Southern Stovetop Candied Yams Recipe

Southern Stovetop Candied Yams Recipe

Easy stovetop candied yams recipe that’s full of old-fashioned flavor and soul food comfort. A family favorite for holidays or Sunday dinners!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 646kcal

Author Savory Thoughts

Equipment

Saucepan
Mixing Bowls

Ingredients

2 lbs. sweet potatoes peeled & cut
1 cup water
1 stick butter cut into pieces
2 ½ cups brown sugar light or dark
1 teaspoon vanilla extract
2 teaspoon Bèlans
1 teaspoon salt

Instructions

Prepare the Sweet Potatoes: Start by peeling and rinsing the sweet potatoes.
Cut them into evenly sized rounds or chunks, approximately ¾ to 1 inch thick.
Try to keep the pieces similar in size so they cook evenly.
You don't want some pieces turning mushy while others are still firm.
Add Everything to the Pot: Place the sweet potatoes in a large, heavy-bottomed saucepan or deep skillet.
Add the water, brown sugar, butter, vanilla extract, Bèlans spice, and salt.
Gently stir to distribute the ingredients.
Don't worry if the butter hasn't melted or the sugar looks grainy. Everything will come together as the mixture heats.
Let the Sweet Potatoes Simmer: Place the pot over medium-low heat and cover.
Allow the sweet potatoes to simmer gently for approximately 25–30 minutes, or until they're fork-tender.
As the butter melts and the sugar dissolves, you'll notice a beautiful brown sugar syrup forming around the sweet potatoes.
Gently stir or turn the potatoes occasionally to help them cook evenly.
Be careful not to stir too aggressively. We want tender sweet potatoes, not mashed sweet potatoes!
Let the Glaze Thicken: Once the sweet potatoes are tender, check the consistency of the syrup.
If the glaze is thinner than you'd like, remove the lid and allow it to simmer gently for a few additional minutes.
Keep an eye on the pot because the sugar can thicken quickly as the liquid evaporates.
The goal is a glossy syrup that coats the sweet potatoes without becoming too thick or sticky.
Rest and Serve: Remove the pot from the heat and allow the candied yams to rest for a few minutes.
The syrup will continue to thicken slightly as it cools.
Spoon some of that delicious brown sugar glaze over the sweet potatoes before serving.
And that's it! Beautiful, buttery candied yams without ever turning on the oven.

Video

Notes

Can You Make Stovetop Candied Yams Ahead of Time?

Yes, and that's one of the reasons I love this recipe for holiday cooking.

You can prepare the candied yams a day or two before serving and keep them refrigerated in an airtight container.

When you're ready to serve, warm them gently on the stovetop over low heat.

If the syrup has become too thick, add a small splash of water and gently stir until the glaze loosens.

This is especially helpful when you're preparing several dishes for Thanksgiving or Christmas dinner.

How to Store and Reheat Leftovers

Refrigerator: Allow the candied yams to cool slightly, then transfer them to an airtight container and refrigerate within two hours. They'll keep for up to 4 days.

Freezer: Store in a freezer-safe container for up to 2 months for best quality. The sweet potatoes may become softer after thawing.

Reheating: Warm gently in a covered saucepan over low heat, adding a splash of water if necessary. You can also reheat individual portions in the microwave.

Frequently Asked Questions

Do I need to boil sweet potatoes before making candied yams?

No! There's no need to boil them beforehand. The sweet potatoes cook directly in the buttery brown sugar mixture, allowing them to absorb the flavors as they become tender.

How do you thicken candied yam syrup?

If the syrup is too thin, remove the lid and let it simmer gently for a few more minutes. As the liquid evaporates, the glaze will become thicker. It will also thicken slightly as it cools.

Why are my candied yams watery?

There may be too much liquid remaining in the pot, or the syrup may not have simmered long enough. Allow the glaze to reduce gently, keeping an eye on the sweet potatoes so they don't overcook.

Can I use white sugar instead of brown sugar?

You can, but brown sugar gives candied yams their signature caramel-like flavor. White sugar will create a different taste and a lighter-colored syrup.

Can I leave the skin on the sweet potatoes?

Technically, yes, but I recommend peeling them for this recipe. The peeled sweet potatoes have a softer texture and allow the buttery glaze to coat every bite.

Are stovetop candied yams the same as baked candied yams?

They use similar ingredients, but the cooking methods are different. Stovetop candied yams simmer directly in the syrup, while baked versions cook in the oven. Both are delicious, but the stovetop method is especially convenient when oven space is limited.

*** Calories are estimated per serving.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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