14 Candied Yam Recipes for the Holidays

Glossy, caramelized, and impossibly sweet, candied yams are the side dish that eats like dessert. These fourteen recipes range from the marshmallow-topped classic to bourbon, pecan, and slow-cooker versions.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Candied Yams with Marshmallows

The iconic sweet potato bake with a gooey toasted marshmallow top.

Ingredients

• 4 large sweet potatoes, peeled and sliced
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups mini marshmallows

Instructions

1. Preheat the oven to 375°F and grease a 9×13 dish.
2. Layer the sweet potato slices in the dish.
3. Melt the butter with the brown sugar, maple syrup, cinnamon, nutmeg, and salt.
4. Pour over the potatoes.
5. Cover with foil and bake 40 minutes.
6. Uncover, top with marshmallows, and broil 2 minutes until toasted.

2. Orange-Glazed Candied Yams

Bright citrus glaze cuts the richness of the brown sugar.

Ingredients

• 4 large sweet potatoes, cubed
• 1/2 cup butter
• 1 cup brown sugar
• 1/3 cup orange juice
• 1 tsp orange zest
• 1 tsp cinnamon
• 1/2 tsp ginger

Instructions

1. Preheat the oven to 375°F.
2. Toss the sweet potato cubes in a greased baking dish.
3. Melt the butter with the brown sugar, orange juice, zest, cinnamon, and ginger.
4. Pour over the potatoes and toss.
5. Cover and bake 35 minutes.
6. Uncover and bake 15 minutes more, basting twice.

3. Bourbon Pecan Candied Yams

Grown-up yams with bourbon caramel and crunchy pecans.

Ingredients

• 4 large sweet potatoes, sliced
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup bourbon
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 cup pecans, toasted

Instructions

1. Preheat the oven to 375°F and grease a baking dish.
2. Layer the sweet potatoes in the dish.
3. Simmer the butter, brown sugar, and bourbon 3 minutes.
4. Stir in the vanilla and cinnamon; pour over the potatoes.
5. Cover and bake 40 minutes.
6. Top with pecans and bake uncovered 10 minutes.

4. Coconut Sugar Candied Yams

Dairy-free yams caramelized with coconut sugar and toasted coconut.

Ingredients

• 4 large sweet potatoes, cubed
• 1/3 cup coconut oil, melted
• 3/4 cup coconut sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup shredded coconut
• 1 tsp vanilla

Instructions

1. Preheat the oven to 375°F.
2. Toss the sweet potatoes with the coconut oil, coconut sugar, cinnamon, and salt.
3. Spread in a baking dish.
4. Cover and bake 35 minutes.
5. Stir in the vanilla.
6. Top with coconut and bake uncovered 12 minutes.

5. Maple Cayenne Candied Yams

Sweet maple heat with a whisper of cayenne.

Ingredients

• 4 large sweet potatoes, sliced
• 1/2 cup butter
• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp cayenne

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Layer the sweet potatoes.
3. Melt the butter with the maple syrup, brown sugar, cinnamon, salt, and cayenne.
4. Pour over the potatoes.
5. Cover and bake 40 minutes.
6. Uncover and bake 12 minutes, basting with the syrup.

6. Gingersnap Marshmallow Yams

Crushed gingersnaps add spice and crunch under the marshmallows.

Ingredients

• 4 large sweet potatoes, cubed
• 1/2 cup butter
• 1 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup mini marshmallows
• 1/2 cup crushed gingersnaps

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Toss the sweet potatoes with melted butter, brown sugar, pumpkin pie spice, and salt.
3. Cover and bake 35 minutes.
4. Top with marshmallows and crushed gingersnaps.
5. Bake uncovered 12 minutes.
6. Broil 1 minute to toast the top.

7. Twice-Baked Candied Yam Boats

Individual twice-baked sweet potatoes with candied pecan topping.

Ingredients

• 4 large sweet potatoes
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup pecans, chopped
• 2 cups mini marshmallows
• 1/4 tsp salt

Instructions

1. Bake the whole sweet potatoes at 400°F for 50 minutes.
2. Halve lengthwise and scoop the flesh into a bowl.
3. Mash with the butter, brown sugar, cinnamon, and salt.
4. Refill the skins.
5. Top with pecans and marshmallows.
6. Bake at 375°F for 15 minutes until toasted.

8. Creamy Candied Yam Gratin

Scalloped-style yams in a spiced brown sugar cream.

Ingredients

• 4 large sweet potatoes, sliced thin
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla

Instructions

1. Preheat the oven to 375°F and grease a gratin dish.
2. Layer the sweet potato slices overlapping.
3. Warm the butter, brown sugar, cream, cinnamon, nutmeg, and vanilla.
4. Pour over the potatoes.
5. Cover with foil and bake 45 minutes.
6. Uncover and bake 15 minutes until caramelized.

9. Pineapple Candied Yams

Juicy pineapple brightens the rich brown sugar glaze.

Ingredients

• 4 large sweet potatoes, cubed
• 1/2 cup butter
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup crushed pineapple, drained

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Toss the sweet potatoes and pineapple in the dish.
3. Melt the butter with the brown sugar, cinnamon, and salt.
4. Pour over and toss.
5. Cover and bake 35 minutes.
6. Uncover and bake 12 minutes more.

10. Smoky Roasted Candied Yams

Caramelized edges with a smoky-sweet spice rub.

Ingredients

• 4 large sweet potatoes, cubed
• 1/3 cup olive oil
• 1/2 cup brown sugar
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425°F.
2. Toss the sweet potatoes with olive oil, brown sugar, paprika, cinnamon, salt, and pepper.
3. Spread on a sheet pan.
4. Roast 25 minutes.
5. Flip and roast 10 minutes more.
6. Serve hot with flaky salt.

11. Honey-Glazed Candied Yams

Floral honey glaze with ginger and lemon brightness.

Ingredients

• 4 large sweet potatoes, sliced
• 1/2 cup butter
• 3/4 cup honey
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Layer the sweet potatoes.
3. Melt the butter with the honey, cinnamon, ginger, salt, and lemon juice.
4. Pour over the potatoes.
5. Cover and bake 40 minutes.
6. Uncover and bake 12 minutes, basting once.

12. S'mores Candied Yams

A playful campfire twist with chocolate and toasted marshmallow.

Ingredients

• 4 large sweet potatoes, cubed
• 1/2 cup butter
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cups mini marshmallows
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Toss the sweet potatoes with melted butter, brown sugar, cinnamon, and salt.
3. Cover and bake 35 minutes.
4. Top with chocolate chips and marshmallows.
5. Bake uncovered 12 minutes.
6. Broil 1 minute until the marshmallows toast.

13. Slow Cooker Candied Yams

Hands-off slow cooker yams in glossy brown sugar syrup.

Ingredients

• 4 large sweet potatoes, sliced
• 1/2 cup butter
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Layer the sweet potatoes in a greased slow cooker.
2. Melt the butter with the brown sugar, cinnamon, and salt; pour over.
3. Cover and cook on LOW 4 to 5 hours.
4. Stir gently once halfway.
5. The syrup should be thick and glossy.
6. Serve warm from the cooker.

14. Apple Cider Cranberry Yams

Tart cranberries and apple cider in a spiced brown sugar glaze.

Ingredients

• 4 large sweet potatoes, cubed
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup apple cider
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup dried cranberries

Instructions

1. Preheat the oven to 375°F and grease a dish.
2. Toss the sweet potatoes and cranberries in the dish.
3. Simmer the butter, brown sugar, cider, cinnamon, and nutmeg 3 minutes.
4. Pour over the potatoes.
5. Cover and bake 35 minutes.
6. Uncover and bake 12 minutes more.