In this Candied Yams recipe, yams (or sweet potatoes) are baked in a sweet sauce, infused with warm fall spices, maple syrup and a touch of citrus. Learn how to make Candied Yams that will become a family favorite holiday side dish!
Peel sweet potatoes and slice into ¼” thick round pieces. Layer them in the prepared baking dish.
Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan. Bring to a boil, whisking often.
Boil for 1 minute. After 1 minute, remove the pan from the heat and whisk until smooth.
Pour the mixture over the prepared sweet potatoes in the baking dish.
Cover the dish with aluminum foil and bake for 30 minutes, then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes.
Cover again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.
After 15 minutes, remove the pan from the oven uncover and baste again.
Turn oven temperature up to 425 degrees F.
Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.
Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top!
Video
Notes
Ingredient Notes/Substitutions
Yams (Sweet Potatoes): Use fresh sweet potatoes or red garnet yams for the best results.
Light brown sugar. dark brown sugar is a great choice as well.
Maple syrup. I don't suggest making substitutions for the pure maple syrup.
Orange juice. I suggest a pulp-free juice.
Salted butter. Unsalted butter and ghee are both great substitutes.
Cinnamon/nutmeg/ginger. I've included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.
Store/FreezeStore leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.