Do I have to boil yams before baking?

That's optional. We prefer to boil the yams and skip the baking process, but you can also bake them without boiling or boil them and then bake them! The boiling process makes sure each bite is perfectly tender and moist without drying out. It can also help you reduce the amount of time the dish needs to spend in the oven. If you do boil this yam recipe, be sure to remove them from the pot when they are fork tender to avoid overcooking.

Are candied yams just sweet potatoes?

Yams and sweet potatoes are different root vegetables, although the term is often used interchangeably in the United States. Yams have a thicker, denser texture than sweet potatoes, but they can be hard to find. For this recipe, you can use them interchangeably.

Do you bake candied yams?

That's entirely up to you! Although sweet potato casserole is usually baked to melt and toast the marshmallows, candied yams do not need to be baked. It's much faster and easier to boil real yams (or sweet potatoes) until tender, then drain off the liquid and toss them in a flavorful brown sugar mixture. They can be served just like that, or place them in a baking dish and keep them warm in the oven.

Candied Yams

Description

Stovetop Candied Yams are tender, buttery, tangy, and sweet with a delicious brown sugar citrus glaze. This easy and simple Thanksgiving side dish is quick to prepare making it the perfect stress-free side.

Ingredients

2 pounds yams or sweet potatoes, peeled and sliced into 1-inch thick rounds (about 4 yams)
1/2 cup butter
1 cup orange juice
1/2 cup dark brown sugar (up to 1 cup for traditional very sweet candied yams)
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
pecans, chopped (optional, for serving)
fresh rosemary (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Place yams in a large pot and cover with water to cover them by about an inch. Heat over high heat and bring to a boil. Boil until the yams are slightly soft, about 5 minutes. Drain well and place the yams back in the pot.
In the same pot with the yams, add butter, orange juice, sugar, cinnamon, vanilla extract, and salt. Stir well and bring the sauce to a boil. Reduce heat to low and simmer for 10-15 minutes until the sauce becomes syrupy and the yams are fully cooked.
Transfer to a serving dish and serve warm.

Notes

How to store: Store leftover candied yams in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat leftover candied yams by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.

How to freeze: Spread leftover candied yams on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer them into a freezer bag and freeze for up to 3 months. Reheat your desired serving size straight out of the freezer by sautéing until heated through and crisped up. You can also bake it from frozen, microwave, or air fry.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Oven
Cuisine: American