I’m finally sharing my take on candied yams because you have been asking for it, and honestly, I’m so excited to show you how I make mine. I love this recipe because it’s simple, deeply cozy, and it fills your whole kitchen with caramel sweetness. I boil the sweet potatoes first to keep them tender, then bake them so they caramelize beautifully in the oven—and I think you’re going to love this method as much as I do.

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Why “Candied Yams” when using Sweet Potatoes?

This was literally the first question that came to my mind the first time I heard the name of the dish. I remember thinking, “But… these look like sweet potatoes?!”

In the U.S., orange-fleshed sweet potatoes are commonly labeled and sold as “yams,” even though they’re not true yams at all. True yams are an entirely different root vegetable—starchy, dry, and often white or purple inside. Sweet potatoes, on the other hand, are naturally sweet, soft, and perfect for caramelizing, which is why they’re the traditional choice for candied “yams.”

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Ingredients List (with substitutions & explanations)

Sweet potatoes: use orange-fleshed sweet potatoes for the best caramelization.
Pure maple syrup (or maple syrup infused with vanilla): substitute with brown sugar using the same amount, but maple syrup gives a smoother caramel flavor that won’t get grainy when it cools down later.
Butter: adds richness and helps the caramel sauce thicken.
Cinnamon: brings warmth and aroma to the sauce.
Chopped nuts of choice: I use pecans as they add crunch and balance the sweetness.
Salt: enhances all the flavors so the dish doesn’t taste flat.
Optional herbs such as sage or thyme: use a very small amount as the main ingredients already give the perfect caramel flavor.

Steps to Make Candied Yams

Cooking sweet potatoes and making caramel sauce

Wash and peel sweet potatoes: peeling removes toughness and helps the caramel sauce cling better.
Cut into even-thickness pieces: ensures the potatoes cook evenly.
Bring water to a boil: boiling speeds up the cooking process before caramelizing in the oven.
Boil potatoes for 15 minutes on medium heat: this makes them tender but not mushy.
Meanwhile, make caramel sauce by mixing butter, maple syrup, cinnamon, salt, and optional herbs: heat and bring to a boil for 30 seconds to activate the caramelization.
Add chopped nuts: gives the caramel sauce texture and nuttiness. The caramel and nuts together taste so good!
Layer caramel sauce and sweet potatoes in a baking pan: start with a thin layer of sauce on the bottom so you get the sweet potatoes covered in caramel on every side.
Spread half of the caramel sauce over the sweet potatoes: this coats them before baking.
Cover and bake at 400°F for 15 minutes covered and 5 minutes uncovered: helps the potatoes caramelize without drying out.
Drizzle with more caramel sauce when serving: adds shine and extra flavor.

Preparing candied yams for oven roasting

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