Southern Candied Yams (Sweet Potatoes)

Classic Southern candied yams made with sweet potatoes, butter, sugar, and warm spices. A timeless side dish for any occasion.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
Place the sweet potato slices in the prepared dish.
4 pounds sweet potatoes
Melt butter in a small saucepan over medium heat.
½ cup salted butter
Add sugars, stirring until well combined.
¾ cup granulated sugar, ¾ cup packed light brown sugar
Stir in cream.
¼ cup heavy cream
Cook, stirring often, just until mixture comes to a simmer, 5 to 7 minutes.
Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg.
1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon salt, ¼ teaspoon ground nutmeg
Pour sugar mixture evenly over sweet potatoes in the baking dish.
Cover with lightly greased (cooking spray) aluminum foil.
Bake, covered, in the preheated oven, about 40 minutes. Uncover and gently stir potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes.
Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately.

For best results, use fresh sweet potatoes, not canned. Canned ones tend to fall apart during baking and won’t hold up in the syrup.
Slice the sweet potatoes evenly. Cutting the sweet potatoes into uniform ½-inch rounds helps them cook at the same rate and keeps the texture just right.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheat gently in the oven or on the stovetop until warmed through.