A staple during the holidays, it’s hard to beat the classic side dish, Candied Yams. In a way, they’re kind of like the sweet version of theri savory counterpart, roasted potatoes. They tend to be cooked low as well as slow, and can be prepared either on the stovetop or in the oven. Although there are so many different ways that you can make candied yams, one thing I think everyone can agree upon is that the canned yams (while fine in a pinch) just don’t compare to the homemade versions of this dish. In this post, I will be sharing my recipe for making candied yams entirely from scratch in the comfort of your home using fresh sweet potatoes.
Key Ingredients for Candied Yams
This recipe for Candied Yams is made using some of your standard ingredients: Sweet Potatoes, Butter, White Granulated Sugar and Vanilla Extract. That said, what makes this recipe stand out from the rest is the use of Dark Brown Sugar, Honey and Orange Extract.
- Honey: This accomplishes a couple things that takes these Candied Yams to another level. For one, Honey tends to do a great job at retaining moisture in dishes. This is a huge plus because often, you’ll see recipes that only use white sugar and brown sugar. In this case, the extra moisture retention not only helps to give the glaze a smoother texture, but it also allows for better carmelization on the yams and a glossy finish. Also, the honey contributes to a deeper and more complex flavor that you won’t find in your typical candied yams recipes, which is a nice perk if you want to impress your guests with yams that feature a taste they’ve never had before.
- Orange Extract: This is a somewhat unusual ingredient, but it is one that I find really elevates this recipe in a number of different ways. Surprisingly, orange extract pairs well with flavor frrom the vanilla extract that’s standard in the Candied Yams. For one, it gives the yams a subtle tang that helps the balance out the sweetness from all the added sugar and honey, thanks to its highly concentrated citrus-y flavor. The nice part about it too is unlike orange juice, it doens’t infuse as much water (thus moisture) into the glaze. But perhaps the best part about orange extract, is that it helps to add brightness to the Candied Yams as well, making them look even prettier.
- Light vs. Dark Brown Sugar: There are two types of brown sugar that you can purchase at the grocery store (Light Brown Sugar and Dark Brown Sugar). The only real difference between the two is that Dark Brown Sugar has twice as much molasses. That said, after testing both, I settled on using dark brown sugar for this recipe, only because the higher molasses content gives the glaze on the yams a distinct, darker color tone. Furthermore, the brown sugar enhances the molasses flavor even more without adding too much more moisture to the candied yams, versus just adding molasses in its pure form. Not to mention, the acidity from the molasses aids with tenderizing the potatoes as they cook.
And that’s all there is to it! While Candied Yams are typically served as a side dish, they are just as good by thermselves as a snack or even an entree for lunch/dinner. By the time you finish reading this post, you will also be a pro at making this dish yourself and you’ll have your family & friends begging to make these all the time!
Tips for Making this Recipe
Use butter with a lower water content. TBelieve it or not, not all brands of butter are created equal. Much of the butter sold in America, especially store brands, tend to have a water content of 20%, even as high as 25% in some rare cases. Conversely, European brands (such as the popular Kerrygold) tend to have relatively less water, more like 15%. With Candied Yams, the glaze / syrup will already be on the thinner side in large part because the sweet potatoes themselves tend to release a ton of water as you cook them. So while not required, as European butter is more expensive, it is recommended in order to help minimize the amount of water in the dish.
For the best results, use a glass pyrex dish. There are many different kinds of pans you can use for baking candied yams. For this particular recipe, I recommend using a glass pyrex dish. The reason why is because you will have an easier time gauging the doneness of the yams as a glass pie pan will allow you the ability to see the bottom and sides of the dish as it bakes. The problem with metal pie pans is you can’t really see beyond the surface to determine whether or not it’s done. Meanwhile, the problem with ceramic pie pans is that they tend to be poor conductors of heat, which can lead to sweet potatoes that cooks unevenly.
Do not overcook the sweet potatoes. This is perhaps the most important tip of them all. The candied yams should be fork tender yet still firm enough to hold their shape as you’re eating them from off your plate. If you end up cooking the yams for too long, it’s very easy for them to turn into mashed sweet potatoes. While there’s nothing wrong at all with mashed sweet potatoes, it’s no longer candied yams that you’re serving at that point. If you’re unsure about whether the potatoes are done, simply pierce a potato chunk with a fork. If you can easily stick the fork through the potato without it falling apart, the candied yams have reached the ideal doneness.
Use a sharp knife. I often see a lot of folks peeling their cutting their potatoes with steak knives. While they can get the job done in a pinch if it’s all you have on hand, you will have a much easier (and safer) time cutting the potatoes with a knife that has much sharper edges. With potatoes being so thick & dense, there’s not only the risk that the chunks of potatoes won’t cut as evenly (which would become a problem with trying to cook them for a set amount of time), but there’s also the heightened risk of you cutting yourself. For the best results, I recommend a Santoku Knife (which is what I use) or a Chef’s Knife.
Frequently Asked Questions
Can I substitute the Orange Extract for Orange Juice?
The answer to this question gets tricky.
You *COULD* replace the Orange Extract with Orange Juice, but with an important caveat. While they are often used interchangeably in many dishes,, their composition is not entirely equal. While they can both provide a subtle tang to the Candied Yams, orange juice tends ot contain much more water while orange extract is much more heavily concentrated. Thus, not only will the measurements not be the same, but the orange juice wil in turn add much more water to the glaze (thus the candied yams).
All of that said, if you do choose to use orange juice in place of the orange extract, I recommend using 1/2 Tablespoon of the Orange Juice for the equivalent amount of flavor For a more detailed answer, see above.
Can I add Pecans or Marshmellows to this recipe?
I’m personally not a fan of having these extra ingredients in my Candied Yams (personal preference), which is why I officially excluded them from my recipe. That being said, if you prefer having these items in your candied yams, you can certainly add them at whichever point you feel most comfortable.
Can I substitute fresh Sweet Potatoes for Canned Yams?
This Candied Yams recipe has not been tested with the use of canned yams. That being said, the issue with canned yams is that they’re packaged with a ton of water, and as a result, the natural sweetness of the sweet potatoes tends to lose its intensity versus if you were to cut them fresh. So for that reason, I don’t recommend using canned yams in place of fresh sweet potatoes.
Can you freeze these Candied Yams? And if so, for how long?
I don’t recommend it. There are many recipes that say you can freeze your prepared Candied Yams, but in my humble opinion it is not a good idea. The reason why is because the potatoes will have a tendency to lose their firmness and mushy once you reheat them, as the pectin in the sweet potatoes (which helps them hold their structure) can break down once frozen after cooking. Ultimately, yams are best enjoyed fresh or eaten within a few days after preparation.
How long can you store the Candied Yams in the refrigerator?
As long as the Candied Yams is stored in an airtight container or bowl, they should be safe to eat for at least 3 days. After 3 days, they may begin to lose its flavor & texture. Once 5 days have passed, I would advise that you dispose of the candied yams as they may no longer be edible.
Try These Other Sides
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Best Homemade Baked Beans (NO Canned Beans)
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Best Cornbread (Southern-Style)
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Better Than Church’s Honey Butter Biscuits Recipe
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Red Lobster Cheddar Bay Biscuits (Copycat)
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Best Baked Mac and Cheese
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Best Southern Potato Salad Recipe
Best Candied Yams
Equipment
- 1 3qt Saucepan
- 1 Slotted Cooking Spoon
- 1 5qt Mixing Bowl
- 1 Knife
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
- Aluminum Foil or Plastic Wrap
- 1 Vegetable Brush
Ingredients
- 3 LB Sweet Potatoes
- 1/2 Cup Unsalted Butter (1 stick)
- 1 Cup Dark Brown Sugar
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Honey
- 1 TSP Vanilla Extract
- 1/4 TSP Orange Extract
- 1 TSP Ground Cinnamon
- 1/2 TSP Ground Nutmeg
- 1/2 TSP Ground Ginger
- 1/2 TSP Iodized Salt
- 1/4 TSP Ground Cloves
Instructions
- Preheat Oven to 425*F.
- Wash dirt off Sweet Potatoes under cold water using brush.
- Place Sweet Potatoes on cookie sheet lined with parchment paper or aluminum foil.
- Place Sweet Potatoes in oven (for softening) and bake uncovered for 15-20 minutes.
- Remove Sweet Potatoes from oven and allow to cool (10-20 minutes).
- Adjust oven temp to 350*F.
- Peel skin off Sweet Potatoes and cut into medium sized chunks.
- Place potatoes in 9x13 Baking Dish.
- In 3qt saucecan, add butter and warm on medium heat until melted.
- Add sugar, honey and spices to saucepan, mix until well combined, and continue warming on medium heat until boiling, stirring occasionally.
- Once boiling, continue warming on medium heat for an additional 3-5 minutes to thicken glaze, while stirring occasionally.
- Remove saucepan from heat and allow to cool for 2-3 minutes.***
- Add vanilla + orange extract to glaze and mix until well combined.
- Evenly spread glaze over sweet potatoes in baking dish until well coated.
- Place baking dish back in oven uncovered and bake for 1 hour 10 minutes to 1 hour 20 minutes
- Remove baking dish from oven and allow to cool for 10-30 minutes before serving.
Notes