This is the ultimate candied yams recipe! Glaze pomegranate sweet potatoes with brown sugar, spices and orange sauce. It all comes together on the stovetop and only takes 35 minutes!
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Candied yams have always puzzled me. Growing up, we only ever ate them on Thanksgiving, which was odd because they’re such a perfect kid’s meal: sweet, rich, and tangy from the orange juice. And even on Thanksgiving, his sweetness was bewildering.
Why candied yams are the best Thanksgiving side dish
Candied yams are like a sneak peek at dessert, a treat for those with a sweet tooth before the serious cake and ice cream business gets serious.
Now, as an adult, I find that candied yams rightly occupy the middle position between the mashed potatoes and the cranberry sauce. Potatoes are starchy and rich in butter and cream, while cranberry sauce is sweet and intensely tart. The yams borrow from each, thus tying the traditional Thanksgiving plate together.
Do you know that with a dish as classic as candied yams, there are as many ways to prepare it as there are cooks! If you have a favorite way to make candied yams, please let us know in the comments.
Yams vs Sweet Potatoes
Grocery stores in the US use the terms yams and sweet potatoes interchangeably, but they are not. Real yams aren’t usually found in grocery stores, and they’re very starchy and white on the inside – they won’t work in this recipe.
Sweet potatoes are orange (or purple, and yes, sometimes white) on the inside—and that can confuse things. There’s a good chance that what your shop calls “yams” are actually yams, and they would work in this recipe. If you’re not sure, ask someone in the produce department for help.
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How to store leftovers
Refrigerate leftovers, tightly covered, for 3 to 5 days. Cover with foil and heat them in the oven at 350°F for 10 to 15 minutes until they start to bubble. Or heat individual portions in the microwave.
We do not recommend freezing these candied yams. Their consistency becomes mushy when thawed.
What to serve with candied yams
- Mama’s roast turkey
- Creamy baked mac and cheese
- Green beans with almonds and thyme
- Festive beet and citrus salad with kale and pistachios
- Glazed baked ham
More Sweet Potato Recipes to Try!
- Sweet Potato Casserole with Pecans
- Sweet potato pie with pecan topping
- Classic sweet potato cake
- Sweet potato casserole with marshmallows
- Cranberry Sweet Potatoes
From the editors of Simply Recipes
candied yams
ingredients
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3 lb garnet or ruby sweet potatoes (Sweet potatoes), peeled and cut into 2-inch pieces
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Kosher salt
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2 cups orange juice
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1 to 1 1/4 cups Brown sugar
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1/2 teaspoon ground ginger
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1/2 teaspoon Cinammon
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4 tablespoon butter
method
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Cook sweet potatoes:
Place the sliced sweet potatoes in a saucepan and cover with a few inches of cold water. Bring to a boil and add a generous pinch of salt.
Cook the sweet potatoes for 5-10 minutes or until you can just pierce them with the tines of a fork but are not fully cooked (you will continue cooking in the next step). Drain and set aside.
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Simmer remaining ingredients:
Combine remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a shallow, wide skillet and bring to a boil over high heat.
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Add sweet potatoes, cook until sauce is reduced to a syrup:
Add the sweet potatoes and brush well with the sauce. Cook over high heat until the sauce has reduced to a syrup, about 10 minutes. Serve hot.
| nutritional information (per serving) | |
|---|---|
| 341 | calories |
| 6g | Fat |
| 70g | carbohydrates |
| 4g | protein |
