Thanksgiving hosting
The short answer: how to make candied yams: slice about 3 pounds of sweet potatoes into 1/2-inch rounds, pour a butter and brown sugar syrup over them and bake at 375°F for about an hour.
- Baste halfway and finish uncovered for a thick, glossy syrup
- Serves 8 to 10 as a side
- Oven, stovetop or canned options
- Toppings: marshmallows, pecans or orange zest
- Next step: Plan it with the Family Recipe Binder ($6.99).
Our picks for how to make candied yams
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Prep time: 15 minCook time: 1 hr 10 minTotal time: 1 hr 35 minServings: 8 to 10 servingsTotal includes 10 min of resting, chilling or rising.
Here's how to make candied yams: peel and slice about 3 pounds of sweet potatoes into 1/2-inch rounds, simmer butter, brown sugar and warm spices into a syrup, pour it over the slices in a 9x13 dish and bake at 375°F for about an hour. Baste halfway through and finish uncovered so the syrup turns thick and glossy. That batch serves 8 to 10 as a side. For a baked version with pecan streusel or marshmallows, try our sweet potato casserole.
I love cooking, and I'll watch just about any cooking show, but the side dishes are where holiday plans usually fall apart. The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) keeps the menu, grocery list and Thanksgiving Day timeline together, so the yams get their oven slot.
Candied yams ingredients and amounts
Most "yams" in American grocery stores are orange sweet potatoes, so buy those. Look for firm potatoes of similar size so the slices cook evenly.
| Ingredient | For 4 to 5 people | For 8 to 10 people | What it does |
|---|---|---|---|
| Sweet potatoes | 1 1/2 lb (2 to 3 medium) | 3 lb (5 to 6 medium) | The base; orange-fleshed varieties get the softest |
| Butter | 4 tbsp | 1/2 cup | Richness and a silky syrup |
| Packed brown sugar | 1/2 cup | 1 cup | Sweetness and the caramel color |
| Granulated sugar (optional) | 2 tbsp | 1/4 cup | A firmer, shinier glaze |
| Ground cinnamon | 1/2 tsp | 1 tsp | Warm spice flavor |
| Nutmeg and ginger | Pinch each | 1/4 tsp each | Depth without heat |
| Vanilla extract | 1/2 tsp | 1 tsp | Rounds out the sugar |
| Salt | Pinch | 1/4 tsp | Keeps it from tasting flat |
| Orange juice or water | 2 tbsp | 1/4 cup | Loosens the syrup so it coats |
Plan about 1/3 pound of raw sweet potato per guest. If candied yams are the favorite side at your table, round up to 4 pounds. Pair them with something cool and fruity, like ambrosia fruit salad, to balance the rich syrup.
How to make candied yams step by step
- Heat the oven. Set it to 375°F and butter a 9x13 baking dish.
- Prep the sweet potatoes. Peel them and cut 1/2-inch rounds. Thicker slices hold their shape; thinner ones turn very soft.
- Layer the slices. Overlap them in the dish in two or three rows, like shingles.
- Make the syrup. Melt the butter in a saucepan over medium heat. Stir in the sugars, spices, salt and juice. Simmer 3 to 5 minutes, until slightly thickened, then take it off the heat and add the vanilla.
- Pour and cover. Pour the syrup evenly over the slices. Cover the dish tightly with foil.
- Bake covered. Bake for 30 minutes so the potatoes steam and soften.
- Baste and finish. Uncover, spoon the syrup over the top and bake 25 to 35 minutes more, basting once or twice, until fork-tender and glossy.
- Rest. Let the dish sit 10 minutes. The syrup keeps thickening as it cools.
Oven, stovetop or canned: which method to use
All three methods use the same syrup. Pick based on time and oven space.
| Method | Time | Best for | Watch out for |
|---|---|---|---|
| Oven-baked raw slices | About 60 to 70 minutes | Classic texture and the deepest flavor | Needs a long oven slot |
| Stovetop simmer | 25 to 35 minutes | Freeing up the oven on Thanksgiving | Stir gently so slices don't break |
| Canned yams | 25 to 30 minutes at 350°F | Fast weeknights and big crowds | Drain well or the syrup stays thin |
| Par-boiled then baked | 10 minutes boiling plus 30 minutes baking | Cutting oven time | Boil only until barely tender |
For the stovetop version, cook the syrup in a wide skillet, add the raw slices in one layer and cover. Simmer on medium-low for 15 minutes, then uncover and simmer 10 to 20 minutes more, turning the slices once.
Toppings and flavor twists
Start with the base recipe and change one thing at a time.
- Marshmallow top: Add mini marshmallows for the last 5 to 10 minutes, or broil 1 to 2 minutes and watch closely.
- Pecan crunch: Scatter 1 cup chopped pecans over the top when you uncover the dish.
- Orange zest: Add 1 tablespoon of zest to the syrup for a brighter flavor.
- Less sweet: Cut the brown sugar to 2/3 cup and add a squeeze of lemon.
- Spiced: Add a pinch of cloves or allspice, or a splash of bourbon to the simmering syrup.
Make-ahead plan and leftovers
Candied yams are one of the easiest Thanksgiving sides to make early.
- Up to a week ahead: Buy the sweet potatoes and keep them somewhere cool and dry. Don't peel them early, because peeled sweet potatoes darken.
- 1 to 2 days ahead: Bake the dish fully, cool it, cover it and refrigerate.
- Thanksgiving Day: Reheat covered at 350°F for 20 to 25 minutes while the turkey rests. Add marshmallows at the very end.
Leftovers belong in the refrigerator within 2 hours of serving. The USDA leftovers guide says to eat them within 3 to 4 days and reheat to 165°F. The FoodSafety.gov cold storage chart uses the same 40°F-or-below refrigerator standard. For longer storage, freeze portions in airtight containers; USDA notes that food kept frozen at 0°F stays safe, though quality fades over months.
Keep the family recipe for next year
Once your candied yams taste the way your family likes them, write the version down. The Family Recipe Binder ($6.99) is a 23-page printable with section dividers for sides, desserts and holidays, full-page recipe layouts with room for the story behind the dish, and 4x6 and 3x5 recipe cards. For the whole holiday meal, the Meal Planner & Grocery List: Thanksgiving Edition ($4.99) handles the menu and shopping, and the everyday Meal Planner & Grocery List ($3.99) carries you through regular weeknights. Browse every holiday printable or all our Printables.
Our free Holiday Budget Starter Kit is three US Letter pages we email you after you join our list.
See also
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make candied yams? To make candied yams, slice about 3 pounds of peeled sweet potatoes into 1/2-inch rounds, cover them with a simmered syrup of butter, brown sugar, cinnamon, nutmeg and vanilla, then bake at 375°F for about 60 minutes, basting halfway, until fork-tender and glossy.
Are candied yams made with yams or sweet potatoes? Most candied yams in the United States are made with orange-fleshed sweet potatoes, even when the store labels them yams. True yams have rough, bark-like skin and starchy white flesh, so they don't turn soft and sweet the same way.
How long do you bake candied yams? Bake candied yams covered with foil at 375°F for about 30 minutes, then uncover, baste with the syrup and bake 25 to 35 minutes more. They're done when a fork slides in easily and the syrup has thickened.
Can I make candied yams with canned yams? Yes, canned yams work well for a faster version. Drain two 29-ounce cans, pour the simmered butter and brown sugar syrup over them and bake at 350°F for 25 to 30 minutes, since canned sweet potatoes are already cooked.
How many sweet potatoes do I need for candied yams? Plan about 1/3 pound of raw sweet potato per person, or roughly 3 pounds for 8 to 10 people. That's 5 or 6 medium sweet potatoes, which fills a 9x13 baking dish.
Can you make candied yams ahead of time? Candied yams can be baked 1 to 2 days ahead and refrigerated in a covered dish. Reheat them covered at 350°F for 20 to 25 minutes until hot in the center, then add any marshmallows at the end.
Why are my candied yams watery? Candied yams turn watery when the syrup isn't simmered first or the dish stays covered too long. Simmer the syrup for 3 to 5 minutes before pouring, and bake uncovered for the last 25 minutes so the liquid reduces.
How long do leftover candied yams last? Leftover candied yams keep 3 to 4 days in the refrigerator in a shallow covered container. Freeze them for longer storage, then reheat to 165°F before serving.
Should I add marshmallows to candied yams? Marshmallows are optional and a matter of family taste. If you add them, scatter mini marshmallows over the top in the last 5 to 10 minutes of baking, or broil for 1 to 2 minutes while watching closely.
Free printable
Host without the scramble: get the free Thanksgiving checklist
A printable week-by-week Thanksgiving countdown, from the guest list and menu to the day-of timeline. You'll also get our weekly HomeBase email with simple holiday planning, budgeting and hosting tips.
Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov
