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This easy candied yams recipe is made with tender sweet potatoes baked in a buttery brown sugar sauce with vanilla and just the right amount of salt. The original recipe uses canned yams for an incredibly easy shortcut, but you can also make them with fresh sweet potatoes if that’s what you have on hand.
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Pin ItWith only five basic ingredients and 10 minutes of prep when using canned yams, this is the kind of holiday side dish that earns a permanent spot on the menu. It’s simple enough for a busy Thanksgiving or Christmas dinner but delicious enough that nobody needs to know how little work went into it.
Whether you’re looking for a canned yams recipe or want to know how to make candied yams with fresh sweet potatoes, I’ve got you covered below.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are candied yams?
- Canned yams vs. fresh sweet potatoes
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for the Best Candied Yams
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with candied yams
- If You Enjoyed Easy Candied Yams
- 📌 Save This Recipe
- Easy Candied Yams Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Only five ingredients. You don’t need a long shopping list to make a delicious holiday side.
- Canned or fresh. Use convenient canned yams or start with fresh sweet potatoes.
- Quick and easy. The canned version takes just 10 minutes to prep.
- No complicated sauce. Butter, brown sugar, vanilla, and salt create all the flavor you need.
- Perfect for holidays. Serve them for Thanksgiving, Christmas, Easter, or Sunday dinner.
- Easy to scale. Double or triple the recipe when you’re feeding a crowd.
- Classic comfort food. Sweet, buttery, tender yams fit right in with all your favorite holiday dishes.
What are candied yams?
Candied yams are sweet potatoes cooked with butter and sugar until they’re tender and coated in a rich, sweet sauce. They’re especially popular as a holiday side dish in the United States.
Here’s where the name gets a little confusing. Most of the orange-fleshed vegetables labeled “yams” in American grocery stores are actually varieties of sweet potatoes. True yams are a completely different root vegetable.
For a traditional American candied yams recipe like this one, either canned yams or orange-fleshed fresh sweet potatoes are what you’re looking for.
Canned yams vs. fresh sweet potatoes
The biggest difference is convenience.
Canned yams are already peeled and cooked, which makes them perfect when you’re trying to get several holiday dishes on the table at once. Simply drain them and they’re ready for the baking dish.
If you found this recipe while looking for a candied yams recipe from can, the canned version below is the quickest option. Since the yams are already cooked, most of the work has already been done for you.
Fresh sweet potatoes take a little more work because they need to be peeled, cut, and partially cooked before they’re combined with the brown sugar and butter mixture.
The finished dishes will also have slightly different textures. Canned yams are very tender and soft, while fresh sweet potatoes can hold their shape a little better.
Both options work. Choose the one that makes the most sense for your meal and the amount of time you have.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Yams or sweet potatoes: The original recipe uses two 15-ounce cans of yams for maximum convenience. You can also use about 2 pounds of fresh orange-fleshed sweet potatoes. Instructions for both are included below.
Brown sugar: This melts with the butter to make the sweet sauce that coats the yams. Light or dark brown sugar will work.
Butter: Butter gives the sauce richness and helps balance the sweetness of the brown sugar.
Vanilla extract: Don’t skip this little ingredient. Vanilla adds warmth and depth to such a simple recipe.
Salt: A small amount of salt balances the sweetness and brings out the flavors of the brown sugar, butter, and sweet potatoes.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Canned yams: The recipe uses two 15-ounce cans of yams. Drain them well before placing them in the baking dish.
- Fresh sweet potatoes: About 2 pounds of fresh orange-fleshed sweet potatoes can be used instead. Peel and cut them into evenly sized pieces, then partially cook them before continuing with the recipe. See the fresh sweet potato instructions in the post above.
- Brown sugar: Light or dark brown sugar will work. Dark brown sugar has a slightly stronger molasses flavor.
- Butter: Salted or unsalted butter can be used. If using salted butter, adjust the additional salt to your preference.
- Vanilla extract: Vanilla gives the simple brown sugar sauce extra warmth and flavor. Vanilla paste can generally be substituted in the same amount.
- Salt: Adjust slightly to taste, particularly if you’re using salted butter.
Variations
The simplicity of this recipe is one of the things I love most about it, so don’t feel like you have to add anything. But if your family likes their candied yams dressed up, there are plenty of options.
- Add warm spices: Sprinkle in a little cinnamon, nutmeg, allspice, or cloves.
- Add marshmallows: Sprinkle miniature marshmallows over the top near the end of baking. Return the dish to the oven until they’re softened and lightly toasted.
- Add nuts: Chopped pecans or walnuts add a nice crunchy contrast to the soft sweet potatoes.
- Add maple flavor: Replace a small portion of the brown sugar with maple syrup for another layer of flavor.
- Add a little heat: A small pinch of cayenne can provide a subtle contrast to the sweetness.
You can also combine a couple of these ideas, but there’s no need to turn a simple recipe into a complicated one.
Tips for the Best Candied Yams
- Drain canned yams really well. Too much liquid from the cans can thin the buttery brown sugar sauce.
- Don’t overcook fresh sweet potatoes during the first cooking step. They still have another 25-30 minutes in the oven. You want them partially tender, not falling apart.
- Cut fresh sweet potatoes evenly. Similar-sized pieces will cook at roughly the same rate.
- Handle canned yams gently. They’re already very soft and can break apart if they’re stirred too aggressively.
- Distribute the butter evenly. Scatter the pieces throughout the baking dish so you don’t end up with all of the buttery goodness in one spot.
- Don’t skip the vanilla. It seems like a small addition, but it adds great flavor to the brown sugar and butter.
- Use the right size baking dish. Give the sweet potatoes enough room for the butter and brown sugar mixture to surround them.
- Need more servings? Double or triple the ingredients and use a larger baking dish.
FAQs
Absolutely. This candied yams recipe from can uses canned yams as an easy shortcut, so there’s no peeling, chopping, or precooking required. Simply drain them, add the butter, brown sugar, vanilla, and salt, and bake.
Yes. Drain the canned yams well before adding them to the baking dish. Too much canning liquid can make the finished sauce thinner than intended.
Yes. Canned yams are already cooked and tender. The oven time in this recipe heats them through while the butter and brown sugar melt together to create the sauce.
Yes. You can make candied yams with fresh sweet potatoes using about 2 pounds of orange-fleshed sweet potatoes. Peel and cut them, then partially cook them until they’re beginning to become tender but still hold their shape.
For this version, yes. Partially cooking the fresh sweet potatoes before baking allows them to become tender in approximately the same baking time as the canned version.
Don’t cook them until they’re completely soft. They will continue cooking in the oven.
True yams and sweet potatoes are different vegetables. However, most orange-fleshed products labeled “yams” in American supermarkets are actually varieties of sweet potatoes.
For this recipe, canned products labeled “yams” or “orange-fleshed fresh sweet potatoes” are both appropriate.
Either will work. Light brown sugar gives the dish a milder molasses flavor, while dark brown sugar has a slightly deeper flavor.
Yes. Add miniature marshmallows near the end of the baking time and return the dish to the oven until they’re soft and lightly toasted.
Drain canned yams very well before putting them in the baking dish. If you’re using fresh sweet potatoes, drain those thoroughly after partially cooking them too.
Canned yams are naturally very soft, so handle them gently and avoid excessive stirring.
When using fresh sweet potatoes, don’t completely cook them before putting them in the oven. They should still be somewhat firm after their initial cooking.
You can do some of the prep ahead, but I prefer assembling and baking this recipe on the day it’s being served. This gives you the best texture, especially when using canned yams.
Yes. Double or triple the ingredients as needed and use a larger baking dish so the sweet potatoes aren’t packed too tightly.
Storage
Allow leftover candied yams to cool, then transfer them to an airtight container or tightly cover the baking dish.
Store them in the refrigerator for up to 3-4 days.
Reheat individual servings in the microwave or warm a larger portion in a covered oven-safe baking dish until heated through.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
How to make candied yams from a can
This candied yams recipe from can is especially handy during the holidays when oven and prep time are at a premium. Since the yams are already cooked, getting them ready for the oven only takes a few minutes.
- Drain the yams. Drain two cans of yams well and place them in a small baking dish.
- Add the butter. Cut the butter into small pieces and scatter them throughout the dish.
- Add the brown sugar mixture. Sprinkle the brown sugar and salt over the yams, then drizzle with vanilla.
- Bake. Bake at 400°F for 25-30 minutes, or until the yams are soft, hot, and coated in the buttery brown sugar sauce.
That’s all there is to it!
How to make candied yams with fresh sweet potatoes
If you prefer to make candied yams with fresh sweet potatoes, you can still use the same simple brown sugar and butter combination. The process takes a little longer than using canned yams, but it’s a great option if you prefer to start with fresh potatoes.
You’ll need about 2 pounds of fresh orange-fleshed sweet potatoes.
Peel the sweet potatoes and cut them into thick slices or large, evenly sized chunks.
Place them in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and cook until the sweet potatoes are beginning to become tender but are still firm enough to hold their shape.
You should be able to pierce them with a fork, but they should not be completely soft. Remember, they’ll continue cooking in the oven.
Drain the sweet potatoes thoroughly, then transfer them to your baking dish.
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Add the butter, brown sugar, salt, and vanilla just as you would with the canned-yam version.
Bake at 400°F for about 25-30 minutes, or until the sweet potatoes are completely tender and coated in the buttery brown sugar sauce.
Because fresh sweet potatoes require peeling, cutting, and precooking, allow additional prep and cooking time compared with the canned version.
Make Ahead
The canned-yam version is so fast to assemble that I prefer putting it together shortly before baking. This helps keep the already-soft canned yams from breaking down.
You can still make holiday prep easier by measuring the brown sugar, cutting the butter, and getting your baking dish ready ahead of time.
If you’re using fresh sweet potatoes, you can peel and cut them ahead of time and keep them submerged in cold water in the refrigerator to prevent discoloration. Drain them well before cooking.
For the best texture, I recommend assembling and baking the final dish on the day you plan to serve it.
What to serve with candied yams
Candied yams are especially good with savory foods because their buttery sweetness gives the meal a nice contrast.
For Thanksgiving, serve them alongside turkey, cornbread dressing, mashed potatoes, gravy, green bean casserole, cranberry sauce, and warm dinner rolls.
They’re also delicious with glazed ham, making them a natural choice for Christmas or Easter dinner.
For a smaller family meal, pair candied yams with roasted chicken, pork, or another savory main dish, along with your favorite green vegetable.
If You Enjoyed Easy Candied Yams
If you love easy holiday side dishes like these Candied Yams, my Easy Corn Casserole is another one worth adding to the table. It is a classic comfort-food side that fits right in with Thanksgiving or Christmas dinner.
For something rich and cheesy, try my Southern Baked Mac and Cheese. It pairs especially well with the sweetness of candied yams and is always a welcome addition to a holiday spread.
My Southern Collard Greens are another great choice when you want to balance the sweeter dishes on your plate. They are especially good for a Southern-inspired holiday meal.
If you want another vegetable side, try these Roasted Brussels Sprouts with Bacon & Almonds. The savory bacon and roasted Brussels sprouts make a nice contrast to buttery, brown sugar-coated yams.
You can also add my Creamed Corn to your holiday menu. It is simple, comforting, and works with many of the same main dishes you would serve with candied yams.
For another holiday favorite, my Cranberry Apple Sausage Stuffing brings plenty of savory flavor with a little sweetness from the fruit. It is a great option when you want something a little different from traditional dressing.
And when it is time for dessert, you can’t go wrong with a classic Pumpkin Pie. It is an easy way to finish a Thanksgiving meal filled with all those favorite holiday flavors.
If you’re looking for even more ideas for holiday meals, weeknight dinners, desserts, and everything in between, head over to my Recipe Index. You’ll find plenty of easy, family-friendly recipes to help you plan your next meal.
📌 Save This Recipe
Save this Easy Candied Yams recipe for Thanksgiving, Christmas, Easter, or any family dinner that needs a simple, comforting side dish. With options for canned or fresh sweet potatoes, you’ll be ready no matter which one you have in the kitchen.
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Easy Candied Yams
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Equipment
- small baking dish
- colander or strainer
- knife (if using fresh sweet potatoes)
- cutting board (if using fresh sweet potatoes)
Ingredients
- 2 cans yams, (15 oz. each)
- ½ cup butter, (1 stick)
- 1 cup brown sugar, packed
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F.
- Drain the canned yams well and place them in a small baking dish.2 cans yams
- Cut the butter into small pieces and scatter them evenly throughout the baking dish.½ cup butter
- Sprinkle the brown sugar and salt evenly over the yams and butter.1 cup brown sugar, ½ teaspoon salt
- Drizzle the vanilla extract over the top.½ teaspoon vanilla extract
- Bake for 25-30 minutes, or until the yams are soft, everything is heated through, and the butter and brown sugar have melted together.
Notes
🥡 Storage
- Store leftover candied yams in an airtight container in the refrigerator for up to 3-4 days.
- You can also tightly cover the cooled baking dish and refrigerate it.
♨️ Reheating
- Reheat individual portions in the microwave until warmed through.
- For a larger amount, place the candied yams in a covered oven-safe baking dish and heat until warmed through.
❄️ Freezing
- I don’t recommend freezing candied yams. The sweet potatoes are already quite tender, and freezing and thawing can make them softer and cause them to release additional liquid.
💡 Tips for Best Results
- Drain canned yams very well.
- Cut fresh sweet potatoes into evenly sized pieces.
- Partially cook fresh sweet potatoes only until they’re starting to become tender.
- Distribute the butter and brown sugar evenly throughout the baking dish.
- Handle canned yams gently so they don’t fall apart.
- Don’t skip the vanilla.
- Double or triple the recipe as needed and adjust the baking dish size accordingly.
🍳 Alternate Cooking Methods
Fresh sweet potato method: Peel and cut about 2 pounds of fresh orange-fleshed sweet potatoes into thick slices or large chunks. Cook them in boiling water until they’re beginning to become tender but are still firm enough to hold their shape. Drain thoroughly, place them in the baking dish, and continue with the butter, brown sugar, vanilla, and salt as directed. The oven method is recommended for finishing both the canned and fresh versions because it gives the butter and brown sugar time to melt together while the sweet potatoes heat through and become tender.♻️ Leftovers
- Serve leftover candied yams with reheated turkey, ham, chicken, pork, or other holiday leftovers.
- They also make an easy side dish for a completely different dinner the next day.
📝 Notes
- Light or dark brown sugar may be used.
- Canned yams are already cooked, so the baking time primarily heats them and creates the buttery brown sugar sauce.
- Fresh sweet potatoes need to be partially cooked before baking.
- Don’t completely soften fresh sweet potatoes during the first cooking step.
- If adding marshmallows, add them near the end of baking.
- For the best texture, assemble the dish shortly before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Other Recipes You May Enjoy
If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.
hi I stumbled upon this recipe – can this be made the night before and reheated or do you recommend making it same day andcan be reheated
thank you
You can definitely make this ahead and reheat it – or you can assemble the casserole and refrigerate it until shortly before baking. Remove the dish from the refrigerator about 30-45 minutes before you want to bake it so the dish comes to room temperature and doesn’t break – then bake it as directed in the recipe. I hope this helps!
Can I put the ingredients together 3 days ahead and then cook the day of?
That should be fine. Just remember to set the dish out about 30-45 minutes before you plan on baking the yams so it comes to room temperature and doesn’t break. Enjoy!
Hi – just stumbled upon this recipe and i always make canned yams for Christmas But i wanted to jaz them up. Can this be made the night before or early morning’thanks
You can absolutely make them the night before or early in the morning. You can either bake them and reheat them – OR just assemble everything into the casserole dish, cover and refrigerate it until a little bit before you’re ready to bake it. Let the dish sit out on the counter for 30-45 minutes to come to room temperature before baking as directed (so the casserole dish doesn’t break, if applicable).
These turned out great. TY I did add marshmallows to the top.
Do you use a 9×9 dish or 8×8? Thanks.
Either or will work!
I made this recipe a few hours ago, THEN I found your recipe! I also used pumpkin spice, pineapple n Mallows. Cant wait till tomorrow! HAPPY THANKSGIVING
Happy Thanksgiving to you too, Patty!
I like the coating to be really thick not runny. Is this recipe like that? If not do you know what I can do to make it really think?
In order to thicken the coating, it takes 2 hours @ 400 degrees. Used brown and white sugar, butter, pineapples with juice and orange extract. Pancake syrup will also work.
How sad… I came here to see Who else has made this recipe, and what their thoughts are about it. Imagine my surprise at not finding anyone who has, but tons of others, who talk about how They make it! Newsflash people: nobody wants to hear how you do it! Ffs, make your own damn page, and post there! How rude are you???
Less syrup juice and butter just add as you go
I thicken mine with cornstarch.
Found your recipe by googling candied yams, and I am excited to try out your recipe. Thank you for sharing. This is my first time making my Thanksgiving meals at my house. I’m excited.
I have never used can yams before. Do you use yams in syrup? What brand?
yes, yams in syrup – any brand will work.
Bruce’s are the brand I buy.
I make candied sweet potatoes every Thanksgiving ,but I learned to make them differently. In a saucepan, I add the juice from the can and the brown sugar, no butter . . I boil until it thickens then add the potatoes last and toss to coat and leave in to heat them up. Done!
Why comment if you aren’t making the recipe. Get your own blog.
You big silly@
Cease and desist!
Well, dang!
I was wondering the exact same thing.
Awe my name is Tajah too I just have the H at the end lol
Very funny. So right! Wish I had thought of it!
Thank you for the saucepan version. My oven maybe full and I like the idea of thickening the syrup/sugar first.
I was going to try the above recipe but now I’m going to make my candied sweet taters that way. Thank you very much mam.
Thank you. I was wondering how to use the liquid in the can
Thank you!