Candied Yams Recipe

Candied Yams Recipe is for old fashioned candied sweet potatoes made with corn syrup, butter and flavoring like Grandma made.

They are delicious with Ham, Chicken, Turkey or BBQ Pork.

Candid Yams makes an awesome, traditional dish alongside your "Thanksgiving Turkey Dinner".


Confused whether they are Yams? The truth is... there are two types of sweet potatoes; one type is lighter colored which is drier and has a somewhat mealy texture.

The other type which is often, incorrectly called a Yam, has a deep yellow or orange colored flesh and is softer, moister and sweeter.


The true yam is an entirely different vegetable in the United States that is imported from another country and is hard to find.

The U. S. Department Of Agriculture requires labels listing Yams to also state they are Sweet Potatoes, when that is exactly what they actually are.

Candied Yams Recipe

• 2 lbs. sweet potatoes (about 2 large or 3 medium size)
  
  
• 1/3 cup light corn syrup (I use Karo Syrup)
  
  
• 1/3 cup sugar
  
  
• 2 tablespoons butter (do not substitute)
  
  
• 1/4 teaspoon salt
  
  
• 1/4 teaspoon vanilla extract

Wash potatoes and place in a medium saucepan.

Cover with water.

Cook on medium heat until water comes to a boil.

Reduce heat to low and cook 25-30 minutes until potatoes are soft but still slightly firm.

Test by sticking a fork into one of the potatoes.

Drain and cool potatoes thoroughly.

Carefully remove their skins as they are fragile after cooking and you want them to remain whole.


Place them in the refrigerator a few minutes to help them firm up so you can handle them easier.

Slice potatoes in half or thirds (if they are thick) lengthwise.

Place the slices in a baking pan in a single layer without them touching each other.


Place syrup, sugar, salt, butter and flavoring in a small sauce pan.

Bring to a boil and continue boiling 1 minute.

Remove from heat and spoon over sweet potatoes.

Place in a preheated oven 400F. and cook for 30 minutes or until done, turning once after 15 minutes.

Baste slices 2 or 3 times during cooking.

If you prefer your yams browned place under broiler 5 minutes until lightly browned and turn over and brown the other side an additional 5 minutes.


Serve hot. 

Leftovers are actually juicy and delicious served cold right out of the refrigerator.


This Candied Yams Recipe produces a sweet side dish, true to it's candy name. 

It is excellent served with ham (pork of any kind) and turkey or chicken. 

They also go well with Boston Baked Beans.


Tip: Double recipe for a crowd.

Candied Yams
With Pure Maple Syrup

• 2 1/2 pounds sweet potatoes
  
  
• 1/2 cup light brown sugar, packed
  
  
• 1/3 cup melted butter
  
  

• 1/4 cup pure maple syrup
  
  
• 1/2 teaspoon ground cinnamon (optional)
  
  
• 1/2 teaspoon salt
  
  

• 1 tablespoon water

In a large bowl mix together the brown sugar, melted butter, maple syrup, salt, ground cinnamon and water. 

Add the sweet potatoes to the bowl and toss lightly to coat all well.

Pour the mixture into a 13" by 9" casserole dish.

Spread the sweet potatoes in an even layer and pour remaining sugar mix, if any, over them.

Bake the sweet potatoes until they are tender and the sauce has thickened into a glaze while stirring every 15 minutes.

Takes about 45 to 60 minutes cooking time.

Remove the candied yams from the oven and cool 10 minutes before serving.

History Of Candied Yams

Sweet potatoes were being eaten by the Indians when Christopher Columbus came to America. 

The Sweet Potato was named in the 1800s to distinguish it from the white potato that the Irish immigrants had brought to our country.

Even though Candied Yams are not actually yams, they were given that name.

Related Pages

Sweet Potato Biscuits

Sweet Potato Cake

Sweet Potato Pie

Sweet Potato recipes

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