Treat your loved ones this thanksgiving to the perfect vegan side dish of uber sweet southern style stove top candied yams.
When it comes to all things thanksgiving then who could resist this delicious stove top version of candied yams. They are cooked to perfection, taste insanely good and definitely one for those with a sweet tooth so don’t you even think about skipping this recipe for thanksgiving or else you will be sorry.
Being a hardcore foodie affords me the opportunity to explore many recipes, including this one. I first tried candied sweet potatoes (yams) when I went to the states (in the deep south) some years ago so feel I should include one of favourite thanksgiving side dishes on my blog.
What are Southern candied yams
In short candied yams are sweet potatoes sauteed in a spiced infused syrup. These sweet yams are a traditional side dish for Americans during thanksgiving. This explains why this dish is more popular with the states compared to other countries. However you don’t have to live in America in order to embrace this dish, just try it!
Are candied yams the same thing as sweet potatoes?
Yes they are. Sweet potatoes are the main ingredient in making candied yams
It’s very simple to make and the taste is to die for, believe me!
How to make candied yams
- Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).
- Using a skillet on medium heat, proceed to melt the butter and stir in the spices and coconut sugar
- Carefully add in the sliced potatoes with pink salt and vanilla extract to the sugar mixture
- Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don’t worry this will thicken up)
- Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour. Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if it’s becomes too thick for your liking. The yams should be tender and soft to the touch – can prick with a fork. The butter and coconut sugar should have congealed into a syrup texture.
- Serve piping hot and enjoy!
Notes and tips
- The syrup will be a dark hue and this is perfectly normal so please don’t be alarmed.
- My recipe contains a lot less sugar/butter than most recipes because I have found that adding water helps to create a nice rich syrup without relying on excess butter/sugar.
- Make sure to baste the sweet potatoes throughout the cooking process to ensure each of them are evenly “candied”
- Aim to cut the potato slices evenly so that they are cooked evenly
- If you have high blood pressure/diabetes opt for an unrefined sweetener such as coconut sugar, maple syrup or agave syrup.
Frequently asked questions
How long do Southern candied yams take to cook
It takes almost 45-1 hour for the potatoes to completely soften and become candied but the wait is worth it, trust me. If you are pressed for time, slim line the cooking process to only 35 minutes instead.
I would say the potatoes are ready around the 35 minute mark but by leaving them to cook longer they will be even more candied and super sweet
Can I make candied yams with another type of sweet potato
Yes, any type of sweet potato will work for this recipe
Can candied yams be made a head of time
Yes, you are more than welcome to prep the yams, be it peeling them or simply making the entire batch the day before. Make sure to keep the dish in your refrigerator. Some people also cook their candied yams in the oven or crockpot.
Other thanks giving side dishes you may like
vegan sweet potato mac and cheese
Sweet gluten free and dairy free cornbread
Stove top candied yams
Ingredients
- 3 large sweet potatoes
- 1/4 cup of dairy free butter 75g
- 1/2 cup of coconut sugar 75g
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp himalayan pink salt
- 1/3 cup of water 80ml
Instructions
- Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).
- Using a skillet on medium heat, proceed to melt the butter and stir in the spices and coconut sugar
- Carefully add in the sliced potatoes with pink salt and vanilla extract to the sugar mixture
- Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don't worry this will thicken up)
- Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour. Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if it's becomes too thick for your liking. The yams should be tender and soft to the touch - can prick with a fork. The butter and coconut sugar should have congealed into a syrup texture.
- Serve piping hot and enjoy!
Notes
- The syrup will be a dark hue and this is perfectly normal so please don't be alarmed.
- My recipe contains a lot less sugar/butter than most recipes because I have found that adding water helps to create a nice rich syrup without relying on excess butter/sugar.
- Make sure to baste the sweet potatoes throughout the cooking process to ensure each of them are evenly "candied"
- Aim to cut the potato slices evenly so that they are cooked evenly
- If you have high blood pressure/diabetes opt for an unrefined sweetener such as coconut sugar, maple syrup or agave syrup.
Nutrition
It’s been a while since I’ve had candied yams! Your post put me in the mood to make them for the holidays…
Yay! That’s what I like to hear 😉
I used to hate sweet potatoes. Like, I used to feed mine to the dog when I was a kid. True story. But now I love them, and I LOVE this recipe! With Thanksgiving coming up in the states, I think this might have to go on my menu this year!
Hi Sarah. I have a ton of veggies that I loathed as a child that I now adore, so you’re certainly not alone.
The Brits aren’t the only ones who call yams sweet potatoes. We do here in Australia too. 🙂 I’ve never tried candied yams, but I love all the spices you’ve paired with them. I bet they smell amazing!
Hi Jennifer, thanks for clarifying the terminology 😉 Yes the spices make all the difference.
I love sweet potatoes so I’m sure I’d really like these…The pictures just make me want a big bowl Right about now.
Thank you
Lovely autumn spices you have added, I bet the flavours are delicious
Thanks Bintu!
These yum looking gorgeous with nice photography. Yum always perfect item for any delicious recipe, & here these yum matched with other elements very nicely. I want to try it for my kids, thanks for this.
No problem