Glazed Candied Yams with Cinnamon and Orange Zest

Why You’ll Love This Recipe

• Classic, cozy flavors: brown sugar, butter, cinnamon, and bright orange zest.
• Stovetop method yields tender, caramel-soft rounds with a lacquered glaze.
• All in one pan—easy for holidays or weeknights.
• Make-ahead friendly and reheats beautifully.

Grocery List

• Produce: 3 lb sweet potatoes/yams (garnet or jewel), 1 orange
• Dairy: Unsalted butter
• Pantry: Light brown sugar, ground cinnamon, ground nutmeg (optional), vanilla extract, kosher salt, pecans (optional)

Full Ingredients

For the candied yams and glaze

• 3 lb (1.36 kg) garnet or jewel sweet potatoes/yams, peeled and cut into 3/4-inch (2 cm) rounds
• 6 tbsp (85 g) unsalted butter
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (60 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) water
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1 tsp finely grated orange zest, plus more for garnish

Optional garnish

• 1/3 cup (35 g) toasted pecans, roughly chopped
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Prep and slice the yams

Peel the sweet potatoes and slice into even 3/4-inch rounds. Uniform thickness ensures the slices cook at the same rate and hold their shape. Pat dry to minimize sputtering when they meet the hot glaze.

Step 2: Start the brown sugar–butter glaze

In a large, heavy 12-inch skillet with a lid, melt the butter over medium heat. Stir in the brown sugar, orange juice, water, cinnamon, nutmeg (if using), and kosher salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes.

Step 3: Add the yams to the glaze

Nestle the yam rounds into the skillet in a single layer (a little overlap is fine). Spoon some glaze over the tops. Reduce heat to medium-low to maintain a gentle simmer (aim for 190–200°F; you want steady, small bubbles around the edges).

Step 4: Simmer until tender, turning once

Cover and cook for 10 minutes. Uncover, gently flip the slices, re-cover, and cook another 10 minutes. If the glaze reduces too quickly or threatens to scorch, add 1–2 tablespoons water to loosen. The slices should be tender at the edges with a bit of resistance in the centers.

Step 5: Reduce to a glossy finish

Uncover, stir in the vanilla and orange zest, and raise heat slightly to medium. Cook, turning and basting occasionally, until the glaze thickens to a syrup that heavily coats a spoon and the yams are caramel-soft, 6–10 minutes. Watch closely and adjust heat to prevent scorching; the glaze should be shiny and mahogany-brown.

Step 6: Rest and serve

Remove from heat and let the yams rest 5 minutes; the glaze will thicken further. Transfer to a warm serving dish, spooning all the syrup over. Garnish with extra orange zest and toasted pecans, and finish with a pinch of flaky sea salt if you like. Serve warm.

Pro Tips

• Choose garnet or jewel sweet potatoes for their vibrant color and creamy texture.
• Cut rounds to an even 3/4-inch thickness for consistent doneness and neat presentation.
• Keep the simmer gentle; high heat can toughen the sugar and scorch the glaze.
• Add the orange zest and vanilla at the end to preserve their bright aroma.
• Use a heavy skillet (cast iron or clad stainless) for even heat and fewer hot spots.

Variations

• Maple-Bourbon: Replace 1/4 cup of the brown sugar with pure maple syrup and add 1 tablespoon bourbon with the vanilla.
• Toasty Marshmallow Topping: Transfer candied yams to an oven-safe dish, top with mini marshmallows, and broil 30–60 seconds at 6 inches from heat until golden.
• Oven Finish for Extra Caramelization: After Step 4, transfer to a shallow baking dish and bake uncovered at 400°F/205°C for 8–10 minutes, then proceed with Step 5 on the stovetop to glaze.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat with 1–3 tablespoons water to loosen the glaze, stirring and basting until glossy. Make-ahead: Cook through Step 4 up to 2 days in advance, cool, and refrigerate. Reheat, then finish with Step 5 (zest and vanilla) just before serving for the brightest flavor. Freeze up to 2 months; thaw overnight in the refrigerator and rewarm gently, adding a splash of water as needed.

Nutrition (per serving)

Approx. 395 calories; 11 g fat; 59 g carbohydrates; 4 g protein; 5 g fiber; 230 mg sodium. Nutrition is an estimate and excludes optional pecans.