The best candied yams recipe!! Updated

My absolute favorite part of any holiday meal, especially Thanksgiving, has to be a generous serving of Southern Candied Yams! This specific recipe, which I’ve perfected over the years, truly makes them the star of the show. I often get asked about little tricks to make them even better, so here are some of my go-to tips and answers to common questions! First, let's talk about those delicious spices. Beyond the cinnamon, nutmeg, and clove in the base recipe, sometimes I like to add a tiny pinch of ground ginger or even a whisper of allspice to my glaze. It really deepens the flavor profile and adds an extra layer of warmth. Remember, the key is to taste as you go. If you love a stronger cinnamon kick, don't be shy! This is YOUR kitchen, after all. One common question is about cooking time, especially for how long to cook candied yams in oven at 350. While the recipe suggests 45 minutes covered at 350°F, then uncovered until fork tender, this can vary based on your oven and the thickness of your yam slices. I always start checking around the 40-minute mark. You want them soft enough to pierce easily with a fork, but not mushy. If they still feel firm, just keep baking, checking every 10-15 minutes. For how long to put yams in oven in general, it's always better to gently undercook slightly and check often than to overcook and lose that lovely texture. Now, for those who love a classic twist: candied yams with marshmallows easy! While my main recipe focuses on the pure candied glaze, adding marshmallows is super simple. About 10-15 minutes before your yams are fully fork-tender, sprinkle a generous layer of mini marshmallows over the top. Pop them back in the oven, uncovered, until the marshmallows are golden brown and gooey. Watch them closely, as they can burn quickly! What if you're short on time or only have canned yams? No problem! To make candied yams from can, drain the canned yams well. Since they are already cooked and often packed in syrup, you'll need to adjust. I usually reduce the white sugar by half and might even skip the maple syrup, relying more on the brown sugar and spices for flavor. You'll also need significantly less cooking time, probably only 20-30 minutes total in the oven just to heat them through and let the flavors meld, adding marshmallows at the end as described above. This also works for recipes using canned yams in syrup, just be mindful of the sweetness level. And what about frozen candied yams? If you’re starting with frozen slices, I recommend thawing them completely first to avoid excess water and ensure even cooking. Their texture might be a little softer than fresh yams, so keep an eye on them. Many recipes, including this one, use "sweet potatoes" and "yams" interchangeably, but this recipe works wonderfully for orange-fleshed sweet potatoes like Garnet yams. Finally, serving these hot yams! They are absolutely perfect alongside roasted meats, green bean casserole, and cranberry sauce. For leftovers, gently reheat them in the oven at 300°F (150°C) until warm, or even carefully in the microwave. They make a fantastic addition to any holiday table or even a comforting Sunday dinner. Enjoy this classic Southern Candied Yams Thanksgiving Edition – it’s truly a crowd-pleaser!