Candied yams at their sweetest, a family recipe passed down to Chef Tyler Florence from his late grandmother. This is a wonderful accompaniment to Tyler’s Herb-Roasted Turkey.

Florence Mama’s Candied Yams


3 lb. sweet potatoes, peeled and sliced crosswise in 1⁄4-inch-thick rounds

1 cup (2 sticks) unsalted butter

1 cup light brown sugar, packed

3 cinnamon sticks

1⁄2 tsp. ground nutmeg

1 tsp. kosher salt

1 orange, thinly sliced into rounds


Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.

Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until top is golden brown. Let stand 15 minutes before serving.

Makes 8 to 10 servings + leftovers.

*Recipe and image courtesy of Tyler Florence. For more recipes from Tyler Florence, click here.*

4 replies
  1. Dawnie
    Dawnie says:

    Made these for Thanksgiving. Wonderful! Not those icky-sweet candied yams of yesteryear. The orange slices were as delicious as the yams. This is definitely a keeper!

  2. Mary
    Mary says:

    I made this last Thanksgiving and my family loved it. They do not really like yams but they loved this one. It is becoming a tradition.

  3. Terri
    Terri says:

    I have made these now 2 years in a row for Thanksgiving. Even the people that don’t like sweet potatoes LOVE these. I don’t use as much butter as it calls for but I really feel the cinnamon sticks and oranges are what really make this great!

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