Candied Yams with Marshmallows

candied_yams

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!

Click here for the recipe for ‘Candied Yams with Marshmallows’

Here’s what you need:

DSC_0214

6 yams, light brown sugar, mini marshmallows, butter, and ground cinnamon.

DSC_0201

Unfortunately, these root veggies need to be peeled. Grab a peeler.

DSC_0202

And peel away.

DSC_0204

Yams will be yams. They have this ugly little nub at the end, so just chop it off.

DSC_0205

Cut the yams into 1-inch pieces.

DSC_0218

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.

DSC_0221

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.

DSC_0222

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!

DSC_0223

Sprinkle on some brown sugar. Nom. Now that looks good.

DSC_0224

And some ground cinnamon. Without this stuff, you’ll be missing some serious depth to your candied yams.

DSC_0225

Toss that all around with a spoon.. or a butter knife, like I use here.

DSC_0226

These yams are already starting to glaze themselves in deliciousness.

DSC_0228

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.

DSC_0248

After 15 minutes, that just looks amazeballs. But we aren’t done..

DSC_0250

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.

DSC_0294

Ta-da. Warning: this dish will make everybody accost you for the recipe.

[print_this]

Candied Yams with Marshmallows

Total time: 42 minutes
Prep: 17 min
Cook: 25 min
Yield: about 8 servings
Level: Easy

Ingredients:
Water
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

Directions:
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)

[/print_this]

Leave a Reply to Alexa Chavez Cancel reply

Your email address will not be published. Required fields are marked *