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Candied Yams With Marshmallows

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This classic candied yams recipe is made with tender sweet potatoes, a buttery brown sugar glaze, warm spices, and toasted marshmallows on top. It’s the perfect balance of sweet and savory, and a must-have side dish for any holiday table.

Ingredients

Scale

  • 3 lbs sweet potatoes (about 4–5 medium), peeled and cut into 1-inch chunks

  • 1/2 cup unsalted butter

  • 3/4 cup brown sugar (light or dark)

  • 1/4 cup water

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Place sweet potato chunks in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes until just fork-tender. Drain and set aside.

  3. In a saucepan over medium heat, melt butter with brown sugar, water, cinnamon, nutmeg, and salt. Stir until smooth and bubbly. Remove from heat and stir in vanilla.

  4. Place cooked sweet potatoes in the prepared baking dish and pour the brown sugar mixture over the top. Toss gently to coat.

  5. Cover with foil and bake for 20 minutes.

  6. Remove foil, sprinkle marshmallows evenly over the top, and bake uncovered for another 10–15 minutes, or until marshmallows are golden and gooey.

  7. Let sit for 5–10 minutes before serving.

 

Notes

  • You can use canned yams (drained) to skip boiling — just reduce bake time slightly.

  • Try adding chopped pecans for a bit of crunch.

  • If using large marshmallows, cut them in half for more even coverage.

Find it online: https://ukfinda.com/candied-yams-with-marshmallows/