Candied Yams with Canned Yams and Brown Sugar Glaze

Name: Candied Yams with Canned Yams
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 80 ounces canned cut yams in syrup; 6 tablespoons butter; 1 cup light brown sugar (packed); 2 tablespoons maple syrup; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon ground ginger; 1 tablespoon cornstarch; 1/2 cup chopped pecans; 2 tablespoons butter (melted); Pinch of cinnamon; Pinch of salt

Making candied yams with canned yams is a simple little shortcut to help get this holiday dish on the table with just 15 minutes of prep! These candied yams are topped off with a brown sugar glaze and a sprinkle of pecans for a buttery crunchy finish.

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Because a little shortcut is nothing to be ashamed of.

It’s probably no surprise that I love using canned yams as a little shortcut. In fact, they’re the star of my sweet potato casserole with canned yams that I make for either Thanksgiving or Christmas every year.

It’s not that peeling and boiling sweet potatoes is hard, it’s just that I don’t wanna. You know?

Those holiday dinners are already a lot. Taking a little short cut like using canned yams just saves me the prep work and keeps dinner more manageable – and the end result is every bit as delicious!

These candied yams are coated in a buttery brown sugar and maple glaze that gets gloriously thick and sticky in the oven, clinging to the yams in the best way possible. I finish this off by sprinkling some buttery pecans over the top and you end up with a classic holiday side dish with just about 15 minutes of prep work.

3 Reasons You’ll Love This Recipe:

No peeling, no boiling. Canned yams are already cooked and tender, so all you have to do is glaze and bake.

A glaze that actually clings. Butter, brown sugar, and maple syrup get a little help from cornstarch, so the sauce thickens up and coats every piece instead of pooling in the bottom of the dish.

That pecan crunch. Candied yams with pecans are the best of both worlds: soft, sweet yams with a buttery, cinnamon-y crunch on top. And if your family is team marshmallow, there’s an easy way to do that too.

Ingredient, Swaps, & Tips:

Ingredients for candied yams made from canned yams laid out on counter.

Drain like you mean it. Pour the yams into a colander and let them sit for a few minutes, then pat them with a paper towel if they still look wet. Extra liquid is the number one reason the glaze turns watery.
Want marshmallows? Sprinkle mini marshmallows over the top for the last 5 to 7 minutes of baking, until they’re puffed and golden. You can keep the pecans, skip them, or do half and half to keep everyone happy.
Add a splash of bourbon. A tablespoon or so in the glaze adds a warm, subtle depth. Totally optional.
No maple syrup? Leave it out and add an extra tablespoon of brown sugar. You’ll lose a little of the maple flavor, but the glaze will still thicken up.
Nut-free? Skip the pecans, or use the marshmallow topping instead.
Prefer it mashed? If your family likes a creamy, scoopable side, try our Sweet Potato Casserole with Canned Yams. It uses the same canned shortcut.
Cooking for a smaller crowd? This recipe makes a big holiday batch (10 servings). To halve it, use one 40-ounce can and half of everything else, and bake in an 8×8 dish. Start checking at 25 minutes. You want it hot and bubbly around the edges.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions:

After draining the yams, dump them in a baking dish and use a butter knife to give them a rough chop into bite-sized pieces.

Sauce for making canned yams in saucepan.

Melt the butter in a sauce pan and then whisk in the brown sugar, maple, vanilla, and spices. Thicken with a cornstarch slurry.

Brown sugar glaze poured over canned yams in casserole dish.

Pour the glaze over the sweet potatoes. It will look too thin, but it thickens up in the oven.

Candied yams topped with pecans and brown sugar glaze in baking dish.

Stir together the pecans, melted butter, cinnamon, and salt and sprinkle it over the top of the casserole before baking at 350 for 30 minutes.

Helpful Tip!

Storage & Freezing:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Microwave individual portions until warm. For a bigger batch, cover the dish and reheat in a 350°F oven for 15 to 20 minutes. You can also warm them in a covered saucepan over low heat, however the yams are likely to fall apart as you stir.
Make ahead: Assemble the whole dish, cover it, and refrigerate up to 1 day ahead. Bake as directed, adding an extra 10 minutes or so since it’s going in cold.

Recipe FAQs:

Are canned yams actually yams?

Not really! In the US, the “yams” sold in cans are orange sweet potatoes. True yams are a different root vegetable that’s hard to find in most grocery stores. So if you see a can labeled “cut sweet potatoes” or “yams,” either one works for this recipe. Want to start with fresh ones instead? Try our Candied Sweet Potatoes.

Do I need to drain canned yams?

Yes. The syrup in the can is thin and makes the glaze watery. Draining them well is how you get a thick, sticky glaze that coats every piece.

Can I add marshmallows to canned candied yams?

Definitely. Add mini marshmallows during the last 5 to 7 minutes of baking so they get puffy and toasted without burning.

Serving Suggestions

These are a holiday side dish through and through, but they work with everyday dinners too!

Thanksgiving or Christmas dinner: Serve them alongside turkey, Crockpot Ham, or Brown Sugar Pineapple Ham in the Crockpot. Sweet yams and salty ham are a classic combo.
Other holiday sides: Pair them with Green Bean Casserole with Bacon or Smothered Green Beans to balance out all that sweetness. Need more ideas? Our 50 Thanksgiving Side Dishes roundup has you covered.
A regular Sunday supper. They’re great with pork chops like these Crock Pot Smothered Pork Chops or a simple roast chicken.