Soul Food Candied Yams (Print Version)

Tender yams glazed with brown sugar and butter, cooked in skillet for rich, caramelized Southern flavor.

# What You'll Need:

→ Yams

01 - 3 large yams (about 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# How to Make It:

01 - In a large 12-inch skillet, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves and the mixture begins to simmer.
02 - Arrange the yam slices evenly in the skillet, turning to coat in the syrup.
03 - Cover and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally.
04 - Remove the lid and raise the heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams, until they are fork-tender and the sauce is thick and glossy.
05 - Stir in the vanilla extract.
06 - If desired, sprinkle with chopped pecans before serving.

# Expert Advice:

01 -
  • Simple one-skillet preparation means easy cleanup and less fuss in the kitchen
  • Rich, glossy brown sugar glaze coats every tender slice of yam
  • Naturally vegetarian and gluten-free, welcoming to various dietary needs
  • Perfect make-ahead side dish that reheats beautifully
  • Classic Southern flavors of cinnamon, nutmeg, and vanilla create nostalgic comfort
02 -
  • Cut yam rounds to a uniform 1/2-inch thickness so they cook evenly
  • Use a wide skillet to arrange yams in a single layer for consistent caramelization
  • Don't rush the covered cooking phase—this is when the yams become tender
  • Spoon the syrup over the yams frequently during the uncovered phase for maximum glaze
  • Let the dish rest for 5 minutes before serving to allow the sauce to set slightly
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