Stovetop Candied Yams with Canned Sweet Potatoes

A bowl filled with southern candied yams, coated in a thick, caramelized brown sugar sauce, with a silver spoon resting on the side.

Stovetop Candied Yams with Canned Sweet Potatoes

Some recipes just stick with you. For me, it’s my mom’s candied yams, soft sweet potatoes in a buttery brown sugar sauce that caramelizes right on the stovetop. She made them for every holiday, and now I do too. The best part? They start with canned sweet potatoes, so they’re quick, unfussy, and always turn out just right.

Course: Side Dish

Cuisine: Southern

Servings:

Prep Time: 0

Cook Time: 30

Total Time: 30

Ingredients

▢ ¼ cup butter
▢ 1 cup brown sugar
▢ 40 ounce canned sweet potatoes (reserve the liquid)

Instructions

In a large skillet, melt butter over medium heat and add brown sugar. Reduce to low and bring to a simmer.
Slowly add about ¾ cup of liquid from the sweet potatoes to the skillet, it will sizzle. Stir until it is incorporated and it becomes slightly thick.
Add the potatoes to the skillet and simmer for 30 to 40 minutes until they turn a deep brown and the syrup has thickened. Occasionally, pour the liquid in the skillet over the potatoes, but don’t stir them or they will turn to mush.

Barbara's Notes + Tips

Before opening the can of sweet potatoes, turn it over to mix up the liquid.
Cook these on low heat, if you added too much liquid, let it cook a little longer.
Try to find canned sweet potatoes in juice and not syrup. If all you can find is syrup, reduce the brown sugar.

Nutrition