If you’ve ever been at a holiday dinner—especially in the South—you’ve probably seen a warm, buttery dish of candied yams gracing the table. Sweet, spiced, and sometimes topped with golden-brown marshmallows, it’s the kind of comfort food that makes you close your eyes and savor every bite.
But here’s the catch: most of us who have eaten “candied yams vs sweet potatoes” have never actually eaten a yam.
That’s right. In kitchens all over America, we’ve been calling sweet potatoes by the wrong name for decades—and while it doesn’t make the dish any less delicious, it’s a fun food mystery worth unraveling.
What’s a Yam, Really?
Let’s start with the basics. Yams are not just a different type of sweet potato—they’re an entirely different root vegetable altogether.
Yams are native to Africa and parts of Asia, and they belong to a group of plants known as Dioscorea. They have rough, dark brown skin—think bark or tree root texture—and their flesh is usually white or purple. Unlike sweet potatoes, they’re starchier and drier, with a much more neutral flavor. In West African and Caribbean cuisine, yams are a staple ingredient, often boiled, pounded, or fried into savory dishes.
In most American grocery stores, however, true yams are nearly impossible to find. Unless you’re shopping at an international or African market, those “yams” at your local store are most likely…
You Guessed It: Sweet Potatoes
What we commonly call “yams” in the U.S. are actually sweet potatoes, particularly the orange-fleshed variety. Sweet potatoes are native to Central and South America and come in many varieties, including:
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Orange-fleshed (the kind used in candied yams)
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White-fleshed (milder, starchier)
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Purple-fleshed (earthier and full of antioxidants)
They have smoother skin than yams and are naturally sweet, making them ideal for both savory and dessert-like recipes.
So… Why Do We Call Them Yams?
Blame it on marketing and cultural adaptation.
Back in the early 20th century, American farmers—especially in the South—started growing orange-fleshed sweet potatoes, which were softer and sweeter than the paler varieties people were used to. To set them apart, they began labeling them as “yams,” borrowing a word that African enslaved people had used for similar starchy vegetables back home.
Over time, the name stuck—especially in African American communities, where sweet potatoes (or “yams”) became central to many beloved soul food dishes. Even today, the USDA requires that if a product is labeled “yam,” it must also include the term “sweet potato” somewhere on the packaging, to help clear up the confusion.
What Exactly Are Candied Yams?
Now that we’ve got our root vegetables straight, let’s talk about the dish itself.
Candied yams are a Southern comfort food classic. Despite the name, they are almost always made with orange-fleshed sweet potatoes, not real yams. The dish typically includes:
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Sliced or chunked sweet potatoes
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Brown sugar or maple syrup
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Butter
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Cinnamon, nutmeg, or clove
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(Optional) Marshmallows for that golden, gooey topping
The sweet potatoes are baked until they’re fork-tender and swimming in a caramel-like sauce that’s rich, spiced, and deeply comforting. Whether you love them with or without marshmallows, there’s no denying they steal the show at any holiday meal.
Nutritional Snapshot
On their own, sweet potatoes are a nutrient powerhouse. They’re packed with:
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Beta-carotene (especially in orange varieties)
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Vitamin A
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Vitamin C
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Potassium
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Fiber
But once you start adding butter, sugar, and marshmallows, things get a little more indulgent—which is totally okay in moderation, especially when it comes to a holiday side dish.
True yams, by comparison, have more starch and less natural sugar. They’re also lower in beta-carotene, which is why they’re less orange and more neutral in color and taste.
A Dish With Deep Roots
What makes candied yams so special—beyond the flavor—is the history behind them.
For many African American families, sweet potatoes have long been a meaningful part of the table. With roots tracing back to slavery and the blending of African, Native American, and Southern agricultural traditions, sweet potatoes became a staple in Black cuisine. Dishes like candied yams, sweet potato pie, and mashed sweet potatoes aren’t just delicious—they’re full of history, resilience, and cultural pride.
So when we serve candied yams today, we’re not just passing around a side dish—we’re sharing a tradition that connects generations.
Final Thoughts: Call It What You Like
At the end of the day, whether you call them candied yams or sweet potatoes, one thing is certain: they’re a beloved part of American cuisine, especially in Southern and holiday cooking.
So next time you scoop a sweet, buttery helping onto your plate at foodvlove, you’ll know the truth: it’s probably not a yam—but it is definitely delicious.
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