If you're looking for the best candied yams recipe that's easy, cozy, and a little lightened up… you're in the right place! My easy candied yams recipe has been a staple in our household as long as I can remember! I made some simple swaps and used significantly less sugar to make it slightly healthier while still maintaining the deliciousness and nostalgia of this classic side! It's gluten-free, dairy-free and make ahead friendly as well!
I should mention that true yams are difficult to find in the united states and are completely different root vegetables, so for ease and convenience, I do typically use sweet potatoes instead of real yams for this recipe! However, you are also welcome to use canned yams instead of sweet potatoes and pick up on step 2 of this recipe!
This is the perfect sweet potato side dish for Thanksgiving dinner, Sunday dinner, Christmas dinner, special occasion, or anytime you're craving something sweet, comforting and nostalgic.
If you're looking for another easy holiday side dish, you will love my easy and delicious gluten-free carrot souffle and my easy and lightened honey cornbread casserole!
Why You'll love this recipe
- It's a lightened-up version of the classic southern candied yams recipe!
- Uses coconut sugar + warm cinnamon + vanilla for a naturally sweet syrup.
- No canned yams, we're using real sweet potatoes with bright orange flesh!
- Make-ahead friendly for busy holiday meal prep or big gatherings.
- Perfect for pairing with cranberry sauce, green bean casserole, turkey, or savory dishes.
- The marshmallows get beautifully golden brown and gooey, such a fun touch!
- Totally customizable: add nuts, skip marshmallows, or swap sweeteners!
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Ingredients
This is how you make one of my favorite sweet potato recipes:
- Sweet potatoes: Bright orange, naturally sweet root vegetable that's the star of this recipe!
- Coconut oil:Adds richness and helps create that classic buttery syrup without using dairy.
- Coconut sugar: A deep, caramel-like natural sweetener that mimics brown sugar perfectly in this candied mixture.
- Vanilla extract: Adds warmth, flavor depth, and that classic dessert-like aroma.
- Cinnamon: Provides warm spice, coziness, and pairs perfectly with sweet potatoes.
- Non-dairy milk: Helps thin the syrup slightly while keeping things creamy (use your favorite).
- Pecans: Add crunch, nuttiness, and the perfect contrast to the sweet syrup.
- Mini or classic Marshmallows (optional): For that classic candied yams topping- gooey, golden, and nostalgic!
See recipe card for quantities.
Instructions
- Step 1:Boil your sweet potatoes: Peel your sweet potatoes, place them in boiling water, and cook for about 35-40 minutes or until fork-tender. This gives you the perfect soft texture for layering later. Around the 20 min mark of boiling your potatoes, pre-heat the oven to 350 F and set the rack to the middle position.
- Step 2: Make the coconut sugar syrup. Melt coconut oil over medium-low heat, then add coconut sugar, vanilla, cinnamon, and non-dairy milk. Let it bubble and thicken into a sweet syrup about 2-3 minutes. Stir in the pecans to coat them and then remove from heat!
- Step 3: Slice and assemble. Slice your tender sweet potatoes into ½ "inch thick slices and layer them evenly in your 8×8 baking dish. Pour the warm candied mixture over the top so every slice gets coated.
- Step 4:Bake until gooey. Top with marshmallows if you're using them, then bake for about 15 minutes until the topping is slightly browned and melty. Let cool slightly so the syrup thickens. Enjoy warm!
Hint: Keep in mind, the marshmallows will continue to brown after you have removed them from the oven. If you like yours extra crispy you can broil them for a minute
Substitutions
- Coconut oil - if you don't care about this recipe being dairy-free, feel free to substitute butter for the coconut oil.
- Coconut sugar - you may substitute coconut sugar for brown sugar or maple syrup
- Vegetarian- skip the marshmallows to make this recipe vegetarian.
- Swap pecans for walnuts or leave out nuts entirely.
This recipe is gluten-free (make sure to check any labels for products you may use to confirm the specific brand is) and dairy-free.
Variations
- Toddler friendly- make sure to remove the pecans when offering to toddlers as nuts are a choking hazard to children under 5.
- Add mini marshmallows for the classic sweet potato casserole vibe.
- Sprinkle with a pinch of nutmeg or even pumpkin pie spice for extra warm spices.
- Add orange zest for a next-level flavor pop.
This recipe is kid friendly as is!
Equipment
All you need to make this gluten free sweet potato casserole is a:
- Small Pot and Large Pot: This is the pot set I have and love
- vegetable peeler: I have linked the one I have and love.
- 8x8 baking dish: if you don't have an 8x8 baking dish, feel free to double the recipe to make in a 9x13 baking dish!
- Cutting board
- 8×8 baking dish or casserole dish
- Spoon or spatula
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage:
Store leftovers in an airtight container for 3-4 days in the fridge.
• Reheat in the microwave or oven until warm.
To make ahead:
- Boil and slice sweet potatoes the day before.
- Make the syrup and store separately.
- Assemble and bake the next day!
Christina's Dietitian Tip:
Sweet potatoes are rich in fiber, vitamins A and C, and antioxidants, which are all fantastic for supporting immune health during the holiday season! Pair these sweet yams with a lean protein and some green veggies to balance out your plate and enjoy this seasonal favorite in a nourishing way.
FAQs
Nope! Most "yams" sold in grocery stores in the United States are actually sweet potatoes. True yams are a completely different root vegetable and are rarely used in Southern candied yams recipes. For the best results, stick to bright-orange sweet potatoes.
Yes! This is a totally make-ahead-friendly recipe. Prep and assemble everything in your baking dish, cover with aluminum foil, and store in the fridge for up to 24 hours. When you're ready, bake as directed and add marshmallows at the end.
Absolutely! Marshmallows are completely optional. The coconut oil + coconut sugar syrup gives plenty of sweetness and that buttery syrup vibe even without them.
Definitely! Use a larger casserole dish (like a 9×13), double the candied mixture, and increase the baking time slightly.
Side Dishes
Looking for other side recipes like this? Try these:
Jump to: Recipe
Easy Candied Yams Recipe (lightened-up)
Equipment
- Large pot for boiling
- Vegetable Peeler
- Cutting Board
- Small saucepan
- 8×8 baking dish or casserole dish
- Spoon or spatula
Ingredients
- 2.5 Pounds Sweet Potatoes Peeled
- 3 Tablespoons Coconut Oil
- ¼ Cup Coconut Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 2 Tablespoons Non-Dairy Milk
- ¼ Cup Pecans
- Regular or Mini Marshmallows Optional
Instructions
- Boil your sweet potatoes: Peel your sweet potatoes, place them in boiling water, and cook for about 35-40 minutes or until fork-tender. This gives you the perfect soft texture for layering later. Around the 20 min mark of boiling your potatoes, pre-heat the oven to 350 F and set the rack to the middle position.
- Make the coconut sugar syrup. Melt coconut oil over medium-low heat, then add coconut sugar, vanilla, cinnamon, and non-dairy milk. Let it bubble and thicken into a sweet syrup about 2-3 minutes. Stir in the pecans to coat them and then remove from heat!
- Slice and assemble. Slice your tender sweet potatoes into ½ "inch thick slices and layer them evenly in your 8×8 baking dish. Pour the warm candied mixture over the top so every slice gets coated.
- Bake until gooey. Top with marshmallows if you're using them, then bake for about 15 minutes until the topping is slightly browned and melty. Let cool slightly so the syrup thickens. Enjoy warm!
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
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