Yummy Candied Yams

Yummy Candied Yams

"Yams for the holidays, in a thick syrup, very sweet and delightful. Top with a dash of cinnamon, if you like!"
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Ingredients

50 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, place potatoes in water. Top with butter and sugar, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 83
  1. 94 Ratings

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Most helpful positive review

I just eliminated the water. They will make thier own. Add 1/2 cup brown sugar, sprinkle with 1 teaspoon of cinnamon,a dash of nutmeg and 2 teaspoons of vanilla flavoring

Most helpful critical review

The flavor was alright, not the best I've had, and there was too much liquid. It wasn't a "syrup" as it never thickened. The yams were just floating in loads of liquid. I won't make this agai...

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I just eliminated the water. They will make thier own. Add 1/2 cup brown sugar, sprinkle with 1 teaspoon of cinnamon,a dash of nutmeg and 2 teaspoons of vanilla flavoring

My mother-in-law wanted yams for Easter dinner, so I made this recipe. I didn't get syrupy and thick in the pan, I cooked it for about 45 mins. and the yams were done but there was no syrup - j...

The flavor was alright, not the best I've had, and there was too much liquid. It wasn't a "syrup" as it never thickened. The yams were just floating in loads of liquid. I won't make this agai...

I cooked the potatoes on the stove first. Then I put them in the oven with the sugars and butter. I too used 1 cup of brown sugar and 1 cup of white sugar. That is the only thing that I changed ...

I cooked the potatoes on the stove first, then cooked them in the oven and added nutmeg and cinnamon to the syrup. These were a hit and just like mom used to make when I was a kid. Thanks Pamela!

This is momma’s recipe! If you want the candied yams to be more syrupy, decease the water to 1/4 cup, you really don’t need as much as the recipe states.

These always come out great. I leave the pieces of sweet potato bigger than what I'd consider a "cube" because otherwise they disintegrate.

These were outstanding. I must have used four really big yams, because it looked like there was hardly any water in the saucepan, so I added more and ended up with a lot of the syrupy stuff at t...

These were quite delicious! I followed some of the other reviewers advice and only used enough water to coat the bottom of the pan, used 1 cup of white sugar and 1 cup of brown sugar instead of ...

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