I’m so excited to share with you my favorite candied yams marshmallow recipe. This dish is a staple in our household, and I’m sure it will become one in yours too.
I first discovered candied yams at a family gathering, where my aunt would bring them as a side dish. They were sweet, sticky, and utterly irresistible.
As I learned more about the recipe, I realized that it’s not just a Southern classic but also a versatile dish that can be enjoyed year-round. My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of that sweet marshmallow topping!
But what I love most about candied yams is the way they bring everyone together. Whether it’s a holiday feast or a casual weeknight dinner, this dish never fails to put smiles on everyone’s faces.
And the best part? It’s surprisingly easy to make and requires minimal ingredients.
So go ahead and give this recipe a try – your family will thank you!
Candied Yams with Marshmallow Topping
4.7 from 1615 votes
Tender yams are baked in a buttery brown sugar and cinnamon syrup until caramelized, then topped with golden toasted marshmallows. This classic side dish is sweet, comforting, and perfect for holiday gatherings.
3 large yams (about 2 pounds), peeled and sliced into 1/2-inch rounds
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Topping
2 cups mini marshmallows
👨🍳Directions
1Preheat oven to 375°F.
2In a small saucepan over medium heat, combine melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
3Stir constantly until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes.
4Place the sliced yams in a large mixing bowl and pour the butter-sugar mixture over them.
5Toss gently with a spatula until each slice is evenly coated.
6Arrange the yam slices in a single layer in a 9×13-inch baking dish, overlapping slightly if needed.
7Pour any remaining syrup from the bowl over the top.
8Cover the dish tightly with aluminum foil.
9Bake covered for 20 minutes, then remove the foil and continue baking for another 10 minutes, until the yams are fork-tender and the syrup is bubbling and thickened.
10The yams should be easily pierced with a fork but still hold their shape.
11Remove the dish from the oven and increase the oven temperature to broil.
12Sprinkle the mini marshmallows evenly over the yams.
13Broil for 1 to 2 minutes, watching closely, until the marshmallows are puffed and golden brown on top. Serve immediately.
For a deeper flavor, use dark brown sugar instead of light. If you prefer less sweetness, reduce the maple syrup to 2 tablespoons. Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warm.
Watch Video Of How Candied Yams with Marshmallow Topping Works
This candied yams marshmallow recipe is perfect for any occasion – whether it’s a holiday feast or a casual weeknight dinner. It’s also incredibly easy to make and requires minimal ingredients.
My family loves helping me in the kitchen with this recipe, and we always enjoy devouring the finished product together. Plus, it’s great for meal prep – simply store leftovers in an airtight container for up to 3 days or freeze for later use.
❓ Frequently Asked Questions About Candied Yams with Marshmallow Topping
Q: What is the origin of candied yams?
A: Candied yams have their roots in traditional Southern cuisine, where they were often served as a sweet side dish during the holidays. The exact origin is unclear, but it’s believed to date back to the mid-20th century.
Q: What’s the difference between candied yams and sweet potatoes?
A: While both dishes share similarities, candied yams are typically made with yams (specifically the Jewel or Tuberose varieties) that have been cooked until tender and then coated in a sweet syrup. Sweet potatoes, on the other hand, can be cooked in various ways and are often served without any added syrup.
Q: Can I use regular sugar instead of brown sugar?
A: While you can use regular sugar as a substitute, keep in mind that brown sugar adds a richer flavor to the dish. If you choose to use regular sugar, reduce the amount slightly to prevent an overly sweet taste.
Q: How do I store leftover candied yams?
A: Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, make sure they’re heated through before serving.
Q: Can I make this recipe without marshmallows?
A: While marshmallows add an extra layer of sweetness and texture to this dish, you can omit them if you prefer or don’t have them on hand. Simply omit them from the ingredient list and proceed with cooking the syrup-covered yams as instructed.
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