|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 8g||27%|
|Total Sugars 30g|
|Vitamin C 44mg||222%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yam and sweet potato dishes are an essential part of any holiday feast. Candied, mashed, glazed, or part of sweet casseroles, there are many ways to prepare these flavorful and nutritious root vegetables. Although not common outside of the U.S, the combination of yams with marshmallows has long been a favorite, usually seen during the holidays, especially in the Thanksgiving tables all across the country. If you aren't a fan of the marshmallow topping or find it too sweet, leave it out or add the marshmallows to only half of the baking dish.
While true yams are a completely different vegetable, orange-fleshed sweet potatoes are often labeled "yams" to differentiate them from lighter flesh sweet potatoes. Yams are large, thick roots that don't look much like sweet potatoes and aren't commonly found in most American supermarkets. But if you can find them, you're in for a treat. Otherwise use sweet potatoes as a replacement for equally flavorful results.
Click Play to See This Candied Yams With Marshmallows Recipe Come Together
Gather the ingredients.
Preheat the oven to 375 F. Butter a 9-by-13-by-2-inch baking pan or shallow 3-quart casserole.
Peel the sweet potatoes and cut them into 3/4-inch cubes. You should have about 10 to 12 cups when finished. Arrange the sweet potato cubes in the prepared baking pan.
In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and place it over medium heat. Bring the mixture to a boil; stir until the butter is melted and sugar is dissolved, about 7 to 8 minutes.
Stir the vanilla extract into the sauce mixture.
Pour the sugar and butter mixture evenly over the sweet potatoes.
Cover the baking pan tightly with foil and bake for 45 minutes.
After 45 minutes, uncover the sweet potatoes and gently stir them to coat with the liquid.
Continue baking, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the liquid is syrupy.
Remove the baking pan to a rack and increase the oven temperature to 450 F. When the oven has reached 450 F, cover the sweet potatoes with the miniature marshmallows.
Return the pan to the oven and bake for about 3 to 5 minutes, or until the marshmallows are partially melted and golden brown.
- To reduce the baking time, boil the peeled, cubed sweet potatoes for about 8 minutes. Drain them thoroughly and add them to the baking dish. Pour the brown sugar and butter mixture over the potatoes and bake them, uncovered, for about 35 to 45 minutes, or until tender and syrupy.
- Add 2 to 3 tablespoons of bourbon, rum, or whiskey to the sugar and butter mixture along with the vanilla extract or replace the vanilla extract with rum flavoring.
- For a hint of citrus flavor, add about 3 tablespoons of frozen orange juice concentrate along with the vanilla extract.
- For a nutty crunch, add about 1/2 cup of toasted pecans to the candied sweet potatoes just before you add the miniature marshmallows and then bake the casserole as directed. To toast pecans on the stovetop, spread them into a single layer in a dry skillet. Place the pan over medium heat and cook, stirring constantly, until the pecans are lightly browned and aromatic. Remove the toasted pecans to a plate immediately to halt the cooking.