Soul Food Candied Yams (Printable)

Sweet yams baked in rich brown sugar syrup with cinnamon and nutmeg for classic Southern flavor.

# Components:

→ Vegetables

01 - 4 large yams or sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup & Sweeteners

02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1/2 cup unsalted butter (1 stick)
05 - 1/4 cup water
06 - 1/4 cup orange juice

→ Spices

07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract

# Method:

01 - Preheat your oven to 350°F.
02 - Arrange the sliced yams in a single, even layer in a large 9x13-inch baking dish.
03 - In a medium saucepan over medium heat, combine brown sugar, granulated sugar, butter, water, and orange juice. Stir until the butter melts and the sugar dissolves, approximately 3-4 minutes.
04 - Remove the saucepan from heat. Stir in cinnamon, nutmeg, ginger, salt, and vanilla extract.
05 - Pour the hot syrup evenly over the yams in the baking dish, ensuring all slices are coated.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, baste the yams with the syrup, and continue baking uncovered for an additional 20 minutes, or until the yams are tender and the syrup is thick and glossy.
08 - Let cool for 10 minutes before serving to allow the syrup to thicken further.

# Expert Advice:

01 -
  • The yams emerge silky and tender without any of that grainy texture you sometimes get, because the covered baking keeps everything steaming just right.
  • That brown sugar syrup thickens into something between a glaze and a sauce, clinging to each slice in the most satisfying way.
  • It tastes like comfort food but comes together in about an hour, so you're not stressed in the kitchen before dinner.
02 -
  • Don't skip the basting step in the middle—it's what transforms regular baked yams into something that tastes intentional and special.
  • If your syrup looks thin when the yams are done, that's fine; it keeps thickening as it cools, and you'll get that perfect coating by serving time.
03 -
  • Slice your yams with a sharp knife and a gentle sawing motion; pressing down hard bruises the flesh and makes them more likely to fall apart during baking.
  • If you're making this ahead, assemble everything in the baking dish, refrigerate uncovered for a few hours, then bake straight from the fridge, adding five to ten minutes to the covered baking time.
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