I’ve been making candied yams with marshmallows for years, and it’s still one of my family’s favorite side dishes. The sweet and sticky glaze, the fluffy marshmallows on top, and the tender yams underneath – it’s a perfect combination.
I love how easy this recipe is to make, too. Just peel and slice some yams, mix up the glaze, and bake until it’s all golden brown.
My kids can’t get enough of it, and it’s a staple at our family gatherings. Plus, it’s a great way to get some extra veggies in – who knew eating yams could be so fun?
I’ve experimented with different types of sugar and spices over the years, but the classic recipe is still my go-to. There’s just something about the way the marshmallows toast on top that makes it feel like a special occasion.
And let me tell you, this recipe is a crowd-pleaser. I’ve served it at potlucks, holiday dinners, and even just as a weeknight side dish.
It’s always a hit! I’ve also noticed that this recipe seems to bring out the natural sweetness in the yams – they’re like a sweet little present in a casserole dish.
Candied Yams with Marshmallows
4.5 from 1679 votes
This classic Southern side dish features tender yams baked in a sweet, buttery syrup and topped with golden, toasted marshmallows. It is a beloved addition to holiday feasts, offering a perfect balance of creamy texture and caramelized sweetness.
For a less sweet version, reduce the brown sugar to 1/3 cup. You can also add a tablespoon of orange juice for a citrus twist.
Watch Video Of How Candied Yams with Marshmallows Works
One of my favorite things about this recipe is how well it stores – just refrigerate or freeze until you’re ready to serve again.
And when reheating, try using a low oven temperature to prevent drying out the yams.
My family loves when we have leftovers because it means we get to enjoy these delicious candied yams with marshmallows again another day.
❓ Frequently Asked Questions About Candied Yams with Marshmallows
Q: What type of sugar is best for the glaze?
A: I prefer to use granulated sugar for this recipe because it dissolves easily and gives a nice balance of sweetness to the glaze. However, you can also use brown sugar or even honey if you prefer a slightly different flavor.
Q: Can I use other types of root vegetables instead of yams?
A: While yams are traditional in this recipe, you can also use other root vegetables like sweet potatoes or even parsnips. Just keep in mind that they may have slightly different cooking times.
Q: How do I prevent the marshmallows from burning?
A: To prevent the marshmallows from burning, you can try broiling them for an extra minute or two after baking. Just keep an eye on them to make sure they don’t get too dark.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by preparing the glaze and assembling the casserole up to 24 hours in advance. Just store it in the fridge until you’re ready to bake.
Q: Do I need to use high-quality marshmallows for this recipe?
A: No, you don’t need to use high-quality marshmallows for this recipe. In fact, regular old marshmallows work just fine.
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