Kittencal's Layered Baked Candied Yams

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“This is a very simple recipe for candied yams but big on flavor, it's a must served along side of a Thanksgiving turkey or ham dinner ---the yams must be prebaked in oven *only* not boiled and just until fork tender do not bake until very soft and this may be done up to a day ahead --- this may be doubled and baked in a 13 x 9-inch baking pan, prep time does not include prebaking the yams --- no pumpkin pie spice? just mix together 1/2 teaspoon cinnamon with 1/4 teaspoon *each* nutmeg and allspice and use in place of the pumpkin pie spice :)”

Ingredients Nutrition


  1. Set oven 400°F.
  2. Wrap each yam in foil then prick holes in each.
  3. Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
  4. Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
  5. Using fingers remove the skins from yams.
  6. Slice into about 1-inch slices crosswise.
  7. For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
  8. Butter a 9 x 9-inch baking pan.
  9. Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
  10. Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
  11. Bake at 400°F until the topping melts and is bubbling (about 20 minutes).

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