Irresistible Candied Yams with Marshmallows – 4 Simple Steps

You know that moment when you walk into a holiday gathering and the smell of cinnamon, brown sugar, and buttery yams hits you? Yeah, that’s the magic of candied yams with marshmallows—my absolute must-have at every Thanksgiving and Christmas dinner. My grandma started this tradition, and now, no holiday feels complete without that gooey, sweet casserole on the table. It’s not just a side dish; it’s nostalgia in a baking dish. The way the marshmallows toast into golden perfection while the yams caramelize underneath? Pure comfort food heaven. Trust me, once you try this recipe, it’ll become your family’s new tradition too.

Why You’ll Love This Candied Yams with Marshmallows Recipe

This isn’t just another side dish—it’s the star of the holiday table, and here’s why:

• Effortless to make: Just slice, mix, and bake—no fancy techniques required.
• Sweet but not cloying: The warm spices balance the brown sugar, so it’s cozy, not overwhelming.
• Total crowd-pleaser: Kids go wild for the marshmallows, adults adore the caramelized yams underneath.
• Smells like home: That buttery, cinnamon scent wafting through your kitchen? Pure holiday magic.

Seriously, this recipe turns basic ingredients into something unforgettable. Wait till you see everyone fighting for seconds!

Ingredients for Candied Yams with Marshmallows

Gather these simple ingredients—you probably have most in your pantry already! The key is using fresh yams (not sweet potatoes—more on that later) and real butter for that rich, caramelized goodness. Here’s what you’ll need:

• 4 large yams, peeled and sliced ½-inch thick (look for firm, smooth skins)
• 1 cup packed dark brown sugar (light works too, but dark adds deeper flavor)
• ½ cup unsalted butter, melted (salted butter? Reduce added salt by half)
• 1 tsp cinnamon (my secret? A pinch extra for warmth)
• ½ tsp nutmeg (freshly grated if you’re feeling fancy)
• ¼ tsp salt (just enough to balance the sweetness)
• 1 tsp vanilla extract (the real stuff—no imitations!)
• 2 cups mini marshmallows (trust me, they toast better than large ones)

See? Nothing complicated—just honest ingredients that transform into something magical. Now let’s get cooking!

How to Make Candied Yams with Marshmallows

Okay, let’s get to the fun part—turning those simple ingredients into the most irresistible holiday side dish you’ve ever tasted. Follow these steps, and you’ll have everyone begging for your recipe!

Step 1: Prep the Yams

First things first: peel those yams! Then slice them into even ½-inch rounds—this ensures they all cook at the same rate. No one wants some pieces mushy while others are still crunchy. Pro tip: if you spot any super thick slices, cut them in half so everything bakes uniformly.

Step 2: Make the Syrup

Grab a bowl and whisk together that glorious melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla. It’ll look like liquid gold and smell like Christmas morning. Taste it? Go ahead—I won’t tell! This is where the magic happens, so make sure everything’s fully blended.

Step 3: Bake to Perfection

Toss those yam slices in the syrup until they’re completely coated, then spread them in your greased baking dish. Cover tightly with foil—this traps steam to soften the yams. Bake at 375°F for 40 minutes. You’ll know they’re ready when a fork slides in easily but they’re not falling apart.

Step 4: Add Marshmallows

Now the fun part! Remove the foil and scatter those mini marshmallows evenly over the top. Pop it back in the oven (uncovered!) for 10 minutes until they’re puffed and golden. Want extra toastiness? Switch to broil for the last 1-2 minutes—but watch closely! Those marshmallows go from perfect to charred real fast.

Expert Tips for the Best Candied Yams with Marshmallows

After years of perfecting this recipe (and a few marshmallow mishaps!), here are my secret weapons for candied yam success:

• Test doneness early: Start checking yams at 35 minutes—ovens vary, and overcooked yams turn mushy.
• Sweetness control: Reduce sugar to ¾ cup if you prefer less sweet, or add a splash of orange juice for balance.
• Broiler vigilance: Never walk away during broiling—marshmallows burn in seconds! I keep the oven light on and watch like a hawk.
• Make-ahead magic: Prep through Step 3 a day ahead, then just add marshmallows before serving for fresh-toasted perfection.

These little tricks? They’re what take this dish from “good” to “grandma-worthy.”

Common Questions About Candied Yams with Marshmallows

Got questions? I’ve got answers! Here’s what folks ask me most about this beloved recipe:

• “Can I use sweet potatoes instead of yams?” Technically yes (they’re often mislabeled in stores!), but true yams have a starchier texture that holds up better to baking. Sweet potatoes get mushy faster.
• “How do I store leftovers?” Cover tightly and refrigerate for 3-4 days. Reheat in the oven at 350°F for best results—microwaving makes marshmallows tough.
• “Can I prep this ahead?” Absolutely! Bake the yams (without marshmallows) up to 24 hours early, then just add marshmallows and reheat before serving.
• “Why mini marshmallows?” They toast more evenly than large ones and give you that perfect gooey-to-crispy ratio in every bite.

Still curious? Ask away in the comments—I love helping troubleshoot!

Serving Suggestions for Candied Yams with Marshmallows

This dish was made for holiday feasts! Serve it alongside a juicy glazed ham, herbed roast turkey, or even fried chicken for a sweet-savory combo that’ll have everyone reaching for seconds. A sprinkle of chopped pecans on top? Absolute perfection.

Storage and Reheating Instructions

Leftovers? Cover that baking dish tight with foil or transfer to an airtight container—they’ll keep in the fridge for 3-4 days. To reheat, skip the microwave (it murders marshmallow texture!) and warm in a 350°F oven until bubbly again, about 15 minutes. Pro tip: Add a handful of fresh marshmallows before reheating for that just-baked look!

Nutritional Information

Estimated nutrition per serving (values vary by brands/ingredients): A cozy, indulgent treat best enjoyed in holiday-sized portions!

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