Go Back
–+ servings
Finished stovetop candied yams

Black Folks Soul Food Candied Yams On The Stove

My Black folks’ soul food candied yams are tender sweet-potato rounds cooked on the stovetop in a buttery brown-sugar syrup with cinnamon, nutmeg, ginger, and cloves. It's a classic African American holiday side dish with soulful spice and plenty of Black Southern “flava!”
Print Recipe Pin Recipe ⭐️ View Shaunda Necole on Google Save Recipe!
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 345kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Large pot with a lid
  • Vegetable peeler
  • Colander

Ingredients

  • 3 ½ pounds sweet potatoes
  • 6 cups cool water for soaking the potatoes once cut
  • ¼ cup water for the candied yams glaze
  • ½ cup butter unsalted butter, or vegan butter
  • ½ cup brown sugar
  • ½ cup sugar granulated
  • 2 teaspoons cinnamon ground
  • ½ teaspoon nutmeg ground
  • 2 tablespoons maple syrup
  • ¼ teaspoon ginger freshly grated or ground ginger
  • ¼ teaspoon cloves ground
  • 1 tablespoon vanilla extract
  • 1 ½ cups marshmallows Optional, miniature marshmallows for topping

Instructions

  • Wash, peel, and cut the sweet potatoes into ¼-inch-thick rounds.
    Shaunda cutting a peeled sweet potato
  • Place the cut sweet potatoes in a bowl with 6 cups of cool water to prevent browning while you prepare the candied-yam mixture.
  • Melt the butter in a medium-sized microwave-safe bowl.
  • Add ¼ cup water, brown sugar, granulated sugar, cinnamon, nutmeg, maple syrup, ginger, ground cloves, and vanilla extract to the melted butter.
    mixing the brown sugar and warm-spice glaze for candied yams
  • Mix well to combine. Don't worry if the brown sugar begins to clump or the mixture looks like wet sand after sitting—this is normal, and it will melt together as the yams cook.
    Shaunda Necole mixing the candied yam glaze
  • Drain the sweet-potato rounds in a colander and transfer them to a large pot.
    Sliced sweet potatoes + glaze
  • Pour the butter-sugar mixture over the sweet potatoes and stir to coat the rounds.
    syrup being poured over sliced sweet potatoes
  • Over medium-high heat, bring the mixture to a boil.
  • Cover the pot and cook for about 50 minutes, or until the sweet potatoes are fork-tender but still hold their shape.
  • Remove the lid and gently stir the yams so each round is coated in syrup.
  • Reduce the heat to medium and cook uncovered for another 10 minutes, stirring occasionally, until the syrup has reduced and coats the sweet potatoes.
    Finished stovetop candied yams
  • Turn off the heat. If using miniature marshmallows, sprinkle them over the hot candied yams and allow them to soften and melt.
  • Transfer the candied yams to a serving dish, spoon the syrup over the top, and serve warm.
    Tender candied yams coated in thick, glossy brown sugar

Video

Notes

 
 
 

Nutrition

Calories: 345kcal | Carbohydrates: 82g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 725mg | Fiber: 6g | Sugar: 46g | Vitamin A: 28180IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

Save it so you can make it!Pin this recipe to remember it later.