Candied Yams Recipe From Can (Fast, Cozy, and So Comforting)
This Candied Yams Recipe From Can uses canned yams (or sweet potatoes) simmered in a buttery brown sugar, cinnamon, and vanilla syrup, with an optional marshmallow or nut topping. All the flavor of classic Southern holiday candied yams in about 30 minutes.
Ingredients
- 2 cans canned yams or canned sweet potatoes 29 ounces each, drained; packed in light syrup or water preferred
- 1 cup light brown sugar packed; use dark brown sugar for deeper molasses flavor
- 6 tablespoons unsalted butter cut into pieces; salted butter is fine, reduce added salt slightly
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional, but adds warmth
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons water or reserved can liquid to thin the syrup as needed
- 1-2 cups mini marshmallows optional, for topping
- 1/4-1/2 cup chopped pecans or walnuts optional, for topping and crunch
- 1 teaspoon orange zest optional, for a citrusy twist
Instructions
- Gently drain the canned yams or canned sweet potatoes in a colander. If they’re packed in light syrup, reserve a few tablespoons of the liquid to use later. Do not rinse; you want to keep their natural sweetness. Set aside, handling gently so they stay in larger chunks.2 cans canned yams or canned sweet potatoes, 2-3 tablespoons water or reserved can liquid
- In a large skillet or medium saucepan over medium-low heat, combine the brown sugar, butter, cinnamon, nutmeg, ginger (if using), and salt. Stir as the butter melts; the mixture will look sandy at first, then turn into a glossy, amber-colored sauce. Add about 2 tablespoons of water or reserved can liquid to help loosen the syrup.1 cup light brown sugar, 6 tablespoons unsalted butter, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon kosher salt, 2-3 tablespoons water or reserved can liquid
- Let the mixture cook, stirring often, for 3–5 minutes. The sugar should mostly dissolve, the butter should be fully melted, and the syrup should be smooth and slightly thick, not grainy. Keep the heat at a gentle simmer; if it bubbles too hard, lower the heat.
- Gently add the drained yams to the pan in as close to a single layer as possible. Spoon the syrup over the top and use a spatula to nudge them into place. Handle carefully so the yams don’t fall apart; you want tender chunks, not mashed sweet potatoes.2 cans canned yams or canned sweet potatoes
- Let the yams simmer over low heat for 10–15 minutes, turning them once or twice so they’re evenly coated in the syrup. The sauce will thicken and reduce, clinging to the yams. If it becomes too thick or sticky, add another tablespoon of water or can liquid and stir gently.2-3 tablespoons water or reserved can liquid
- Turn off the heat and stir in the vanilla extract. Taste the syrup and adjust with an extra pinch of cinnamon or salt if needed. At this point, your stovetop candied yams are ready to serve as-is.1 teaspoon vanilla extract
- If you’d like an oven-baked finish or marshmallows on top, preheat your oven to 375°F (190°C). Lightly butter or spray a 2-quart baking dish. Carefully spoon the candied yams and all of the syrup into the dish. Sprinkle with chopped pecans or walnuts and orange zest if using, then top with an even layer of mini marshmallows.1-2 cups mini marshmallows, 1/4-1/2 cup chopped pecans or walnuts, 1 teaspoon orange zest
- Bake the yams uncovered for 10–15 minutes, or until the syrup is bubbling around the edges and the marshmallows are puffed and golden brown. Watch closely near the end, as marshmallows can burn quickly. Remove from the oven and let sit for 5–10 minutes; the syrup will thicken slightly as it cools.
Notes
If your canned yams are packed in heavy syrup, start with 3/4 cup brown sugar and adjust to taste. Drain well but don’t mash or press the yams, or they can become mushy. Keep the syrup at a gentle simmer to avoid scorching the sugar. A small pinch of salt is important to balance the sweetness. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave or covered in the oven at 325°F (163°C) until warmed through.
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