Candied Yams With Marshmallows

Candied Yams with Marshmallows is a beloved holiday side dish that combines tender yams with a rich brown sugar glaze and a gooey, golden marshmallow topping. It’s sweet, buttery, and packed with nostalgic flavor—perfect for Thanksgiving, Christmas, or any comfort-filled gathering.

Why You’ll Love This Recipe

This classic dish is a crowd favorite thanks to its irresistible combination of soft, sweet yams and melted marshmallows. It’s simple to prepare, uses pantry staples, and bakes up beautifully with minimal effort. Whether you’re serving it as a traditional holiday side or a sweet addition to your Sunday supper, candied yams are sure to please every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned yams or sweet potatoes (drained)
• Unsalted butter
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Salt
• Mini marshmallows

directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Arrange the drained yams in an even layer in the baking dish.
3. In a small saucepan over medium heat, melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, and salt. Cook until the sugar is dissolved and the mixture is smooth.
4. Pour the brown sugar mixture evenly over the yams. Gently toss or use a spoon to coat all the yams in the glaze.
5. Bake uncovered for 20–25 minutes, or until the glaze is bubbling and the yams are heated through.
6. Remove from the oven and top with mini marshmallows.
7. Return to the oven and bake for an additional 8–10 minutes, or until the marshmallows are golden and melted.
8. Let cool for a few minutes before serving.

Servings and timing

This recipe serves 8 and takes about 40 minutes total (10 minutes prep, 30 minutes baking).

Variations

• Use fresh yams: Peel and cube fresh sweet potatoes or yams and boil until tender before using.
• Add orange zest: A touch of citrus adds brightness to the sweet glaze.
• Nutty topping: Add chopped pecans or walnuts under the marshmallows for extra crunch.
• Spiced version: Add a pinch of ground ginger or cloves for a deeper spice profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. To revive the marshmallow topping, place under the broiler for 1–2 minutes after reheating.

FAQs

Can I make candied yams ahead of time?

Yes, assemble the dish without the marshmallows and refrigerate. Add marshmallows and bake just before serving.

What’s the difference between yams and sweet potatoes?

In the U.S., “yams” usually refer to orange-fleshed sweet potatoes. True yams are starchier and less sweet and are typically not used in this recipe.

Can I use large marshmallows instead?

Yes, cut them into smaller pieces or scatter them on top as is.

Are canned yams already cooked?

Yes, canned yams are pre-cooked and ready to use, making this dish super quick to prepare.

Can I reduce the sugar?

Yes, feel free to adjust the amount of brown sugar to your taste.

Is this dish very sweet?

Yes, it’s intentionally sweet—often served alongside savory items as a contrast.

Can I use maple syrup instead of brown sugar?

Yes, use maple syrup or a mix of maple syrup and brown sugar for a rich flavor.

Can I make it dairy-free?

Use a dairy-free butter alternative to make this dish dairy-free.

How do I keep the marshmallows from burning?

Keep an eye on the oven in the last few minutes and remove once they’re golden brown.

Can I add spices like pumpkin pie spice?

Absolutely. Pumpkin pie spice adds a nice seasonal twist.

Conclusion

Candied Yams with Marshmallows is a sweet, comforting classic that never goes out of style. With its buttery brown sugar glaze and perfectly toasted marshmallows, this dish is a must-have on any holiday table. Whether you make it from scratch or with canned yams, it’s sure to bring warmth and nostalgia to every bite.

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