Why This Crock Pot Candied Yams Recipe Works
Listen, I was skeptical about making candied yams in a slow cooker. Thought they’d turn to mush or burn on the edges.
Turns out, the ceramic insert distributes heat so evenly that the yams cook perfectly tender without falling apart. The brown sugar and butter create this glaze that coats every piece.
✅ Frees up your oven completely
✅ Crock Pot yams for Thanksgiving crowds
✅ Sweet potatoes stay intact, not mushy
✅ Glaze thickens beautifully on its own
✅ Can keep warm for hours without drying out
Real talk, Noah asks for seconds every single time, which never happens with vegetables
What You Need for Crock Pot Candied Yams
These Crock Pot candied yams rely on just a few key ingredients to get that classic sweet, buttery flavor right.
✔ Yams : about 7 to 8 medium ones, peeled and chunked (sweet potatoes work too, they’re basically the same)
✔ Brown sugar : packed tight, this is what creates that deep molasses sweetness
✔ Butter : salted, because it adds flavor and richness to the glaze
✔ Vanilla extract : a tablespoon brings out the sweetness without making it taste artificial
✔ Cinnamon and nutmeg : classic spice combo that makes the whole house smell amazing
The cornstarch might seem random, but it’s what thickens the sauce into an actual glaze instead of watery syrup.
Let me show you how this comes together without any stress.
How to Make Crock Pot Candied Yams (Quick Steps)
Making these Crock Pot candied yams is way easier than fighting for oven space on Thanksgiving morning.
- Peel and cut the yams into chunks, about 1 to 2 inches each
- Mix the cornstarch with both sugars in a small bowl.
- Layer the yam chunks in your Crock Pot.
- Sprinkle the sugar mixture over the yams evenly.
- Dot the top with butter pieces and drizzle with vanilla.
- Add the water, cinnamon, and nutmeg, but don’t stir yet.
- Cook on LOW for 4 to 5 hours, basting frequently with the glaze that forms.
Now, if you want to switch things up or you’ve got dietary restrictions to work around, there are definitely options.
Different Ways to Make Crock Pot Candied Yams
These basic Crock Pot candied yams are solid, but sometimes you want to change things up for guests or picky eaters.
Crock Pot candied yams with marshmallows
Add mini marshmallows during the last 30 minutes of cooking with the lid cracked open. They get this toasted, gooey top layer that Chloe literally fights her brothers over. Just don’t add them too early or they melt into nothing.
Southern candied yams in Crock Pot with brown sugar
Double the brown sugar and add a pinch of orange zest for that traditional Southern style my abuela used to make. Skip the white sugar entirely if you want it richer and less sweet. The molasses flavor comes through way stronger this way.
Can you use canned yams in Crock Pot?
Yeah, if you’re desperate. Drain them well and cut the cook time to 2 hours on LOW since they’re already soft. Won’t taste quite the same as fresh, but it works in a pinch when you’re slammed.
So what do you actually serve with these things?
What Goes with Crock Pot Candied Yams
These Crock Pot candied yams pair with pretty much any main dish you’re making for the holidays or Sunday dinner.
Roasted turkey is the obvious Thanksgiving move. The sweetness cuts through the savory turkey in a way that just works. Rachel always makes sure there’s extra glaze to spoon over both.
Ham works great too, especially if it’s got that honey glaze situation. The sweet-on-sweet thing sounds weird, but trust me on this. We did it last Easter and everyone went back for thirds.
Fried chicken if you’re going full comfort food mode. Sweet and savory, crispy and soft. Finish with Slow Cooker apple crisp. That’s the kind of meal that makes you want to take a nap after, you know what I mean?
Once you’ve demolished most of the Crock Pot, you’ll want to know how to keep the rest good.
Getting the Texture Right in Your Crock Pot
These Crock Pot candied yams should be fork-tender but still hold their shape, with a thick, glossy glaze coating every piece.
Cook them on LOW for about 4 to 5 hours. You’ll know they’re ready when a fork slides through easily but the chunks don’t fall apart. The edges should look slightly caramelized and the sauce should be bubbling gently around the sides.
How to keep candied yams from burning in slow cooker? The secret is basting frequently, like every hour or so. Just tilt the Crock Pot slightly and spoon that glaze over the top pieces. Keeps everything moist and prevents the edges from getting crusty in a bad way.
Don’t cook on HIGH unless you’re in a serious time crunch. The yams cook too fast and the outside gets mushy before the inside is done. Low heat is the move here.
If your glaze looks too thin after cooking, crack the lid open for 20 minutes on the keep warm setting. Lets moisture escape and thickens everything up nice.
Keeping Your Crock Pot Candied Yams Fresh
These Crock Pot candied yams actually keep pretty well, which is good because I always make too much on purpose.
Storage
- At room temperature: 2 hours max, yams spoil fast once cooked
- In the fridge: 4 to 5 days in an airtight container with the glaze
- In the freezer: Up to 3 months, but the texture softens a bit when thawed
Reheating
Microwave works fine for a quick portion. Heat for 90 seconds covered, stir, check. Stovetop is better if you’ve got time, just add a splash of water and warm on medium heat for 5 minutes, stirring occasionally.
Oven at 350°F for 15 minutes brings back some of that caramelized edge if you miss the texture.
Anti-waste tip
Leftover candied yams make an insane sweet potato pie filling. Mash them up, add some eggs and spices, pour into a pie crust, bake. Done.
You probably have questions. I had the same ones before I figured this out through trial and error.
Crock Pot Candied Yams: What You’re Asking
When I first made Crock Pot candied yams, I definitely worried about whether they’d cook evenly or just turn into a sticky mess at the bottom.
Can I make Crock Pot candied yams the day before Thanksgiving?
Yeah, cook them fully, refrigerate overnight, and reheat before serving. The flavors actually get better after sitting. Just add a splash of water when reheating.
Why did my candied yams turn out watery?
Happened to me too. You probably skipped the cornstarch or didn’t let them cook long enough. The glaze needs time to thicken up properly.
How do I know when the yams are done?
Fork should slide through easily without the chunks falling apart. Usually takes 4 to 5 hours on LOW, but check at 4 hours just in case.
Stovetop vs Crock Pot candied yams, which is better?
Crock Pot wins for hands-off cooking and freeing up your stove. Stovetop cooks faster (about 30 minutes) but you gotta watch it constantly. I found slow cooker texture is actually better.
The Complete Crock Pot Candied Yams Recipe
That moment when you lift the lid and see perfectly glazed yams that smell like brown sugar and cinnamon? That’s why I keep making these Crock Pot candied yams every holiday. It’s comfort food that doesn’t require constant babysitting.
Crock Pot Candied Yams
Equipment
- 6-quart slow cooker
- Vegetable peeler
- Sharp knife
- Small mixing bowl
- Spoon for basting
Ingredients
- 7 to 8 medium yams peeled and cut into 1 to 2 inch chunks
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ⅓ cup brown sugar packed
- 4 tablespoons salted butter cut into small pieces
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 2 cups water
Instructions
- Peel the yams and cut them into chunks about 1 to 2 inches each.
- In a small bowl, mix the cornstarch with both the granulated sugar and brown sugar until combined.
- Place the yam chunks in your Crock Pot in an even layer.
- Sprinkle the sugar and cornstarch mixture evenly over the yams.
- Dot the top with the butter pieces, spreading them around.
- Drizzle the vanilla extract over everything, then add the cinnamon and nutmeg.
- Pour the water around the edges of the Crock Pot without stirring.
- Cover and cook on LOW for 4 to 5 hours, basting every hour by spooning the glaze over the top pieces.
- When the yams are fork-tender and the glaze is thick, they’re ready to serve.
Notes
- For Crock Pot candied yams with marshmallows, add a layer of mini marshmallows during the last 30 minutes and crack the lid open slightly so they toast instead of melting completely.
- Sweet potatoes and yams work the same in this recipe, so use whichever you find at the store.
- Adding a few cinnamon sticks to the cooking liquid instead of ground cinnamon gives it a more complex flavor, but ground works fine too.
- Double the vanilla if you prefer a stronger vanilla flavor.
Made These Crock Pot Candied Yams?
There’s something about brown sugar and butter that just works. Every single time.
If you tried this recipe, hit those stars below and tell me if you added marshmallows or kept it classic. Did your family demolish them or did you actually have leftovers? Snap a pic and tag #SlowCookComfort or @SlowCookComfort so I can see how they turned out.
And if you’re looking for more sides that cook while you’re doing everything else (or Slow Cooker pumpkin dump cake for dessert), the newsletter’s got you covered.
See you next time
