Stovetop candied yams in delicious spiced butter, brown sugar, and orange juice syrup - a perfectly appetizing Thanksgiving side dish classic ready in under an hour.
Clean, pat dry, and peel the sweet potatoes. Then chop them into ½-inch round slices.
Combine the butter, orange juice, spices, and vanilla in a large saucepan (or Dutch oven) and stir over medium-high heat until the butter and sugar have melted.
Add the yam slices, stirring well to coat them with the brown sugar mixture.
Bring the mixture to a boil, cover the pan with a lid, and reduce the heat to a gentle simmer. Allow the potatoes to cook for 40-50 minutes or until fork-tender.If you’re using canned sweet potatoes, you’ll only need to cook the mixture for 15-25 minutes, lid off, until it becomes thick and syrupy.
Remove the lid and bring the mixture to a boil over medium-high heat once more, allowing the sauce time to thicken and reduce for a few minutes.If you don't want to serve the candied sweet potatoes immediately, you could place them in a low oven.
Allow the candied mixture to sit for about 5 minutes before serving, as the sauce will thicken more as it cools.
Storage Instructions
Store: Allow it to cool, and then store any leftovers in an airtight container in the fridge for 4-5 days.Freeze: Wrap the cooled yams with plastic wrap and freeze them for up to 3 months. Thaw in the fridge before reheating. The potatoes will become softer upon thawing.Reheat: Reheat large portions of the candied yams in the oven at 350ºF/175ºC until warm. Alternatively, pop a single portion in the microwave in 30-second increments, stirring between, until warm.
Notes
To save time: Using a mandoline can reduce the chopping time and ensure all the sweet potatoes are even in thickness.
Adjusting the sauce consistency: If it becomes too thick, add a little more liquid. If it stays loose, add a tablespoon of cornstarch slurry (or more if needed). Cook over medium-high heat until it thickens.
Tweak the amount of sugar: Reduce it if preferred. Just note that the less you use, the more likely you'll need to add cornstarch to thicken the sauce.
Whole vs.mashed: Adapt this stove top candied sweet potatoes recipe into more of a sweet potato casserole by mashing the candied sweet potatoes at the end of the cooking process.
Season to taste: Adjust the quantity of the spices or vanilla to taste at the end.
What else could I add to candy yams?
Vegan candied yams: Use vegan butter. Otherwise, the recipe remains the same.
Cranberries: A handful of dried cranberries (or raisins) can be tossed into the candies yams a few minutes before they're ready.
Alcohol: A few tablespoons of Bourbon, whiskey, or rum won't make the Southern candied yams overly boozy but adds lovely layers to the flavor.
Cardamom: Only a very tiny amount of this spice will pack a flavor punch.
Cream: For a creamier caramel-y syrup, add a small amount of heavy cream to the dish towards the end of the cooking time.
Candied yam toppings
Candied yams with marshmallows: Once cooked, transfer the candied mixture to a baking dish, sprinkle with mini marshmallows, and either broil the marshmallow yams for 2-3 minutes or bake at 400ºF/200ºC for 5-7 minutes, until melted and brown.
Pecans: (or walnuts) either whole or chopped and toasted or candied. Use them as a topping or mixed into the dish halfway through the cooking process.
Streusel topping: Like the cinnamon streusel I use when making mixed berry crumble.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!