Southern Baked Candied Yams Recipe

This Candy Yams recipe is supremely rich, cozy, and the ultimate side dish. It takes a classic Southern favorite and gently elevates it with a deeply flavorful, silky syrup that soaks into every bite. What makes this dish special is the balance of tender sweet potatoes paired with warm spices and buttery richness.

I’ve been making candied yams this way for as long as I can remember, because this is how my mama made them. That little twist is her secret ingredient that completely changes the game.

What’s happening here is a classic Southern candy yam situation, but with a subtle upgrade that makes everything taste more balanced.

You’ve got buttery sweet potatoes, brown sugar, vanilla, cinnamon, nutmeg, and ginger, all coming together in a syrup that slowly thickens as it bakes. That secret ingredient adds depth and richness without being too coconutty.

I also love how simple this recipe is. Everything bakes right in one dish, and it’s perfect for feeding a crowd. So whether you’re making this for Sunday dinner, Thanksgiving, or just because you want something familiar, these candied yams always hit that sweet spot.

Ingredients

• 5 large sweet potatoes (about 4 pounds), peeled and cut into ½-inch pieces
• 6 tablespoons butter, melted
• ¼ cup brown sugar
• ¾ cup cream of coconut (Coco Lopez)
• 1–2 teaspoons vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 1–2 tablespoons water (to thin the flour)

Instructions

Peel the sweet potatoes using a peeler, then cut them into evenly sized ½-inch pieces. Keeping the pieces uniform helps them cook evenly. Transfer the chopped sweet potatoes to a 9×13 baking dish.

In a saucepan over medium heat, combine the melted butter and brown sugar. Stir until the sugar begins to dissolve. Add the cream of coconut and stir vigorously until fully combined.

Add the vanilla extract, salt, cinnamon, nutmeg, and ginger. Stir well and let the mixture cook for about 2 minutes to allow the flavors to come together.

In a small bowl, whisk the flour with water until smooth. Add it to the syrup and whisk well to avoid lumps. Cook for another minute until the syrup slightly thickens.

Pour the syrup evenly over the sweet potatoes, making sure everything is well coated. Cover the dish tightly with foil and bake at 350° for 30 minutes.

After 30 minutes, remove the dish from the oven and gently stir the yams to prevent dry spots. Cover again and return to the oven for another 30 minutes.

Once the yams are tender, remove the foil and bake uncovered for 15 more minutes to allow some of the syrup to reduce.

Carefully remove about ¾ of the syrup from the dish and transfer it to a saucepan. Simmer until reduced by half, thick and caramel-like. Gently pour the reduced syrup back over the yams without stirring to avoid breaking them apart.

Spoon any remaining syrup over the yams and serve warm. Perfect for Sunday dinner, holidays, or any cozy meal.

Storage & Reheating

Let the candied yams cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. As they sit, the flavors deepen, and the syrup thickens even more, making leftovers just as good (sometimes better).

To reheat, warm the yams in the oven at 350°F, covered with foil, until heated through. You can also reheat smaller portions in the microwave, but the oven does a better job of keeping the syrup silky and the potatoes intact.

If you’d like to freeze them, place the cooled yams in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven. Stir gently, if needed, to redistribute the syrup without breaking up the yams.

These candied yams quietly steal the whole meal. They’re rich, tender, and pure comfort. The secret ingredient adds just enough depth without changing the dish entirely.

More Southern Recipes

• Fried Turkey Wings Recipe- Cajun Styled
• Easy 10-Minute Banana Pudding Recipe
• Southern Cornbread Chicken And Dressing Recipe
• Delicious Southern-Styled Fried Cabbage Recipe

Southern Baked Candied Yams Recipe

Recipe by Ren PetersCourse: SidesCuisine: SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

310

kcal

These candy yams are soft, tender, and baked in a rich, spiced syrup made with butter, brown sugar, warm spices, and a secret splash of cream of coconut for extra depth.

Ingredients

• 5 large sweet potatoes (about 4 pounds), peeled and cut into ½-inch pieces

• 6 tablespoons butter, melted

• ¼ cup brown sugar

• ¾ cup cream of coconut

• 1–2 teaspoons vanilla extract

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 1 tablespoon all-purpose flour

• 1–2 tablespoons water (to thin the flour)

Directions

• Peel the sweet potatoes using a peeler, then cut them into evenly sized ½-inch pieces. Keeping the pieces uniform helps them cook evenly. Transfer the chopped sweet potatoes to a 9×13 baking dish.
• In a saucepan over medium heat, combine the melted butter and brown sugar. Stir until the sugar begins to dissolve. Add the cream of coconut and stir vigorously until fully combined.
• Add the vanilla extract, salt, cinnamon, nutmeg, and ginger. Stir well and let the mixture cook for about 2 minutes to allow the flavors to come together.
• In a small bowl, whisk the flour with water until smooth. Add it to the syrup and whisk well to avoid lumps. Cook for another minute until the syrup slightly thickens.
• Pour the syrup evenly over the sweet potatoes, making sure everything is well coated. Cover the dish tightly with foil and bake at 350° for 30 minutes.
• After 30 minutes, remove the dish from the oven and gently stir the yams to prevent dry spots. Cover again and return to the oven for another 30 minutes.
• Once the yams are tender, remove the foil and bake uncovered for 15 more minutes to allow some of the syrup to reduce.
• Carefully remove about ¾ of the syrup from the dish and transfer it to a saucepan. Simmer until reduced by half, thick and caramel-like. Gently pour the reduced syrup back over the yams without stirring to avoid breaking them apart.
• Spoon any remaining syrup over the yams and serve warm. Perfect for Sunday dinner, holidays, or any cozy meal.