Southern candied yams are a classic sweet potato side dish slow-cooked on the stovetop in a buttery, spiced sugar syrup. This version combines brown and white sugar with butter, cinnamon, nutmeg, vanilla, and frozen orange juice concentrate for a tender, sweet, citrusy result with a caramel-toffee finish. Perfect for Thanksgiving or any family meal.
Loved this recipe. I didn’t have concentrated OJ so I just used 1/4 OJ from concentrate. I candied them a bit too long but yum yum yummy they were good ~Connie
Lawd have mercy! Made these to the T and they were so GOOD! I got a proposal after I served these yams to my fiance! ~ Tomika
Very flavorful ~ Keyonna
Hands down the best recipe I’ve tried. ~ Irene
First time making candied yams & this recipe was bomb.. thanks! ~ Brittany
Smaller batch and I cooked mines on the stove top. So delicious ~ Sharon 😋😋😋😋
Anything labeled candied is usually delicious, and these Southern candied yams are no exception. They become melt-in-your-mouth tender and deeply flavorful. I grew up eating them every holiday, and they remain a favorite.
Are sweet potatoes the same as yams?
No—while they are often marketed interchangeably in the U.S., yams and sweet potatoes are different root vegetables. True yams have rough, dark skin and white flesh, and can grow much larger. They are starchier and often require more fat when cooked. Sweet potatoes are usually orange, have smoother skin, and taper at the ends. Outside of Africa, Asia, South America, and Oceania, most grocery stores sell sweet potatoes labeled as “yams.” In this recipe I use and refer to sweet potatoes—even when I call them yams.
Candied Yams
My family always made candied yams on the stovetop. My mom sometimes doctored up canned yams on busy evenings, but I prefer the homemade version. My twist is using frozen orange juice concentrate for a bright citrus lift—don’t skip it if you can find it in the freezer aisle. It really elevates the flavor.
Why this recipe works
What I love about these Southern candied yams:
- Using smaller, slimmer sweet potatoes makes peeling and slicing easier and ensures uniform cooking. Larger tubers work too but take more prep time.
- The method is simple: combine ingredients in a pot, bring to a boil, then simmer covered until tender, and finally reduce the syrup uncovered until it coats the potatoes.
- The result is rich, buttery, and warmly spiced with a bright orange note—comforting and indulgent for special meals.
- Stovetop cooking allows you to monitor and stir occasionally to prevent scorching and to adjust seasoning as needed.
- It’s an inexpensive side that feeds a crowd and pairs well with many Southern mains.
How to make candied yams
You don’t need to parboil the potatoes first. Here’s an easy stovetop method:
Scrub, peel, and slice the sweet potatoes into 1/2-inch rounds. In a medium heavy-bottomed pot over medium-high heat, combine the sliced yams with butter, brown and white sugar, spices, vanilla, and thawed frozen orange juice concentrate. Stir until the yams are well coated and the sugars melt into a syrup. Cover and simmer gently for about 50 minutes, or until the slices are tender when pierced.
Once tender, remove the lid and increase heat to medium. Let the syrup simmer, stirring occasionally, until it reduces and coats the yams, about 8–12 minutes. Remove from heat and keep warm in the oven until serving—these taste best warm.
Tips for stovetop candied yams
- Make ahead: prepare up to 3 days in advance—the flavors deepen. Store airtight in the fridge and reheat on the stovetop until warmed through.
- Choose long, thin sweet potatoes when possible for easier peeling and even slices.
- Slice evenly—about 1/2 inch—to prevent pieces from falling apart while cooking.
- Stir gently after they’re cooked; rough stirring can break the yams but won’t affect taste.
- If the syrup becomes too thick, thin with a splash of water. If it’s too sweet, balance with a little butter or water and taste as you go.
- Serve warm for the best texture and flavor.
Southern Candied Yams
Author: April Boller Wright
Prep time: 10 mins | Cook time: 1 hr | Serves: 5
Ingredients
- 2 lb sweet potatoes
- 3/4 cup dark brown sugar (or light)
- 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
- 4 tbsp frozen orange juice concentrate, thawed
Instructions
- Scrub, peel, and slice the sweet potatoes into ½-inch rounds. In a medium heavy-bottomed pot over medium-high heat, add the sliced yams, butter, sugars, orange juice concentrate, vanilla, and spices. Stir to coat.
- When the butter and sugar melt and start bubbling, cover the pot and simmer gently for about 50 minutes, or until tender when pierced with a fork. If still firm, cook a bit longer.
- Remove the lid, set heat to medium, and let the syrup come to a gentle boil. Stir occasionally for about 10 minutes until the syrup thickens and coats the yams. Remove from heat and keep warm in the oven until ready to serve. Best served warm.
Quick tips
- Adjust sugar to taste; start with less and add more if needed.
- Add a touch more vanilla near the end for extra aroma.
- If syrup thickens too much, thin with a little water.
- Small sweet potatoes are easier to prep, but medium or large will also work.
If you like this candied yams recipe, save it to your Pinterest board or share it with friends. These yams pair beautifully with classic Southern sides like collard greens, sweet potato casserole, and cornbread.
Try these Southern recipes too
- Southern Collard Greens
- Sweet Potato Casserole
- Southern Sweet Cornbread
- Southern Sweet Potato Pie
- Best Peach Cobbler
- Southern Fried Fish
- Homemade Hush Puppies