The Best Soul Food Style Candied Sweet Potatoes

Candied sweet potatoes are probably one of my favorite side dishes. I made some recently, and “delicious” is an understatement. Lol!

So I had to share my recipe with Thanksgiving around the corner. Candied sweet potatoes are very popular around this time of year.

And i’ll say something I know my nana would say! It’s not Thanksgiving if candied sweet potatoes aren’t on the menu. Lol!

I uploaded a tutorial to my YouTube channel years ago! That video went viral and helped popularize my channel. Those yams became a fan favorite even without a recipe.

So I want you to try them for yourself; they won’t disappoint!

Growing up on sweet potatoes as a kid in the 90s

My family loved candied sweet potatoes! We didn’t just cook them for Thanksgiving; we made them all year round. So they were often on the dinner menu! Lol!

It was the one vegetable you didn’t have to force my sister and me to eat! Kids love sweets, so that’s not much of a surprise.

We enjoyed them so much we’d even beg for seconds! Lol! I also remember how we’d finish them before touching anything else on our plates. Lol!

When we’d ask for more, my mom would say, “Not till you finish the rest of your food!” Like most kids, we weren’t fond of green leafy veggies.

Since candied yams are sweet, my parents didn’t consider them a substitute for green vegetables. They still made us eat our spinach, greens, and broccoli! LMBO!

As you can see, my love for candied yams goes way back to my childhood. So with Thanksgiving coming up, I had to create a recipe!

Soul Food Candied Yams: A Thanksgiving Tradition

Thanksgiving probably comes to mind when you think of candied sweet potatoes. That’s because they’re popular around this time of year in the States. Lol!

They have become a staple of soul food in the Black community. They’re more than just a popular side dish; they’re a holiday tradition for many black folks.

Growing up, I remember everyone making them for Thanksgiving. You’d have a hard time finding a Black family without a bowl of yams on their Thanksgiving dinner table. Lol!

Candied yams are sort of a must-have for Black folks. It’s similar to how potato salad is a staple at Black summer cookouts. Lol!

I remember going grocery shopping with my Nana during the holidays. She would always examine the yams closely before bagging them. Lol!

She wanted to make sure they were fresh and picked out ones that could fit her pot. I remember asking her why they were shaped so funny.

She’d laugh and say, “They’re some ugly-looking things, aren’t they, baby?” LOL! She would bag about 40 of them because she always made a lot.

That’s because she knew everyone would want seconds, thirds, and fourths! Plus, she also made them for friends of the family.

Folks in the neighborhood would ask her to make them some. Yes! They were putting in requests for candied yams for the holidays! Lol!

I remember her peeling the yams and slicing them into circular shapes. Then she’d make a rich candied sauce with brown sugar, spices, butter, and honey.

They were so rich and flavorful you could smell them down the street. When I say she put her foot in some candied yams, that’s what I mean.

To this day, I’m still trying to get mine to taste the way hers did. Watching her all those years is what allowed me to create this masterpiece.

The Difference Between Sweet Potatoes and Yams

As you know, people often call sweet potatoes yams. But yams and sweet potatoes are actually two different vegetables.

Yams have dark, rough skin and are generally starchier and drier. They’re not commonly found in American supermarkets, either.

Yams are popular in places like Africa and the Caribbean. Sweet potatoes, on the other hand, are very popular in the States. They have smoother skin and come in different varieties.

One of them is the soft, sweet, orange-fleshed variety we use to make candied yams. The reason we call sweet potatoes yams dates back to slavery.

Enslaved Africans And Yams

Sweet potatoes reminded enslaved Africans of the yams back home in Africa. So instead of calling them sweet potatoes, they began calling them yams.

Well, once they started, WE NEVER STOPPED! It’s become a habit, a nickname if you will, passed down through generations!

I can remember my Nana asking me to pick up some yams from the store. She’d have me get them whenever she was making sweet potato pie. I’d always wonder, if they’re yams, why isn’t it called yam pie? LMBO!

That used to confuse the hell out of me! But now that I know our history, it all makes sense to me!

Ingredients You’ll Need

Here are all the ingredients we’ll be using to make these delicious candied sweet potatoes. Make sure you have everything on hand before getting started!

• Sweet potatoes: These are the star of the show! We’ll be using 4 lbs of sweet potatoes for this recipe.
• Water: Since we’re boiling several pounds of sweet potatoes, we’ll need plenty of water. Use at least 3 quarts to ensure they’re fully submerged.

• Light corn syrup and honey: These two sweeteners make up the base of our candied sauce. I’ve lost count of how many DMs I’ve received from subscribers asking which one they should use. Why not both? They each bring something different to the sauce and add more depth of flavor when combined.

• Unsalted butter: Butter makes everything taste better! I use a generous amount to add flavor and give the candied sauce a nice consistency. Make sure to use unsalted butter.

• Vanilla extract: Vanilla is a huge difference-maker! It adds a subtle flavor that can’t be replaced. A little goes a long way, so don’t use too much. Make sure to pick up a good-quality brand like McCormick!

• Brown and white sugar: Brown sugar adds sweetness and a hint of molasses flavor, giving the sauce its classic brown color. White sugar is needed to help the sauce cling better to the yams. It also gives it a sharp candy sweetness that’s needed.

• Cinnamon: Candied sweet potatoes aren’t the same without cinnamon. It adds warmth and flavor! It also has a special aroma that reminds me of the holidays.

• Nutmeg: I only use a little because it’s strong and can overpower the other flavors. Both cinnamon and nutmeg are necessary spices. Together, they build the signature flavor of the candied sauce.

• Salt: Don’t freak out! Sweet dishes like this need a little salt. It enhances the overall flavor and keeps the candied yams from tasting bland.

Traditional vs. Modern Candied Sweet Potato Sauce

Okay, so there’s something I want to address! I’ve gotten a few questions about how I make my candied sauce. Some folks were intrigued by my decision to use light corn syrup.

Well, traditional candied sauce consist of butter, brown sugar, and white sugar. A generous amount of cinnamon and a little nutmeg are also traditional.

All these ingredients give the sauce its signature flavor. But light corn syrup is commonly used, believe it or not. It’s used as a liquid substitute for white sugar.

It can help prevent a grainy sauce and give it a glossy finish. Here’s where my recipe takes a slightly different approach. I sometimes use a combination of light corn syrup and honey.

Honey isn’t commonly used. When people use it, they typically add very little. That’s because too much can leave a floral taste that overpowers the sweet potatoes.

I experimented with different amounts before finding the balance I enjoyed most. A quarter cup gives me just the right amount of honey flavor.

Don’t care for honey? No problem! You can leave it out and use 1-1/4 cups of light Karo corn syrup instead. This gives you a more traditional-style candied sauce without the honey flavor.

Hope that makes sense! At the end of the day, do whatever works for you!

How to make candied sweet potatoes

1. Place the sweet potatoes in a large pot.
2. Cover with cool water.
3. Place over high heat.
4. Boil for 45 minutes, or until semi-tender.
5. Drain the hot water and cover with cool water.
6. Allow the potatoes to cool for 20 minutes.
7. Preheat your oven to 350°F.
8. Peel the potato skin.
9. Slice up the sweet potatoes.
10. Evenly place the sliced sweet potatoes in a large baking dish.
11. Sprinkle the sugar over the sweet potatoes.
12. Sprinkle in the cinnamon, nutmeg, and salt.
13. Add the chopped butter.
14. Pour in the light corn syrup, honey, and vanilla.
15. Place in the oven.
16. Bake for 1 hour, basting periodically.

Watch Me Make It

Tips for Best Results

• Don’t preheat the water: When boiling the potatoes, start by adding them to cool water. Starting with cool water helps the potatoes cook more evenly.
• Drain the hot water immediately: Once done, remove the potatoes from the hot water. If not, they’ll continue cooking and become too soft, resulting in mashed sweet potatoes. LOL!
• Cut the sweet potatoes evenly: Try to cut them into uniform pieces. Doing this will help them cook at the same rate and ensure they’re all equally tender when they’re done.
• Don’t cut them too thin or too thick: I recommend cutting your sweet potatoes into ¼-inch pieces. Thin slices will break down into small, mushy pieces as they bake. Thick pieces won’t absorb the candied sauce as well, leaving the centers tasting bland. They’ll also take longer to become tender. This is why ¼ inch is the sweet spot.

Serving Suggestions

• Pineapple Honey Glazed Ham, Smothered Baked Turkey Wings, Cornbread Dressing Recipe, World’s Best Baked Macaroni And Cheese Recipe

Storage and Reheating

• How do you store candied sweet potatoes? Keep them in the baking dish or place them in a Tupperware bowl. Make sure they’re tightly sealed with a lid, plastic wrap, or aluminum foil. Then store them in the refrigerator.
• Can you freeze them? Yes, you can! Place them in a Ziploc bag or heavy-duty freezer container. Make sure they’re tightly sealed to prevent freezer burn. They can last up to 4 months stored in the freezer.
• How do you reheat candied sweet potatoes in an oven? Place them in a small baking dish since they’re leftovers. Then bake them at 350°F for 25 minutes or until heated through.
• How do you reheat candied sweet potatoes in a pot? Add them to a small pot and place them over medium heat. Let them simmer for 8–10 minutes, stirring periodically. I add a little water if needed, since the sauce sometimes hardens.
• How do you reheat candied sweet potatoes in a microwave? Place them in a microwave-safe dish and heat on high for 2 minutes. Heat for an additional minute if they’re still not warm enough.

Pin this recipe!
Follow me on Pinterest!

Candied Sweet Potatoes FAQ’s

• How long do candied yams last? They’ll taste great for up to 5 days. Just make sure they’re properly stored in the refrigerator.
• Can I double or triple this candied yams recipe? Yes! Just double or triple the ingredients. You’ll need a larger pot and baking dish since you’ll be preparing more sweet potatoes. Keep in mind that the cooking time may be longer, so keep an eye on them.
• Do you cover them with aluminum foil while baking? No! We would need aluminum foil to get them tender if they were raw. But we parboiled them, so they’re already semi-tender. They just need a little more time to cook in the candied sauce until they’re tender.
• Why is my candied sauce so thin? As the sweet potatoes bake, they release a lot of natural liquid. This liquid and moisture are what thins the candied sauce. Don’t worry! The sauce will thicken significantly, especially the next day.

Cooking utensils you’ll need:

• Large Pot: Because sweet potatoes are large, you need a large pot to boil them in. Use a pot that’s at least 5 qts.
• Knife: Make sure you have a sharp knife on hand to slice the sweet potatoes.
• Casserole Dish: We’re baking 4 lbs of sweet potatoes, which is a lot. So use a wide baking dish that’s at least 11×15.
• Baster: Make sure you use a baster to baste the sweet potatoes while they cook!
• Big Spoon: Use a big spoon to serve the sweet potatoes and candied sauce.
• Measuring Cups: Ensure you have a measuring cup! It’s good for accurately measuring the sugar and liquid ingredients.
• Measuring Spoons: These are good for accurately measuring the spices.

Now that the important stuff is out of the way, scroll down and print the recipe. Don’t be intimidated by this recipe if you’re a cooking novice. Just CHILLAX!

Remember, Philly Jay Cooking recipes aren’t just for experienced cooks. Our recipes are designed for folks trying to learn their way around the kitchen.

Our step-by-step instructions make our recipes very easy to follow. They’re almost impossible to mess up! So breathe, take your time, and have fun making these delicious candied sweet potatoes.

If you enjoy the recipe, make sure to leave a 5-star rating! Comment below letting readers know how good these bad boys are! Also, share and subscribe so you never miss a recipe.

Enjoy, later!

PBJ~

Print