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candied yams on a baking sheet with a wooden spoon.
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5 from 1 vote

Candied Yams

These Candied Yams are perfect for Thanksgiving and the holidays! Delicious yam rounds are glazed with a spiced, brown sugar, vanilla-orange sauce and baked to bubbly, sweet perfection.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 314kcal


  • 3 pounds yams peeled and sliced into ½" rounds
  • ½ cup orange juice
  • ¼ cup butter unsalted
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon ground
  • ½ teaspoon ginger ground
  • ¼ teaspoon nutmeg ground
  • ½ teaspoon salt or to taste


  • Preheat the oven to 350°F and arrange the sliced yams in a 9x13" baking dish.
  • Add the rest of the ingredients to a saucepan over medium heat. Bring to a simmer, while stirring, and cook until the sugar dissolves.
  • Pour the sauce over the yams and toss them to coat. Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake uncovered for another 20-25 minutes.


  1. Make ahead: These candied yams can be made the day before and just warmed up in the oven before your big feast is served!
  2. Leftovers: Store leftover yams sealed in an airtight container in the fridge. They will last for 3 to 5 days!
  3. Freezing: If you have leftover candied yams and you want to keep them for longer, make sure they are cooled completely, put them in a freezer safe bag or container (remove excess air if using bags) and place in deepest part of the freezer. Your cooked yams should last for up to 6 months.
  4. Reheating from frozen: To reheat frozen yams, remove from freezer and bake in a 350 F oven for about 25 to 35 minutes or until heated through.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 63g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 215mg | Potassium: 1437mg | Fiber: 7g | Sugar: 16g | Vitamin A: 443IU | Vitamin C: 37mg | Calcium: 47mg | Iron: 1mg