Soul Food Candied Yams Skillet (Printable)

Tender yams cooked in buttery brown sugar syrup with warm spices, finished in a skillet for caramel richness.

# What You'll Need:

→ Yams

01 - 3 large yams (about 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# How to Make It:

01 - In a large 12-inch skillet, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves and the mixture begins to simmer.
02 - Arrange the yam slices evenly in the skillet, turning each piece to thoroughly coat in the syrup.
03 - Cover the skillet and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally to ensure even cooking.
04 - Remove the lid and raise the heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams repeatedly, until they are fork-tender and the sauce is thick and glossy.
05 - Stir in the vanilla extract, distributing it evenly throughout the preparation.
06 - If desired, sprinkle with chopped pecans before serving warm.

# Expert Advice:

01 -
  • The syrup gets thick and glossy in the skillet, clinging to every yam slice like it was meant to be there.
  • Takes just fifty minutes from start to table, so it fits perfectly into any holiday timeline without stress.
02 -
  • If your syrup looks too thin at the end, you can leave the lid off and let it reduce for another few minutes on medium heat—don't panic if it hasn't thickened yet because the yams continue releasing moisture.
  • The difference between mushy and perfectly tender is about five minutes, so start checking with a fork around the eighteen minute mark to know your skillet's personality.
03 -
  • Don't peel your yams until you're ready to cook because they oxidize quickly and turn an unappealing gray—a squeeze of lemon juice helps if this happens.
  • If you're cooking these ahead, reheat gently in a low oven covered with foil so the syrup doesn't break and the yams don't dry out.
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