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Updated: Nov 30, 2022

The holidays are approaching and there is one dish that my family and friends would love to see on the table and that is Candied Yams. There is something about Candied Yams that screams Holiday. There are so many different recipe versions of Candied Yams, some are made with Cinnamon and Nutmeg, and some made with only the Nutmeg omitting the Cinnamon, also, some cooks even throw in Marshmallows.

When it comes to making Candied Yams, you construct these to your own taste. In my recipe I added Nutmeg, with a little Cinnamon and Ginger, which made the syrup I made for my Yams delicious. My experience at making Candied Yams, I prefer to make a syrup to pour over the Yams, now my mom would sprinkle the seasonings over the Yams while they were in the baking pan and add the sugar, vanilla and slice the butter all over the yams, then she would cover them and put them in the oven to bake.

The one thing I would do that she taught me is after the yams bake for 30 take them out of the oven and test the sauce, it will be thinner then when you first put them in the oven due to Yams will give off a certain amount of water when they cook thinning the sauce. So, she would take about a tablespoon of Cornstarch and add 3 tablespoons of water, mixing the Cornstarch and water which will make what you would call a slurry. Then you would mix that in with the sauce and continue baking them until the potatoes are tender, and as you can see in my video, the sauce did thicken.

You must try this recipe, the Yams turned out tender and the sauce glazed over the Yams and the taste was amazing. Give this recipe a try, I am sure your family will love it, view the video and recipe below and please leave a comment once you try this amazing recipe. Enjoy!



4-5 Medium Yams (Sliced)


1 and 1/2 Sticks of Butter (Salted)

1 Cup of White Granulated Sugar

1 Cup of Dark Brown Sugar (Light Brown Sugar will also work)

1 and 1/2 Teaspoons of Nutmeg

1/2 Teaspoon of Ground Ginger

1 Teaspoon of Cinnamon

1/4 Cup of Orange Juice

2 Teaspoons of Vanilla Extract

Mix for Thickening – Add to Sauce after 30 minutes of Baking

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­1 Tablespoon of Corn Starch - Mix with the 3 Tbs of Water

3 Tablespoons water


Preheat Oven to 350F degrees

Wash Yams, peel Yams and slice to desired pieces. In medium pot add the butter, cook until melted, then add White Sugar, Brown Sugar and cook until dissolved. Add Nutmeg, Ginger, Cinnamon, and Orange Juice, cook until nice and bubbly, turn off heat and stir in Vanilla Extract.

Poor sauce over Yams, cover and cook for 30 minutes. After 30 minutes, turn the Yams, covering with the sauce. If the sauce is thin, mix the 1 Tablespoon of cornstarch with 3 tablespoons of water to make a slurry, mix the slurry in the sauce making sure to blend in well turning Yams and covering with sauce.

Cover and bake 20 more minutes, after 20 minutes, give the Yams a mix, turn oven to 400F degrees and let bake uncovered for 10 minutes, so the sauce will glaze over the Yams. The Yams will be done. Enjoy!


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