Candied Yams
Leslie Davis

Candied Yams

You won’t sacrifice flavor with these appetizing yams, but you will lose the extra calories, sugar, and fat which is common in most Thanksgiving side dishes containing yams. Be ready to give out this recipe to your friends and family- they will be asking you to share this delicious dish. 


  • 1 1/2 cups yams 
  • 1/4 cup brown sugarpacked 
  • 1 teaspoon flour, sifted 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon cinnamon, ground 
  • 1/4 teaspoon orange peel 
  • 1/3 tablespoon margarine, tub, unsalted 
  • 1/2 cup orange juice 


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut yams in half and boil until yams are easily pierced with a fork but retain their shape (about 20 minutes). When cool enough to handle, peel and slice into ¼-inch thickness. 
  3. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
  4. Place half of the peeled and sliced yams in an even layer in a medium-sized casserole dish. Sprinkle with half of the spiced sugar mixture. 
  5. Dot the yams with half the amount of margarine. 
  6. Add the second layer of yams, using the rest of the ingredients in the order above. Add orange juice.
  7. Bake uncovered for 20 minutes.

Chef’s Tips:  

  • Try using frozen yam patties as an alternative to fresh yams to save time. Look for frozen yams without syrup added in order to avoid excess sugar. 
  • You can substitute sweet potatoes for the yams; however, the texture and taste will be different because yams are starchier and less sweet than sweet potatoes. 

Candied Yams Ntrition Label

Recipe  Source: USDA MyPlate