yam and marshmallow recipe

The Best yam and marshmallow recipe

I am so excited to share this yam and marshmallow recipe with you all. This dish has been a staple in my family for years, and every time we make it, it’s a hit. The combination of the sweet, fluffy marshmallows and the starchy, earthy yams is just perfect.

I love how easy it is to make this recipe, too – just boil up some yams until they’re tender, then top them with a mixture of marshmallows, brown sugar, and spices. It’s a great way to use up leftover yams from the holidays or to make a special treat for the family on a weeknight. Plus, it’s so good for you – the yams are packed with fiber and vitamins, and the marshmallows add a boost of vitamin C.

My kids love helping me make this recipe, too – they get to muddle around in the kitchen and help with all the fun parts of cooking. And let me tell you, there’s nothing quite like the smell of boiling yams wafting through the house – it’s like a big ol’ hug for your belly. My family loves this recipe so much that we’ve even started making it for special occasions like Thanksgiving and Christmas.

And the best part? It’s super easy to scale up or down depending on how many people you’re feeding – just multiply or divide the ingredients as needed. I’ve even made it for big crowds at potlucks and parties, and everyone always asks for the recipe.

Which is why I’m so excited to share it with you all today.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Candied Yams with Marshmallow Topping Works

To store leftover yam and marshmallow casserole, let it cool completely, then cover tightly with foil or plastic wrap and refrigerate for up to four days. Reheat in a 350 degree oven for about 15 to 20 minutes until warmed through, or use the microwave for individual portions.

For a crispier topping, reheat in the oven uncovered. This dish also freezes well for up to two months; thaw overnight in the fridge before reheating.

I like to serve leftovers alongside a simple salad or as a side with breakfast eggs. It is always a good idea for any occasion and works well for family gatherings because it is easy to prepare, feeds a crowd, and tastes like comfort food everyone loves.

❓ Frequently Asked Questions About Candied Yams with Marshmallow Topping

1. Can I use fresh yams instead of canned?

Yes, you can use fresh yams. Peel and cut them into chunks, then boil them in salted water for about 15 to 20 minutes until tender. Drain and proceed with the recipe. Fresh yams give a firmer texture and more natural flavor.

2. How do I keep the marshmallows from burning?

Add the marshmallows during the last 5 to 10 minutes of baking. Keep an eye on them and remove the dish from the oven as soon as they are puffed and lightly golden. If they start to brown too quickly, cover the dish loosely with foil.

3. Can I make this recipe ahead of time?

Yes, you can assemble the yam mixture a day in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. Add the marshmallows just before the final bake.

4. What can I use instead of marshmallows?

You can substitute marshmallows with a pecan streusel topping made from brown sugar, butter, flour, and chopped pecans. Another option is to use mini marshmallows or even a drizzle of maple syrup and a sprinkle of cinnamon.

5. Is this dish gluten free?

The basic recipe with yams, butter, brown sugar, and marshmallows is naturally gluten free. However, check the labels on your marshmallows and any added ingredients to ensure they are certified gluten free. Some brands may contain traces of gluten.