Oven Baked Candied Yams with Caramel Sauce

When the holidays arrive, there’s nothing better than a classic side dish that feels like pure comfort food, like these oven baked Candied yams!

This isn’t your average sweet potato recipe! I’m talking about a dish so easy to make, yet so ridiculously good, it will be the star of your holiday meal. The tender yams are coated in a heavenly, sticky caramel sauce that’s perfectly balanced with warm spices. It’s the kind of side dish that has everyone asking for the recipe!

The magic is in the bake… And by turning the yams halfway through, you make sure every piece is coated in that amazing caramel sauce.

Sweet Potatoes & “Yams”

When you’re at the grocery store, you’ll see those beautiful orange vegetables labeled as yams, but here in the U.S., they’re almost always sweet potatoes. True yams are a different starchy vegetable with rough, dark skin that you’d typically find in international markets. For this recipe, those bright orange-fleshed gems are exactly what you want!

A question I get asked a lot is whether you have to boil them first, and the answer is a simple no! Just wash, peel, and slice them about 1/4-inch thick. This is the perfect thickness to get them tender in the oven without having to pre-boil them.

Key ingredients that make candied yams special –

Sweet Potatoes: The star of the show! These are the perfect base, providing a vibrant color and incredible, tender texture once they’re baked.

Dark Brown Sugar: This is the hero of our caramel sauce! It’s what gives the glaze its deep, rich flavor and that irresistible, sticky, caramel-like consistency.

Granulated white sugar: White sugar helps create the syrupy base, while the dark brown sugar adds that classic, deep caramel flavor.

Butter: The butter is the foundation for all the flavor. It melts down and creates a luscious, rich base for the entire sauce.

Cinnamon & Nutmeg: These are the key to that cozy, classic holiday taste we all love. They infuse the sauce with a comforting aroma and the perfect amount of warmth.

Vanilla Extract: Don’t skip this! A little bit of real vanilla is the secret to elevating the flavor and making the sauce even more delicious.

My most asked questions:

Can I use a different kind of sweet potato? Yes! While the bright orange kind is classic for this dish, you can use white-fleshed sweet potatoes. Just know they might be slightly less sweet and have a different texture, so you may need to adjust the cooking time by a few minutes.

What if I don’t have all the spices? The cinnamon and nutmeg are what give this dish that classic, warm, holiday flavor. You can use one or the other, but I recommend using both for the best flavor!

The Magic of the Glaze (Before the Bake!)

The secret to getting that perfect, sticky caramel glaze isn’t just in the oven—it’s in how you make the sauce right on the stovetop! This is a simple step, but it makes all the difference. While the dark brown sugar is the hero that gives us that rich, deep flavor, a little bit of granulated white sugar helps create a beautifully smooth, syrupy consistency. Just whisk it all together until the sugars are completely dissolved and the sauce is a thick, rich liquid. Don’t worry if it doesn’t look like caramel yet—that’s the magic that happens in the oven!

My Tips & Tricks for the Best Candied Yams

Making these candied yams is so easy, but a few simple tips will make sure they come out perfectly every time. These little secrets are how you get that heavenly caramel sauce without the soupy mess

Slice Them Just Right. The thickness of your yams really matters! I always aim for slices that are about 1/4 to 1/2 inch thick. Anything thinner and they can get mushy, and anything thicker will take a long time to cook. This is the sweet spot for a tender yam that holds its shape.

The Secret to a Candied Sauce. This is a non-negotiable step: you have to vent the aluminum foil! By cutting a few small holes in the foil before you bake, you let steam escape. This is what prevents your sauce from becoming watery and guarantees that it turns into that beautiful, sticky, caramel-like glaze you’re looking for.

Give Them a Turn. After the first 30 minutes of baking, be sure to give your yams a gentle turn. This makes sure every single piece gets coated in the caramel sauce and cooks evenly.

The Final Uncovered Bake. Those last 10 minutes of baking without the foil are the key to a gorgeous finish. This is when the sauce bubbles up and caramelizes, giving you that perfect, glistening top layer.

Let Them Rest! I know it’s hard to wait, but letting your candied yams cool on the counter for 10 minutes after they come out of the oven is a must. This final cooling time allows the sauce to thicken up into that perfect, sticky consistency.

Thanksgiving Recipes

When the holidays roll around, sweet potato side dishes are a must-have on the table. There’s just something so comforting about serving up these delicious recipes, and I have a feeling they’re a big part of your holiday traditions, too.

If you’re already in full holiday menu-planning mode, you’re in luck! I have all my family’s favorite Thanksgiving recipes right here on the blog. Once you’ve got your candied yams covered, you can find a recipe for roast turkey or smoked turkey to be the star of the show. You’ll also find the perfect Old Fashioned Stuffing, a classic Green Bean Casserole, and my recipe for Mashed Potatoes to go with your homemade Gravy From Scratch. Don’t forget the Old Fashioned Cranberry Sauce to bring it all together. And if you want another sweet potato dish, my Sweet Potato Casserole is another holiday must-make! And don’t forget the perfect ending with a slice of pumpkin pie and maple pecan pie!

I want to know what YOU think… Please review the recipe Card!