Soul Food Candied Yams (Printer-friendly)

Tender yams coated in buttery brown sugar syrup, cooked skillet-style for deep caramel flavors.

# Required Ingredients:

→ Yams

01 - 3 large yams (about 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# How-To Steps:

01 - In a large 12-inch skillet, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves and the mixture begins to simmer.
02 - Arrange the yam slices evenly in the skillet, turning to coat thoroughly in the syrup.
03 - Cover and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally to ensure even cooking.
04 - Remove the lid and raise the heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams, until they are fork-tender and the sauce is thick and glossy.
05 - Stir in the vanilla extract and remove from heat.
06 - Transfer to a serving dish and sprinkle with chopped pecans if desired before serving.

# Expert Suggestions:

01 -
  • The butter and brown sugar caramelize into something almost candy-like, but the yams stay tender and their natural flavor shines through without being overshadowed.
  • It comes together in under an hour with ingredients you probably already have, and there's no stress—just gentle simmering that fills your kitchen with the smell of cinnamon and warmth.
02 -
  • Don't skip the step of turning the yams halfway through the covered cooking time, because they'll stick to the bottom and cook unevenly if left alone—a few gentle flips make all the difference.
  • The sauce thickens significantly as it cools, so what looks slightly thin when you plate it will set up beautifully by the time people eat it, and that final uncovered phase is what creates that rich, glossy finish.
03 -
  • Always use a skillet with a lid for this recipe, because the steam is what transforms the yams into that soft, almost melting texture that makes people ask for seconds.
  • Buy yams a few days ahead and let them sit at room temperature—they peel easier and cook more evenly than ones straight from the cold, and the flavor seems slightly sweeter.
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