Learn how to make these deliciously sweet and tender Southern style Stove Top Candied Yams. Made with sweet potatoes, dairy free butter, coconut sugar and warming spices, this vegan friendly side dish is perfect for Thanksgiving, Christmas or whenever you're craving something sweet and comforting.
If you love sweet potatoes, then you're definitely going to enjoy this recipe!
When it comes to Thanksgiving and Southern comfort food, candied yams are one of those side dishes that I simply cannot resist.
I first tried candied sweet potatoes when I visited the Deep South in America some years ago, and I absolutely loved them.
Naturally, being the foodie that I am, I wanted to recreate my own version and share it here on the blog.
For this particular recipe, I'm using orange fleshed sweet potatoes along with dairy free butter, coconut sugar, cinnamon, nutmeg and vanilla.
The sweet potatoes are gently cooked on the stovetop in a deliciously sweet, buttery syrup until they're lovely and tender.
Unlike many traditional recipes, my version uses less butter and sugar. I also add a small amount of water to help create the syrup without needing quite as much of either ingredient.
Don't worry, you still get those deliciously soft, sweet potatoes coated in a rich, glossy syrup.
And because everything is prepared on the stovetop, you can keep your oven free for all those other delicious holiday dishes.
Whether you're preparing a Thanksgiving feast, Christmas dinner or a Sunday meal, these candied yams make a lovely addition to the table.
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 and you will see for yourself just how delicious it is.
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 the states know it as. In the states a yam is simply as variety of sweet potato.
The real confusion is more state side than 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.
For African and Caribbean people, 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 (Africa/Caribbean) eat.
A good example of yam is my Mashed Yam recipe where I use true yam (it comes in two variations - yellow or white)
Reasons to Make This Recipe
- These candied yams are deliciously sweet, buttery and tender.
- Everything is cooked on the stovetop, so there's no need to use your oven.
- They're completely dairy free and vegan friendly.
- This version uses less butter and sugar than many traditional recipes.
- The sweet potatoes are coated in a lovely rich, glossy syrup.
- They're made with simple ingredients, including cinnamon, nutmeg and vanilla.
- They make a delicious side dish for Thanksgiving, Christmas and Sunday dinners.
- You can easily double the recipe if you're feeding a larger family or gathering.
Ingredients you will need
- Sweet potatoes - These are often referred to as "yams" in the United States. For this recipe, you will need the orange-fleshed variety. If possible, choose sweet potatoes that are similar in size and shape so you can cut them into evenly sized pieces.
- Dairy free butter - I'm using unsalted Flora plant based butter, but you can use another dairy free or vegan butter of your choice.
- Coconut sugar - I prefer using coconut sugar because of its lovely caramel like flavour, which works really well with the sweet potatoes and warming spices. You can use brown sugar instead if you prefer.
- Nutmeg and cinnamon - Both are used in ground form to give the sweet potatoes that deliciously warm, spiced flavour.
- Vanilla and pink salt - These help to enhance the overall flavour and balance the sweetness of the syrup.
- Warm water - Although many traditional recipes don't call for water, I'm using a small amount to help create the syrup while keeping the amount of butter and sugar lower.
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.
The steps
- Wash and peel the sweet potatoes, removing the ends, then carefully cut them into thick slices and quarters.
- Place a large skillet over medium heat and melt the dairy free butter.
- Once the butter has melted, add the coconut sugar, cinnamon, nutmeg, vanilla and pink salt.
- Stir everything together for approximately 30 seconds until well combined.
- Gradually pour in the warm water, stirring until the sugar has dissolved and everything is combined.
- Add the sweet potatoes to the skillet and gently fold them into the syrup, making sure they're evenly coated. Don't worry if the syrup looks watery at this stage, as it will thicken during cooking.
- Reduce the heat to low-medium, cover the skillet with a lid and allow the sweet potatoes to cook gently for approximately 45 minutes to 1 hour, or until tender. Occasionally remove the lid to baste the sweet potatoes with the syrup, gently turning them so they cook evenly.
- Start checking the sweet potatoes after approximately 35-40 minutes using a fork. Once they're soft and tender, remove the lid and allow the syrup to reduce and thicken. You may need to increase the heat slightly, but keep a close eye on the skillet to prevent the syrup or sweet potatoes from burning.
- Once the syrup has thickened to your preferred consistency and the sweet potatoes are completely tender, remove the skillet from the heat.
- Serve warm and enjoy!
Frequently asked questions
Are Candied Yams Made With Yams or Sweet Potatoes?
Despite the name, Southern-style candied yams are typically made with orange-fleshed sweet potatoes rather than true yams.
In the Caribbean, yams are a completely different root vegetable, so it's important not to confuse the two.
Can I Make These in the Oven Instead?
Yes, candied sweet potatoes can also be prepared in the oven.
However, this particular recipe has been developed for the stovetop, where the sweet potatoes gently cook in the buttery syrup.
Can I Use Brown Sugar Instead of Coconut Sugar?
Absolutely!
You can substitute the coconut sugar with brown sugar if you prefer. Just bear in mind that the flavour and sweetness may differ slightly.
Why Is My Syrup So Watery?
Don't worry, this is completely normal, especially during the early stages of cooking.
As the sweet potatoes cook and the liquid reduces, the syrup will gradually thicken.
If the sweet potatoes are already tender, simply remove the lid and allow the syrup to reduce further.
How Do I Know When the Sweet Potatoes Are Ready?
The easiest way is to gently insert a fork into one of the sweet potato pieces.
If the fork slides through easily without resistance, they're ready.
Be careful not to overcook them, as they can become too soft and start to break apart.
Can I Make These Ahead of Time?
Yes, you can prepare them in advance, which is especially useful if you're making several dishes for Thanksgiving or Christmas.
Once cooled, transfer them to an airtight container and refrigerate for up to 3 days.
Reheat gently until piping hot before serving.
Notes and tips
- I recommend using orange-fleshed sweet potatoes for this recipe. These are commonly referred to as yams in the United States.
- Try to choose sweet potatoes that are similar in size and shape so you can cut them into evenly sized pieces.
- Avoid cutting the sweet potatoes too thinly, as they may become mushy or break apart during cooking.
- I'm using unsalted dairy-free butter, but you can use another plant-based butter of your choice.
- Don't worry if the syrup looks watery when you first add the sweet potatoes. It will gradually thicken as everything cooks.
- Make sure you cook the sweet potatoes over low-medium heat so they become tender without the syrup burning.
- Remember to baste the sweet potatoes occasionally with the syrup so they're evenly coated.
- Be gentle when turning the sweet potatoes, especially towards the end of cooking when they're becoming soft.
- The cooking time may vary depending on the thickness of your sweet potatoes, so use a fork to check whether they're ready.
- If the sweet potatoes are tender but the syrup is still too thin, remove the lid and allow the liquid to reduce until it reaches your preferred consistency.
- Keep a close eye on the skillet when reducing the syrup, as the sugar can burn if the heat is too high.
- Allow any leftovers to cool, then transfer them to an airtight container and refrigerate promptly for up to 3 days.
- Gently reheat the sweet potatoes on the stovetop or in the microwave until piping hot. Add a small splash of water if the syrup has become too thick.
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)
- ⅓ cup dairy free butter
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon pink salt
- ⅓ cup warm water
Instructions
- Wash and peel the sweet potatoes, removing the ends, then carefully cut them into thick slices and quarters.
- Place a large skillet over medium heat and melt the dairy-free butter.
- Once the butter has melted, add the coconut sugar, cinnamon, nutmeg, vanilla and pink salt.
- Stir everything together for approximately 30 seconds until well combined.
- Gradually pour in the warm water, stirring until the sugar has dissolved and everything is combined.
- Add the sweet potatoes to the skillet and gently fold them into the syrup, making sure they're evenly coated. Don't worry if the syrup looks watery at this stage, as it will thicken during cooking.
- Reduce the heat to low-medium, cover the skillet with a lid and allow the sweet potatoes to cook gently for approximately 45 minutes to 1 hour, or until tender. Occasionally remove the lid to baste the sweet potatoes with the syrup, gently turning them so they cook evenly.
- Start checking the sweet potatoes after approximately 35-40 minutes using a fork. Once they're soft and tender, remove the lid and allow the syrup to reduce and thicken. You may need to increase the heat slightly, but keep a close eye on the skillet to prevent the syrup or sweet potatoes from burning.
- Once the syrup has thickened to your preferred consistency and the sweet potatoes are completely tender, remove the skillet from the heat.
- Serve warm and enjoy!
Video
Notes
- I recommend using orange-fleshed sweet potatoes for this recipe. These are commonly referred to as yams in the United States.
- Try to choose sweet potatoes that are similar in size and shape so you can cut them into evenly sized pieces.
- Avoid cutting the sweet potatoes too thinly, as they may become mushy or break apart during cooking.
- I'm using unsalted dairy-free butter, but you can use another plant-based butter of your choice.
- Don't worry if the syrup looks watery when you first add the sweet potatoes. It will gradually thicken as everything cooks.
- Make sure you cook the sweet potatoes over low-medium heat so they become tender without the syrup burning.
- Remember to baste the sweet potatoes occasionally with the syrup so they're evenly coated.
- Be gentle when turning the sweet potatoes, especially towards the end of cooking when they're becoming soft.
- The cooking time may vary depending on the thickness of your sweet potatoes, so use a fork to check whether they're ready.
- If the sweet potatoes are tender but the syrup is still too thin, remove the lid and allow the liquid to reduce until it reaches your preferred consistency.
- Keep a close eye on the skillet when reducing the syrup, as the sugar can burn if the heat is too high.
- Allow any leftovers to cool, then transfer them to an airtight container and refrigerate promptly for up to 3 days.
- Gently reheat the sweet potatoes on the stovetop or in the microwave until piping hot. Add a small splash of water if the syrup has become too thick.
Nutrition
Lillian says
Pure maple syrup as a sub for the coconut sugar…?
Charla says
Yes, that should work
Mrs. Marr says
Picky five-year-old approved! This recipe is a keeper and I’ll be using this for the holidays from now on. We have multiple food allergies in the family AND my father-in-law is a diabetic. It’s wonderful to have a dish everyone can eat and enjoy!
Charla says
I'm so glad to hear that. It's always a win when the picky little eaters love it!!
Dawn says
These sweet potatoes are sweetened and cooked to perfection! The texture is very tender, and the potatoes aren't too sweet that one would feel they're no longer healthy. I usually roast my sweet potatoes, but I've always wanted to make them southern-style to serve with soul food. When I saw the harmless ingredients for this recipe, I decided to give it a try. To say the least, I will be making this again and again. Thanks for sharing!
Charla says
Glad you liked the yams Dawn, thanks for commenting.
Eugenie says
Is the Himalayan pink salt a deal breaker? These look gorgeous and sadly I have none…
Charla says
Thank you! The star of the show for this recipe is the sweet element so you can easily leave out the Himalayan pink salt with no bearing on the overall outcome.
jacquee | i sugar coat it! says
It's been a while since I've had candied yams! Your post put me in the mood to make them for the holidays...
Charla says
Yay! That's what I like to hear 😉
Sarah | Away From the Box says
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!
Charla says
Hi Sarah. I have a ton of veggies that I loathed as a child that I now adore, so you're certainly not alone.
Jennifer @ Delicious Everyday says
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!
Charla says
Hi Jennifer, thanks for clarifying the terminology 😉 Yes the spices make all the difference.
Stephanie@ApplesforCJ says
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.
Charla says
Thank you
Bintu - Recipes From A Pantry says
Lovely autumn spices you have added, I bet the flavours are delicious
Charla says
Thanks Bintu!
Rony Jahid says
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.
Charla says
No problem