If you want a show-stopping holiday side, try these Southern Candied Yams. Thick slices of sweet potato are coated in a buttery, spiced brown sugar and syrup glaze, then slowly simmered until tender and glossy. Finish them with mini marshmallows toasted to golden perfection for a warm, nostalgic dish everyone will love.
Perfect for Thanksgiving or any family dinner, this classic Southern recipe delivers comforting, familiar flavors. Scroll down for tips, variations, storage advice, and the full recipe card so you can make these candied yams with confidence.
First published November 14, 2023. Last updated November 15, 2024 with extra tips and clearer step photos.
Save this recipe by clicking the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- This is a time-tested family recipe passed down through generations.
- It’s ideal for fall and holiday meals—especially Thanksgiving and cozy Sunday dinners.
- Low-and-slow simmering lets the sweet potatoes absorb the glaze and yields the best texture and flavor.
Top with lightly toasted mini marshmallows for a gooey, nostalgic finish that pleases all ages.
🧾 Gather your ingredients: what you’ll need
This section is an overview; full measurements and instructions are in the recipe card at the bottom of the page.
📖 Make it your own: yummy variations
- Add a splash of fresh lemon or orange juice to the syrup for brightness.
- Stir in a little vanilla extract or ground ginger for a warm aroma.
- Swap some or all of the corn syrup for maple syrup for a maple-forward flavor.
- Garnish with raisins, dried cranberries, or roasted pecans for texture and contrast.
🔪 Step-by-step guide: instructions for success
This is a quick overview—full, printable instructions are in the green recipe card at the bottom.
Simmer the sweet potatoes in a large pot until just tender, then drain thoroughly.
Transfer to a heavy skillet and add brown sugar, syrup, butter, and salt.
Bring the mixture to a bubbly simmer, then reduce to low and continue to simmer, basting occasionally until the sweet potatoes are glossy and well coated.
Just before serving, top with mini marshmallows and bake or broil briefly until they are golden and melty.
🤫 Marye’s secret for zhuzhing it up –
Sprinkle toasted, chopped pecans over the finished dish for a lovely crunchy contrast to the gooey marshmallows.
zhuzh: verb. To make something more interesting or attractive
🎥 Watch and cook: step-by-step video tutorial
🥫 Leftover love: how to store and reheat candied yams
Refrigerate
Store leftovers covered in the refrigerator for 3–5 days. Reheat small portions in the microwave, or heat the whole skillet covered with foil in a 350°F oven until warmed through.
Freeze
Do not freeze the marshmallow topping. If freezing for later, omit marshmallows and freeze the candied yams for up to 3 months. Thaw overnight in the fridge before topping and baking.
Reheat
Cover with foil and reheat in a 350°F oven for 10–15 minutes or until heated through.
💭 Insider tips: things to know
Marye’s Tip o’ the day
Fresh sweet potatoes give the best texture and flavor—canned sweet potatoes tend to be too soft and don’t candy well.
- Choose firm, deep-orange sweet potatoes; they’re sweeter and hold their shape while cooking.
- Use dark brown sugar for a richer, more complex candied flavor.
- Slice evenly so pieces cook uniformly; thicker slices stay softer, thinner slices can get slightly crisp at the edges.
- Keep a close eye on the marshmallows under the broiler—they toast quickly.
- Real butter in the glaze delivers the best flavor and a creamy finish.
Are yams and sweet potatoes the same thing
Not exactly. In the U.S., the terms are often used interchangeably, but true yams are a different starchy tuber common in parts of Africa and South America. Most recipes and canned “yams” found in American grocery stores are actually sweet potatoes. For this recipe, you want sweet potatoes.
Whatever you call them, they make an ideal holiday side.
👩🍳 Let’s answer those questions: FAQs
Have other questions? Ask in the comments below.
You can microwave sweet potatoes in general, but for this recipe you want them only barely tender before candying. Microwaving can over-soften them and affect the final texture.
Some methods skip simmering and go straight to baking, which can leave excess liquid. Stove-top simmering allows moisture to evaporate and the syrup to thicken. If the glaze is still runny after simmering, cook it a bit longer or add a touch of cornstarch to thicken.
⏲️ Marye’s time saving hacks –
Peel and slice the sweet potatoes a day ahead and store them covered in water in the fridge to save prep time on the day you cook.
📚 More Southern comfort: related recipes you’ll love
- Chipotle Sweet Potato Mash
- Bourbon Sweet Potato Casserole
- Pineapple Sweet Potato Casserole
- Sweet-Spicy Oven Roasted Sweet Potato Cubes
📞 Wrapping it up: the last word
I love sweet, comforting side dishes like this during the colder months. This particular family recipe has been shared through generations and remains a holiday favorite.
If you need to scale the recipe, adjust the servings in the recipe card to change ingredient amounts automatically.
If you make this recipe, please leave a comment and rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Candied Yams
Ingredients
- 3 pounds sweet potatoes
- 1 ½ cups Karo Syrup (light or dark)
- ½ cup dark brown sugar (adjust to taste)
- ½ cup butter
- 1 teaspoon salt
- 2 ½ cups mini marshmallows
Instructions
- Peel the sweet potatoes and slice into thick rounds (about 1 inch) or large dice.
- Bring a large pot of salted water to a boil. Add the sweet potatoes and simmer until just tender, about 10–15 minutes depending on size. Do not overcook.
- Drain the sweet potatoes thoroughly and gently transfer them to a large, heavy skillet.
- Add the brown sugar, Karo syrup, butter, and salt to the skillet.
- Heat over medium until the butter and sugar melt and the mixture becomes thick and bubbly.
- Reduce heat to low and simmer about 1½ hours, basting every 10–15 minutes, until the sweet potatoes are glossy and the syrup is well absorbed.
- Just before serving, top with mini marshmallows and place in a 350°F oven for about 10 minutes, or broil briefly, until the marshmallows are golden and melty. Serve warm.
Notes
Cover and refrigerate for 3–5 days. Freeze without marshmallows for up to 3 months; thaw in the fridge before finishing with marshmallows.
Tips:
- Use fresh sweet potatoes rather than canned for best texture and flavor.
- Dark brown sugar adds depth of flavor.
- Watch marshmallows closely under the broiler to avoid burning.
Nutrition Facts
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Carbohydrates: 88 g
Nutrition information is estimated as a courtesy. Verify with your own calculator if needed for medical purposes.
This recipe has been tested multiple times. Substitutions or technique changes may alter the results.
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Southern Candied Yams with Marshmallows
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