This is a delicious recipe and easy to make on the stove top! Candied Sweet Potatoes are a classic holiday dish and MUST HAVE on every dinner table! This is a simple recipe with only 4 ingredients and tastes 100 times better than what you get in a can!
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Candied yams with karo syrup
Did I mention this family recipe is over 100 years old? This southern staple is a must for every holiday dinner. It's the tried and true, favorite way to make candied yams! Candied sweet potatoes are a must have! They are....
- easy to make
- only needs a handful of ingredients
- the candied sweet potatoes turn out tender, sweet and buttery every time!
Move aside sweet potato casserole! This classic Thanksgiving side dish will be your new favorite! It is the perfect side dish for Sunday Supper and one of my favorites Thanksgiving recipes!
Ingredients
For the exact measurements for southern candied sweet potatoes, please refer to the printable recipe card at the bottom of this post.
You'll only need a handful of simple ingredients for this recipe.
- large sweet potatoes, light skinned or dark (I prefer the dark only because of the dark orange color of the flesh).
- real butter, not margarine - you can use salted or unsalted butter.
- sweet brown sugar - light or dark brown sugar can be used.
- Karo syrup - you can use dark or light syrup.
Instructions
This is an overview for the complete instructions for this easy sweet potato recipe just scroll down to the bottom!
- Start by peeling the sweet potatoes.
- Next slice them into rounds. Make thick slices.
- Place in a large pot. Add enough water to cover the potatoes and boil until fork tender.
- Drain off all the water.
- Now add them to a skillet and top with butter.
- Drizzle in the Karo Syrup.
- Stir in the brown sugar.
- Baste with the sugar mixture and simmer until the potatoes are golden brown and glazed.
Equipment
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Electric Skillet - perfect when all the burners are busy on the stove.
FAQ's
When you're at the store you'll find two different types of sweet potatoes. Golden-skinned potatoes; these will have white/golden flesh on the inside. The other choice will be dark skinned orange potatoes. The flesh is bright orange inside.
Both are actually sweet potatoes and they taste about the same and will work for this recipe. It's more about what your grocery store or market carries.
Not at all! I choose the darker colored potatoes just because when they cook up and caramelize, they look so amazing!
Yes! This recipe can be made three days in advance.
To reheat, remove from the refrigerator, place in an oven proof
dish, cover and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Absolutely! You can make on the stovetop. Place them in a skillet with high sides to avoid drips or a large pot or stovetop casserole dish.
I don't recommend it. If you did you would also need to add molasses or possible maple syrup. Use brown sugar for the best results.
Absolutely, you can use either light and dark brown sugar in this recipe.
I've never tried to use a sugar substitute. I question whether it would caramelize and candy the potatoes.
Dark Karo syrup has more of a molasses flavor. It's nutty and rich.
Tips
- When you boil the potatoes, make sure they are just fork tender as they will continue to cook during the caramelization process.
- You can use light or dark Karo Syrup and light or dark brown sugar. Both are interchangeable.
- A squeeze of fresh orange juice and/or orange zest as it simmers really compliments this dish!
Expert Tip: You can't rush the process to candy the yams. It takes at least an hour and a half to 1 hour 45 minutes. Continue basting the sweet potatoes every 10-15 minutes. Soon the candied yams will begin to glisten and caramelize!
Storage
- Serve – hot and bubbly. Pour the brown sugar glaze over the potatoes in the serve dish. Your guests can spoon the sweet "gravy" on top of their serving!
- Store – allow to cool completely and refrigerate up to three days.
- Freeze – Although most potato dishes don't freeze well, this one does! You can make it several days/weeks in advance. Sealed well, it can be frozen for up to three months, thawed and reheated.
- Make ahead - This classic dish is a terrific make ahead side dish. It can be made up to 3 days in advance. It also can be made ahead and frozen! I do this every year so the Thanksgiving and Christmas dinner preparations aren't so hectic.
More Thanksgiving side dishes
- Dressing is a must! This recipe for Sausage and Bacon Stuffing is savory, salty and delicious!
- I love this recipe for candied sweet potatoes! If you want more of my recipes for holiday side dish recipes click here! Additionally if you're a fan of the Instant Pot, this links has 40+ pressure cooker recipes for side dishes!
- If you're serving a crowd, triple this recipe for Cracker Barrel Fried Apples trust me, it will be the first thing to go!
- I would be amiss if I didn't share my favorite side dish which is sweet buttered rutabagas. It's so easy to make and super yummy! Although this recipe for stovetop roasted vegetables is really a fan favorite!!
- If you love of Brussels sprouts I have several outstanding recipes on the blog - steamed, roasted or pan fried, what's your favorite?
- Cranberry Apple Orange Sauce is a must on every holiday table!
When you try these candied yams, be sure and leave a five-star rating below! It’s one of our very favorites and I know you’ll love it too!
Also if you snap a picture, be sure and tag me on Instagram at @bowl_me_over or #bowlmeover – I’d love to see photos of your tasty eats!
Stove Top Candied Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes
- 1 cup dark brown sugar
- 1 stick butter
- 1 ½ cups Karo Syrup
Instructions
- Peel the potatoes and slice into 1 inch rounds or large chunks.
- Add to a large pot and boil the sweet potatoes until just fork tender - about 15 minutes.
- Remove from heat and immediately drain really well.
- Transfer the tender sweet potatoes to a large skillet or electric skillet.
- Add the remaining ingredients, brown sugar, butter & syrup. Place on medium heat until the butter and brown sugar melts and the mixture is thick and bubbly.
- Reduce heat to low and simmer for about 1 ½ hours, basting every 10-15 minutes.
Grace Mestas says
This recipe looks delicious..but my husband likes marshmallows on them ..can I add the marshmallows or would that ruin them
Bowl Me Over says
It certainly wouldn't ruin them Grace! After they are candied, top with marshmallows and put in the oven or for just a minute or two under the broiler for the marshmallows to brown. Enjoy!! This is a great make-ahead side dish.
Heather says
Thank you so much for this recipe Debra! My great aunt used to make candied yams every Thanksgiving & Christmas. They were so good, but she never shared the recipe. She has since passed, so I was so happy to find your recipe, as your recipe is just like how I remember her making them; in a skillet w/ butter, brown sugar, & King’s corn syrup & constantly tending to them. I made them for Christmas dinner yesterday & they tasted just like hers! Thank you again for your recipe so that I can carry on this food tradition w/ my family! I’ll be sure to pass this recipe on to my kids.
Bowl Me Over says
That's so cool Heather! Candied yams are so simple, but classic. This recipe has been in our family over a 100 years. I'm so glad to share it with yours and that you enjoyed it so much. You made my day, thank you for sharing!!
Vera Kunath says
Can these be baked instead on the stove top?
Debra Clark says
Hey Vera - You're better off making it on the stovetop or an electrical skillet, because as it cooks, you'll need to baste the sweet potatoes. Enjoy the recipe!
Julie Menghini says
I love this recipe! We are sweet potato fans and we made this recipe and loved the way all that gooey goodness clung to the recipe!
MICHAELA KENKEL says
We had these over the weekend with your glazed pork loin! OMG! SO GOOD! Your recipe site is like a one stop shop for all things we love! Thank you, and keep the recipes coming!
Lois says
We just love these sweet potatoes. They are so good and look forward to having them for the holiday season. So tasty. Yum!!!!!
Marilyn says
My mom always made this recipe ,but since she passed ,I didn't know.I the measurements..Then I found this and I said "yea".It's cooking right now, but it is n' t thickening. I followed the recipe exactly. What could I have done wrong? I'm definitely not remaking them,For next time ,can you reply. TY.
Bowl Me Over says
Good morning Marilyn, Happy Thanksgiving! The sugars will thicken as it cools, just keep spooning the sugary sauce over the sweet potatoes and they will glaze and become sweet and sugary, it will take an hour to an hour and a half. Be patient! They will reheat beautifully.
Eleni Altobelli says
Looks just like my mom used to make. If I make ahead for an office party how do I reheat them? Thanks
Debra Clark says
You can reheat on the stovetop or in the oven. If it's individual serving, just pop it in the microwave. If you've made them ahead, and want to reheat for T-Day, put them in the slow cooker on low for an hour and then reduce the heat to warm. You'll want to stir them a couple of times, but that works great too!
Liza says
Oh, I'm definitely making it for the Thanksgiving potluck! It's SO easy - finally a recipe that's such a no-brainer for busy women! Thanks!
Bowl Me Over says
You'll love them Liza - these are Dan's favorite side dish!! Happy Thanksgiving!
Susan White says
Is there possibly a substitute for the corn syrup, because of a corn allergy? Could I use more brown sugar or v m honey or? TIA!!
Bowl Me Over says
Hey Susan, thanks for checking! Yes you can substitute pure maple syrup or molasses (that would be delicious!) The molasses would add a smokey flavor, yum! I would also try a favorite pancake syrup if you have one you'd prefer. Would that work for you? If not, I would use more brown sugar and a combination of light brown and dark brown sugar + butter.
Debi @ Life Currents says
These look great! And can I just say that I'm really glad you didn't put marshmallows on this. This way it looks awesome!
Bowl Me Over says
Never been a fan of marshmallows on my sweet potatoes, I think this is better too!
Platter Talk says
These looks so simple to make and wonderful to enjoy! Thanks for this great recipe!
Bowl Me Over says
Thanks guys I hope you give this recipe a try! I love these easy sweet potatoes - so delicious!
Kim says
I think I “candied” them too much...almost like Carmel as they cool....can I thin out with water? Plan on reheating tomorrow. Otherwise...this is exactly my mom in laws recipe!!!
Bowl Me Over says
Kim thin them out with a little butter and Karo Syrup. I think water will make the sugar seize. They reheat beautifully - you have one side dish done!
Tara says
This looks like a fantastic recipe, thank you for sharing!!
Bowl Me Over says
Family favorite Tara - hope you give it a try!
peter @feedyoursoultoo says
The recipe looks tasty and how fun to have the family (your parents) in the kitchen with you.
Bowl Me Over says
Love spending time with my folks - family is the best! Thanks for stopping by Peter
Patty Haxton Anderson says
So easy and so delicious looking.
Bowl Me Over says
Loving those easy recipes!
Michelle | A Dish of Daily Life says
These would be such a great addition to any holiday menu! Just shared them on my Facebook page and sending some other foodie love your way! They look delicious!
Bowl Me Over says
Awesome, thank you so much for sharing Michelle!
swathi says
That is delicious recipe, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Bowl Me Over says
You are very welcome - thanks for stopping by!
Tracy says
The Clark household is yamming it up with Mom and Dad -Yay!
You're a natural on camera and the recipes look super easy and delish- perfect combo for guests.
Thanks for sharing
Bowl Me Over says
We be yammin' no doubt! :D. Good to hear from you my friend, you are too kind!
Michelle says
Ohh ohh, Ken's got the microphone. Recipe looks amazing. Can't wait to try it tomorrow. Happy Thanksgiving, Bowl-me-Over and family.
Bowl Me Over says
Gosh your comment slipped right by me! Thanks for stopping by Michelle - and yes, Dad definitely enjoyed the morning and I hope you did give these a try - so easy and delicious!