Candied yams are one of those classic comfort dishes that always feel right at home on a holiday table. This version keeps things beautifully simple: canned yams baked with butter, brown sugar, vanilla, and a pinch of salt until they’re soft, caramelized, and coated in a glossy, sweet syrup. It’s easy to scale up for a crowd, quick to assemble, and flexible enough to adapt for different dietary needs, which makes it perfect for busy holiday cooking schedules.​
Why This Candied Yams Recipe Works
Using canned yams (or sweet potatoes packed in syrup or water) cuts down the prep time dramatically because you don’t have to peel, cube, and pre‑cook fresh potatoes. Butter adds richness and helps the brown sugar melt into a smooth sauce, while vanilla gives the dish a warm, dessert‑like aroma. A small amount of salt balances all that sweetness and brings out the natural flavor of the yams. The ingredients caramelize together in a hot oven, creating a silky glaze that coats every piece.​
The recipe is also easy to adjust and has been successfully adapted by others using olive oil or other fats for a dairy‑free option and alternative sweeteners like honey when sugar needs to be reduced, though those variations naturally change the flavor and texture slightly.​
Ingredients
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