Nothing says comfort quite like a pan of candied yams made from fresh yams—tender slices coated in a glossy, buttery syrup that smells like brown sugar and warm spices. This is one of those classic dishes that feels right at home on a holiday table, but honestly? It deserves way more appearances than just Thanksgiving.
If you’ve only ever made candied yams from a can, starting with fresh yams is a total upgrade. The flavor is deeper, the texture is better, and the whole dish tastes more… intentional. Let’s get into it.
Why Use Fresh Yams?
Fresh yams (often confused with sweet potatoes) have a firmer texture and a slightly earthier flavor. When baked slowly in a sweet, spiced syrup, they soften beautifully without turning mushy. You get slices that hold their shape but melt in your mouth—chef’s kiss.
Classic Candied Yams Recipe (From Scratch)
Ingredients
3–4 fresh yams (about 3 pounds)
½ cup unsalted butter, sliced
1 cup brown sugar (light or dark)
½ cup granulated sugar
½ cup water or orange juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Prep the yams
Preheat your oven to 350°F (175°C). Peel the yams and slice them into ½-inch rounds. Try to keep the slices even so they cook uniformly.Make the syrup
In a saucepan over medium heat, combine the butter, brown sugar, granulated sugar, water (or orange juice), cinnamon, nutmeg, ginger, and salt. Stir until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla.Assemble the dish
Arrange the yam slices in a greased baking dish, overlapping slightly if needed. Pour the syrup evenly over the yams, making sure everything gets coated.Bake low and slow
Cover the dish with foil and bake for 30 minutes. Remove the foil, gently spoon the syrup over the yams, and return to the oven uncovered for another 30–40 minutes. Baste once or twice more if you can.Finish and rest
The yams are done when they’re fork-tender and the syrup is thick and bubbling. Let the dish rest for 10 minutes before serving so the sauce can set up slightly.
Tips for Perfect Candied Yams
Don’t rush the bake. Slow baking is what gives you tender yams and rich syrup.
Taste your syrup. Adjust spices or sugar before baking—it should taste cozy, not flat.
Slice evenly. This avoids some pieces turning mushy while others stay firm.
Easy Variations
Marshmallow topping: Add mini marshmallows during the last 10 minutes of baking.
Pecan crunch: Sprinkle chopped pecans on top for the final 15 minutes.
Less sweet: Cut the sugar by ¼ cup and lean more on cinnamon and vanilla.
Bourbon twist: Add 1–2 tablespoons of bourbon to the syrup for extra depth.
Final Thoughts
Candied yams made with fresh yams are one of those dishes that instantly feel nostalgic—even if you’re making them for the first time. They’re sweet without being overwhelming, rich without being heavy, and simple enough that the yams themselves still shine.
Whether it’s for a holiday spread or a cozy Sunday dinner, this recipe delivers that warm, old-school comfort every single time.