Lawrence’s Southern Candied Yams


  • 5 large yams (sweet potatoes), peeled and cut in large chunks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 8 tablespoons butter, cubed


  • Place the cut yams into a pot and cover with water. Bring to a low boil and cook until they have a bite and can be pierced with a fork. Careful not to over-cook, they should not be fully cooked, just enough to soften. Approximately 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Drain the water off the yams and carefully pour into a square baking dish.
  • Sprinkle evenly with the cinnamon and nutmeg.
  • Spread the granulated sugar and brown sugar over the yams evenly to distribute.
  • Top with the cubes of butter evenly over the top.
  • Place in the oven to bake 10 minutes. The butter should be melted and the candied mixture at the bottom of the baking dish. Carefully remove the baking dish from the oven and gently toss the candied yams to evenly cover in the mixture.
  • Place back into the oven and bake for an additional 10 minutes, until the yams are fork-tender. Remove from the oven and spoon the candied mixture evenly over the top. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.