Candied Yams Marshmallows: A Sweet & Easy Holiday Recipe

Candied Yams with Marshmallows, a dish that evokes warm memories of holiday gatherings and the sweet anticipation of dessert, is more than just a side dish; it’s a tradition. Have you ever wondered why this seemingly simple combination of sweet potatoes, sugary glaze, and fluffy marshmallows has become a Thanksgiving staple? It’s a delightful paradox of textures and flavors that dances on your palate.

While the exact origins are debated, the pairing of yams (often sweet potatoes in North America) with sweetness dates back centuries. The addition of marshmallows, however, is a more modern twist, gaining popularity in the early 20th century thanks to clever marketing by marshmallow companies. This ingenious combination transformed a humble root vegetable into a decadent treat.

People adore candied yams with marshmallows for several reasons. The tender, almost melt-in-your-mouth texture of the yams, combined with the gooey, toasted sweetness of the marshmallows, creates an irresistible symphony of flavors. It’s a comforting dish, easy to prepare, and universally loved by both children and adults. Plus, let’s be honest, who can resist the visual appeal of those perfectly browned marshmallows nestled atop a bed of vibrant orange yams? This recipe is sure to be a crowd-pleaser!

this Recipe

Ingredients:

• 6 medium yams (about 3 pounds), peeled and cut into 1-inch cubes
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup maple syrup (the real stuff!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (10.5 ounce) bag miniature marshmallows
• Optional: 1/2 cup chopped pecans or walnuts for topping

Preparing the Yams:

1. Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking. While the oven is heating, you can move on to the next steps.
2. Prepare the yams. Peel the yams thoroughly to remove any skin. Then, using a sharp knife, cut them into 1-inch cubes. Aim for relatively uniform sizes to ensure they cook evenly. Nobody wants some pieces hard and others mushy!
3. Boil the yams. Place the cubed yams in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the yams simmer for about 10-15 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart.
4. Drain the yams. Carefully drain the cooked yams in a colander. Make sure to get rid of all the excess water. We don’t want soggy candied yams!

Making the Candied Glaze:

1. Melt the butter. In a large bowl (large enough to hold all the yams later), melt the butter in the microwave or in a saucepan over low heat. If using the microwave, melt it in 30-second intervals, stirring in between, to prevent splattering.
2. Add the sugars and spices. To the melted butter, add the brown sugar, granulated sugar, maple syrup, cinnamon, nutmeg, ginger, and salt. Whisk everything together until well combined and the sugars are mostly dissolved. The mixture should be smooth and slightly thickened.
3. Incorporate the vanilla. Stir in the vanilla extract. This adds a lovely depth of flavor to the glaze.

Combining Yams and Glaze:

1. Gently fold in the yams. Add the drained yams to the bowl with the candied glaze. Gently fold them in, making sure that all the yam pieces are evenly coated with the glaze. Be careful not to mash the yams while folding. We want them to stay in nice, distinct cubes.
2. Transfer to a baking dish. Pour the yam mixture into a greased 9×13 inch baking dish. Spread the yams in an even layer. This will ensure even baking and browning.

Baking the Candied Yams:

1. Bake in the preheated oven. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the yams are tender and the glaze is bubbly and slightly caramelized. The edges of the yams should be starting to brown.
2. Remove from the oven. Take the baking dish out of the oven.

Adding the Marshmallows:

1. Sprinkle with marshmallows. Evenly sprinkle the miniature marshmallows over the top of the baked yams. Make sure to cover the entire surface.
2. Return to the oven (briefly!). Place the baking dish back in the oven and bake for another 5-7 minutes, or until the marshmallows are puffed and lightly golden brown. Watch them carefully, as marshmallows can burn quickly!
3. Optional: Broil for extra browning. If you want the marshmallows to be even more browned and toasted, you can broil them for 1-2 minutes. Keep a very close eye on them and don’t walk away, as they can go from golden brown to burnt in seconds.

Final Touches and Serving:

1. Let it cool slightly. Remove the candied yams from the oven and let them cool for a few minutes before serving. This will allow the marshmallows to set slightly and prevent them from being too sticky.
2. Optional: Add nuts. If desired, sprinkle chopped pecans or walnuts over the top of the candied yams before serving. This adds a nice crunch and nutty flavor.
3. Serve and enjoy! Serve the candied yams warm. They are a perfect side dish for Thanksgiving, Christmas, or any special occasion. They are also delicious as a sweet treat on their own!

Tips for Perfect Candied Yams with Marshmallows:

• Choose the right yams. Look for yams that are firm, smooth, and free of blemishes. Avoid yams that are soft or have sprouts.
• Don’t overcook the yams. Overcooked yams will be mushy and won’t hold their shape. Cook them until they are fork-tender but still slightly firm.
• Use real maple syrup. Real maple syrup has a much richer and more complex flavor than imitation syrup. It’s worth the extra cost!
• Don’t burn the marshmallows. Marshmallows can burn quickly, so keep a close eye on them while they are in the oven. If they start to brown too quickly, you can tent the baking dish with foil.
• Make it ahead of time. You can prepare the candied yams up to a day in advance. Just bake them without the marshmallows, then add the marshmallows and bake them briefly before serving.
• Customize the flavors. Feel free to experiment with different spices, such as allspice or cloves. You can also add a splash of orange juice or lemon juice to the glaze for a citrusy twist.
• Add a crunchy topping. In addition to pecans or walnuts, you can also add a sprinkle of crushed graham crackers or gingersnap cookies for a crunchy topping.
• Use a candy thermometer for the glaze. For a more precise glaze, you can use a candy thermometer to ensure that the sugar is properly dissolved and caramelized. Heat the butter, sugars, and spices in a saucepan over medium heat, stirring constantly, until the mixture reaches 230°F (110°C). Then, remove from heat and proceed with the recipe.
• Prevent marshmallows from sticking. To prevent the marshmallows from sticking to the baking dish, you can lightly grease the dish with butter or cooking spray before adding the yam mixture.
• Adjust sweetness to taste. If you prefer a less sweet dish, you can reduce the amount of sugar in the glaze. Start by reducing the brown sugar by 1/4 cup and adjust further as needed.

Variations:

• Candied Sweet Potatoes with Marshmallows: You can substitute sweet potatoes for yams in this recipe. Sweet potatoes are slightly sweeter and have a more orange color than yams.
• Candied Yams with Pineapple: Add a can of crushed pineapple (drained) to the yam mixture for a tropical twist.
• Candied Yams with Cranberries: Add 1 cup of fresh or frozen cranberries to the yam mixture for a tart and festive flavor.
• Candied Yams with Coconut: Sprinkle shredded coconut over the marshmallows before baking for a tropical twist.
• Vegan Candied Yams with Marshmallows: Use vegan butter and vegan marshmallows to make this recipe vegan. You can find vegan marshmallows at most health food stores or online.

Storage Instructions:

Store leftover candied yams with marshmallows in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but the marshmallows may become a bit sticky.

Conclusion:

This isn’t just another side dish; it’s a holiday tradition waiting to happen! The combination of the sweet, earthy yams, the gooey, toasted marshmallows, and that hint of spice creates a flavor profile that’s simply irresistible. I truly believe this Candied Yams with Marshmallows recipe will become a staple at your family gatherings, year after year. It’s the perfect balance of comfort food and festive flair, guaranteed to bring smiles to everyone’s faces.

But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly easy to make. We’ve streamlined the process to ensure even novice cooks can achieve perfect results. Forget complicated techniques and endless ingredients lists; this recipe focuses on simplicity and flavor. Plus, the visual appeal is undeniable. That golden-brown marshmallow topping, nestled against the vibrant orange yams, makes for a stunning presentation that will impress your guests. It’s a feast for the eyes as well as the palate!

And the best part? It’s incredibly versatile! While I love serving this dish as a classic Thanksgiving or Christmas side, it’s also fantastic as a sweet treat alongside roasted chicken or pork. For a fun twist, try adding a sprinkle of chopped pecans or walnuts before baking for a delightful crunch. Or, if you’re feeling adventurous, a drizzle of maple syrup or a dash of cinnamon can elevate the flavors even further. Consider using different flavored marshmallows, like toasted coconut or even peppermint during the holidays, to create unique and exciting variations. You could even try using sweet potatoes instead of yams for a slightly different flavor profile. The possibilities are endless!

Here are a few serving suggestions to get you started:

• Serve warm as a side dish with your favorite holiday meal.
• Pair it with roasted chicken or pork for a sweet and savory combination.
• Top with a scoop of vanilla ice cream for a decadent dessert.
• Use it as a filling for sweet potato hand pies.
• Enjoy it straight from the baking dish (I won’t judge!).

I’m so excited for you to try this recipe and experience the magic of Candied Yams with Marshmallows for yourself. It’s a dish that evokes warmth, nostalgia, and pure deliciousness. Don’t be afraid to experiment with different variations and make it your own. I truly believe you’ll love it as much as I do!

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a dish that will become a cherished tradition. And most importantly, don’t forget to share your experience! I’d love to hear your thoughts, see your photos, and learn about any creative twists you add to the recipe. Leave a comment below, tag me on social media, or simply tell your friends and family about this amazing dish. Let’s spread the joy of Candied Yams with Marshmallows far and wide! Happy cooking!