🍠 Mississippi Candied Yams
A Southern Canning Tradition – Sweet, Buttery & Perfectly Preserved
📌 In This Article
🍠 The Mississippi Yams Story
"Canning some Mississippi yams last night down here in Alabama. We made these into candied yams." 🍠✨
There's something deeply satisfying about preserving the flavors of the South in a jar. Mississippi candied yams are a beloved Southern classic – sweet potatoes (often called yams in the South) baked or canned in a rich, buttery syrup infused with warm spices and citrus [citation:3].
This recipe combines a traditional baked yam dish with pressure canning techniques, allowing you to enjoy that slow-cooked flavor any time of year [citation:2][citation:5]. The syrup is made with brown sugar, orange juice, butter, cinnamon, and nutmeg – it's absolute perfection [citation:2].
💬 The Southern tradition: "In the United States, sweet potatoes and yams are often used interchangeably. The orange-fleshed sweet potatoes are what Southerners lovingly call 'yams'." [citation:3]
📦 Ingredients – For 6 Pints
From the Pressure Canner Recipe [citation:2][citation:5]
- 🍠 12 medium sweet potatoes (yams) – peeled and cut into chunks [citation:2][citation:5]
- 🧂 2 cups packed brown sugar [citation:2][citation:5]
- 🧃 2 cups orange juice – fresh or from concentrate [citation:2][citation:5]
- 🍬 1 cup granulated sugar [citation:2][citation:5]
- 💧 1 cup water [citation:2][citation:5]
- 🌿 1 teaspoon vanilla extract [citation:2][citation:5]
- 🌿 2 teaspoons ground cinnamon [citation:2][citation:5]
- 🌿 1 teaspoon ground nutmeg [citation:2][citation:5]
- 🍋 ¼ cup lemon juice – fresh or bottled [citation:2][citation:5]
💡 Pro tip: "Syrup was perfect amount for 6 pints." [citation:5]
📝 Step-by-Step Canning Instructions
Step 1 – Prepare Your Equipment
- Sterilize 6 pint jars, lids, and rings [citation:2].
- Keep jars hot until ready to fill.
- Prepare your pressure canner with 2-3 inches of hot water [citation:2].
💡 Pro tip: "I do mine in the dishwasher! Much faster! Keeping the door closed keeps in the steam and heat." [citation:2]
Step 2 – Make the Syrup
- In a large saucepan, combine brown sugar, orange juice, granulated sugar, water, vanilla, cinnamon, nutmeg, and lemon juice [citation:2][citation:5].
- Bring to a boil, stirring until sugars dissolve.
- Reduce heat and let simmer while you prepare the yams [citation:2][citation:5].
Step 3 – Prepare the Yams
- Peel and cut the sweet potatoes into chunks [citation:2][citation:5].
- Rinse thoroughly with cold water [citation:2][citation:5].
- Blanch in boiling water for 3-5 minutes [citation:2][citation:5].
- Drain well.
⚠️ Important: "Blanching for 3-5 minutes helps prevent the yams from turning dark during processing." [citation:2]
Step 4 – Fill the Jars
- Pack the blanched yam chunks into hot, sterile pint jars [citation:2][citation:5].
- Ladle the hot syrup over the yams, leaving 1 inch of headspace [citation:2][citation:5].
- Remove air bubbles with a non-metallic spatula [citation:2].
- Wipe rims clean with a hot, damp towel or coffee filter [citation:2].
- Apply lids and rings, tightening to fingertip-tight [citation:2].
Step 5 – Pressure Can
- Place jars in the pressure canner [citation:2][citation:5].
- Lock the lid and vent steam for 10 minutes [citation:2].
- Bring to pressure – 10 psi for weighted gauge, 11 psi for dial gauge [citation:2][citation:5].
- Process pints for 90 minutes (some recipes suggest 65 minutes, but 90 is the recommended safe time for yams) [citation:2][citation:5].
⚠️ Critical: "Pressure can 90 minutes for pints at 10 lbs of pressure for weighted gauge and 11 lbs for dial gauge. Adjust for altitude." [citation:2]
Step 6 – Cool and Check Seals
- Turn off heat and let pressure drop naturally [citation:2].
- Remove jars and place on a towel-lined counter [citation:2].
- Let cool for 12 hours [citation:2].
- Remove the rings to check seals – lids should be concave and not flex when pressed [citation:2].
- Label with date – use within 3 years [citation:2].
💡 Pro tip: "Leave the rings on for 12 hours – you will hear popping noises, this is what you want to hear! Once jars have set, remove the rings to check seals." [citation:2]
🔒 Pressure Canning Guide – Candied Yams
Processing Times
- Pints: 90 minutes [citation:2]
Pressure Settings
- Weighted-Gauge Canner: 10 psi (0-1,000 ft), 15 psi (above 1,000 ft) [citation:2]
- Dial-Gauge Canner: 11 psi (0-2,000 ft), adjust for higher altitudes [citation:2]
Altitude Adjustments
- 0 – 1,000 ft: 10 psi (weighted) / 11 psi (dial)
- 1,001 – 2,000 ft: 10 psi (weighted) / 11 psi (dial)
- 2,001 – 4,000 ft: 10 psi (weighted) / 12 psi (dial)
- 4,001 – 6,000 ft: 10 psi (weighted) / 13 psi (dial)
- Above 6,000 ft: 15 psi (weighted) / 14 psi (dial)
💡 Pro tip: "Remove the rings after 12 hours – this is the only way to know if your jars sealed properly." [citation:2]
💡 Pro Tips for Perfect Candied Yams
- 🍠 Choose the right sweet potatoes: Look for orange-fleshed sweet potatoes – they're what Southerners call "yams" [citation:3].
- 🧅 Blanch before canning: Blanching for 3-5 minutes prevents darkening and improves texture [citation:2].
- 🍯 Adjust sweetness: The sugar can be adjusted to taste, but don't reduce too much – it affects preservation [citation:2].
- 🌿 Add extra spices: Some recipes add cloves or allspice for extra warmth [citation:1].
- 🧂 Use fresh lemon juice: Bottled lemon juice is more consistent for canning safety [citation:2].
- 🥫 Thickening tip: "Upon opening, the syrup may be thin. Thicken with cornstarch and heat before serving." [citation:5]
🍠 The Traditional Baked Version
If you prefer to enjoy these candied yams fresh, here's the traditional baked recipe that inspired the canned version [citation:1][citation:4].
Ingredients
- 🍠 3 lbs fresh orange-fleshed yams – peeled and sliced ¼-inch thick [citation:4][citation:8]
- 🍋 1 lemon – thinly sliced with peel [citation:4][citation:8]
- 🍬 1 cup granulated sugar [citation:4][citation:8]
- 🧈 ¼ lb unsalted butter [citation:4][citation:8]
- 🧃 ¼ cup freshly squeezed orange juice [citation:4][citation:8]
- 🌿 ½ teaspoon cinnamon [citation:4][citation:8]
- 🌿 ½ teaspoon nutmeg [citation:4][citation:8]
- 🧂 ¼ teaspoon salt [citation:4][citation:8]
Baking Instructions
- Combine sugar, butter, orange juice, cinnamon, nutmeg, and salt in a small saucepan. Heat gently to boiling, stirring frequently [citation:4][citation:8].
- Set aside to cool slightly [citation:4][citation:8].
- Arrange sliced yams and lemon slices in a large baking dish in a single layer, slightly overlapping [citation:4][citation:8].
- Pour syrup mixture over the yams [citation:4][citation:8].
- Bake at 325°F for 2 to 2½ hours, basting thoroughly every 15-20 minutes [citation:4][citation:8].
- Turn yams occasionally [citation:4][citation:8].
- Yams are done when tender and the syrup has been almost completely absorbed and thickened [citation:4][citation:8].
- May be prepared early in the day and reheated [citation:4][citation:8].
💡 Pro tip: "These are the best candied yams I have ever eaten!" [citation:6][citation:8]
❓ Frequently Asked Questions
❓ What's the difference between yams and sweet potatoes?
In the United States, the orange-fleshed sweet potatoes are commonly called "yams." True yams are a different root vegetable [citation:3].
❓ Can I use a water bath canner for candied yams?
No – yams are a low-acid vegetable and MUST be pressure canned for safety [citation:2].
❓ Why is the processing time 90 minutes?
Yams are dense and require longer processing to ensure proper heat penetration [citation:2].
❓ How long do canned candied yams last?
Properly sealed jars last up to 3 years in a cool, dark pantry [citation:2].
❓ Why are my canned yams discolored?
Discoloration can happen if the yams were exposed to air too long before canning – blanch promptly [citation:2].
❓ Can I use canned sweet potatoes for this recipe?
Yes – but the texture will be softer [citation:9].
❓ What if the syrup is too thin after canning?
Simply thicken with cornstarch when reheating [citation:5].
❓ Can I add marshmallows to canned yams?
Add marshmallows when reheating, not before canning [citation:5].
❓ Can I halve this recipe?
Yes – adjust the ingredients proportionally.
❓ What's the best way to reheat canned yams?
Pour into a baking dish, thicken syrup if needed, and bake until heated through [citation:5].
📄 Printable Recipe Cards
╔═══════════════════════════════════════════════════════════════════════╗
║ PRESSURE CANNED MISSISSIPPI CANDIED YAMS ║
║ Sweet, Buttery & Perfectly Preserved – A Southern Tradition ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 6 pints | TIME: 90 minutes processing
INGREDIENTS:
- 12 medium sweet potatoes (yams), peeled and chunked
- 2 cups packed brown sugar
- 2 cups orange juice
- 1 cup granulated sugar
- 1 cup water
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup lemon juice
INSTRUCTIONS:
1. Sterilize jars and rings. Keep hot.
2. Combine all syrup ingredients in a saucepan. Boil, then simmer.
3. Peel and chunk yams. Blanch 3-5 minutes.
4. Pack yams into hot pint jars. Ladle syrup over, leaving 1" headspace.
5. Remove bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can 90 minutes at 10 psi (weighted) or 11 psi (dial).
7. Let pressure drop naturally. Cool 12 hours.
8. Remove rings and check seals. Label with date.
STORAGE: 3 years (cool, dark place).
"Canning some Mississippi yams last night down here in Alabama." 🍠✨
╔═══════════════════════════════════════════════════════════════════════╗
║ BAKED MISSISSIPPI CANDIED YAMS ║
║ Traditional Southern Baked Version ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 1 casserole | TIME: 2-2.5 hours
INGREDIENTS:
- 3 lbs fresh orange-fleshed yams, peeled and sliced ¼" thick
- 1 lemon, thinly sliced
- 1 cup granulated sugar
- ¼ lb unsalted butter
- ¼ cup freshly squeezed orange juice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
INSTRUCTIONS:
1. In a saucepan, combine sugar, butter, orange juice, cinnamon, nutmeg, and salt. Heat to boiling.
2. Arrange sliced yams and lemon slices in a baking dish. Pour syrup over.
3. Bake at 325°F for 2-2½ hours, basting every 15-20 minutes.
4. Yams are done when tender and syrup is thickened.
"These are the best candied yams I have ever eaten!" [citation:6][citation:8]
© CanningRebels — Mississippi Candied Yams | A Southern Canning Tradition
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