Candied yams are great, but candied yams with marshmallows are even better. Adding a gooey toasted marshmallow layer makes all the difference!
This homemade candied yams recipe is super easy. They’re cooked on the stovetop to speed up the process, then spend a little time under the broiler to toast the marshmallows until they reach gooey golden-brown perfection. The flavor is comparable to sweet potato pie, with warm spices and brown sugar notes throughout.
Why You’ll Love Candied Yams with Marshmallows
Simple ingredients – Sweet potatoes (or yams), butter, marshmallows, and a few spice rack staples are all this recipe requires. Simple ingredients also mean this recipe is inexpensive.
A gingery kick – Many recipes solely use cinnamon, nutmeg, and even cloves in some instances, but I added ginger. The peppery spiciness adds bold, unexpected flavor to candied yams with marshmallows.
Foolproof – The main reason these candied yams with marshmallows are candied on the stovetop as opposed to the oven is to ensure they come out right every time. Sometimes, putting buttery, sugary yams in the oven can result in a burned, sugary mess, especially if you leave them in a little too long or your oven runs hot. Another issue that may arise is that the yams don’t end up as tender as you may have hoped. Cooking them on the stove takes care of all those possible mishaps by allowing more control during the cooking process while making it easy to keep an eye on the candied yams at all times.
Candied Yams Ingredients Notes
To make candied yams with marshmallows, you need:
- Sweet potatoes (or yams): There is a lot of confusion surrounding both terms, mainly because they are used interchangeably and are often mislabeled. To keep things simple, aim for the dark-skinned orange-fleshed potatoes.
- Butter: Butter yields a richer result and offers a lot in terms of flavor. One of the standout aspects of candied yams is their decadent, buttery quality. I suggest unsalted butter; however, if you’re going for a salty-sweet balance, feel free to use salted butter.
- Sugar: The combination of brown and white is the way to go. Brown sugar offers more depth of flavor due to the presence of molasses, while white sugar creates the best candied, almost caramelized coating.
- Warm spices: Cinnamon, nutmeg, and ginger work together to create a warm, comforting flavor profile with a delicious aroma that fills your kitchen as the candied yams cook.
- Marshmallows: Use mini marshmallows for even distribution on top of the yams and to avoid an overly thick marshmallow layer.
Find the complete list of ingredients with amounts in the recipe card below.
How to Make Candied Yams
- Prep: Peel the sweet potatoes, then cut them into ¼-inch-thick slices. The potatoes should be evenly sliced to ensure even cooking. They can be a little challenging to cut, so make sure to use a sharp knife and take your time to avoid injury. Also, a heads up: the orange flesh can stain your hands and cutting board. To prevent this, lay down a dark-colored towel and wear food-safe gloves.
- Boil: Transfer the potatoes to a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook until tender. Drain them once they’re done.
- Candy: Start by melting the butter, then add both granulated sugar and brown sugar (add a little extra butter if you need to help the sugars melt). Let it thicken before adding the cooked yams, spices, and salt. Don’t forget the salt; a little bit makes a world of difference because it enhances flavors. Afterward, add the yams and cook until they’re glazed.
- Broil: Transfer the candied yams to a baking dish, top them with an even layer of marshmallows, and broil until the marshmallows are toasted to your liking. Just remember that the darker they get, the more assertive the charred bitterness will be.
- Serve: Use a large spoon to serve.
Variations, Substitutions, and Cooking Tips
Experiment with spices – Try cloves, cardamom, turmeric, or black pepper to enhance the warmth or something more unique, like chili powder, for a fruity flavor. Freshly grated ginger is another option. Explore to find your favorite.
Broil carefully – When broiling, keep the candied marshmallows further away from the heating element to avoid burning them.
Select the baking dish carefully – Use one that is broiler-safe. If it’s not labeled as broiler-safe, avoid using it. Simple disposable aluminum pans will work if you don’t have a broiler-safe baking dish.
Go Nutty – Top with a layer of chopped pecans or candied pecans before adding the marshmallows.
Storage and Freezer Tips
Keep it simple and cover the baking dish with foil. Store the candied yams and marshmallows in the fridge, where they can stay for 3-4 days. This storage method is convenient because you can reheat them right in the pan, which yields the best results. Alternatively, you can reheat individual portions in the microwave.
Candied Yams With Marshmallows
Candied yams are great, but candied yams with marshmallows are even better. Adding a gooey toasted marshmallow layer makes all the difference!
Ingredients
- 2 ½ pounds sweet potatoes or yams
- ¼ cup unsalted butter, half a stick
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 2 cups mini marshmallows
Instructions
- Carefully peel the sweet potatoes, then cut into ¼-inch thick slices..
- Transfer the sweet potatoes to a pot and cover with water.
- Bring to a boil over high heat, reduce to a simmer, and cook for 30-40 minutes or until tender but not fall apart tender.
- Drain the potatoes and set them aside.
- Dry the pot used to cook the potatoes and place over medium heat.
- Melt the butter, then add the sugars.
- Cook for 3-4 minutes or until thickened.
- Return the sweet potatoes to the pot, followed by the spices and salt. Toss to coat and cook for another 3-5 minutes or until the potatoes are very tender and appear glazed.
- Stir in the vanilla extract, then transfer the candied yams to a 9x13-inch baking dish. Spread in an even layer.
- Preheat your broiler, then top the yams with a single layer of mini marshmallows.
- Broil for 3-5 minutes or until browned to your liking. Check the candied yams periodically to avoid burning.
- Remove from the oven and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 539Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 179mgCarbohydrates: 115gFiber: 8gSugar: 78gProtein: 5g
This data was provided and calculated by Nutritionix.
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