Rachel Leon, a Houston City Beat Community Connector, loves this Quick Candied Yams recipe because it saves her precious time in the kitchen. Instead of spending hours peeling, chopping, and boiling fresh yams, Rachel uses canned yams to create the same classic flavor in a fraction of the time. For her, the holidays are about being present with family—not toiling over a hot stove all day. This recipe delivers that sweet, spiced goodness everyone loves, while giving Rachel more time for laughter, conversation, and making memories.
Please note: These recipes are submitted by our community members and shared exactly as received. We do not provide nutritional information, and any dietary adjustments should be made at your discretion.
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Ingredients:
- 2 cans of yams (15 oz each), drained
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Mini marshmallows (optional, for topping)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).Prepare the Yams:
Drain the canned yams. Leave them whole or slice into thicker pieces for texture.
Optional: If using fresh yams, peel and cut into chunks, boil until fork-tender (10–15 minutes), then drain.Make the Syrup:
In a saucepan over medium heat, melt butter.
Add brown sugar, cinnamon, nutmeg, and salt. Stir until dissolved.
Stir in vanilla extract.Combine and Bake:
In a baking dish, layer the yams.
Pour syrup mixture over them, coating well.
If desired, sprinkle mini marshmallows on top.Bake:
Bake for 25–30 minutes, until heated through and bubbly.
If using marshmallows, bake until golden and toasted.Serve:
Cool slightly before serving. Enjoy your quick, delicious candied yams!
