Dessert • Thanksgiving

Candied Yams

Name: Candied Yams
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 lb sweet potatoes (about 5 medium), peeled and cut in 1-inch rounds; 1/2 cup unsalted butter; 3/4 cup packed dark brown sugar; 1/2 cup orange juice; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp kosher salt; 1 tsp vanilla extract; 1 small lemon, sliced thin, seeds removed

Tender sweet potato rounds glazed with brown sugar, butter, cinnamon, and orange juice for a glossy Thanksgiving side.

Updated: Nov 9, 2026

⏱ 50 mintotal

8servings

290 kcalper serving

Easylevel

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Why you'll like it

Ready in about 50 min.
Serves 8 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Candied Yams takes 50 min and makes 8 servings as a glossy Thanksgiving side. These are sweet potatoes, peeled and cut into thick rounds, simmered in water until barely tender, then finished in the oven under a brown sugar, butter, cinnamon, and orange juice glaze that reduces to a syrup.

Helpful guides

Instructions

Step 1

Heat the oven to 375 degrees F and butter a 9 by 13 inch baking dish. Arrange the sweet potato rounds in slightly overlapping rows so the glaze coats every piece instead of pooling in one corner.

Step 2

Bring a large pot of water to a boil, add the rounds, and simmer 6 to 8 minutes, just until a paring knife slides in with slight resistance at the center. Drain gently in a colander; stopping short of fully tender keeps the edges from breaking down during the bake.

Step 3

Melt the butter in a saucepan over medium heat, then whisk in the brown sugar, orange juice, cinnamon, nutmeg, and salt. Simmer 3 to 4 minutes, stirring, until the sugar dissolves and the syrup thickens enough to coat a spoon.

Step 4

Pour the glaze over the potatoes and bake uncovered 20 minutes, spooning the pan juices over the tops twice so the surfaces stay moist and pick up a shine. Keep the dish level so the syrup spreads evenly.

Step 5

Tuck the lemon slices among the potatoes and bake 8 to 10 minutes more, until the centers feel fully tender to a knife and the glaze bubbles down to a thin syrup that clings to the slices. Watch the pan edge, since the sugars scorch once the syrup stops flowing.

Step 6

Let the dish stand 5 minutes so the glaze settles, then spoon the pan syrup over each serving. Serve hot beside roast turkey, and refrigerate any leftovers within 2 hours.

Troubleshooting — fixes, not repeats

If the glaze turns grainy, the sugar boiled before it fully dissolved. Melt it slowly into the butter at medium heat, stirring until the mixture reads clear, then add the orange juice.
If the potatoes fall apart, they parboiled too long. Simmer only until a knife meets resistance at the center, drain without stirring, and lay the slices into the dish rather than tossing them.
If the syrup is still thin after baking, the dish was too deep or covered. Use a shallow pan, bake uncovered, and baste the tops so moisture evaporates.
If the edges darken before the centers soften, the oven ran hot or the rounds were cut too thick. Cut even 1-inch rounds and tent foil loosely over the dish for the last 10 minutes.

Make it your way

For a brown butter version, cook the butter until it smells nutty before whisking in the sugar for a deeper caramel note.
Maple syrup can replace half the brown sugar, but keep the orange juice so the glaze stays balanced.
A pinch of ground ginger or cloves works in place of the nutmeg, and orange zest can stand in for the lemon.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a 350 degrees F oven for 15 minutes, covered, with a splash of orange juice or water to loosen the glaze.

Freeze up to 2 months in a sealed container, thaw overnight in the refrigerator, and reheat covered so the glaze does not dry out.

FAQ

Are candied yams the same as a sweet potato casserole?
No. Candied yams are sliced, par-cooked potatoes finished in a clear brown sugar syrup, while a casserole is whipped or mashed with eggs and often topped with marshmallows. Here the potato shape stays visible and the glaze is spooned over during baking.

What kind of sweet potato should I use?
Deep orange, moist-fleshed varieties such as Garnet or Jewel soften into the glaze and hold their color. Pale, dry varieties absorb more syrup and turn mealy. Choose firm potatoes of similar width so the rounds cook at the same rate.

Can I make the glaze ahead?
Yes. Simmer the glaze up to 3 days ahead and refrigerate it in a jar, then reheat gently before pouring. Peel and cut the potatoes a few hours ahead and hold them in cold water in the refrigerator.