If you ask me, candied yams with pineapple are a game-changer for holiday dinners.

This side dish brings together sweet potatoes and juicy pineapple in a brown sugar glaze that bubbles up perfectly in the oven. The yams get tender and caramelized while the pineapple adds a bright, fruity sweetness.

It’s finished with a pat of butter and a sprinkle of cinnamon that makes your whole kitchen smell amazing. The combination of flavors hits that sweet spot between classic comfort food and something a little different.

It’s a crowd-pleasing recipe that works just as well for Thanksgiving as it does for a regular Sunday dinner.

candied yams with pineapple — Image: mollyshomeguide.com / Photographer Molly

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Why You’ll Love These Candied Yams

Quick and easy – Ready in under an hour, this side dish comes together faster than most holiday recipes, giving you more time to focus on other dishes or spend with family.
Perfect balance of flavors – The sweet pineapple and brown sugar complement the natural earthiness of the yams, while warm spices add depth without overwhelming the dish.
Crowd-pleasing side dish – Whether it’s Thanksgiving, Christmas, or a Sunday dinner, these candied yams are always a hit at the table and pair well with just about any main course.
Simple ingredients – You probably have most of these pantry staples on hand already, making this an accessible recipe you can whip up anytime.

What Kind of Yams Should I Use?

For this recipe, you’ll want to pick up what most grocery stores label as “yams,” which are actually orange-fleshed sweet potatoes – and that’s perfectly fine for this dish. Look for firm yams that are free of soft spots or sprouting eyes, and try to choose ones that are similar in size so they cook evenly. You can use either the lighter-skinned variety or the darker reddish-brown ones, as both will give you that sweet, creamy texture we’re going for. If you can only find regular sweet potatoes at your store, those will work just as well since the terms are often used interchangeably in American cooking.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

Yams: You can use sweet potatoes instead of yams – they’re actually what most stores sell as ‘yams’ anyway. Both work great in this recipe and give you that same sweet, creamy texture.
Butter: If you need a dairy-free option, coconut oil works well here and adds a subtle tropical flavor that pairs nicely with the pineapple.
Brown sugar: Maple syrup or honey can replace the brown sugar, but use about ¼ cup since they’re liquid sweeteners. You might need to reduce the pineapple juice slightly to keep the right consistency.
Raisins: Not a raisin fan? Try dried cranberries, chopped dates, or just leave them out completely. The dish will still be plenty sweet and tasty.
Pecans: Walnuts or chopped almonds work just as well if that’s what you have in your pantry. Toast them the same way for the best flavor.
Pineapple juice: Orange juice makes a great substitute and adds a nice citrus note. You can also use the liquid from canned pineapple if you’re using that instead of crushed.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with candied yams is not cooking them long enough before adding the sweet glaze – undercooked yams will stay firm and won’t absorb all those delicious flavors, so make sure they’re fork-tender before you start building your dish.

Another common error is cranking up the heat too high, which causes the sugar mixture to burn on the bottom while the yams remain undercooked on top, so keep your temperature moderate and stir occasionally to distribute the glaze evenly.

Don’t skip draining your crushed pineapple before adding it, as extra liquid can make your candied yams watery instead of thick and syrupy.

For extra depth of flavor, toast your pecans in a dry pan for a few minutes before adding them – this simple step brings out their natural oils and adds a nice crunch to contrast with the soft, sweet yams.

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What to Serve With Candied Yams?

Candied yams with pineapple are a natural fit for holiday dinners alongside roasted turkey, ham, or pork chops. The sweet and spiced flavors pair really well with savory main dishes, so they work great as a side for Sunday pot roast or baked chicken too. I like serving them with green beans or collard greens to balance out the sweetness, and some cornbread or dinner rolls for soaking up all those good juices. If you’re going all out for a holiday spread, these yams sit perfectly next to mac and cheese, stuffing, and cranberry sauce for a complete meal everyone will love.

Storage Instructions

Store: Keep your candied yams in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything soaks together. Just make sure to let them cool completely before covering to avoid extra moisture buildup.

Freeze: These yams freeze really well for up to 3 months. I like to portion them out in freezer-safe containers so I can thaw just what I need. The texture stays pretty good, though the pecans might soften a bit after freezing.

Reheat: Warm them up in the oven at 350°F for about 15-20 minutes, covered with foil to keep them from drying out. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of pineapple juice if they seem a little dry.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1750-1900
Protein: 13-16 g
Fat: 52-58 g
Carbohydrates: 330-355 g

Ingredients

1/4 tsp nutmeg
1/3 cup raisins
1/8 tsp salt
1/2 cup butter (I like Kerrygold for this)
2 lb yams
1/4 tsp allspice
1/3 cup crushed pineapple (drained)
1/4 tsp cinnamon (freshly ground preferred)
1/4 cup toasted pecans (for extra richness)
1 1/2 cups water
3/4 cup pineapple juice
1/3 cup packed brown sugar

Step 1: Melt the Butter

1/2 cup butter (I like Kerrygold for this)

Place a large pan over medium heat and add the butter.

Allow it to melt fully before moving on to the next step.

I like to use Kerrygold butter here for its rich flavor.

Step 2: Cook the Yams

2 lb yams
butter melted in Step 1

Peel and slice the yams into even rounds.

Add the sliced yams to the melted butter in the pan.

Cook on medium heat for about 5 minutes per side, flipping and rotating the slices as needed so they cook evenly and become lightly browned.

Step 3: Simmer with Sugar, Fruit, and Spices

1/3 cup packed brown sugar
1 1/2 cups water
3/4 cup pineapple juice
1/3 cup crushed pineapple (drained)
1/3 cup raisins
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cinnamon (freshly ground preferred)
1/8 tsp salt
cooked yams from Step 2

Sprinkle the brown sugar over the yams in the pan.

Pour in the water and pineapple juice.

Add the drained crushed pineapple, raisins, nutmeg, allspice, cinnamon, and salt.

Stir gently to combine, then simmer uncovered until the yams are fork-tender and the liquid has reduced into a thick, glossy glaze.

This usually takes about 15-20 minutes.

Step 4: Finish with Toasted Pecans

1/4 cup toasted pecans (for extra richness)

Once the yams are tender and the glaze has thickened, remove the pan from the heat.

Sprinkle the toasted pecans on top before serving.

I like to roughly chop the pecans for more even distribution and extra crunch.