Stove Top Candied Yams

If you’re looking for a wonderful side dish to complement your holiday feast, look no further than my stove top candied yams recipe. With just a few simple ingredients, you can create a southern, old-fashioned dish that will have everyone asking for seconds.

Yams are often confused with sweet potatoes, but they’re not the same! Yams are less sweet and have a unique flavor that shines in this recipe.

I didn’t want this recipe post to get too long, so if you want to learn more, I wrote it on a separate article – “Are yams and sweet potatoes the same thing?“

Southern Yam Ingredients

This easy and from-scratch recipe features caramelized yams with brown sugar and spices. One thing I like about this recipe versus stove top sweet potatoes is that yams are a bit less sweet raw and therefore the entire dish is a bit less sweet.

• 3 large yams, peeled and cut into 1″ chunks
• 1/4 cup butter
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste (optional)

Stove Top Candied Yams Recipe

How to make brown sugar yams.

Prepare the Yams: Start by peeling and cutting the yams into 1-inch chunks. Yams can be a bit tough, so its fine to cut down a bit smaller if you like. Overall, the important part is to ensure the pieces are similar in size. If you have some too small and some too large, they cook at different rates and you may end up with some too hard and some too mushy.

Melt the Butter: In a large skillet, add the butter and heat over medium heat until melted. It really doesn’t matter if you use salted or unsalted butter, but I prefer salted.

Coat the Yams: Add the yam chunks to the skillet, stirring to coat them evenly with the melted butter. Stir occasionally while prepping other ingredients.

Mix the Spices: In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Mix well.

Add the Sugar Mixture: Sprinkle the cinnamon brown sugar mixture over the yams in the skillet. Stir well to ensure all the yams are coated mix. Its important to note that while it may seem like there isn’t much sugar, it does form into a liquid and spreads out, so you don’t have to get overzealous with adding extra.

Simmer the Yams: Cover the skillet with a lid and reduce the heat to low. Let the yams simmer for 30-40 minutes, stirring occasionally, until they start to soften.

Caramelize the Yams: Remove the lid and continue to cook the yams for an additional 20 minutes. This allows the liquid to reduce and the yams to become tender and caramelized. If at any time you feel that its reduced too much, you can lower heat or add lid back.

Season and Serve: Once the yams are tender and the sauce has thickened, season with salt, serve hot and enjoy!

Frequently Asked Questions

Do I have to boil yams first? No, you don’t need to boil the yams first. This recipe cooks the yams directly in the skillet, allowing them to absorb all the buttery, sugary goodness as they caramelize. In my experience, I have found that yams are a bit tougher than sweet potatoes and may need more time to cook.

Can I use white sugar instead of brown sugar in this recipe? While you can use white sugar, brown sugar is preferred because it adds a richer flavor and deeper caramelization. I don’t suggest white at all. But I am a fan of using what you have, so if you do use white sugar, consider adding a tablespoon of molasses to copy the taste and color of brown sugar.

Where can I find yams and not sweet potatoes in the store? I had to pick them up an Asian market. Try specialty markets and stores and farm to table stores.