Name: Southern Candied Yams Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Southern American
Ingredients: 2 lb sweet potatoes; 3/4 cup dark brown sugar (or light brown sugar); 1 cup white sugar; 2 tsp cinnamon; 1 tsp nutmeg; 1/4 tsp ginger; 1/4 tsp salt; 2 tbsp vanilla extract; 1 stick butter (8 tbsp); 4 tbsp frozen orange juice concentrate (thawed)

If you’re craving that classic comfort food with a little extra sparkle, you’re in for a treat. This Southern Candied Yams Recipe is one of those dishes I turn to when I want to cozy up the table with something sweet, buttery, and perfectly spiced. It’s a fan-freaking-tastic side that somehow manages to be both nostalgic and oh-so-satisfying. Stick with me because I’ll share everything you need to get those yams tender, syrupy, and downright irresistible.

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Why You’ll Love This Recipe

Classic Southern Flavor: This recipe captures the warm spices and buttery sweetness that make candied yams so comforting and iconic.
Simple Ingredients, Big Impact: You won’t find any fancy, hard-to-get stuff here—just staples that come together beautifully.
Easy to Make, Hard to Resist: It’s mostly stove-to-oven with minimal fuss, so even busy cooks can whip it up without stress.
Perfectly Balanced Sweetness: The combination of brown sugar, white sugar, and orange juice creates a syrup that’s rich but never cloying.

This close-up image shows a bowl full of bright orange glazed sweet potato pieces. Each piece is cut into thick, rounded chunks and coated evenly with a shiny, sticky sauce that gives them a glossy look. The sauce is thick and caramel-like, with visible specks of cinnamon and other spices. The sweet potatoes have a soft texture with some slightly darker edges, suggesting they are cooked well. The white bowl holding the dish is only partly visible at the bottom left, resting on a white marbled surface. The light shines on the glossy sauce, making the dish look warm and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

When you gather your ingredients for this Southern Candied Yams Recipe, you’ll notice it’s all about balancing sweetness, spice, and that buttery richness. These familiar pantry staples come together to give you a dish that tastes like holiday magic in every bite.

Sweet potatoes: Use firm, fresh sweet potatoes for the best texture and sweetness—Yams labeled sometimes aren’t true yams, but they work beautifully here.
Dark brown sugar: Gives a deeper molasses flavor, but if you have light brown on hand, it’ll still be delicious.
White sugar: Adds brightness to the sweetness, balancing the dark sugar’s richness.
Cinnamon: A must-have warm spice that pairs so well with sweet potatoes.
Nutmeg: Adds just a bit of earthy warmth—freshly grated if you can!
Ginger: A pinch brightens the flavor and adds subtle zing.
Salt: Enhances all those sweet and spicy notes.
Vanilla extract: This little addition is my secret weapon for depth—it transforms the syrup into something rich and smooth.
Butter: Use real butter here—not margarine—to get velvety mouth-feel and richness.
Frozen orange juice concentrate: Thawed and packed with citrus tang, it cuts through the sweetness for balance and that signature Southern twang.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Southern Candied Yams Recipe is how adaptable it is. I love making it as written, but sometimes I switch things up depending on what I have in the pantry or the vibe of the meal. Feel free to play around—you can’t really go wrong with yams and sweet spices!

Add toasted pecans or walnuts: I sprinkle these on top for extra crunch and nuttiness—my family goes crazy for that contrast.
Swap maple syrup for some sugar: Occasionally, I replace about half the sugars with real maple syrup, which adds a lovely woodsy sweetness.
Use fresh orange juice: If you don’t have the frozen concentrate, fresh squeezed works just as well—just adjust for taste.
Make it vegan: Swap the butter for coconut oil or vegan butter and use maple syrup instead of sugar for a plant-based twist.

How to Make Southern Candied Yams Recipe

Step 1: Prep and Coat Your Yams

Start by scrubbing and peeling your sweet potatoes, then slicing them into ½-inch rounds. I like the even slices because they cook uniformly and soak up the syrup perfectly. Once your yams are sliced, place them in a medium pot over medium-high heat with the butter, sugars, spices, vanilla, salt, and orange juice concentrate. Stir gently to coat each slice—this part smells amazing! Don’t rush; you want each piece lovingly coated in that sugary butter sauce.

Step 2: Simmer Until Tender

Bring everything to a boil, then cover and reduce the heat to a nice, gentle simmer. Here’s where patience pays off: let it cook for about 50 minutes, checking tenderness by piercing a yam slice with a fork. If it still feels firm, keep going until it’s soft but not mushy. This slow cooking lets the flavors really soak in while tenderizing your yams to that melt-in-your-mouth perfection.

Step 3: Reduce the Syrup and Finish

Once your yams are tender, remove the lid and turn the heat back up to medium to bring the syrup back to a boil. Stir occasionally and watch that liquid thicken and become syrupy, coating each piece in shiny sweetness. This takes about 10 minutes. After that, I transfer the pot to the oven just to keep them warm and gently caramelized until I’m ready to serve. Trust me, these are best enjoyed warm!

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Pro Tips for Making Southern Candied Yams Recipe

Go Low and Slow: Don’t rush the simmering stage—low heat ensures your yams cook evenly and soak up that syrup without falling apart.
Slice Uniformly: That half-inch thickness I mention? It’s key to consistent cooking, so grab a sharp knife and take your time.
Use Real Butter: It makes all the difference in richness and flavor—plus, it helps create that glossy syrup we’re after.
Don’t Skip the Orange Juice Concentrate: It adds a subtle tang that balances the sugar and spices—totally essential to authentic flavor.

How to Serve Southern Candied Yams Recipe

The image shows many thick orange carrot slices covered in a glossy brown sauce, all layered closely together in a white bowl. The sauce has a shiny, slightly sticky look that coats the carrots evenly. A black spoon with a silver handle is placed under some slices, partially lifting them. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep the garnishes simple because these yams speak for themselves, but a little chopped toasted pecans or a sprinkle of fresh chopped parsley adds a nice pop of texture and color. Sometimes I add a tiny drizzle of honey right before serving if I want it to feel extra special.

Side Dishes

This Southern Candied Yams Recipe pairs wonderfully with classics like roast turkey, baked ham, or fried chicken for a comforting meal. Add some collard greens or sautéed green beans on the side, and you’ve got a plate guaranteed to bring smiles all around the table.

Creative Ways to Present

For holiday dinners or get-togethers, I sometimes bake the yams in a pretty ceramic dish and garnish with orange zest and a few whole cloves stuck in for a rustic look. You can also try individual ramekins sprinkled with chopped nuts, which makes for a charming presentation that feels extra thoughtful.

Make Ahead and Storage

Storing Leftovers

I store leftover candied yams in an airtight container in the fridge. They keep well for up to 4 days. When I pull them out, the syrup may have thickened, so loosening them up with a splash of water or orange juice before reheating helps keep that lovely texture.

Freezing

Freezing works okay if you’re in a pinch. I freeze leftover yams in freezer-safe containers or bags for up to two months. Just know the texture softens a bit after freezing, so I prefer eating them fresh or refrigerated whenever possible.

Reheating

To reheat, I warm the yams gently in a skillet over medium-low heat with a splash of water or orange juice to loosen the syrup. You can also heat them in the oven covered with foil at 325°F until warmed through. Microwaving works if you’re in a hurry but watch out—it can dry them out.

FAQs

Can I use regular sweet potatoes instead of true yams?

Yes! Most grocery stores sell sweet potatoes labeled as yams. True yams are harder to find and have a different texture. The recipe works perfectly with the sweet potatoes commonly found in the US.
Do I have to use orange juice concentrate?

The orange juice concentrate adds a bright citrus note that balances the sweetness beautifully. If you don’t have it, fresh orange juice or even a splash of lemon juice can work—just adjust to taste.
How do I prevent my candied yams from getting mushy?

Slice your yams evenly and avoid cooking at too high a heat. Slow and steady simmering helps maintain their shape and keeps the texture just right. Also, don’t overcook in the oven after reducing the syrup.
Can I prepare this dish a day ahead of time?

Absolutely! You can make the Southern Candied Yams a day ahead, refrigerate them, and gently reheat before serving. This lets the flavors deepen even more.

Final Thoughts

This Southern Candied Yams Recipe has been one of my go-to comfort foods for years. It brings back sweet memories of family gatherings and holiday dinners, but I love it so much I make it year-round. The secret is really that slow simmer and the balance of warm spices, butter, and citrusy syrup. I hope when you try it, you feel that same cozy joy I do every time I take a bite. Go ahead and make it for your next meal—you’ll want to share it, just like I do with all my friends in the kitchen!