Classic Candied Yams

With just the right amount of sweetness and spice, these sweet potatoes are cooked on the stovetop until they are tender, freeing up valuable[ oven space at your holiday meal.]

Total Time:
50 min
20 min
30 min

8 servings

  • 4 pounds sweet potatoes (about 8 medium), peeled
  • 6 tablespoons unsalted butter
  • 1/2 cup firmly-packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup pecans
  • Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.

  • Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.

  • Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.

  • Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.

  • Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

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