These candied yams with marshmallows (or without) are a must for Thanksgiving! With a simple sweet syrup, cinnamon and a hint of vanilla, these sweet potatoes are a classic. Add mini marshmallows and bake for a holiday favorite everyone will love.
Candied Yams with Marshmallows
Guys, I totally meant to post this before Thanksgiving but, well…life.
Anyways, I’m posting it now since I know a lot of you will be making sweet potatoes for Christmas!
When I was a kid, these marshmallow-topped candied yams were one of my favorite Thanksgiving dishes (a close tie with grandma’s Rice Dressing).
I like to experiment with my dishes, like the incredible Pumpkin Brownie Trifle instead of pumpkin pie, but there are some things you don’t mess with, like these classic candied yams.
Grandma’s children always requested her sweet potato casserole with pecans and brown sugar topping, but her grandchildren always clamored for the candied yams with marshmallows.
To her credit, she obligingly made both along with a full Midwestern Thanksgiving dinner.
These candied yams can be made with or without marshmallows.
As a kid, the marshmallows were my favorite part. The charred, melted gooey topping was irresistible!
As an adult who now appreciates tastes beyond sugar, they can be omitted so the sweet potatoes really shine.
A note about yams or sweet potatoes: In the USA the terms are used interchangeably. My candied yams are actually sweet potatoes.
In the grocery store, sweet potatoes are commonly labeled as yams, even if they aren’t true yams, which is confusing. Either way, you’ll want sweet potatoes for this recipe!
To start, scrub the sweet potatoes and place in a large pot. Fill with water until they are covered and bring to a boil.
Peel and cut the sweet potatoes. You can cut them into slices or cubes.
Place them in a baking dish if you will be topping with marshmallows.
For the syrup, simply bring all the ingredients to a boil in a small saucepan.
Pour over the sweet potatoes, top with marshmallows and bake until golden brown.
If you do not want to use marshmallows, combine the syrup ingredients in a large skillet and add the sweet potatoes. Bring to a boil and then simmer until thickened.
This recipe is so easy to customize to your family’s taste so I’ve included a few substitutions in the recipe below. Happy holidays to you and yours!
Pin this to your holiday board!
Candy Yams with Marshmallows Recipe Video
Candied Yams with Marshmallows
These candied yams with or without marshmallows are a must for Thanksgiving! With a simple sweet syrup, cinnamon and a hint of vanilla, these sweet potatoes are a classic.
Ingredients
- 2 lbs sweet potatoes
- 1/3 cup white or brown sugar
- 3 tablespoons water or orange juice
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups marshmallows (optional)
Instructions
- Scrub the sweet potatoes and place in a large pot. Fill with water until they are covered by at least 1 inch of water and bring to a boil. Cover and simmer for 20-30 minutes or until easily pierced with a fork.
- Drain potatoes and peel once they are cool enough to handle. Cut the sweet potatoes into 1/2-inch slices or cubes.
Preparation with marshmallows:
- For the syrup, combine the sugar, water, butter, vanilla, salt and cinnamon in a small saucepan and bring to a rapid boil.
- Place sweet potatoes in an 8x8 baking dish and drizzle with syrup. Top with marshmallows and bake for about 20 minutes at 350F, or until golden brown.
Preparation without marshmallows:
- In a large skillet, combine the sugar, water, butter, vanilla, salt and cinnamon. Add the sweet potatoes, stirring to coat.
- Bring to a simmer and cook until thick and bubbly, about 5 minutes. Transfer to serving dish.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 227
These candied yams with marshmallows first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.
Sweet Potato Casserole with Pecans
Janelle Luna
Thursday 26th of November 2020
This turned out AMAZING! It was my first time making it from scratch, since I usually used canned yams. My husband did the shopping, and didn't know about canned yams, so I had a bag full of fresh sweet potatoes to prepare for Thanksgiving! I found this recipe, and I'm sure I'll never go back to canned yams. These were fabulous!
Raquel Scott
Saturday 21st of November 2020
I noticed you peel & cut after boiling. I usually peel & cut before boiling. Is there a reason I shouldn’t do that?
Rebekah
Saturday 21st of November 2020
It's easier for me that way. Do whichever way works for you!
Debbie
Wednesday 20th of November 2019
Can I add pecans? If so when would you add them?
Rebekah
Thursday 21st of November 2019
Sure can! You can mix them in with the potatoes or on top for a crunchy topping.
Sandy
Friday 23rd of November 2018
Love this! It's a healthy dessert, I used vegan gluten-free marshmallows, ghee and date sugar. Easy to make.