Recipe – Candied Yams (Sweet Potatoes)

Candied yams are something special. For me, at least, nothing – besides turkey, of course – quite screams “Thanksgiving” like candied yams. Of course, they make a delicious treat all year round and complement a variety of dishes. Best of all, they’re straightforward to make, and we’ll show you how to do that below.

Basic Recipe Information

Approximate Prep Time

  • 20 minutes

Cooking Time

  • 1 hour

Serving Size

  • 10-12

Required Equipment

  • 9 x 13-inch (~ 23 x 33 cm) baking dish
  • Large pot for boiling the sweet potatoes
  • Skillet for melting butter and mixing


  • 5 large sweet potatoes (yams)
  • 1/2 cup (115 grams) brown sugar
  • 1/2 cup (115 grams; 1 stick) butter
  • 3/4 teaspoon (3.7 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/4 teaspoon (1.2 ml) ground ginger
  • 1 teaspoon (5 ml) of vanilla extract

Preparation Directions

  • First, preheat your oven to 3500F (1770C)
  • Wash the sweet potatoes
  • Peel and cut them up into small to medium-sized chunks
  • Boil the chunks in a large pot for 5-10 minutes so that they soften. To test, make sure you can gently pierce the potatoes with a fork
  • Once they are soft enough, place yams in a 9 x 13-inch baking dish
  • Now, melt your butter in a skillet or pot over medium-to-high heat
  • Place cinnamon, nutmeg, ginger, and sugar pot/skillet with the butter – stir until well-mixed
  • Next, add in vanilla extract and stir
  • Pour your new candied mixture over your sweet potatoes, covering them lightly without “drowning” them
  • Place tin foil over baking dish and bake for one hour total; however, you must stop and stir every 20 minutes, so set a timer. Don’t forget to do this, or they won’t come out right!
  • Cool for 10-15 minutes before serving

That’s it! You should now have 10-12 servings of delicious candied yams on your hands.

Cook’s Notes

Cook’s Notes

If you want to spice the candied yams a bit, try adding some rosemary or sea salt. Chopped pistachios or walnuts work well, too.