Side Dishes
Southern Candied Yams
Sweet potatoes braised in butter, brown sugar, cinnamon, nutmeg and vanilla until the syrup thickens and clings to every slice — the sticky, glossy side that earns its place at the holiday table.
Prep time
15 min
Cook time
40 min
Total time
55 min
Servings
8
Ingredients
- 3 pounds sweet potatoes
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon finely grated orange zest
- Pinch of salt
Instructions
- 1
Peel sweet potatoes and cut into ½-inch rounds.
- 2
Melt butter in a large Dutch oven or deep skillet over medium-low heat.
- 3
Add sugars, water, vanilla, cinnamon, nutmeg, orange zest and salt.
- 4
Stir until sugar begins dissolving and mixture becomes syrupy.
- 5
Add sweet potatoes and gently toss to coat.
- 6
Cover and cook over low heat 30–40 minutes, turning gently several times.
- 7
Cook until tender but still holding their shape and syrup has thickened.
- 8
Spoon syrup over potatoes before serving.
Heritage Kitchen Tips
- Turn potatoes gently rather than aggressively stirring them so slices remain intact.
- Cut the rounds to an even thickness so they finish cooking at the same time.
Storage and reheating
Cover and refrigerate up to 4 days. Reheat covered over low heat with a splash of water.
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