Candied yams are great, but candied yams with marshmallows are even better. Adding a gooey toasted marshmallow layer makes all the difference!
Making homemade candied yams with marshmallows is very simple! 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 similar to sweet potato casserole, 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. You can also leave off the marshmallows and they're still delicious!
A gingery kick: Many recipes solely use cinnamon, nutmeg, and even cloves in some instances, but we add just a hint of ginger to our candied yams. The peppery spiciness adds a delicious, unexpected flavor.
It frees up your oven on Thanksgiving: I've been making full holiday spreads for years, and one of the most important things to keep in mind when planning your menu is not just what to cook, but how to cook it. If every dish needs the oven and have different baking times and temperatures, it's going to be difficult to get everything on the table hot and fresh. I like to limit my oven dishes to no more than two, and these candied yams with marshmallows are a perfect stovetop choice!
Ingredients for candied yams
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.
How to Make Candied Yams with marshmallows
- 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 they're tender. If you want to keep intact slices, they should be done in about 15-20 minutes (cook them a little longer if you want them to become somewhat "mashed" while they're cooking on the stovetop). Drain them thoroughly 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.
Yams vs. Sweet Potatoes: Which Should You Buy?
Most yams that are sold here in the US are actually sweet potatoes. Even when they're labeled "yams", they're usually just a variety of sweet potato (usually Garnet or Jewel). The USDA actually requires "yam" labels to also say "sweet potato." Here in the US, canned "yams" are sweet potatoes too!
Shopping Tip: Choose long, evenly shaped sweet potatoes rather than the short, fat ones. It's much easier to get uniform slices that take the same amount of time to get tender, so some don't turn to mush while you wait for the bigger slices to finish cooking (you can always cut them to the same size, they just won't looks as uniform).
Can You Use Canned Yams?
You can, but this recipe really is best with fresh. But since canned yams (which are sweet potatoes, just like the "yams" in the produce aisle) make this recipe come together much faster, it's a good option if you're short on time. You'll want to use two 29-ounce cans in place of the fresh sweet potatoes, and make these changes:
- Skip the boiling step. Just drain the cans well and pat the pieces dry with paper towels. You really want to remove any excess liquid so it doesn't water down the glaze.
- Reduce the amount of sugar since most canned yams are packed in syrup and are already quite sweet. I've tested this recipe using canned yams and found that ½ cup granulated and ⅓ cup brown sugar is a good amount, but taste the glaze and add more if you like.
- Be gentle when handling them! Canned yams are much softer than fresh-cooked ones. When you add the yams to the syrup, fold them carefully for just 2 to 3 minutes, until they're coated and heated through.
- Finish as directed in the recipe. Transfer to the baking dish, top with marshmallows, and broil.
How to Make Candied Yams Ahead for Thanksgiving
You can make these candied yams up to 2 days ahead, just hold off on the marshmallows until a few minutes before you're ready to serve.
- Make ahead: Cook and glaze the sweet potatoes as directed, then spread them in your baking dish and let them cool. Cover them tightly with foil and refrigerate for up to 2 days. (The glaze will thicken as it chills, and that's normal.)
- On the day: Take the dish out of the fridge about 30 minutes before reheating (this matters most with glass or ceramic, which can crack if it goes straight from cold to hot). Reheat the yams covered at 350°F for 20 to 25 minutes until they're hot all the way through. Then remove the foil, top with the marshmallows, and broil.
TIP: If you're short on oven space, reheat the yams while the turkey rests, when your oven is free anyway. You can also warm them gently on the stovetop in a large skillet, then transfer them to the baking dish for the quick broil.
Baking Instead of Broiling
If your broiler is tied up or you're not able to watch it closely, you can bake these instead. Top the hot yams with marshmallows and bake uncovered at 375°F for 10 to 15 minutes, until the marshmallows are puffed and golden. They'll brown more evenly than under the broiler, just more slowly.
Variations and Tips
- Experiment with spices: Try cloves, cardamom, turmeric, black pepper, or something more unique, like chili powder. Freshly grated ginger is another option. Experiment to find your favorite!
- Add nutsTop with a layer of chopped pecans or candied pecans before adding the marshmallows.
- Broil carefully: When broiling, keep the candied marshmallows further away from the heating element to avoid burning them (we prefer ours a little burnt, but if you're serving this to guests and not sure of their preference, it's better to toast them just until golden brown).
- Use a broiler-safe baking dish: Make sure your baking dish is broiler-safe! If it's not labeled as such, don't use it. Simple disposable aluminum pans will work if you don't have a broiler-safe baking dish.
What to Serve with Candied Yams
Candied yams with marshmallows are a popular fall and Thanksgiving dish, so choose sides that also fall into those categories. We usually serve these with a fall fruit salad, green bean casserole, and pumpkin pie cake. Our main dish is always one of two: either a glazed spiral ham or a spatchcocked turkey.
If you use this menu, make the cake ahead of time, then your only two oven dishes are the green bean casserole and the ham or turkey!
Storing, Reheating, and Freezing
- Storing leftovers: Cover the baking dish tightly with foil, or move the candied yams to an airtight container, and refrigerate for up to 3 to 4 days. The glaze will firm up in the fridge but thins out again as it warms.
- Reheating: For a full or partial dish, reheat covered with foil at 350°F for 15 to 20 minutes, until it's hot all the way through. Uncover for the last few minutes if you'd like the marshmallows to firm up again. For single servings, microwave on medium power in 30-second bursts (the marshmallows will soften and melt, but the flavor holds up well).
- Freezing: Candied yams freeze best without the marshmallows*. Let the glazed sweet potatoes cool completely, pack them in a freezer-safe container (I suggest using Souper Cubes) or a zip-top bag, and freeze them for up to 3 months. Thaw them overnight in the fridge, reheat as above, then add fresh marshmallows and broil. The sweet potatoes will be slightly softer after freezing, but still delicious!
*If your leftovers already have marshmallows on top, you can still freeze them, but the topping will turn sticky and a little weepy once thawed. Scraping it off before freezing and adding a fresh layer when you reheat gives much better results.
Candied Yams FAQ
Do you put the marshmallows on before or after cooking?
After. The sweet potatoes are fully cooked and glazed on the stovetop first. The marshmallows go on at the very end, just before a quick 3 to 5 minutes under the broiler. If you add them earlier, they'll melt into the glaze or burn before the yams are done.
Why are my candied yams watery?
Usually the glaze didn't cook long enough, or the sweet potatoes carried extra water into the pot.
Drain the boiled sweet potatoes well and let them steam dry for a minute or two. Let the butter and sugar cook until noticeably thickened before adding the potatoes back in. If the glaze still looks thin, keep cooking uncovered for a few more minutes, stirring gently, until it turns syrupy. It also thickens as it cools.
How do I keep candied yams from getting mushy?
Cook the slices until they're tender but still hold their shape, since they'll soften a bit more in the glaze. Start checking early by piercing a slice with a fork (it should slide in easily without the slice falling apart). Stir gently once the glaze goes in so the slices don't break.
We prefer to cook ours a bit longer because it turns into a chunky mash, so don't panic if you slightly overcook them. They're still delicious!
Can I make candied yams without marshmallows?
You can, and we often do (see our images to prove it)! Stop after glazing and serve them straight from the pot, spooning the syrup over the top. For a little crunch, sprinkle on chopped or candied pecans just before serving.
Can I double this recipe?
Definitely. Boil the sweet potatoes in a larger pot, but glaze them in two batches, or in a very wide skillet, so the slices aren't crowded and don't break when you stir. Spread them into two 9x13-inch baking dishes and broil them one at a time so you can watch each closely.
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
- ⅛ 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 15-20 minutes* or until they're 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.
Notes
*If you'd prefer the slices fall apart when cooking them on the stovetop, cook them longer in this step (another 10 minutes or so).
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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