Updated: November 10, 2026
This is my mom’s southern candied yams recipe that’s oh so good! These yams are so addictive since they simmer slowly on the stovetop in a buttery, cinnamon-spiced syrup until every round is tender and glossy. Growing up in Savannah, I often remember her making this on Sundays for a full rounded meal. My mom never believed in using canned yams and always made them from fresh sweet potatoes. So I am now sharing the secrets she taught me with all of you in this beloved family recipe.
Table of Contents
- Why You’ll Like This Southern Candied Yams Recipe
- Ingredients for Southern Candied Yams
- Fresh Sweet Potatoes vs Canned Yams
- How to Pick Sweet Potatoes for Candied Yams
- How to Make Southern Candied Yams
- Substitutions & Variations
- Cooking Tips for Candied Yams
- How to Store Southern Candied Yams
- What to Serve with Candied Yams
- FAQ
- Recipe Card
- Southern Candied Yams Recipe
- Craving More?
Why You’ll Like This Southern Candied Yams Recipe
There’s something special about a homemade Southern Candied Yams recipe, especially when it’s made the old-fashioned way with fresh sweet potatoes:
- Made from scratch – Fresh sweet potatoes give this dish its homemade flavor and texture, no canned yams sitting in chemicals are needed.
- One-pot recipe – Everything cooks on the stove, leaving your oven free for the rest of your meal.
- Plenty of syrup – A little cornstarch transforms the spiced cooking liquid into a silky, glossy syrup.
- Beautiful slices – The sweet potato rounds hold their shape instead of turning mushy.
- Fits several diets – This Southern classic is naturally vegetarian, gluten-free, egg-free, and nut-free as written.
Ingredients for Southern Candied Yams
Making homemade candied yams doesn’t require anything complicated. Below you will find a list of ingredients. Full measurements are in the recipe card below.
- Sweet potatoes – The best sweet potatoes for candied yams are slim, orange-fleshed ones. I always use fresh sweet potatoes, just like my mom.
- Water – Creates the spiced cooking liquid that eventually becomes our delicious candied syrup.
- Granulated sugar – Adds sweetness and gives the syrup that beautiful, glossy finish.
- Light Brown Sugar – Brings a deeper, molasses-rich sweetness that complements the warm spices.
- Salted butter – Makes the syrup buttery, rich, and silky.
- Salt – Balances the sweetness and helps bring out the other flavors.
- Ground cinnamon – One of the signature spices that gives Southern candied yams their warm flavor.
- Ground nutmeg – Adds another layer of spice and that familiar old-fashioned taste.
- Vanilla extract – Rounds out the flavors and gives the syrup a lovely aroma.
- Orange juice – Adds just enough citrus to balance the sweetness of the sugars.
- Cornstarch – My secret to creating a syrup that thickens beautifully and coats every sweet potato round.
Fresh Sweet Potatoes vs Canned Yams
When it comes to making candied yams from scratch, I will always choose fresh sweet potatoes. My mom never believed in using canned yams, and that’s how I learned to make them, too. While canned yams might seem convenient, there’s a noticeable difference in the texture and sweetness of candied yams with fresh sweet potatoes:
- Texture – Fresh sweet potatoes hold their shape while simmering. Canned yams are already cooked and can easily fall apart.
- Sweetness – Many canned yams are packed in syrup, which can make the finished dish overly sweet. Fresh sweet potatoes have their own natural, earthy sweetness.
- Control – Using fresh sweet potatoes allows you to slice them evenly and control how soft they become.
- Why fresh matters for this recipe – The sweet potatoes cook directly in the spiced liquid. Because canned yams are already soft, they would likely become mushy using this method.
How to Pick Sweet Potatoes for Candied Yams
Choosing the right sweet potatoes for candied yams makes a big difference in how evenly they cook. I recommend looking for orange-fleshed sweet potatoes that are similar in size and shape. This makes it easier to cut uniform rounds so everything cooks at the same rate.
- Variety – Choose orange-fleshed varieties such as Garnet, Jewel, or Beauregard. These are sometimes labeled as yams in grocery stores.
- Shape – Look for slim, evenly shaped sweet potatoes.
- Skin – Choose potatoes with firm, smooth skin and avoid any with soft spots, wrinkles, sprouts, or dark bruises.
How to Make Southern Candied Yams
Below you will find step-by-step instructions with photos. Additional notes and measurements can be found in the printable recipe card below.
STEP 1: Prep the Sweet Potatoes – Wash and peel the sweet potatoes. Slice into approximately ½-inch-thick rounds, then rinse. Make sure they are cut around the same size so they cook evenly.
STEP 2: Make the Candied Syrup – Over medium heat, melt butter in a pot. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, orange juice, and salt to a medium pot. Stir and heat until the butter melts and the sugars begin to dissolve. Then add water once sugar dissolves.
STEP 3: Add the Sliced Sweet Potatoes – Add the sliced sweet potatoes to the pot. Bring to a gentle simmer and cook until the potatoes are almost tender. Avoid overcooking so the slices hold their shape. Give your potatoes an occasional gentle stir here to coat them in the candied syrup.
STEP 4: Thicken the Syrup – Once you’re able to slide a fork in the center of a sweet potato slice without much resistance, remove ½ cup of the hot liquid from the pot and place it in a small bowl. Whisk in cornstarch until smooth and lumps disappear.
STEP 5: Finish the Yams – Pour the cornstarch mixture back into the pot and gently stir. Simmer for an additional 3-5 minutes, or until the syrup begins to thicken.
STEP 6: Let Them Rest – Remove the yams from the heat, cover, and allow them to rest in the pot for 30 minutes before serving. The syrup will continue to thicken as it rests. Serve warm and enjoy!
Substitutions & Variations
One thing I love about old fashioned candied yams is how easy they are to customize. Although I prefer my mom’s traditional version, you can make a few simple changes depending on your dietary needs or the flavors you enjoy:
- Vegan or dairy-free – Replace the salted butter with the same amount of salted plant-based butter.
- Unsalted butter – Use the same amount, but increase the salt to ¾ teaspoon.
- Brown sugar – Both light and dark brown sugar work. Dark brown sugar gives the syrup a deeper molasses flavor.
- Orange juice – Freshly squeezed orange juice adds a bright citrus flavor. You can also add 1 teaspoon of orange zest.
- Spices – For a slightly different flavor, replace ½ teaspoon of the nutmeg with ground allspice.
- Toppings – Sprinkle toasted pecans or mini marshmallows over the yams after they’ve finished resting.
- Arrowroot – Substitute the same amount of arrowroot for cornstarch if you prefer a grain-free thickener.
Cooking Tips for Candied Yams
- Choose evenly sized potatoes – Slim sweet potatoes are easier to slice into consistent rounds.
- Use the right pot – A wide, heavy-bottomed 4-5 quart pot helps distribute heat evenly and keeps the slices in fewer layers.
- Taste the syrup – Before adding the sweet potatoes, taste the cooking liquid and adjust the spices to your liking.
- Don’t worry if the syrup looks thin – Immediately after adding the cornstarch, the liquid may still look thin. It continues to thicken as the yams rest.
- Allow the full resting time – The 30-minute covered rest is one of the most important parts of this recipe. It helps create that rich, candied syrup.
How to Store Southern Candied Yams
These candied yams are also a great make-ahead side dish because the flavors have time to come together as they sit. If you’re hosting Sunday dinner, be sure to checkout my collection of 25 Southern Dishes that are perfect for hosting.
- Refrigerator – Allow the yams to cool, then transfer them with their syrup to an airtight container. Refrigerate for up to 4 days.
- Freezer – Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Keep in mind that the sweet potatoes may be softer after freezing.
- Reheating – Warm gently on the stovetop over low heat until they reach 165°F (74°C). If the syrup is too thick, add 1–2 tablespoons of water.
- Make ahead – Prepare the yams up to 2 days in advance, refrigerate, and reheat gently on the stove before serving.
- Signs of spoilage – Discard the yams if you notice a sour or fermented smell, fizzy syrup, a slimy texture, or any mold.
What to Serve with Candied Yams
I love serving these soul food candied yams alongside other Southern favorites for a comforting, home-cooked meal.
- Southern Style Crispy Fried Fish
- Savory Southern Style Black-Eyed Peas
- Southern Potato Salad
- White Rice
- Sautéed Broccoli
- Low Country Cream Style Corn
- Southern Collard Greens
- Baked Macaroni and Cheese
- Southern Fried Chicken
FAQ
Do you have to boil sweet potatoes before making candied yams?
No! There’s no need to boil the sweet potatoes separately. In this recipe, the raw sweet potato rounds simmer directly in the buttery, spiced cooking liquid, allowing them to absorb all those wonderful flavors.
How long do you cook candied yams on the stove?
The sweet potatoes simmer for approximately 15-20 minutes until almost tender, followed by another 3 minutes after adding the cornstarch mixture. After cooking, let them rest covered for 30 minutes so the syrup can finish thickening.
Why are my candied yams not thickening?
The syrup needs time to thicken, so make sure you allow the full 30-minute covered rest. Also, be sure the cornstarch mixture simmers for the full 3 minutes after you add it back to the pot.
Can you make candied yams ahead of time?
Absolutely! You can prepare them up to 2 days in advance and store them in the refrigerator. When you’re ready to serve, reheat gently on the stovetop with a splash of water if needed.
Recipe Card
Southern Candied Yams
Equipment
- Medium Pot
Ingredients
- 4 Medium-Large Sweet Potatoes, about 3 lbs, peeled and cut into ½-inch rounds
- 2½ cups Water
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar, (packed)
- ½ cup Salted Butter, (1 stick)
- ½ teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Vanilla Extract
- ¼ cup Orange Juice
- 1 tablespoon Cornstarch, (heaping tablespoon)
Instructions
- Start off by washing and peeling the sweet potatoes. Slice into approximately ½-inch-thick rounds, then rinse. Set aside.
- Over medium heat, melt butter in a pot. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, orange juice, and salt to a medium pot. Stir and heat until the butter melts and the sugars begin to dissolve. Then add water.
- Add the sliced sweet potatoes to the pot. Bring to a gentle simmer and cook until the potatoes are almost tender. Avoid overcooking so the slices hold their shape.
- As sweet potatoes begin to soften, it's time to thicken your syrup. Remove about ½ cup of the hot liquid from the pot and place it in a small bowl. Whisk in the heaping tablespoon of cornstarch until smooth. Pour the cornstarch mixture back into the pot and gently stir. Simmer for an additional 3-5 minutes, or until the syrup begins to thicken.
- Once syrup thickens, remove the potatoes from the heat, cover, and allow the candied yams to stand for 30 minutes before serving. The syrup will continue to thicken as it rests. Serve warm and enjoy!
Notes
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Sweet potatoes – Choose 4 slim, similar-sized orange-fleshed sweet potatoes so the rounds cook evenly.
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Almost tender – Start checking the sweet potatoes after 15 minutes. A fork should slide into the center with slight resistance. They’ll finish cooking during the resting period.
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Cornstarch – Use a heaping tablespoon rather than a level tablespoon to help create a thick, glossy syrup.
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Keeping warm – Keep covered on the lowest burner setting or in a 200°F (95°C) oven for up to 1 hour.
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Storage – Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop to 165°F (74°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these southern candied yams, I’d love to see how they turn out! Tag me on Instagram @elicitfolio so I can see your creations, and don’t forget to leave a comment and star rating below. You can also follow Elicit Folio on Pinterest for more delicious recipes. And tell me in the comments, what other Southern side dish recipes would you like to see me share next?
