This recipe for candied yams is a Thanksgiving staple in my family and the very definition of a comfort side. I first learned this glaze-forward method during a chilly November when I was testing ways to make sweet potatoes taste more celebratory without adding complicated steps. The buttery brown sugar-maple syrup coating caramelizes in the oven and creates glossy, tender slices that are sweet but not cloying. Every year when the casserole comes out of the oven the kitchen fills with warm, familiar aromas—cinnamon, caramelized sugar and a hint of vanilla—and everyone drifts toward the table before dinner is even served.

I can still picture my grandmother’s raised eyebrows the first time I added a splash of real maple syrup to the brown sugar mix; she insisted on molasses-heavy dark brown sugar, and I wanted the lighter, woodsy note maple brings. The combination is the reason this version became our favorite: the slices hold their shape, they’re fork-tender, and the sauce reduces into spoonable goodness that coats every bite. If you choose, miniature marshmallows added at the end create that nostalgic, pillowy top that many of us grew up with—but they’re completely optional if you prefer a cleaner, less-sweet finish.

Ingredients

• Sweet potatoes (3 to 4 pounds): Look for firm, unblemished roots with smooth skin; orange-fleshed varieties like Beauregard or Jewel roast evenly and yield a naturally sweet base—about 3 to 4 pounds will serve 8–10 people.
• Unsalted butter (6 tablespoons, melted): Unsalted lets you control salt; if using salted butter reduce finishing salt. Butter provides richness and helps the sugar meld into a glossy glaze.
• Real maple syrup (1/4 cup): Use 100% maple syrup, not pancake syrup—this adds woodsy sweetness and a thinner liquid to loosen the glaze so it penetrates the potatoes.
• Dark brown sugar (1 cup): Dark brown sugar lends molasses depth; light brown sugar can be substituted for a milder flavor but the color and caramel complexity will be reduced.
• Ground cinnamon (1 teaspoon): Cinnamon warms the dish; choose fresh ground for the brightest aroma.
• Vanilla extract (1 teaspoon): A small splash of real vanilla rounds and softens the sugar flavors—avoid imitation vanilla for best aroma.
• Salt (1/2 teaspoon): Balances sweetness and enhances the natural flavors; kosher or table salt both work—measure carefully.
• Miniature marshmallows (2 cups, optional): Adds a toasty, nostalgic topping; use sparingly as they melt quickly and can become syrupy.

Instructions

Preheat and prepare the dish: Preheat oven to 375°F and spray a 3-quart baking dish with nonstick spray. A 3-quart dish gives the slices a single layer or a lightly stacked arrangement so heat circulates evenly. If your dish is deeper, spread the potatoes out or use two smaller dishes. Peel and slice the sweet potatoes: Peel each sweet potato and rinse to remove dirt. Slice into approximately 1/2-inch-thick rounds—maintaining consistent thickness is the single most important factor for even cooking. Thinner slices will soften faster; thicker slices need additional bake time. Aim for uniform 1/2" slices for the timing below. Make the glaze: In a medium bowl whisk together 1 cup dark brown sugar, 6 tablespoons melted unsalted butter, 1/4 cup real maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1/2 teaspoon salt until smooth. If the mixture becomes very stiff, microwave for 20–30 seconds to loosen. The glaze should be pourable but syrupy—this consistency helps it coat each slice. Coat the potatoes: Place the sliced potatoes into the prepared baking dish and drizzle the glaze over them. Toss gently using tongs or a spoon to ensure each piece is evenly coated. Arrange the slices so sauce pools between layers—this helps them braise rather than dry out. Bake covered and uncover to caramelize: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and gently stir the potatoes so the glaze is redistributed. Return to the oven uncovered for 15 minutes, then stir again and check tenderness with a fork. Depending on slice thickness and potato size, bake an additional 5–15 minutes until tender but still holding shape—total baking time will be about 40–50 minutes. Add marshmallows (optional): If using, sprinkle 2 cups miniature marshmallows on top and return to the oven for 4–6 minutes until they puff and just begin to brown. Watch closely—marshmallows can go from golden to burnt quickly. Serve immediately while warm and glossy.

Storage Tips

To keep texture and flavor, allow the dish to cool slightly before covering and refrigerating. Store in an airtight container up to 3–4 days. Reheat in a 325°F oven, covered with foil, for 10–20 minutes depending on portion size; this gently warms the glaze without scorching. If freezing, place cooled portions in a freezer-safe container and freeze up to 3 months—thaw overnight in the refrigerator and reheat covered. Avoid microwaving large portions since the glaze can overcook and the potatoes may become mushy.

Ingredient Substitutions

If dark brown sugar isn’t available, use light brown sugar for a milder molasses flavor; increase maple syrup by 1 tablespoon if you want more liquid. For a dairy-free option, substitute melted coconut oil or a vegan butter at a 1:1 ratio—note the flavor will be slightly different and coconut oil can add a faint tropical note. If maple syrup is unavailable, use pure honey or a neutral-flavored light corn syrup in a pinch, but the signature maple aroma will be missing. For a lower-sugar version, reduce the brown sugar by 1/4 cup and add an extra splash of maple to balance sweetness.

Serving Suggestions

Serve immediately alongside roasted turkey, pork, or a simple green vegetable like sautéed green beans to balance sweetness. Garnish with chopped toasted pecans for crunch and a sprinkle of flaky sea salt to enhance flavor contrast. For a holiday plate, spoon some of the thickened glaze over the serving and add a small sprig of fresh thyme or rosemary for aroma. These also pair well with savory gravy—place a small ladle on the side so guests can choose.

Cultural Background

Candied yams are deeply rooted in American holiday traditions, especially in the South and on Thanksgiving tables across the country. The use of sweet potato with sugar and syrup dates back to early American cooking where local tubers were sweetened with molasses or maple. Over generations, regional variations introduced ingredients like spices, citrus, and marshmallows—each adding a distinct local touch. The marshmallow topping became popular in the early 20th century with mass-produced marshmallows, and since then the puffed finish has remained a nostalgic option on many family tables.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg and a tablespoon of apple cider to the glaze for a warm, spiced variation. During winter holidays, fold in 1/2 cup chopped toasted pecans or walnuts before baking for texture and nuttiness. For spring and summer gatherings, lighten the dish by reducing sugar by 2 tablespoons and adding a teaspoon of lemon zest to brighten the glaze. These small swaps let you adapt the profile to match seasonal produce and preferences.

Meal Prep Tips

To streamline holiday mornings, slice the potatoes and make the glaze the night before; store them separately in the refrigerator and assemble in the baking dish before baking. If you prepare the dish fully ahead, plan to add 10–15 extra minutes to the bake time so the chilled potatoes come to the proper tenderness. Use shallow, oven-safe containers for even reheating and avoid over-layering to keep heat distribution consistent. Portion into single-serving containers if you plan to reheat one or two servings at a time.

Every time I make this dish I’m reminded that simple ingredients combined with careful technique produce the most memorable results. Whether you stick to the classic glaze or add your own twist, these candied sweet potatoes are a reliable, comforting side that invites everyone to the table.