This 3-ingredient candied yams recipe is the kind of holiday side dish that proves simple really can be best. My grandfather makes a version of this every Thanksgiving, and it always disappears faster than some of the more complicated dishes on the table. With canned yams, brown sugar, and butter, you get a sweet, glossy casserole with soft, tender bites and that classic cozy flavor everyone expects alongside a big family meal.
Serve these candied yams with roast turkey, baked ham, stuffing, green beans, or macaroni and cheese for a classic holiday spread. They also pair nicely with savory mains because the buttery brown sugar glaze adds a sweet contrast that balances salty, herby dishes really well.
3-Ingredient Candied Yams
Servings: 8
Ingredients
2 (29-ounce) cans sweet potatoes in syrup, drained
1 cup packed brown sugar
1/2 cup unsalted butter, cut into pieces
Directions
1. Preheat your oven to 350°F and lightly butter a medium casserole dish.
2. Spread the drained sweet potatoes evenly in the casserole dish.
3. Sprinkle the brown sugar evenly over the top, then dot the butter pieces across the sweet potatoes.
4. Bake uncovered for 35 to 45 minutes, gently spooning some of the melted glaze over the top halfway through, until the yams are very tender and the sauce is thick and bubbly.
5. Let the candied yams rest for 5 to 10 minutes before serving so the glaze can settle slightly.
Variations & Tips
Add marshmallows: If your family loves a sweeter casserole, scatter mini marshmallows over the top during the last 5 minutes of baking. It gives the dish that classic holiday look without changing the easy base recipe too much.
Use fresh sweet potatoes: If you prefer to skip canned yams, peel and boil about 4 pounds of sweet potatoes until just fork-tender, then drain and continue with the recipe. This is a great option if you want a slightly firmer texture.
Don’t skip draining: Draining the canned sweet potatoes helps the glaze thicken properly in the oven. If too much liquid goes into the dish, the sauce can stay thin instead of turning rich and sticky.
Make it ahead: You can assemble the casserole a day in advance, cover it, and refrigerate it until you’re ready to bake. For busy holiday cooking, this is one of those little shortcuts that makes the whole meal feel more manageable.
Prevent breakage: Be gentle when stirring or spooning the glaze over the yams since canned sweet potatoes are very soft. A light touch keeps the pieces mostly intact so the casserole still looks nice when it hits the table.