The first time I made these Candied Yams, I remember how instantly the kitchen transformed into this warm, sweet, buttery cloud of holiday nostalgia. As soon as the brown sugar began to melt into the butter, that caramel-like aroma drifted through the whole house, and suddenly it felt like Thanksgiving morning even though it wasn’t. I love this recipe because it’s simple, comforting, and unbelievably delicious—every bite melts softly with sweetness and spice. It’s the kind of side dish that always brings people back for seconds.
Why You’ll Love This Recipe
You’ll love this recipe because it turns basic canned yams into a dessert-level side dish with almost no effort. The butter caramelizes the brown sugar into a glossy syrup, the vanilla adds warmth, and everything bakes together into a soft, tender, melt-in-your-mouth dish that tastes like home. It’s easy, it’s reliable, and most importantly, it steals the show on any holiday table.
Ingredients
- 2 cans yams, 15 oz. each
- 1 cup brown sugar
- ½ cup butter (1 stick)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
When it comes to candied yams, these ingredients are simple but mighty. Brown sugar gives the dish that deep caramel sweetness, and I always prefer using dark brown sugar when I want a richer flavor. Butter is what ties everything together and creates that glossy glaze we love—don’t skimp on it. The vanilla adds a warm, almost creamy aroma, and the salt might seem small but it balances all the sweetness perfectly. You can use canned yams or fresh sweet potatoes; both work, but canned saves so much time.
Equipment Needed
- Medium baking dish
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Oven mitts
I like using a ceramic baking dish because it distributes heat evenly and helps the glaze thicken beautifully. A small saucepan is essential for melting the butter and sugar together; that step really deepens the flavor. A wooden spoon works best for stirring because it doesn’t scrape the pan. And trust me—don’t forget the oven mitts. This dish gets bubbly and piping hot, especially around the edges.
Step-by-Step Instructions
When I make these candied yams, I start by draining the canned yams and arranging them gently in a baking dish. I try not to mash or break them, because I love when each piece stays whole and caramel-coated. Once they’re arranged, I set the dish aside and move to the stovetop. There’s something comforting about knowing the oven will do most of the work for me.
In a small saucepan, I melt the butter over medium heat. As soon as the butter melts completely, I add the brown sugar, salt, and vanilla. This step is where the magic starts—the mixture goes from grainy to glossy in just a few minutes. I stir slowly until the sugar melts into the butter and the mixture becomes smooth and silky. The aroma alone makes me want to taste it right off the spoon.(See the next page below to continue…)