Candied Yams with Bacon

Rich and caramelized with smoky notes and a hint of crunch this candied yams with bacon dish checks all the boxes for a comforting side. The sticky maple glaze clings to bite-sized sweet potatoes while bits of bacon add that irresistible savory balance. Whether you serve it at Thanksgiving or next to roast chicken on a random Tuesday you will find it disappears fast.

When I first made this recipe my kids actually argued over who would get the last spoonful and we have named it the holiday VIP dish ever since

Ingredients

• Sweet potatoes: They bring natural sweetness and a creamy bite
• Chopped bacon: Buy thick-cut for the best meaty texture
• Unsalted butter: Lets you control the saltiness choose high-quality for richer flavor
• Brown sugar: Use soft and moist light or dark depending on how strong a molasses note you want
• Maple syrup: Pure if possible it adds a floral sweetness and glossy finish
• Cinnamon: Look for true Ceylon if you can for a warm spice profile
• Nutmeg: Fresh grated for the best aroma
• Pecans: Choose plump and fresh from a bag with a recent date they add crunch and an earthy note
• Salt and pepper: Use fine sea salt for more even seasoning and freshly cracked pepper for brightness

Instructions

Sauté the Bacon:

Cook chopped bacon in a large skillet over medium heat until each piece is dark golden and crisp. Use a slotted spoon to move them to a plate with paper towels. Be sure to keep just about one tablespoon of the bacon fat in the skillet for building flavor.

Make the Glaze:

Add the butter to the warm skillet with bacon fat and let it melt gently over medium heat. Stir in the brown sugar maple syrup cinnamon nutmeg salt and pepper. Allow everything to bubble and meld for one or two minutes so it thickens slightly and forms a shiny caramel base.

Glaze the Yams:

Toss the peeled and diced sweet potatoes directly into the skillet making sure every piece gets generously coated in the syrupy mixture. Cover the skillet and drop the heat to medium-low. Let the yams cook for twenty to twenty-five minutes giving them a gentle turn every several minutes so nothing sticks and the glaze starts to caramelize.

Finish with Bacon and Pecans:

Once the yams are tender but not mushy scatter in the crispy bacon and chopped pecans. Stir it up and let them mingle over the heat for two or three minutes just until everything is warm and the pecans toast lightly.

Serve:

Transfer everything to your prettiest serving dish and bring it to the table warm while the glaze is still shiny and the aroma of brown sugar and bacon fills the room.

If you have never tried toasted pecans in a glazed dish like this they truly transform each bite with their buttery crunch. My grandmother always sprinkled a few extra on top and let us kids sneak them before dinner was ready. It is a tradition I am happy to keep.

Storage Tips

Candied yams can be stored in an airtight container in the fridge for up to four days. For best results reheat the leftovers in a skillet with a splash of water or in the oven at three hundred fifty degrees until warmed through. They can also be frozen for up to two months but the texture of the sweet potatoes may become a bit softer.

Ingredient Substitutions

No pecans on hand Chopped walnuts or even pumpkin seeds work well. If you want to keep it vegetarian swap the bacon for toasted coconut chips and use olive oil in place of bacon fat. Honey can be used instead of maple syrup for a lighter sweetness.

Serving Suggestions

This dish is a natural partner for baked ham or roast turkey. For a weeknight dinner pair with grilled chicken and garlicky greens. I also love it as part of a brunch spread alongside fluffy biscuits and scrambled eggs.

Cultural and Historical Context

Candied yams trace their roots to the Southern United States where sweet potatoes are a culinary staple. The addition of bacon is a more modern twist that bridges rich tradition with contemporary taste for savory sweet combinations at the holiday table.

Seasonal Adaptations

In spring swap pecans for roasted pistachios for a fresh flavor In summer serve with grilled corn salad to lighten the meal In autumn double the cinnamon and add a pinch of ginger for extra warming spice Try adding orange zest or a splash of bourbon for a festive winter touch

Success Stories

A reader once shared that she brought these candied yams to her first Thanksgiving with in-laws and everyone asked for the recipe. Another friend now makes a dairy free version for her son by using coconut oil and skipping the butter and the whole family loves it just the same.

Freezer Meal Conversion

Let the cooked yams cool then pack them tightly in a freezer bag and label for up to eight weeks. To reheat place them in a covered baking dish straight from the freezer and warm at three hundred twenty five degrees until hot and glossy. This method is great for prepping holiday meals ahead of time.

With its sticky glaze crisp bacon and golden sweet potatoes this dish is sure to become a holiday favorite or a cherished weeknight treat. Make it once and you will be asked for it again and again.

Recipe FAQs

→ Can I use regular potatoes instead of sweet potatoes?

For best flavor and texture, stick with sweet potatoes as they provide the natural sweetness and soft texture that complements the rich glaze and bacon.

→ How do I prevent the glaze from burning?

Cook over medium-low heat, stir occasionally, and ensure the liquid doesn't evaporate too quickly. Add a splash of water if needed.

→ Can I make this dish ahead of time?

Yes, prepare and refrigerate. Reheat gently on the stove or in the oven, adding a touch of butter or maple syrup if extra moisture is needed.

→ Are there alternative nuts to pecans?

Chopped walnuts or slivered almonds can be substituted for pecans, offering a similar crunch and nutty flavor.

→ Does maple syrup have to be used?

Pure maple syrup gives the best taste, but honey or agave syrup work as substitutes for similar sweetness and gloss.