Candied Yams Recipe with Sweet & Savory Miso Glaze

My grandmother made the best candied yams on the planet. I know, I know, everyone says that about their grandma’s cooking, but it was the honest truth. Her dish was a Thanksgiving staple, a syrupy, sweet, and comforting casserole that felt like a hug in a baking dish. For years, I made her recipe exactly as she wrote it down, never daring to change a single ingredient.

But as I started hosting my own holiday dinners, I found myself wanting to put my own little spin on the classics. I love the tradition, but I also love a little surprise. I wanted to deepen the flavor of those classic Candied Yams without just adding more sugar or spice. I was looking for a flavor that was rich, complex, and just a little bit unexpected.

One afternoon, while making a miso glaze for salmon, it hit me. That savory, salty, umami-rich paste might be the exact thing I needed to balance the intense sweetness of the brown sugar glaze. It was a wild idea, but I tried it. The result was nothing short of a revelation. The miso didn’t make the yams taste savory or strange, it just made them taste more like themselves, with a rich, buttery depth that was absolutely irresistible. It’s my secret weapon for the most memorable candied yams you’ll ever serve.

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Why This Candied Yams Recipe Works

Candied yams are a cornerstone of Southern and soul food cuisine, gracing holiday tables for generations. The classic combination of sweet potatoes, butter, brown sugar, and warm spices is a time-honored tradition for a reason. It’s comforting, decadent, and a perfect sweet counterpoint to savory holiday mains like turkey and ham. The dish has its roots in African American culinary traditions, evolving over time into the beloved side dish we know today.

While the traditional recipe is undeniably delicious, it can sometimes be overwhelmingly sweet. That’s where my little twist comes in and makes this recipe truly special. The secret ingredient is white miso paste. It might sound unconventional, but trust me on this. Miso is a fermented soybean paste packed with umami, which is often described as the fifth taste, a deep, savory flavor.

Adding just a couple of tablespoons of white miso to the brown sugar glaze works magic. The saltiness and savory depth of the miso cut through the sweetness, creating a beautifully balanced and complex flavor profile. It doesn’t make the dish taste like miso soup, not at all. Instead, it enhances the natural earthiness of the sweet potatoes and creates a glaze that tastes richer, more buttery, and almost like a salted caramel. Paired with the brightness of fresh orange juice and the warmth of a little bourbon, the miso elevates these candied yams from a simple sweet side to a gourmet experience that will have everyone asking for your secret.

This recipe works because it honors the tradition of classic candied yams while introducing a modern, sophisticated element that deepens the flavor and makes every bite more interesting. It’s familiar enough to be comforting but unique enough to be the dish everyone talks about long after the meal is over.

Ingredients for Candied Yams

The beauty of this recipe lies in how a handful of quality ingredients, plus one little secret, can create something truly spectacular. Here’s what you’ll need to make these incredible candied yams.

• 3 lbs sweet potatoes (about 4 medium), peeled and cut into ½-inch thick rounds
• 6 tbsp unsalted butter
• ¾ cup packed dark brown sugar
• ¼ cup orange juice, freshly squeezed
• 2 tbsp white miso paste
• 1 tbsp bourbon (optional)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp kosher salt
• ½ cup toasted pecan halves
• Freshly grated orange zest, for garnish

Let’s talk about a few of these key players. For the sweet potatoes, I recommend using an orange-fleshed variety like Jewel or Garnet. They have a higher moisture content and a lovely natural sweetness that works perfectly for this dish. Look for potatoes that are firm with smooth, unblemished skin.

The star of the show is the white miso paste, also known as shiro miso. This is the mildest and sweetest type of miso, fermented for a shorter period. Its delicate, savory flavor is what provides that incredible depth without overpowering the dish. You can find it in the refrigerated section of most grocery stores, often near the tofu or other fermented products.

Using freshly squeezed orange juice is a small step that makes a big difference. Bottled juice can have a muted or overly sweet flavor, while fresh juice provides a bright, citrusy acidity that cuts through the richness of the glaze. Similarly, using dark brown sugar instead of light brown sugar gives the glaze a deeper, more molasses-forward flavor that is absolutely divine. And please, use real unsalted butter. It allows you to control the salt level perfectly, which is important when you’re also using miso. The bourbon is optional, but it adds a wonderful warmth and complexity that complements the other flavors beautifully.

Step-by-Step Instructions For Making Candied Yams

Making these show-stopping candied yams is easier than you might think. Just follow these steps, and you’ll have a perfect dish every time. The key is to build the flavors and textures layer by layer.

1. Preheat Oven and Prepare Your Dish

First things first, get your oven preheating to 375°F (190°C). This moderate temperature is perfect for tenderizing the sweet potatoes and thickening the glaze without burning it. While it heats up, lightly grease a 9×13-inch baking dish. A glass or ceramic dish works wonderfully here, as it retains heat evenly and looks beautiful for serving.

2. Par-boil the Sweet Potatoes

Place your peeled and sliced sweet potatoes in a large pot and cover them with cold, salted water. Starting with cold water helps the potatoes cook more evenly. Bring the pot to a boil and cook the potatoes for about 8 to 10 minutes. You’re not trying to cook them all the way through, just until they are barely tender when pierced with a fork. This step, known as par-boiling, is crucial. It ensures the potatoes are creamy and fully cooked on the inside after baking, preventing that dreaded crunchy center. Once they’re ready, drain them very well and arrange them in your prepared baking dish. I like to overlap them slightly for a pretty, scalloped look.

3. Create the Miso-Caramel Glaze

While the potatoes are boiling, you can start on the magical glaze. In a small saucepan over medium heat, melt the unsalted butter. Once it’s melted, whisk in the dark brown sugar and the white miso paste. Keep whisking until the miso has completely dissolved into the butter and sugar mixture. You don’t want any little clumps remaining. It should look smooth and uniform.

4. Simmer the Glaze to Perfection

Now, stir in the fresh orange juice, bourbon (if you’re using it), vanilla extract, cinnamon, nutmeg, and kosher salt. Bring this beautiful mixture to a gentle simmer, whisking constantly. Let it simmer for about 2 minutes. This step is important for melting the sugar completely and allowing all those wonderful flavors to meld together into a cohesive, slightly thickened sauce. The aroma alone will make your kitchen smell like the holidays.

5. Coat the Potatoes and Bake

Carefully pour the hot glaze all over the sweet potatoes in the baking dish. Use a spoon or spatula to gently toss them, making sure every single slice gets coated in that liquid gold. Now, place the dish in the preheated oven and bake, uncovered, for 40 to 50 minutes. The real secret to a perfect candied yam is basting. Every 15 minutes, pull the dish out and spoon the glaze from the bottom of the pan over the top of the potatoes. This builds up a beautiful, lacquered, syrupy coating.

6. Garnish and Rest Before Serving

You’ll know the candied yams are done when the potatoes are completely tender and the glaze is bubbly, thick, and syrupy. Carefully remove the dish from the oven. Immediately scatter the toasted pecan halves over the top. The final, crucial step is to let the dish rest for at least 10 minutes before serving. This allows the glaze to cool and set slightly, thickening up even more. Just before you bring it to the table, garnish with a little freshly grated orange zest for a pop of color and fresh aroma. Enjoy the compliments!

How To Serve Candied Yams

These Miso Brown Sugar Candied Yams are a showstopper of a side dish, and they deserve a prime spot on your table. Their unique savory-sweet profile makes them incredibly versatile, pairing beautifully with a wide range of main courses, especially during the holidays.

The most traditional way to serve them is as part of a classic holiday feast. Imagine a platter of these glistening, pecan-studded yams sitting next to a golden-brown roasted turkey, a honey-glazed ham, or a rich beef roast. They provide the perfect sweet and savory contrast to these classic proteins. They’re also a natural partner for other holiday sides like green bean casserole, creamy mashed potatoes, and savory stuffing.

To create a perfectly balanced plate, here are a few main dishes that are simply divine with these candied yams:

• Roasted Turkey or Chicken: The sweetness of the yams is a classic pairing for poultry.
• Glazed Ham: The salty, smoky flavor of ham is beautifully complemented by the rich, complex glaze.
• Pork Loin or Pork Chops: A savory pork roast with herbs like rosemary and thyme is an excellent match.
• Duck Confit or Roasted Duck: The richness of duck is cut perfectly by the bright and sweet notes in this dish.

But don’t just save these for Thanksgiving or Christmas! They are wonderful alongside a simple weeknight roasted chicken or pork chops. I’ve even served them for a festive brunch next to a savory quiche or some good-quality breakfast sausage. The sweet and salty flavors are a surprisingly delightful way to start the day. When serving, make sure to spoon plenty of that incredible glaze from the bottom of the pan over each portion. It’s too good to leave behind.

How To Store & Reuse Candied Yams Leftovers

If you’re lucky enough to have leftovers of these candied yams, they are just as delicious the next day. Storing and reheating them properly will ensure they taste almost as good as when they were freshly baked. Plus, there are some fun and creative ways to reuse them!

To store your leftovers, first, allow the candied yams to cool completely to room temperature. This is important to prevent condensation from forming inside the container, which can make them watery. Once cooled, transfer them to an airtight container. They will keep well in the refrigerator for up to 4 days. Make sure to scrape every last drop of that glorious glaze into the container with the potatoes.

When you’re ready to enjoy them again, you have a couple of options for reheating:

• Oven (Recommended): For the best texture, preheat your oven to 350°F (175°C). Place the yams in an oven-safe dish, cover with foil to prevent the pecans from burning, and bake for 15-20 minutes, or until heated through. This method helps the glaze get bubbly and wonderful again.
• Microwave: If you’re in a hurry, you can reheat individual portions in the microwave. Place them on a microwave-safe plate and heat in 30-second intervals until warm. The texture won’t be quite as perfect as the oven method, but it works in a pinch.

Beyond simply reheating, you can get creative with your leftovers. Try mashing them up with a fork to create a sensational sweet potato mash. This mash is incredible on its own or as a topping for a shepherd’s pie variation. You could also use the mashed leftovers as a filling for empanadas or hand pies for a sweet and savory treat. Some folks even blend them into a soup or use them as a base for a sweet potato bread or muffin recipe. The possibilities are delicious!

Substitutions & Variations For Candied Yams

One of the best things about a recipe like this is how easily you can adapt it to your own tastes or what you have on hand in your pantry. While I adore the miso and brown sugar combination, there are plenty of ways to put your own spin on these candied yams.

If you’re looking for different flavors or need to accommodate dietary restrictions, here are a few ideas to get you started:

• Sweetener Swaps: If you don’t have dark brown sugar, light brown sugar will work just fine. For a different flavor profile, try substituting half of the brown sugar with pure maple syrup for a rich, woodsy sweetness. Honey can also be used, but it has a more distinct floral flavor.
• Spice It Up: Feel free to play with the spices. A pinch of ground ginger can add a lovely warmth, or a tiny dash of cayenne pepper can introduce a subtle, surprising heat that plays beautifully against the sweetness. A bit of ground cardamom would also add an elegant, fragrant note.
• Nut Variations: If you’re not a fan of pecans, toasted walnuts, sliced almonds, or even hazelnuts would be delicious. For a nut-free version, simply omit them or top with toasted pumpkin seeds or sunflower seeds for a similar crunch.
• Make It Vegan: To make this dish vegan, simply substitute the unsalted butter with your favorite plant-based butter sticks. Most white miso paste is naturally vegan, but it’s always a good idea to check the label to be sure.
• Spirit-Free or Different Spirits: The bourbon is optional, but if you want to swap it, dark rum or brandy would be excellent substitutes. For a completely alcohol-free version, you can simply omit it or replace it with a tablespoon of apple cider.
• For the Marshmallow Lovers: If your holiday table isn’t complete without marshmallows, you can absolutely add them. For a classic touch, sprinkle a cup of mini marshmallows over the top during the last 10 minutes of baking, and cook until they are puffed and golden brown.

Don’t be afraid to experiment! This recipe is a fantastic base for your creativity. The core technique of par-boiling the potatoes and baking them in a rich glaze will work well with many different flavor combinations, so have fun making it your own.

5 FAQs About Candied Yams

Here are some straightforward answers to the most common questions I receive about this candied yams recipe.

Can I use yams instead of sweet potatoes for Candied Yams?

This is probably the most common question, and it stems from a bit of grocery store confusion! What are labeled as “yams” in most American supermarkets are actually a specific type of orange-fleshed, soft sweet potato. True yams are a completely different root vegetable, native to Africa and Asia, with starchy, dry white flesh and a dark, bark-like skin. They are not readily available in most U.S. stores and have a very different texture and flavor from sweet potatoes.

So, the short answer is yes, you can use the vegetables labeled “yams” at your local store, because they are almost certainly sweet potatoes! For this recipe, you want to look for varieties like Garnet or Jewel, which are often the ones mislabeled as yams. These types have the high moisture content and sweetness that work perfectly to create the creamy texture and rich flavor we want in our candied yams. Avoid using white or purple sweet potatoes, as their starchier, drier texture won’t yield the same luscious result.

Why is there miso in this Candied Yams recipe?

I know it sounds like a strange addition, but the white miso paste is the secret to what makes this recipe so special! Traditional candied yams can be delicious, but sometimes the sweetness can be a little one-note or even overwhelming. Miso, which is a fermented soybean paste, is full of a savory, complex flavor known as umami. By adding just a small amount of mild white miso to our sweet brown sugar glaze, we are creating a fantastic flavor dynamic.

The saltiness and savory depth of the miso don’t make the dish taste like Japanese soup. Instead, it balances the sweetness of the sugar and the sweet potatoes themselves. Think of it like adding a pinch of salt to caramel or chocolate, it doesn’t make it salty, it just enhances the other flavors and makes them more pronounced. In this dish, the miso creates a glaze that tastes richer, more buttery, and incredibly complex. It’s that “what is that amazing flavor?” ingredient that will have your guests raving.

Can I make these Candied Yams ahead of time?

Absolutely! This is a fantastic dish to prep in advance, which is a lifesaver during busy holiday cooking. You can break the process down to make the day-of cooking much smoother. I recommend prepping up to two days in advance. You can peel, slice, and par-boil the sweet potatoes. After draining them thoroughly, let them cool completely, then store them in an airtight container in the refrigerator.

You can also make the entire miso brown sugar glaze ahead of time. Prepare it on the stovetop as directed, let it cool, and store it in a separate airtight container (like a jar) in the refrigerator. When you’re ready to bake, simply arrange the pre-cooked potatoes in your baking dish. You may need to gently warm the glaze on the stovetop or in the microwave for a few seconds to make it pourable again. Pour it over the potatoes, toss, and bake as directed. You might need to add 5 to 10 minutes to the baking time since you’re starting with cold ingredients.

My candied yams glaze is too thin. How can I fix it?

A thin glaze can be frustrating, but it’s usually an easy fix. The most common reason for a runny glaze is that the sweet potatoes released too much water during baking. This can happen if they weren’t drained well enough after par-boiling. Another reason could be that the glaze itself didn’t reduce enough on the stovetop before being poured over the potatoes.

If you find your glaze is still thin near the end of the baking time, you can try a couple of things. First, try increasing the oven temperature slightly for the last 10 minutes to encourage more evaporation. If that doesn’t work, your best bet is to carefully pour the excess liquid from the baking dish back into a small saucepan. Place it on the stovetop over medium heat and let it simmer for 5 to 10 minutes, until it has reduced and thickened into a nice syrup. Then, pour it right back over the sweet potatoes. This will give you that thick, syrupy glaze you’re looking for without overcooking the potatoes.

What’s the best way to peel and slice the sweet potatoes for candied yams?

Properly prepping your sweet potatoes is a key first step for this dish. Consistent size and thickness are important for even cooking. Start by giving the potatoes a good scrub under running water to remove any dirt. For peeling, I find a Y-peeler works much more efficiently on the irregular shapes of sweet potatoes than a standard swivel peeler. Peel the entire potato, then trim off the tapered, pointy ends to create a more stable base for slicing.

Once peeled and trimmed, place the potato on a sturdy cutting board. Using a large, sharp chef’s knife is essential for safety and clean cuts. Carefully slice the potatoes into uniform rounds, aiming for about a half-inch thickness. If the rounds are too thin, they can become mushy and fall apart during baking. If they’re too thick, they may not cook through evenly in the center. Taking a little extra time to make your slices consistent will pay off in the final texture of your dish.

Try These Recipes Next

If you loved this sweet and savory take on a classic, you’ll definitely want to try some of my other favorite sweet potato recipes!

• Sweet Potato Casserole with Pecan Streusel: A creamy, dreamy casserole with a crunchy, buttery pecan topping that’s a must-have for any holiday table.
• Easy Sweet Potato Pie: A true Southern classic, this pie is silky smooth, perfectly spiced, and nestled in a flaky, all-butter crust.
• 100+ Thanksgiving Side Dish Recipes: A complete list of the best classic and alternative Thanksgiving side dishes.

Each one is a guaranteed crowd-pleaser that will make your meal extra special.