Tasty Lemon Candied Yams

If you ask me, candied yams don’t need to be just for Thanksgiving.

This side dish gets a fresh spin with bright lemon that cuts through the sweetness. Tender yam rounds are baked with brown sugar, warm spices, and plenty of butter until they’re soft and caramelized.

The lemon zest and juice add a citrusy note that keeps things interesting. Cinnamon and nutmeg bring that cozy flavor, while a bit of black pepper gives it a gentle kick.

It’s a side that works just as well on a Tuesday night as it does for a holiday spread.

What Kind of Yams Should I Use?

For this recipe, you’ll want to grab what most grocery stores label as “yams,” which are actually orange-fleshed sweet potatoes – and that’s perfectly fine! True yams are harder to find and have a starchier texture that won’t work as well here. Look for firm yams without any soft spots or sprouting, and try to pick ones that are similar in size so they cook evenly. Whether you choose the darker-skinned Garnet variety or the lighter Jewel sweet potatoes, both will give you that sweet, creamy texture that pairs beautifully with the lemon and spices in this dish.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Yams: Sweet potatoes work just as well here – they’re actually what most stores label as yams anyway. You can also use a mix of both for variety.
• Lemon: If you’re out of fresh lemon, use 2 tablespoons of bottled lemon juice. Orange would also be interesting here if you want a sweeter citrus flavor – just use the same amount.
• Unsalted butter: Salted butter works fine, just cut back on the kosher salt to about 1 teaspoon to avoid oversalting.
• Light brown sugar: Dark brown sugar will give you a deeper molasses flavor, or you can use regular white sugar mixed with 1 tablespoon of molasses. Maple syrup also works – use about 1/3 cup and reduce the butter slightly.
• Ground spices: If you’re missing cinnamon or nutmeg, pumpkin pie spice is a good substitute (use about 3/4 teaspoon total). You can also use allspice or ginger in place of nutmeg.

Watch Out for These Mistakes While Cooking

The biggest mistake when making candied yams is cutting them into uneven pieces, which leads to some chunks being mushy while others stay hard – 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 will burn your butter and sugar mixture before the yams have a chance to soften, so keep the temperature at medium and be patient.

Don’t skip stirring the yams every 10-15 minutes, as the sugary glaze can easily stick to the bottom of the pan and burn, giving your dish a bitter taste instead of that sweet caramelized flavor you’re after.

Finally, resist the urge to add the lemon juice too early – wait until the last few minutes of cooking so the citrus stays bright and fresh rather than cooking off completely.

What to Serve With Lemon Candied Yams?

These lemon candied yams are perfect alongside roasted chicken, baked ham, or turkey – they’re a natural fit for any holiday meal or Sunday dinner. The sweet and citrusy flavors pair really well with savory proteins, so consider serving them with pork chops or even a simple roasted pork tenderloin. I love adding them to my Thanksgiving spread with green beans and stuffing, but they’re honestly good enough to make any regular weeknight feel a bit more special. For a complete meal, round out your plate with a crisp side salad or some roasted Brussels sprouts to balance the sweetness of the yams.

Storage Instructions

Store: Keep your lemon candied yams in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all those flavors have had time to hang out together.

Freeze: These yams freeze really well for up to 3 months. Just let them cool completely, then transfer to a freezer-safe container. I like to portion them out so I can thaw just what I need for a meal.

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 tiny splash of water or orange juice if they seem a bit dry after reheating.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 10-14 g
• Fat: 65-75 g
• Carbohydrates: 270-290 g

Ingredients

• 1.5 tsp kosher salt
• 1/2 cup light brown sugar (packed)
• 1 medium lemon (zested and juiced)
• 2.5 lb yams (peeled and cut into 1/2-inch thick rounds)
• 1/2 tsp ground cinnamon (freshly ground preferred)
• 8 tbsp unsalted butter (I use Kerrygold for richness)
• 1/4 tsp cracked black pepper
• 1/2 tsp ground nutmeg

Step 1: Prepare the Mise en Place and Season the Yams

• 2.5 lb yams
• 1/2 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1.5 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1 medium lemon

Preheat your oven to 400°F.

While it heats, peel and cut the yams into 1/2-inch thick rounds (thinner than the original recipe calls for—this helps them caramelize beautifully and cook more evenly).

In a small bowl, combine the brown sugar, cinnamon, nutmeg, salt, and pepper.

Zest the lemon directly into this spice mixture and set aside.

Juice the lemon into a separate small dish for later use.

Step 2: Coat the Yams with Butter and Seasonings

• 2.5 lb yams
• 8 tbsp unsalted butter
• spice and brown sugar mixture from Step 1

Melt the butter in a small saucepan over medium heat until just foamy—you want it liquid but not browning.

Place the cut yams in a large bowl, then pour the melted butter over them.

Add the spice and brown sugar mixture from Step 1, then toss everything together thoroughly until every yam round is evenly coated with butter and spices.

I like to use my hands for this—it’s the best way to ensure an even coating that leads to beautiful caramelization.

Step 3: Roast Until Tender and Golden

• coated yams from Step 2

Spread the seasoned yams in a single layer on a baking sheet, arranging them slightly overlapped for even cooking.

Roast at 400°F for 35 minutes, tossing the yams halfway through to ensure even browning on both sides.

The yams are done when the edges are deeply caramelized and the centers are fork-tender.

Step 4: Finish with Fresh Lemon Juice and Serve

• roasted yams from Step 3
• reserved lemon juice from Step 1

Remove the baking sheet from the oven and drizzle the reserved fresh lemon juice over the hot yams, tossing gently to distribute it evenly.

The acid from the lemon will brighten the rich caramelized flavors beautifully.

Serve the yams hot while they’re still at their most tender and the flavors are most vibrant.

I find that the heat of the yams helps release the aromatics from the lemon, making the dish even more aromatic.

Tasty Lemon Candied Yams

Delicious Tasty Lemon Candied Yams recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

• 1.5 tsp kosher salt
• 1/2 cup light brown sugar (packed)
• 1 medium lemon (zested and juiced)
• 2.5 lb yams (peeled and cut into 1/2-inch thick rounds)
• 1/2 tsp ground cinnamon (freshly ground preferred)
• 8 tbsp unsalted butter (I use Kerrygold for richness)
• 1/4 tsp cracked black pepper
• 1/2 tsp ground nutmeg

Instructions

 

• Preheat your oven to 400°F. While it heats, peel and cut the yams into 1/2-inch thick rounds (thinner than the original recipe calls for—this helps them caramelize beautifully and cook more evenly). In a small bowl, combine the brown sugar, cinnamon, nutmeg, salt, and pepper. Zest the lemon directly into this spice mixture and set aside. Juice the lemon into a separate small dish for later use.
• Melt the butter in a small saucepan over medium heat until just foamy—you want it liquid but not browning. Place the cut yams in a large bowl, then pour the melted butter over them. Add the spice and brown sugar mixture from Step 1, then toss everything together thoroughly until every yam round is evenly coated with butter and spices. I like to use my hands for this—it's the best way to ensure an even coating that leads to beautiful caramelization.
• Spread the seasoned yams in a single layer on a baking sheet, arranging them slightly overlapped for even cooking. Roast at 400°F for 35 minutes, tossing the yams halfway through to ensure even browning on both sides. The yams are done when the edges are deeply caramelized and the centers are fork-tender.
• Remove the baking sheet from the oven and drizzle the reserved fresh lemon juice over the hot yams, tossing gently to distribute it evenly. The acid from the lemon will brighten the rich caramelized flavors beautifully. Serve the yams hot while they're still at their most tender and the flavors are most vibrant. I find that the heat of the yams helps release the aromatics from the lemon, making the dish even more aromatic.