Southern Candied Yams with Brown Sugar & Cinnamon

Tender sweet potatoes baked in a rich, buttery brown sugar syrup with warm cinnamon, nutmeg, and vanilla. These Southern Candied Yams are perfectly sweet, beautifully caramelized, and make an irresistible side dish for holidays, Sunday dinners, or anytime you're craving classic Southern comfort food.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 Minutes

Ingredients

Preheat the oven to 350°F.
Step 1: Prepare the Sweet Potatoes
Drain 1 (28 oz) can sweet potatoes, reserving the yam juice.
Arrange the sweet potatoes evenly in a lightly greased baking dish.
Step 2: Make the Candied Syrup
In a bowl, combine:
□ ½ cup brown sugar
□ ½ cup granulated sugar
□ 1 teaspoon ground cinnamon
□ ½ tablespoon vanilla extract
□ ¼ cup reserved yam juice
Stir until well combined.
Pour the mixture evenly over the sweet potatoes.
If needed, add up to an additional ¼ cup reserved yam juice so there is enough liquid for the yams to cook in the syrup without becoming dry.
Step 3: Add the Butter
Cut 6 tablespoons butter into pieces.
Arrange the butter evenly over the top of the sweet potatoes.
Step 4: Bake
Bake uncovered at 350°F for about 35–40 minutes, occasionally spooning some of the buttery brown sugar syrup from the bottom of the dish over the sweet potatoes.
The syrup should become hot, bubbly, and slightly thickened.
Step 5: Add the Marshmallows
Arrange 10 large marshmallows evenly over the sweet potatoes.
Return the dish to the oven and bake for another 5–10 minutes, or until the marshmallows are soft, melted, and lightly golden.
For a more toasted marshmallow topping, broil briefly at the end while watching it very closely.
Step 6: Rest & Serve
Remove the candied yams from the oven and let them rest for about 5 minutes.
Spoon some of the buttery cinnamon-brown sugar syrup over the yams before serving.
Serve warm.

Start with ¼ cup of the reserved yam juice, then add more only if needed. You want enough liquid to create a rich, buttery brown sugar syrup without making the candied yams watery. Spoon the syrup over the yams a few times while they bake for the best caramelized flavor, and watch those marshmallows closely at the end—they can go from beautifully golden to burnt fast! 😆

Frequently Asked Questions

Can I make candied yams ahead of time?

Yes! Prepare the candied yams without the marshmallows, cover, and refrigerate. Reheat them in the oven until hot and bubbly, then add the marshmallows during the last few minutes so they're freshly melted and golden.
Can I use fresh sweet potatoes instead of canned?

Yes, but they will need to be peeled, sliced, and partially cooked before assembling the casserole. Canned sweet potatoes make this version especially quick and easy.
Why do I reserve the juice from the canned sweet potatoes?

The reserved yam juice combines with the butter and sugars to create the rich, sweet syrup surrounding the yams. Start with ¼ cup and add more only if the casserole needs additional liquid.
Can I make candied yams without marshmallows?

Absolutely. The marshmallows are optional. Leave them off for buttery brown sugar candied yams with plenty of cinnamon and vanilla flavor.
How do I keep the marshmallows from burning?

Add the marshmallows near the end of the baking time rather than at the beginning. Bake just until they're melted and lightly golden, and watch them closely if you use the broiler—they brown very quickly.

□ 1 (28 oz) can sweet potatoes, yam juice reserved
□ 6 tablespoons butter, divided and layered on top
□ ½ cup brown sugar
□ ½ cup granulated sugar
□ 1 teaspoon ground cinnamon
□ ½ tablespoon vanilla extract
□ ¼–½ cup reserved yam juice
□ 10 large marshmallows

45 Minutes