Iheart Recipes Candied Yams: Brown Sugar Glaze With Holiday Spice

There’s something magical about candied yams at the holiday table—sweet, sticky, and packed with warm spices. I’ve perfected this version over years of family dinners, and it’s become a must-have for every special occasion.

The secret is a rich brown sugar glaze with just the right amount of spice to balance the sweetness. It transforms simple yams into a dish that steals the show, with caramelized edges and a velvety finish. The aroma alone will have everyone gathering around the kitchen.

This recipe is all about comfort and tradition, bringing that holiday feeling to your meal. The glaze thickens beautifully as it bakes, coating every bite in a glossy, spiced syrup that’s impossible to resist.

Serve it alongside roasted turkey or ham for a side dish that feels like a hug on a plate.

Ingredients for Iheart Recipe Candied Yams

Pantry staples and a few fresh touches create this holiday favorite side.

The yams are the foundation, so pick firm ones without soft spots. Sweet potatoes work in a pinch (just know they’re slightly sweeter). I grab mine from Whole Foods or the local farmers market—they’ve got the best selection. For the brown sugar, Domino or C&H are my go-tos. The butter should be high-quality (I use Kerrygold), but any unsalted will do.

No brown sugar? White sugar plus molasses (1 cup sugar + 1 tbsp molasses) works in a bind. Out of orange juice? Use pineapple juice or apple cider for a similar tang. Pecans can be swapped for walnuts or almonds—whatever you’ve got. If you’re not a fan of raisins, leave them out (the dish won’t suffer).

This keeps well for 3-4 days in the fridge—reheat in the oven to revive the glaze. Make it a day ahead; the flavors deepen overnight. Freezes beautifully for up to 3 months (thaw before reheating).

Step-by-Step Instructions for Candied Yams

Here’s how I make this holiday classic with a rich, caramelized glaze every time.

Step 1: Prep and Parboil the Yams

Peel the 3 lb Yams and cut them into even 1½-inch cubes. Uniform pieces ensure even cooking and consistent texture. I like to work quickly here—exposed yams can discolor, though it won’t affect flavor.

Place the cubed yams in a large pot and cover with cold water by 1 inch. Add the 0.5 tsp Salt and bring to a boil. Reduce heat and simmer for 8-10 minutes until the yams are just fork-tender but still hold their shape. Drain immediately and return to the pot.

Step 2: Create the Brown Sugar Glaze Base

In a large skillet over medium heat, melt the 0.5 cup Unsalted Butter. Once foaming subsides, add the 1 cup Light Brown Sugar, 2 tbsp Maple Syrup, 0.25 cup Orange Juice, 1.5 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.5 tsp Ground Ginger.

Stir constantly for 3-4 minutes until the mixture thickens slightly and the sugar fully dissolves. You’ll notice it turning a deeper amber color—that’s the caramelization we want. Remove from heat and stir in the 1 tsp Vanilla Extract.

Step 3: Combine Yams and Glaze

Pour the warm glaze over the drained yams in the pot. Gently fold with a silicone spatula until every piece is evenly coated. I press down slightly on the yams to help them absorb the liquid without breaking them apart.

At this point, the mixture will look saucy—that’s perfect. The yams will continue to soak up the glaze as they finish cooking. If using, fold in the 0.5 cup Raisins now so they plump up in the warm liquid.

Step 4: Bake to Caramelized Perfection

Transfer the yam mixture to a greased 9×13-inch baking dish, spreading it into an even layer. Cover tightly with foil and bake at 350°F for 20 minutes. This initial covered bake lets the yams steam in their glaze.

Remove the foil and bake uncovered for another 15-20 minutes, basting with the sauce halfway through. You’re aiming for yams that are glazed and glossy with slightly crispy edges. The sauce should be thick enough to cling to the yams.

Sprinkle the 0.5 cup Pecans over the top during the last 5 minutes of baking so they toast to a golden brown without burning. Let rest 5 minutes before serving to allow the glaze to set slightly.

Best Sauces and Condiments for iheart recipe candied yams

Sweet Sauce Options

For extra richness, drizzle with warm caramel sauce just before serving. I make mine with 1 cup granulated sugar and ½ cup heavy cream for a silky finish. A light dusting of powdered sugar adds a festive touch that kids love. 💛

Spiced Syrups

A cinnamon-infused honey takes this dish to the next level. Warm ¼ cup honey with ½ tsp cinnamon for 1 minute and drizzle over the top. Alternatively, maple-bourbon glaze adds a smoky depth that adults will appreciate.

Creamy Pairings

Balance the sweetness with vanilla ice cream or whipped cream. The cool creaminess contrasts beautifully with the warm, spiced yams. I often serve mine with a dollop of mascarpone for a more sophisticated twist.

Tangy Contrasts

Add brightness with a citrus crema made from ½ cup sour cream, 1 tbsp orange zest, and 1 tsp honey. This cuts through the sweetness while complementing the orange notes in the glaze. A sprinkle of flaky sea salt enhances all the flavors.

Nutty Enhancements

Toasted candied pecans make an excellent topping. Toss ½ cup chopped pecans with 1 tbsp brown sugar and 1 tbsp melted butter, then bake at 350°F for 5 minutes. The extra crunch and caramelized flavor elevate every bite.

Frequently Asked Questions