Introduction
Get ready to elevate your side dish game with this absolutely divine Candied Yams with Marshmallows recipe! Forget those bland, watery versions; this is the sweet, gooey, and utterly irresistible dish that will have everyone asking for seconds. Perfect for holidays, potlucks, or just a comforting weeknight treat, these candied yams are a true crowd-pleaser that’s surprisingly simple to make.
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Why You’ll Love This Recipe
This recipe strikes the perfect balance between sweet and savory, with tender yams coated in a rich, buttery, spiced syrup, all topped with a luscious layer of melted marshmallows. It’s pure comfort food that evokes warmth and nostalgia, and its vibrant color makes any meal feel festive. Plus, it’s incredibly easy to whip up, making it a stress-free addition to your cooking repertoire.
Ingredients
- 3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch thick rounds
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- Pinch of salt
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- In a medium saucepan, combine the granulated sugar, butter, and water. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for about 5 minutes, allowing the syrup to slightly thicken. Stir in the cinnamon, nutmeg, ginger (if using), and salt.
- Arrange the sliced sweet potatoes in a single layer in the prepared baking dish. Pour the warm syrup evenly over the sweet potatoes.
- Cover the baking dish tightly with aluminum foil. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Cooking time may vary depending on the thickness of your slices.
- Remove the foil. Carefully arrange the mini marshmallows over the top of the sweet potatoes. Return the dish to the oven, uncovered, for another 5-10 minutes, or until the marshmallows are puffed, golden, and gooey. Watch closely to prevent burning.
- Let the candied yams rest for a few minutes before serving. This allows the syrup to set slightly and the marshmallows to cool just enough to handle.
Tips
- For a richer flavor, use brown sugar instead of granulated sugar, or a mix of both.
- If your syrup seems too thin after baking, you can carefully spoon some of the excess liquid out before adding the marshmallows.
- Ensure your sweet potatoes are evenly sliced for consistent cooking.
- Don’t overcrowd the baking dish; allow some space for the syrup to circulate.
- For a slightly less sweet dish, reduce the amount of sugar in the syrup slightly, or use a mix of sweet potatoes and regular yams.
Serving Suggestions
- Serve warm as a decadent side dish alongside roasted turkey, ham, fried chicken, or pork chops.
- Pairs wonderfully with other holiday favorites like stuffing, green bean casserole, and mashed potatoes.
- A dollop of whipped cream or a sprinkle of chopped pecans can add an extra touch of indulgence.
Storage Tips
Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The marshmallows may not be as perfectly gooey after refrigeration and reheating, but the flavor will still be delicious.
FAQ
Can I use regular potatoes instead of sweet potatoes (yams)?
While you can, the flavor and texture will be very different. Sweet potatoes are essential for the classic candied yam taste and texture.
How do I prevent the marshmallows from burning?
Keep a close eye on the dish during the last 5-10 minutes of baking. Ovens vary, and marshmallows can go from golden to burnt very quickly.
Can I make this recipe ahead of time?
You can prepare the sweet potatoes and syrup mixture up to the point of baking. Cover and refrigerate, then bake as directed, adding the marshmallows in the final minutes.
Nutrition Information
- Calories: 450 kcal
- Protein: 3 g
- Fat: 18 g
- Carbohydrates: 75 g
The BEST Candied Yams with Marshmallows Recipe (Easy & Delicious!)
Ingredients
Method
- Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- In a medium saucepan, combine the granulated sugar, butter, and water. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for about 5 minutes, allowing the syrup to slightly thicken. Stir in the cinnamon, nutmeg, ginger (if using), and salt.
- Arrange the sliced sweet potatoes in a single layer in the prepared baking dish. Pour the warm syrup evenly over the sweet potatoes.
- Cover the baking dish tightly with aluminum foil. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Cooking time may vary depending on the thickness of your slices.
- Remove the foil. Carefully arrange the mini marshmallows over the top of the sweet potatoes. Return the dish to the oven, uncovered, for another 5-10 minutes, or until the marshmallows are puffed, golden, and gooey. Watch closely to prevent burning.
- Let the candied yams rest for a few minutes before serving. This allows the syrup to set slightly and the marshmallows to cool just enough to handle.
