What’s the difference between yams and sweet potatoes?

True yams are starchy tubers with rough, bark-like skin found in international markets. What grocery stores label as “yams” are actually soft sweet potatoes with copper skin and orange flesh. For candied yams in the oven, grab whatever the store calls yams or orange sweet potatoes; both work perfectly in your baking dish.

How long do candied yams take to cook in the oven?

Candied yams in the oven need 50 minutes total at 350°F . Cover with aluminum foil for the first 25 minutes , then bake uncovered for 20-25 minutes until fork-tender. If adding marshmallows, give them 3-5 minutes at the end. Let the dish rest for 5 minutes so the glaze thickens before serving.

Do you cook candied yams covered or uncovered?

Both. Cover your baking dish tightly with aluminum foil for the first 25 minutes; this traps steam and cooks the potatoes through without drying them out. Remove the foil for the final 20-25 minutes so the butter and brown sugar glaze can reduce into a thick, sticky caramelized sauce.

Can I make candied yams ahead of time?

Yes. Candied yams taste even better the next day as the flavors meld overnight. Bake them up to one day ahead, skip the marshmallows, then reheat at 300°F for 15-20 minutes . Add fresh marshmallows during reheating if desired. Peeled, sliced sweet potatoes can also be stored in cold water for up to two days.

Candied Yams in the Oven: Easy Southern-Style Recipe

Name: Candied Yams in the Oven: A Southern Classic with Caramelized Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 pounds sweet potatoes or yams (about 3-4 medium), peeled and cut into ½-inch rounds; ½ cup butter (1 stick), salted or unsalted, melted; ¾ cup brown sugar, dark preferred; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup marshmallows, mini or regular; ½ cup pecans or walnuts, chopped; 2 tablespoons orange juice, for brightness

Description

Candied yams in the oven feature tender sweet potato slices baked in a rich glaze of butter, brown sugar, cinnamon, and nutmeg until sticky and golden. This Southern classic skips the par-boiling step by using foil to steam the potatoes, resulting in a thick caramelized sauce that coats every slice.

Ingredients

Scale

For the base:

3 pounds sweet potatoes or yams (about 3-4 medium), peeled and cut into ½-inch rounds

½ cup butter (1 stick), salted or unsalted, melted

¾ cup brown sugar, dark preferred

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

¼ teaspoon salt

Optional:

1 cup marshmallows, mini or regular

½ cup pecans or walnuts, chopped

2 tablespoons orange juice, for brightness

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Melt butter in a medium saucepan over medium heat, then whisk in brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.

2. Arrange sliced sweet potatoes in a single layer in a 9×13-inch baking dish. Pour glaze evenly over the top, making sure each slice gets coated.

3. Cover dish tightly with aluminum foil and bake for 25 minutes.

4. Remove foil and baste potatoes with sauce from bottom of dish. Bake uncovered for another 20-25 minutes until fork-tender.

5. Check for doneness by inserting a fork, it should slide in easily with no resistance. Internal temperature should reach 200°F.

6. If using marshmallows, add them during the last 3-5 minutes of baking. Watch closely so they toast without burning.

7. Let dish rest for 5 minutes before serving so glaze can thicken slightly.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 2 months. Reheat at 350°F for 15 minutes.

Cut sweet potatoes to an even ½-inch thickness for consistent cooking, uneven slices are the number one reason this dish fails.

Don’t skip covering the baking dish with foil for the first 25 minutes, this replaces par-boiling and keeps potatoes moist.

Baste every 10 minutes during the uncovered phase for maximum flavor and a glossy, sticky finish.

These taste even better the next day, make ahead and reheat at 300°F for 15-20 minutes.

Prep Time: 15 min
Cook Time: 50 min
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 431 kcal
Sugar: 34 g
Sodium: 240 mg
Fat: 15 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 7 g
Protein: 4 g
Cholesterol: 41 mg