stove top candied yams recipe

Written BySheba G Updated On
stove top candied yams recipe
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The Best stove top candied yams recipe

I started making candied yams on the stove top years ago because my oven was already full every Thanksgiving, and I never went back to the baked version. A skillet on the stove gives me more control. I can watch the syrup thicken, catch it before it turns too dark, and pull the potatoes off the heat while they still hold their shape. The whole thing takes about 30 minutes from peeling to serving, which matters on a day when the kitchen is chaos.

My kids ask for these anytime I mention sweet potatoes, and my husband, who claims he does not like sweet potatoes, eats two servings without comment. We make them for Thanksgiving and Christmas, obviously, but also on regular Tuesday nights with pork chops or a roast chicken. Brown sugar, butter, cinnamon, a little salt, and a pinch of nutmeg if I have it. They taste rich enough for a holiday table and simple enough that I do not think twice about making them on a weeknight.

I like that sweet potatoes bring something real to the plate. They give you fiber, vitamin A, and potassium, and they fill you up without sitting heavy. The butter and brown sugar mean this is still a side dish and not a health food, so I hold back on the sugar compared to a lot of recipes and let the natural sweetness do more of the work. It comes out plenty sweet, and nobody at my table has ever noticed the difference.

Stove Top Candied Yams

Stove Top Candied Yams

4.5 from 1366 votes

Tender sweet potato rounds simmered in a buttery brown sugar glaze right on the stovetop. Warm cinnamon and nutmeg soak into every slice, and the syrup thickens into a glossy coating as it cooks down.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Candied Yams

2 pounds sweet potatoes, peeled and cut into 1/2-inch rounds
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/3 cup water

👨‍🍳Directions

1Peel the sweet potatoes and slice them into rounds about 1/2 inch thick. Cut any very wide rounds in half so the pieces cook evenly.
2Melt the butter in a large heavy-bottomed skillet over medium heat until it foams but does not brown.
3Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Cook for 2 to 3 minutes, stirring often, until the sugars dissolve into the butter and the mixture looks like a loose caramel.
4Add the sweet potato rounds and toss to coat. Pour in the water, bring to a gentle simmer, then cover the pan and reduce the heat to medium-low.
5Cook covered for 15 to 20 minutes, turning the slices with a wooden spoon every 5 minutes, until a knife slides easily into the center of the thickest piece.
6Uncover, stir in the vanilla, and simmer for 5 to 8 minutes more, spooning the glaze over the top, until the liquid reduces to a thick syrup that coats the back of the spoon. Watch closely near the end so the sugars do not scorch.
7Let the pan rest off the heat for 5 minutes so the glaze sets, then serve warm with extra sauce from the pan.

🔧Equipment

Large heavy-bottomed skillet with a lid
Vegetable peeler
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 41mg🧂Sodium: 280mg🌾Total Carbs: 63g🥦Dietary Fiber: 6g🍬Sugars: 38g🥩Protein: 3g

📝Notes

Tips: Keep the heat at medium-low once the potatoes go in; boiling the syrup hard can cause the sugars to scorch before the potatoes are tender. If the glaze thickens too fast, add a splash of water and lower the heat. For a warmer spice profile, add a pinch of ground ginger or a clove or two to the syrup. Leftovers keep covered in the refrigerator for up to four days and reheat gently on the stovetop with a spoonful of water. Nutrition figures are estimates based on typical ingredient amounts and will vary with the size of the sweet potatoes and how much glaze is served.

Watch Video Of How Stove Top Candied Yams Works

This stove top candied yams recipe is my go to whenever I need a side dish that everyone will actually eat, and it works just as well for a weeknight dinner as it does for a holiday table. The whole thing comes together on the stove in one pot, so I am not fighting for oven space while I finish the rest of the meal. If you are feeding a crowd or just want something reliable for a family gathering, this is the one I keep coming back to.

❓ Frequently Asked Questions About Stove Top Candied Yams

1. Are candied yams made with actual yams or sweet potatoes?

Most canned and fresh “yams” sold in US grocery stores are really sweet potatoes, and that is what this stovetop recipe is built around. Their natural sweetness and orange flesh hold up well in a butter and brown sugar glaze. If you happen to find true African yams, they are starchier and drier, so they will need a longer simmer and more liquid.

2. How do I keep the sweet potatoes from turning mushy?

Cut them into even, bite-sized pieces so they cook at the same rate, and keep the syrup at a gentle simmer rather than a rolling boil. Stir sparingly, and use a spatula instead of a spoon to reduce breaking. Stop cooking when a fork slides in with slight resistance—the carryover heat and the cooling syrup will finish the job.

3. Can I make stovetop candied yams ahead of time?

Yes. Cook them fully, let them cool, and store them covered in the refrigerator for up to three days. The flavor deepens overnight as the sweet potatoes absorb the glaze. Reheat gently on the stovetop over low heat with a splash of water or orange juice, or in a covered dish in a 350°F oven until warmed through.

4. The glaze is too thin—how do I thicken it?

Uncover the pan and let it simmer a few extra minutes so the liquid reduces and coats the back of a spoon. If it still looks loose, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it in, then simmer for another minute or two. Keep the heat low, since sugar scorches quickly once the liquid cooks off.

5. Can I add marshmallows to stovetop candied yams?

You can, but marshmallows need direct heat to toast and will simply melt into the glaze on the stovetop. For that classic topping, transfer the finished yams to a buttered baking dish, scatter marshmallows over the top, and broil for one to two minutes until golden and puffed. Watch closely—they go from toasted to burnt fast.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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