Oven Baked Candied Yams

All Recipes, Comfort Recipes, Side Dishes
November 9, 2026

Oven Baked Candied Yams

These Southern Candied Yams are tender, buttery, and coated in a rich brown sugar syrup with cinnamon, nutmeg, and vanilla. Baked until perfectly soft and caramelized, they’re a classic Southern side dish perfect for holidays and family gatherings.

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Prep Time 15

Cook Time 1 30

Servings 10

Ingredients

4 large sweet potatoes
2 sticks 1 cup unsalted butter
1 cup dark brown sugar
1 cup granulated sugar
1 –2 tablespoons ground cinnamon adjusted to taste
1 teaspoon ground nutmeg
1 tablespoon vanilla bean paste or vanilla extract
1 –2 tablespoons water optional, to thin the syrup
Additional cinnamon and brown sugar for topping (optional)

Instructions

Prepare the sweet potatoes.

Preheat your oven to 375°F. Peel and wash the sweet potatoes, then slice them into evenly sized rounds, approximately ¼–½ inch thick. Arrange the slices in a 9×13-inch baking dish, layering them evenly.

Make the buttery cinnamon syrup.

In a medium saucepan over medium-low heat, melt 1½ sticks of unsalted butter. Stir in the dark brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla bean paste or extract. Mix until well combined and the sugars begin to dissolve. If the mixture becomes too thick, add a small splash of water to loosen it. Taste and adjust the sweetness or cinnamon to your preference.

Coat the sweet potatoes.

Pour the warm syrup evenly over the sweet potatoes, making sure all the slices are coated. Cut the remaining ½ stick of butter into thin slices and distribute them over the top. Sprinkle with additional cinnamon and brown sugar, if desired.

Cover and bake.

Cover the baking dish tightly with aluminum foil and bake at 375°F for approximately 1 hour and 30 minutes. Periodically remove the foil and carefully baste the sweet potatoes with the buttery syrup from the bottom of the dish to keep them moist and flavorful.

Uncover and caramelize.

Remove the foil and continue baking for an additional 15 minutes, allowing the syrup to thicken slightly and the sweet potatoes to develop a caramelized finish. The sweet potatoes should be fork-tender.
Rest and serve.
Remove from the oven and allow the candied yams to rest for 10–15 minutes. The syrup will continue to thicken slightly as it cools. Spoon the syrup over the sweet potatoes before serving.

Notes

Slice evenly. Keeping the sweet potato slices similar in thickness helps them cook evenly without some becoming mushy.
Don’t skip the basting! Spoon that buttery cinnamon syrup over the potatoes throughout baking so every bite is coated with flavor.
Adjust the sweetness. If you prefer your candied yams less sweet, start with slightly less sugar and adjust the syrup before pouring it over the potatoes.
Use dark brown sugar. It adds a deeper molasses flavor and gives the syrup that rich, classic Southern taste.
Let the syrup thicken naturally. The syrup may look thin while the yams are hot, but it will thicken as the dish rests.