don’t say old age anymore. LOL Things you use to do take FOREVER now. But I’m glad to be experiencing it even if it takes FOREVER. Have a blessed day/week.

    • Steve Gordon says:

      Hi Josie, We’re expecting our first day of mid 70’s temperatures coming up just this week. Been awhile since we’ve seen those cooler temperatures, it will be a welcome relief from all the heat and humidity we’ve had. Smile. You must be watching me in the kitchen. You’re right, it’s certainly taking longer to get things done this days in my MATURE years. But, as you say, I’m very thankful to be here. I appreciate your visits and support. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  4. Shirley Nemeth says:

    This recipe certainly looks like it takes less time to make than the sweet potato casserole I am now commanded to make for every Thanksgiving and Christmas family get together. When my kids were younger and liked anything sweet, I would take the lazy way out. I bought two large cans of sweet potatoes, drained the liquid into a pot, added some butter and brown sugar and boiled it down till it got syrupy. Then added the potatoes and put the lid and cooked it slowly till the potatoes got hot. After I made the first sweet potato casserole, they don’t want anything else. The kids are now grown with kids and grandkids of their own, so their “tastes” are a little more sophisticated. I think i’ll surprise them this Thanksgiving with your recipe. If they complain, i’ll go back to the casserole for Christmas.

    • Steve Gordon says:

      Hi Shirley, Thank you for sharing your comments. Maybe you should try the yams on them before the big holidays. Let them decide which they prefer the most. No need to mess up a good holiday meal. Besides, I wouldn’t want to get blamed for it being my fault. Smile. I do appreciate you taking the time to share your comments. I always appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Jim says:

    Steve, thanks for the recipe! I love sweet potatoes! I had forgotten about candied yams & am eager to try your recipe! Maybe I’ll do these yams @ T’givIng rather than the usual sweet potato casserole!

    • Steve Gordon says:

      Hi Jim, I do hope you’ll try the yams recipe. If you do, be sure to come back and let me know how they turn out for you. I hope you’ll like them. Thank you for stopping by today. I hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Dara says:

    This looks Yummy! I will try this for my yams. You are so right, in the store I always ask, Are these yams from N.C.?

    • Steve Gordon says:

      Hi Dara, I do hope you get to try the recipe soon. Thank you for asking for North Carolina sweet potatoes. I hope you can always find them available. Thank you for being a subscriber to the Newsletter. I greatly appreciate your support and your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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