Tasty Gluten-Free Dairy-Free Candied Yams

If you ask me, candied yams belong on the table year-round, not just during the holidays.

This naturally sweet side dish comes together with just a handful of ingredients and works for anyone avoiding dairy or gluten. Tender sweet potatoes get coated in a cinnamon-spiced glaze made with apple cider and brown sugar.

The blueberries add little bursts of tartness that balance out all that sweetness. A touch of nutmeg gives it that cozy, familiar taste we all love.

It’s an easy recipe that takes minimal effort but tastes like you spent hours in the kitchen, perfect for busy weeknights or special occasions.

What Kind of Sweet Potatoes Should I Use?

For candied yams, you’ll want to look for sweet potatoes with orange flesh, which are often labeled as “yams” at the grocery store even though they’re technically sweet potatoes. These have a naturally sweet flavor and creamy texture that works perfectly for this recipe. Try to pick ones that are similar in size so they cook evenly, and look for potatoes that feel firm with smooth skin and no soft spots or sprouts. If you can find organic sweet potatoes, that’s great, but regular ones will work just fine too. Just give them a good scrub before peeling since you’ll be eating the whole thing.

Options for Substitutions

This recipe is already pretty flexible, but here are some swaps you can make based on what you have:

• Sweet potatoes: You can use regular yams instead of sweet potatoes – they’re similar enough that the recipe works the same way. Just pick ones that are roughly the same size for even cooking.
• Brown sugar or maple syrup: If you’re out of both, try honey, agave nectar, or coconut sugar. Each will give a slightly different flavor, but they all work well. Use the same amount as called for in the recipe.
• Apple cider or apple juice: Orange juice makes a great substitute and adds a nice citrus note. You could also use water mixed with a tablespoon of lemon juice if that’s all you have on hand.
• Blueberries: Fresh or frozen blueberries both work fine. You can also swap them for dried cranberries, raisins, or even skip the fruit altogether if you prefer a more traditional version.
• Spices: Don’t have nutmeg? Just use extra cinnamon, or try adding a pinch of ginger or allspice for a warm, cozy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making candied yams is cutting the sweet potatoes into uneven pieces, which leads to some being mushy while others stay undercooked – aim for uniform 1-inch cubes so everything cooks at the same rate.

Another common error is cranking up the heat too high to speed things along, but this just burns the sugar and creates a bitter taste instead of that nice caramelized coating you’re after, so keep your heat at medium and be patient.

Don’t skip stirring the yams every 10-15 minutes, as the sugar mixture can stick to the bottom of the pan and burn quickly, especially once the liquid starts to reduce.

If you’re using maple syrup instead of brown sugar, remember it’s thinner and sweeter, so you might want to start with 3 tablespoons and add more to taste, and keep an eye on the liquid level since it can evaporate faster than you’d expect.

What to Serve With Candied Yams?

Candied yams are a natural fit for any holiday table, so they pair beautifully with roasted turkey, baked ham, or even a simple roasted chicken for everyday dinners. The sweet and spiced flavors work really well alongside savory dishes like green bean casserole, stuffing, or roasted Brussels sprouts to balance out the meal. If you’re keeping things dairy free and gluten free like this recipe, try serving them with a fresh cranberry sauce and some sautéed greens with garlic. For a complete comfort food spread, add some cornbread (use a gluten free version if needed) or dinner rolls on the side for soaking up all those delicious juices.

Storage Instructions

Store: Keep your candied yams in an airtight container in the fridge for up to 5 days. They actually taste even better the next day once all those cinnamon and nutmeg flavors have had time to soak in. I love having these ready to go for easy side dishes throughout the week.

Freeze: These freeze really well for up to 3 months. Let them cool completely, then transfer to a freezer-safe container or bag. I like to portion them out so I can grab just what I need for a meal without thawing the whole batch.

Reheat: Warm them up in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. You can add a splash of apple cider if they seem a bit dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 9-12 g
• Fat: 1-2 g
• Carbohydrates: 230-270 g

Ingredients

• 6 large sweet potatoes (scrubbed and peeled)
• 1/2 cup apple cider (I use Martinelli’s for consistent sweetness)
• 1/2 tsp nutmeg
• 1/4 cup blueberries (fresh or frozen)
• 1/4 cup brown sugar (packed)
• 1/2 tsp cinnamon (freshly ground preferred for more flavor)

Step 1: Prepare the Sweet Potatoes

• 6 large sweet potatoes

Scrub the sweet potatoes under cold water to remove any dirt, then peel them with a vegetable peeler or paring knife.

Cut the peeled potatoes into 1/4-inch slices—I like to use a mandoline slicer for uniform thickness, which helps them cook evenly and creates a more visually appealing dish.

Set the sliced potatoes aside in a bowl.

Step 2: Make the Spiced Apple Cider Glaze

• 1/2 cup apple cider
• 1/2 tsp nutmeg
• 1/4 cup brown sugar
• 1/2 tsp cinnamon

In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg until well combined.

Pour in the apple cider and stir until the sugar dissolves and the mixture is smooth.

This glaze will infuse the sweet potatoes with warm spice and natural sweetness as they bake.

Step 3: Assemble and Bake

• sliced sweet potatoes from Step 1
• 1/4 cup blueberries
• spiced apple cider glaze from Step 2

Preheat your oven to 375 degrees.

Arrange the sliced sweet potatoes from Step 1 in a baking dish, slightly overlapping them for an elegant presentation.

Scatter the blueberries throughout the spaces between the potato slices—they’ll add pockets of tartness that balance the sweetness.

Pour the spiced apple cider glaze from Step 2 evenly over the potatoes, making sure to coat all surfaces.

Bake uncovered for 15 minutes until the potatoes are tender and the glaze has caramelized slightly around the edges.

I find that the apples cider caramelizes beautifully in the oven, creating a glossy, syrupy coating that makes this dish feel extra special.

Tasty Gluten-Free Dairy-Free Candied Yams

Delicious Tasty Gluten-Free Dairy-Free Candied Yams recipe with step-by-step instructions.

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Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

• 6 large sweet potatoes (scrubbed and peeled)
• 1/2 cup apple cider (I use Martinelli's for consistent sweetness)
• 1/2 tsp nutmeg
• 1/4 cup blueberries (fresh or frozen)
• 1/4 cup brown sugar (packed)
• 1/2 tsp cinnamon (freshly ground preferred for more flavor)

Instructions

 

• Scrub the sweet potatoes under cold water to remove any dirt, then peel them with a vegetable peeler or paring knife. Cut the peeled potatoes into 1/4-inch slices—I like to use a mandoline slicer for uniform thickness, which helps them cook evenly and creates a more visually appealing dish. Set the sliced potatoes aside in a bowl.
• In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg until well combined. Pour in the apple cider and stir until the sugar dissolves and the mixture is smooth. This glaze will infuse the sweet potatoes with warm spice and natural sweetness as they bake.
• Preheat your oven to 375 degrees. Arrange the sliced sweet potatoes from Step 1 in a baking dish, slightly overlapping them for an elegant presentation. Scatter the blueberries throughout the spaces between the potato slices—they'll add pockets of tartness that balance the sweetness. Pour the spiced apple cider glaze from Step 2 evenly over the potatoes, making sure to coat all surfaces. Bake uncovered for 15 minutes until the potatoes are tender and the glaze has caramelized slightly around the edges. I find that the apples cider caramelizes beautifully in the oven, creating a glossy, syrupy coating that makes this dish feel extra special.