Mamie’s Southern Stovetop Candied Yams: A Soul-Food Classic

Stovetop Southern Candied Yams (No Marshmallows)

A rich, glossy, buttery stovetop version that tastes like true Southern soul food.

Prep Time:

 10 minutes

Cook Time:

 25–30 minutes

Total Time:

 35–40 minutes

Servings:

 6

Ingredients

• 3–4 medium sweet potatoes (peeled and sliced into ½-inch rounds)
• ½ cup unsalted butter
• 1 cup brown sugar (light or dark)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2–3 tablespoons water (only if needed to prevent sticking)

Directions

1. Prepare the Sweet Potatoes:
   Peel sweet potatoes and slice them into even ½-inch rounds so they cook evenly.
2. Melt the Butter:
   In a large skillet or Dutch oven, melt the butter over medium heat.
3. Add the Sugars and Spices:
   Stir in brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt. Let it melt into a thick syrup.
4. Add the Sweet Potatoes:
   Place the sliced sweet potatoes into the syrup. Gently coat each slice with the butter–sugar mixture.
5. Cover and Simmer:
   Reduce heat to low, cover the skillet, and let the yams simmer for 20–30 minutes.
   
   • Tip: Add 2–3 tablespoons of water only if the syrup becomes too thick or starts to stick.
7. Flip Occasionally:
   Every 5–7 minutes, gently turn the slices so they cook evenly and absorb the glaze.
8. Finish the Glaze:
   Once the sweet potatoes are fork-tender, remove the lid and let the syrup thicken for a few more minutes until glossy.
9. Serve:
   Spoon the buttery brown-sugar glaze over the top and serve warm.