Candied Yams with Marshmallows

If your holiday table needs a sweet, cozy side dish, these Candied Yams with Marshmallows are a classic for a reason. Tender sweet potatoes bake in a buttery brown sugar syrup, then get topped with golden, toasty marshmallows.

Since most of the work is just slicing and baking, this is an easy dish to make while the rest of dinner comes together.

What Are Candied Yams?

Candied yams are a classic American side dish, especially popular at Thanksgiving and Christmas. Sliced sweet potatoes bake in butter, brown sugar, and warm spices. As they cook, the sugar and butter turn into a thick, glossy syrup.

Then a layer of marshmallows goes on top. They puff up and turn golden brown in the oven, a bit like a sweet, gooey blanket. Some people love the mix of soft potatoes and melty marshmallows. Others call it dessert on the dinner plate.

Are Yams Sweet Potatoes?

This is one of the most common questions, so here’s the quick answer. Are yams sweet potatoes? In most U.S. grocery stores, yes, for all practical purposes. The orange, soft vegetables labeled “yams” are usually just sweet potatoes.

True yams are a different vegetable. They have rough, dark skin and starchy white or purple flesh. They’re more common in African, Caribbean, and Asian cooking.

So for this recipe, use orange-fleshed sweet potatoes. Garnet and Jewel are two popular kinds, and both work well.

What You’ll Need

Here’s everything for this recipe. It serves 8 and fits a 9×13-inch baking dish.

• 3 pounds sweet potatoes (about 4 medium), peeled
• 1/2 cup butter, cut into cubes
• 3/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons water or orange juice
• 2 cups mini marshmallows

Since the sweet potatoes are the star, pick ones that are firm and similar in size. Smooth skin with no soft spots is best.

Mini marshmallows work better than large ones. They cover the top evenly and brown quickly.

How to Make Candied Yams

This section shows how to make candied yams from start to finish. The steps are simple, and most of the time is hands-off baking.

Step 1: Heat the oven.

Heat your oven to 350°F. Lightly butter a 9×13-inch baking dish.

Step 2: Slice the sweet potatoes.

Cut the peeled sweet potatoes into rounds, about 1/2 inch thick. Try to make them even, so they cook at the same speed. If a few slices are very wide, cut them in half.

Step 3: Layer them in the dish.

Spread the slices in the baking dish. It’s fine if they overlap a little.

Step 4: Make the syrup.

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, and salt. Cook for 2 to 3 minutes, stirring, until the sugar melts and the mixture looks smooth and bubbly. Take it off the heat, then stir in the vanilla and the water or orange juice.

Step 5: Pour it over.

Pour the hot syrup over the sweet potatoes. Toss or stir gently, so every slice gets coated.

Step 6: Cover and bake.

Cover the dish tightly with foil. Bake for 30 minutes. The foil traps steam, which helps the potatoes soften.

Step 7: Stir and bake uncovered.

Remove the foil carefully, since steam will escape. Stir the potatoes and spoon the syrup over them. Bake uncovered for 20 to 25 minutes more, until a fork slides in easily and the syrup looks thick.

Step 8: Add the marshmallows.

Sprinkle the marshmallows over the top. Return the dish to the oven for 5 to 7 minutes, until the marshmallows are puffed and golden.

Step 9: Rest and serve.

Let the dish sit for 5 minutes. The syrup thickens a little as it cools. Then serve warm.

Tips for the Best Candied Yams

Since even slices cook evenly, take a minute to cut them the same thickness. Thick pieces stay firm, and thin ones get mushy.

Also, don’t skip the foil. Covering the dish is what softens the sweet potatoes. Uncovering them later is what thickens the syrup.

For the best flavor, add the marshmallows at the end. If they bake the whole time, they melt away and burn.

Additionally, watch the marshmallows closely. They brown fast. If you want a deeper color, turn on the broiler for 30 to 60 seconds, and stay by the oven.

Finally, taste the syrup before you pour it. If you like it spicier, add a pinch more cinnamon or a tiny pinch of ground ginger.

Using Canned Sweet Potatoes

If you’re short on time, canned sweet potatoes work too. They’re already cooked, so you can skip the long baking step.

Drain two large cans of cut sweet potatoes well. Layer them in the baking dish, and pour the syrup over them. Bake uncovered at 350°F for 20 to 25 minutes, then add the marshmallows for the last 5 to 7 minutes.

Since canned sweet potatoes are packed in syrup, drain them well so the dish doesn’t turn too sweet or watery. Rinsing them lightly helps, too.

Easy Variations to Try

This recipe is simple to change. Here are a few ideas.

• Pecan crunch: Sprinkle chopped pecans over the potatoes before adding the marshmallows.
• Orange zest: Add 1 teaspoon of orange zest to the syrup for a fresh, bright flavor.
• Maple twist: Swap 2 tablespoons of the brown sugar for maple syrup.
• Extra warm spice: Add a pinch of ground cloves or allspice.
• Less sweet: Reduce the brown sugar to 1/2 cup. The dish still tastes rich.
• No marshmallows: Skip the topping, or use a crumble of oats, pecans, and butter.

If you’re feeding vegetarians, check the marshmallow label. Many contain gelatin. Vegetarian marshmallows are sold in some stores.

Make-Ahead Plan for the Holidays

A big holiday meal means a busy oven. This dish is easy to plan around. Here’s how.

One day ahead: Slice the sweet potatoes and make the syrup. Store them separately in the fridge. Or, assemble the whole dish without the marshmallows, cover it, and refrigerate.

On the day: Bring the dish to room temperature for 30 minutes. Bake it as directed, adding 10 to 15 minutes if it was cold.

At the end: Add the marshmallows during the last few minutes, right before dinner. That way, they’re fresh and golden when you serve.

This also makes a great marshmallow yams option for a potluck. Bake it at home, then bring it warm in a covered dish.

Planning a Thanksgiving Menu

This is a great Thanksgiving yams recipe because it fits right into a busy dinner. It can bake at 350°F, which is a common oven temperature for other sides like stuffing and green bean casserole.

Serve it with turkey, ham, or roast chicken. It also pairs well with green beans, cranberry sauce, mashed potatoes, and dinner rolls.

Since the dish is sweet, pair it with something savory and a little tart. A crisp green salad or tangy cranberry sauce balances the sugar well.

Storing and Reheating

Let leftovers cool. Then store them in an airtight container in the fridge for up to 3 to 4 days.

To reheat, cover the dish with foil and warm it in a 350°F oven for 15 to 20 minutes. Or, microwave single servings in short bursts. The marshmallows will soften, but they still taste good.

To freeze, bake the dish without the marshmallows. Cool it, cover it tightly, and freeze for up to 2 months. Thaw it in the fridge overnight. Then reheat it and add fresh marshmallows at the end.

Common Questions

Why are my sweet potatoes still hard?

They may be sliced too thick, or the dish wasn’t covered tightly. Cover with foil, bake a bit longer, and test with a fork.

Why is my syrup watery?

Sweet potatoes release liquid as they bake. Bake uncovered for a little longer, and the syrup will thicken. Stir it once or twice.

Why did my marshmallows burn?

They were added too early, or the oven was too hot. Add them near the end, and watch closely.

Can I use dark brown sugar?

Yes. It adds a deeper, molasses-like flavor.

Can I leave the skins on?

You can, but peeled sweet potatoes give a softer, more classic texture.

Can I use white sweet potatoes?

Yes, but they’re drier and less sweet than orange ones. The dish may need a little more syrup.

Can I make it on the stove?

Yes. Simmer sliced sweet potatoes with the syrup, covered, until tender. Then thicken the sauce uncovered and top with marshmallows under the broiler.

Is it a side dish or a dessert?

Both. Many people serve it as a side, but it’s sweet enough to count as dessert.

Can I make it in a slow cooker?

Yes, but you won’t get the same thick syrup. Cook on low until tender, then add marshmallows and broil briefly.

Final Thoughts

At the end of the day, these Candied Yams with Marshmallows are a warm, nostalgic side dish that never goes out of style. They’re sweet, they’re easy, and they’re perfect for sharing. So the next time you’re planning a holiday meal, give this one a try.