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Candied Yams

Seasoned recipe · Published October 15, 2026

Tender sweet potato rounds simmered in a buttery brown-sugar syrup with cinnamon, nutmeg, and vanilla until they are glossy and glazed. Everything cooks in one pan on the stovetop. (In the U.S., orange-fleshed sweet potatoes are often labeled "yams"; either works here.)

Ingredients

• 3 lb (1.4 kg) sweet potatoes, about 4 medium, peeled and sliced into 1/2-inch (1.25 cm) rounds
• 1/2 cup (115 g) butter
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water or orange juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 teaspoon vanilla extract

Method

1. In a large, deep skillet or wide pot, melt the butter over medium heat. Stir in the brown sugar, granulated sugar, water or juice, cinnamon, nutmeg, and salt. Simmer for 3 minutes, until the sugar dissolves.
2. Add the sweet potatoes, spreading them out in a few layers, and spoon some of the syrup over the top.
3. Cover and cook over medium-low heat for 20 to 25 minutes, gently turning the slices every 5 minutes or so, until a fork slides in easily.
4. Uncover and simmer for 5 to 8 minutes more, spooning the syrup over the slices, until it thickens into a glaze.
5. Remove from the heat and stir in the vanilla. Let stand for 5 minutes so the glaze sets slightly, then serve warm.

Tips

• Cut the slices an even thickness so they finish cooking at the same time.
• Turn them gently. Overstirring breaks the slices apart.
• If the syrup gets too thick before the potatoes are tender, add a splash of water and keep cooking covered.

Storing leftovers

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a spoonful of water, or in the microwave.

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