Candied Yams

Linda Griffith


There is nothing like candied yams. We always have them on holidays so it's a treat for me because my husband only likes white potatoes. My mom used to make them anytime we had pork of any kind and this is her recipe.

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★★★★★ 1 vote
8 generous servings
5 Min
1 Hr


2 large
cans of yams, reserve liquid
1 small
can of crushed pineapple
1 stick
butter or margarine
1 1/2 c
brown sugar, firmly packed
pineapple juice with water added to make 1/2 cup
chopped pecans and raisins, optional


1Place yams in a baking dish, reserving juice. Add juice to a med sauce pan. Add in the stick of butter and brown sugar. Stir until it comes to a boil Add in the crushed pineapple and juice to make 1/2 cup. Bring to another boil, reduce heat and simmer for 10 minutes. Pour syrup over yams and top with raisins and pecans if you like. Bake in a 350 degrees oven for one hour. Baste occasionally with the juice.

About this Recipe

Course/Dish: Potatoes