Once the sugar mixture is ready, I carefully pour it over the yams, making sure every piece gets coated. Sometimes I use the back of a spoon to guide the syrup into all the nooks and crannies. Then I bake the dish uncovered at 375°F until everything is bubbling and the glaze has thickened, usually around 25–30 minutes. It’s such a simple process, but the result looks and smells incredible.
When I pull the dish from the oven, I always give it a few minutes to settle. The glaze thickens slightly as it cools, wrapping each yam in a sweet, buttery coating. It’s one of those dishes that tastes even better after resting for a moment because all the flavors deepen and develop beautifully.
Pro Tips for Best Results
I tested this recipe a few different ways, and one trick I learned is to pre-warm the canned yams by letting them sit at room temperature for 10 minutes before baking. If they’re too cold, the glaze takes longer to thicken. A small detail, but it really does make a difference in the final texture.
Another thing I learned the hard way is not to over-stir the sugar mixture while it’s boiling. Stirring too aggressively can cause the sugar to crystallize, which leads to a grainy glaze. Gentle, slow stirring gives the glaze its smooth candy-like finish. Trust me—patience pays off here.
If you want extra flavor depth, add a pinch of cinnamon or nutmeg directly into the sugar mixture. I’ve tried this several times and it adds a warm, cozy spice without overpowering the original flavor. Cinnamon especially gives the dish that classic holiday feel.
And here’s a big tip: don’t skip the salt! Even just ½ teaspoon balances the sweetness and makes the buttery glaze shine. Without it, the dish leans overly sweet and loses that perfect harmony that makes candied yams so addictive.
Common Mistakes to Avoid
The first time I tried making candied yams, I poured the butter-sugar mixture onto the yams before the sugar fully melted. Huge mistake. The glaze came out gritty instead of glossy. Now I always make sure the mixture is completely smooth before using it.
Another mistake is baking the yams too long. Overbaking causes the sugar to burn around the edges and makes the glaze bitter. I’ve learned to check the dish at the 20-minute mark and pull it out when everything is bubbly but not dark. The color should stay golden, not brown.(See the next page below to continue…)