Buttery maple-glazed candied yams baked in the oven until they're melt-in-your-mouth delicious.

Let me guide you through the simple steps to create this classic holiday dish along with how I use this one secret ingredient.

Promise me that you'll bless your family and friends with the delicious taste of tender sweet yams. It's so easy to make and is definitely a crowd-pleaser. One batch is never enough. So, if you're planning on making this recipe which you should I suggest you double the recipe.

over head shot of baked yams in casserole dish

Ingredient Note

When selecting yams, choose medium-sized ones, firm, and have dark red skin. Picking medium-sized yams are easier to cut than really large yams.

How to Make Candied Yams without Marshmallows

Now, that you have all your ingredients, I'll guide you through each step so you have perfectly baked candied yams every time.

yams cut into wedges inside white casserole dish

Prepping sweet yams: Use a vegetable peeler, paring knife, or steak knife to remove the skin from each yam. Then, cut the yam into wedges and add them to a casserole dish. The sliced wedges must be cut approximately the same size for even cooking.

Making the maple sauce: Add all the sauce ingredients into a pot and place on the stove over medium heat. Bring the sauce to a gentle boil then simmer. Stir in my secret ingredient which is vanilla bean paste.

NOTE: Avoid cutting the wedges too small, because they can become overcooked and mushy. On the other hand, large wedges may remain undercooked and take longer to bake.

baked yam in casserole dish on counter top

Coating the sweet yams: Pour the maple sauce over the prepared yams. If necessary, spoon the sauce over the yams making sure all are well coated.
Baking: Cover the yams with foil paper and place in a 375 degree preheated oven and bake until they're nice and tender (about 1 hour).
Start Basting the yams with the maple sauce at the 30-minute mark for further caramelization then place them back in the oven to continue baking.

Can You Prep Yams in Advance

You can absolutely prep yams in advance. To properly prep them:

Wash the yams thoroughly with cool water, remove the skin with either a vegetable peeler, paring knife or steak knife
Cut them into wedges or rounds whichever you prefer
Add the yams to a bowl of cold water (the cold water prevents them from drying out and developing black spots)
Cover securely with plastic wrap
Store in fridge for 1 to 2 days

Storing and Reheat

Store

Store any leftovers in an airtight container or a medium to large ziploc bag, and refrigerate for up to 3 days.

Reheat

To reheat, place the yams into a casserole or baking dish and into a preheated 375°F oven and heat until they're warm.

Tips

The best way to store sweet yams is in a cool dark place and not in the fridge after purchasing them from the grocery store.
Yams grow in the ground which is why they need to be cleaned really well or even scrubbed before peeling the skin.
If you're meal-prepping yams, make sure to add them to a bowl of cold water after cutting to prevent them from drying out or getting black spots then place them in the fridge.
Bake them in the oven instead of boiling them on the stove-top to prevent them from becoming watery.
When checking doneness, pierce the yams with a fork. If the fork goes through the yams easily, they're done.
Do not solely depend on the cooking time specified as oven temperatures can vary instead use the cooking time as a guide.

What to Serve with Sweet Potato Candied Yams

Whether you're serving up a holiday feast or a cozy dinner, I’ve got you covered with a few ideas to help round out your menu.

Rotisserie Cornish Hens

Cajun Oven Roasted Turkey Thighs

Garlic Butter Herb Roasted Turkey Recipe

Oven Baked Tri Tip

Sauteed Green Beans

Baked Candied Yams in Oven without Marshmallows