Candied Yams With Marshmallows Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/15/22
Tested by
Victoria Heydt
Victoria Heydt
Tested by Victoria Heydt
Victoria Heydt is a food photographer, stylist, and editor. An Institute of Culinary Education grad, she also develops and tests recipes.
Learn about The Spruce Eats' Editorial Process
candied yams with marshmallows

The Spruce/Diana Chistruga
Prep: 25 mins
Cook: 80 mins
Total: 105 mins
Servings: 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
344 Calories
9g Fat
63g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 344
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 127mg 6%
Total Carbohydrate 63g 23%
Dietary Fiber 8g 27%
Total Sugars 30g
Protein 5g
Vitamin C 44mg 222%
Calcium 105mg 8%
Iron 2mg 10%
Potassium 1103mg 23%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 at 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 sweet potatoes with lighter-colored flesh. Yams are large, thick tubers 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.

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"This recipe is such a decadent and wonderful side dish. It's sweet and incredibly tender. The marshmallows on top create a fluffy looking cloud for a lovely presentation. Pair it with Thanksgiving Day dinner or a weeknight for something that even the kiddos will enjoy. The "hardest" part was peeling and dicing the sweet potatoes." —Victoria Heydt

Candied Yams With Marshmallows Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 pounds orange-fleshed sweet potatoes

  • 2/3 cup packed brown sugar, light or dark

  • 6 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1 dash ground nutmeg

  • 1 dash ground ginger

  • 1 teaspoon vanilla extract

  • 4 cups mini marshmallows, more or less as needed

Steps to Make It

  1. Gather the ingredients.

    ingredients to make candied yams with marshmallows

    The Spruce/Diana Chistruga

  2. Preheat the oven to 375 F. Butter a 9 x 13 x 2-inch baking pan or shallow 3-quart casserole.

    white buttered casserole dish

    The Spruce/Diana Chistruga

  3. 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.

    diced sweet potatoes in a casserole dish

    The Spruce/Diana Chistruga

  4. In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and then 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.

    butter and brown sugar mix cooking in a sauce pan

    The Spruce/Diana Chistruga

  5. Pour the sugar and butter mixture evenly over the sweet potatoes.

    diced sweet potatoes in a casserole dish

    The Spruce/Diana Chistruga

  6. Cover the baking pan tightly with foil and bake for 45 minutes.

    casserole dish covered with foil

    The Spruce/Diana Chistruga

  7. 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.

    baked candied yams in a casserole dish

    The Spruce/Diana Chistruga

  8. 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.

    candied yam topped with marshmallows

    The Spruce/Diana Chistruga

  9. Return the pan to the oven and bake for about 3 to 5 minutes, or until the marshmallows are partially melted and golden brown.

    candies yams with marshmallows

    The Spruce/Diana Chistruga

Tip

  • 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.

Recipe Variations

  • 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 adding 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.