Candied yams are glazed jewels in buttery brown sugar, topped with toasted marshmallows. With a hint of cinnamon for zing, these candied yams are so delicious and amazingly simple to make. When choosing your yams, you want red-skinned yams — they’re tubular shaped. I’ve seen recipes that use canned yams. If you can’t find fresh yams, then I won’t hate you for using canned yams. Just make sure you drain them before you use them in the recipe!
Here’s what you need:
6 yams, light brown sugar, mini marshmallows, butter, and ground cinnamon.
Unfortunately, these root veggies need to be peeled. Grab a peeler.
And peel away.
Yams will be yams. They have this ugly little nub at the end, so just chop it off.
Cut the yams into 1-inch pieces.
Toss the cubed yams in a large pot with water. Make sure there’s at least 1 inch of water above the surface of the yams. Let the pot come to a boil, and cook the yams for maybe 10-15 minutes.
When cooked properly, the yams should NOT fall apart and crumble. They should still be firm, just like this. When you stab them with a knife, there’s still just a tad bit of rawness in them. It would take forever for the raw cubed yams to cook in the oven, so that’s why we need to pre-boil them.
In a large casserole dish, dump in the cooked yams. And sprinkle in some cubed butter. There’s no need to grease the casserole dish before!
Sprinkle on some brown sugar. Nom. Now that looks good.
And some ground cinnamon. Without this stuff, you’ll be missing some serious depth to your candied yams.
Toss that all around with a spoon.. or a butter knife, like I use here.
These yams are already starting to glaze themselves in deliciousness.
Okay, just a tad bit more brown sugar on top… and bake that dish for 15 minutes in an oven preheated to 375 degrees F.
After 15 minutes, that just looks amazeballs. But we aren’t done..
We need to dump a ton of mini marshmallows on top. Like, literally everywhere on top. Leave no inch untouched with marshmallows, k? Return it to the oven and bake for about 10 minutes, just until the top looks toasty. You’ve made s’mores before, right? Bake til the marshmallows look kinda like a campfire marshmallow.
Candied Yams with Marshmallows
Total time: 42 minutes
Prep: 17 min
Cook: 25 min
Yield: about 8 servings
6 yams, peeled and cubed into roughly 1-inch pieces
1/4 cup unsalted butter
1/2 cup packed light brown sugar, plus 2 tablespoons
1/2 teaspoon ground cinnamon
1 (10.5 ounce) package mini marshmallows
Pre-heat oven to 375 degrees F.
Add cubed yams to a large pot and cover with water so there is at least 1 inch of water above yams. Bring pot to a boil over high heat, and cook for about 15 minutes, or just until yams are soft but still maintain their shape. Yams should not be too cooked that they fall apart. Drain yams.
Add yams to a large casserole dish. Sprinkle top of yams with 1/2 cup packed brown sugar, butter, and ground cinnamon, and stir around with spoon until ingredients are combined. Spread yams in one even layer. Sprinkle top with 2 tablespoons of brown sugar. Bake in oven for 15 minutes, just until sugar has become syrup-like and yams are tender and cooked through. Remove from oven and then cover top of yams with mini marshmallows. Return to oven and continue baking for 10 minutes, or just until top of marshmallows are lightly golden yellow. Remove from oven and allow yams to cool for at least 5 minutes before serving.
PER SERVING (1/8 of recipe): Calories 360, Fat 6grams, Total Carb. 76grams, Protein 2grams
(nutritional facts are an approximation and may vary slightly for each individual, depending on brands and ingredients used)