Treat your loved ones this thanksgiving to the perfect vegan side dish of uber sweet southern style stove top candied yams. They delicious yet don't need a ton of sugar and butter to yield the same conventional results.
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 and these a vegan candied yams - yup! using dairy free butter, so good, you won't even notice the difference.
This recipe has been updated with new pictures only, I hated the first ones so went ahead and updated them along with the steps by steps as you can as I cut the yams in quarters this time.
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!
Is a yam and a sweet potato the same thing?
No, they are not!
What Caribbean refer to as yam is a complete contrast to what they states know it as. In the states a yam is simply as variety of sweet potato.
The real confusion is more state side then anything when they tried to use the African term "Nyami" which means "yam" to distinguish between various sweet potatoes.
In Africa and the Caribbean yam isn't remotely the same nor does it have anything to do with sweet potato. A sweet potato is exactly what is is, it's self-explanatory.
However the word Yam is used to describe a tuber root vegetable with a thick bark that's a starch enriched vegetable that both of these regions eat.
A good example of yam is my Mashed Yam recipe where I use true yam (it comes in two variations - yellow or white)
Ingredients you will need
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 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!
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 you 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.
Can you freeze candied yams?
Yes you can, but I work out much better if eaten the same day. You can store them in a zip lock/freezer friendly bag and freeze them.
Then simply de-frost them and re-heat them in the oven or stove top. You may need to replenish them in a splash of water and sprinkle some sugar onto them.
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
- For a low GI sweetener use an unrefined sweetener such as coconut sugar, maple syrup or agave syrup, monkfruit or stevia.
Other thanks giving side dishes you may like
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Stove Top Candied Yams
Ingredients
- 3 large sweet potatoes peeled and chopped (slices or quarters)
- ¼ cup of dairy free butter 75g
- ½ cup of coconut sugar 75g
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp vanilla extract
- ¼ tsp himalayan pink salt
- ⅓ 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 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
- For a low GI sweetener use an unrefined sweetener such as coconut sugar, maple syrup or agave syrup, monkfruit or stevia.
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