Thanksgiving Candied Yams

This Candied Yams Casserole combines creamy mashed sweet potatoes with a crunchy, buttery streusel topping and chopped pecans. You might also know this dish as candied sweet potatoes. It’s sweet and has all the fall flavors you crave in every delicious bite. Perfect for wowing guests around the holiday table! Updated October 2026.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

Why These are the Best Yams for Thanksgiving

There are several reasons why these yams are the best for Thanksgiving. First, this delicious recipe is versatile and can be made with fresh sweet potatoes or canned yams.

Second, they are mashed and mixed with sugar, butter, eggs, and vanilla to create a rich and creamy base.

Finally, they are topped with a brown sugar streusel that will leave your Thanksgiving guests begging for more! They are a delicious side dish for any Thanksgiving table.

Are yams and sweet potatoes the same thing?

In US grocery stores, “yams” usually means orange-fleshed sweet potatoes, while true yams are a different, unrelated vegetable. You can use either fresh sweet potatoes or canned yams in this recipe.

What are Candied Yams?

Candied yams are sweet potatoes cooked in a sweet, syrupy glaze—that’s where the “candied” part comes from! Despite the name, this dish is usually made with sweet potatoes, since “yams” is a common name for softer sweet potato varieties in the United States.

True yams are a different vegetable, and canned yams sold in U.S. grocery stores are typically sweet potatoes, too. This recipe works with either fresh sweet potatoes or canned yams, so you can use whichever you have on hand.

Ingredients for Thanksgiving Candied Yams

*Ingredient amounts are located in the recipe card at the end of this post.

• Yams or Sweet Potatoes: For this recipe, you can use fresh yams sweet potatoes or a can of yams from the grocery store. Instructions for both will be included.
• Sugar: Use standard granulated white sugar. Pure maple syrup can also be used.
• Butter: The recipe calls for both softened butter (for the base) and melted butter (for the topping).
• Eggs: You will need 2 eggs for this recipe, lightly beaten.
• Vanilla: One teaspoon of vanilla extract is all you need.
• Milk: Any type of milk will work, including whole milk, 2%, or even almond milk.
• Brown Sugar: This is for the topping and can be found in the baking aisle of most grocery stores. Use light or dark brown sugar.
• Flour: All-purpose flour is what you need, nothing fancy.
• Pecans: You will need 1 cup of chopped pecans for the streusel topping. You can also use walnuts if you prefer.
• Cinnamon: This is optional but highly recommended. A little nutmeg and bit of cinnamon in the streusel topping, really takes these yams to the next level.

Canned Yams or Fresh Sweet Potatoes?

Both options work in this recipe! The recipe card lists 3 fresh sweet potatoes or one 40-ounce can of yams. Canned yams are a handy shortcut: drain them, skip the peeling and boiling, and go straight to mixing the creamy base.

If you’re using fresh sweet potatoes, wash and peel them, cut them into 1-inch pieces, and cover them with water in a large pot. Bring to a boil, then reduce the heat to medium and cook for about 25 minutes, or until tender. Drain before mixing with the remaining base ingredients.

From there, the steps are the same for either option: mix the base, add the streusel and pecans, and bake at 350°F for 40–45 minutes.

Instructions if Using Fresh Yams

1. Wash the yams and use a vegetable peeler to remove the brown skin.
2. Cut the sweet potatoes into 1 inch pieces and add to a large pot and cover with water.
3. Boil the sweet potatoes then reduce to medium heat for about 25 minutes or until the yams are soft. Note: Canned yams do not need boiling and go straight into the bowl.

How to Make Thanksgiving Candied Yams

[Step 1] Place the boiled sweet potatoes or canned yams in a large mixing bowl.

[Step 2] Use a hand mixer to beat in the sugar, butter, eggs, vanilla, and milk until smooth and creamy.

[Step 3] Put the mixture in a greased 9x13 baking dish.

[Step 4] Topping: Combine the brown sugar, cubed butter, and flour in a small bowl.

[Step 5] Sprinkle the brown sugar mixture over the top of the sweet potatoes, followed by the chopped pecans.

[Step 6] Bake at 350 degrees for 40-45 minutes. 

Tips for the Best Candied Yams

• Peel before boiling: If you’re using fresh sweet potatoes, wash them and remove the skin with a vegetable peeler before cooking.
• Cut into 1-inch pieces: Keep the pieces about the same size so they cook evenly.
• Get a head start: Prepare the recipe through step 3 by mixing the base and spreading it in a greased baking dish. Cover and refrigerate for up to 2 days, then add the streusel topping and pecans when you’re ready to bake.

Helpful Kitchen Tools:

• Mixing Bowls
• Hand Mixer
• Large Saucepan (if using fresh sweet yams)
• Measuring Cups and spoons
• Casserole Dish

How to Store & Reheat Leftover Thanksgiving Yams

Have leftovers? Store your candied yams in a shallow, airtight container in the refrigerator for up to 3 days, refrigerating them within 2 hours of serving.

To reheat, warm individual portions in the microwave or cover an oven-safe dish with foil and heat at 350°F until the center reaches 165°F.

Make Ahead Instructions

This classic holiday side dish can be made up to 2 days in advance of your holiday meal. Simply prepare the yams/sweet potatoes through step 3 and store them in the fridge. When ready to bake, add the topping and bake as directed.

I hope you enjoy this delicious sweet potato casserole recipe as one of your Thanksgiving side dishes! If you do, leave a comment and let me know how they turned out!

Candied Yams with Marshmallows

Love a marshmallow topping? Prepare the sweet potato base as directed, then leave off the streusel and pecans. Bake at 350°F until the casserole is hot and set, adding a layer of mini marshmallows during the last 5–10 minutes.

Keep an eye on them and remove the dish when the marshmallows are puffed and lightly golden. If you’re making the base ahead, refrigerate it without the marshmallows and add them near the end of baking.

Frequently Asked Questions

• Are yams and sweet potatoes the same thing? In US grocery stores, “yams” usually means orange-fleshed sweet potatoes. True yams are a different, unrelated vegetable.
• Can I use canned yams instead of fresh sweet potatoes? Yes! The recipe card calls for 3 fresh sweet potatoes or one 40-ounce can of yams. Drain canned yams and skip the peeling and boiling.
• How do I prepare fresh sweet potatoes? Wash, peel, and cut them into 1-inch pieces. Cover with water, bring to a boil, then reduce the heat to medium and cook for about 25 minutes, or until tender. Drain before mixing the base.
• Does this recipe have marshmallows? No, this version has a brown sugar streusel topping with chopped pecans.
• Can I use walnuts instead of pecans? Yes! You can substitute chopped walnuts for the pecans.
• How long do candied yams bake? Bake in a greased 9×13-inch baking dish at 350°F for 40–45 minutes.
• Can I make candied yams ahead of time? Yes! Prepare the base, spread it in the baking dish, and refrigerate it covered for up to 2 days. Add the streusel and pecans when you’re ready to bake.
• How many servings does this recipe make? The recipe makes 8 servings.
• How do I store and reheat leftovers? Refrigerate leftovers in a shallow, airtight container within 2 hours and enjoy them within 3 days. Reheat in the microwave or oven until the center reaches 165°F.

More Sweet Thanksgiving Day Recipes to Try:

• Three Cheese Funeral Potatoes
• KFC Mashed Potatoes and Gravy
• Lion House Rolls
• Whipped Honey Butter
• Cranberry Fluff Salad
• Costco Pumpkin Pie
• Dutch Apple Pie
• Cheesecake Factory Pumpkin Cheesecake
• Caramel Pecan Silk Pie

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