Candied Yams are a great way to sweeten up your holiday meal!
Look, I can’t resist a good sweet treat, especially when it comes to the special ones that come with the holidays. But I am set on starting my New Year’s resolutions early, and that includes being kinder to my body as far as what I put into it. Don’t worry, I’m not going on a rigid, unrealistic, “makes you want to quit after a week” kind of diet, but I am being more conscious about what I put on my plate during the holiday season.
I’ve actually been a fan of these candied yams for many years now, and I always look forward to enjoying them at my family’s Thanksgiving dinner. I first tried them when I was a kid, when my uncle was dating his now wife, who is from Georgia. She was the one who first brought candied yams to our holiday spread, and though I was hesitant to try them then, they’re now one of my favorite dishes.
Sweet, soft, and soaked in seasonal flavors like maple, brown sugar, and cinnamon, these candied yams are a holiday classic. They bring the sweetest, most delicious flavor to the table, AND they’re vegetables! If you’ve got a sweet tooth like I do (especially around the holidays), then this is the recipe for you. They’re so good, you might even be able to convince your kids to eat their vegetables.
Are Candied Yams Healthy?
Though candied yams are sweet and rich, this version is a slightly healthier one compared to more traditional recipes. It uses maple syrup instead of white sugar for a more natural sweetness, alongside the unsalted butter, and fresh orange juice. The sweet potatoes in this dish are also an excellent source of fiber and antioxidants. Still, this recipe is much higher in fat and sugar than your typical vegetable dish, so enjoy it in moderation.
Why Is This Dish Made With Sweet Potatoes Instead of Yams?
Yes, you read that right. Candied yams are actually made with sweet potatoes, NOT yams. I know, I know. That always confused me as a kid, too. This recipe, like most modern candied yam recipes, uses sweet potatoes instead of yams because they are softer and sweeter, which works better in a dish like this one. They’re also more readily available in grocery stores than yams.
How to make ahead and store
You can store leftover candied yams by covering the dish in foil or placing the leftovers in an airtight container. They will keep in the fridge for about 3 days and can easily be reheated in the microwave or oven. I don’t recommend freezing them, as their texture may become mushy upon thawing and reheating.
Serving Suggestions
Candied yams are a great addition to any holiday spread! Serve this sweet dish alongside classics like Cheesy Scalloped Potatoes, Stuffing, and Green Bean Casserole. You can also make candied yams as a sweet side to your regular weeknight dinner, like Smoked Pork Tenderloin or Braised Beef Short Ribs.
Ingredients
- 3 pounds sweet potatoes peeled and sliced into 1/2-inch slices
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 tablespoon maple syrup
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon orange juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Arrange the sweet potatoes slices in the prepared baking dish.
- Melt the butter over medium heat in a saucepan. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt until well combined. Add the orange juice. Remove from heat and stir in the vanilla extract.
- Pour the syrup mixture over the sweet potatoes, making sure they are evenly coated.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, stir gently, and continue baking uncovered for another 25 minutes, or until the potatoes are tender and syrupy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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