The Ultimate Holiday Side: Candied Yams with Toasted Marshmallows
Hey friends, Jackson here from Food Meld. Let’s talk about the undisputed champion of the holiday table, the dish that causes polite dinner guests to suddenly develop elbows and form a line: Candied Yams with Toasted Marshmallows. This isn’t just a side dish; it’s a mood. It’s the sweet, sticky, buttery, and beautifully browned centerpiece that whispers promises of dessert before you’ve even had your turkey. I’m talking about soft, syrupy sweet potatoes baked in a spiced brown sugar glaze, then crowned with a blanket of golden, gooey, perfectly-toasted marshmallows. It’s the ultimate comfort food throwback, and every single bite tastes like a warm, nostalgic hug from home. I’m a firm believer that the best recipes are the ones that create those “you’ve gotta try this” moments, and this one is guaranteed to have everyone at your table asking for seconds (and the recipe). So, whether you’re a holiday traditionalist or just someone with a magnificent sweet tooth, I’m here to show you how stupidly easy it is to make something unforgettable right in your own kitchen. Let’s ditch the intimidation, embrace the fun, and cook something awesome together.
A Sweet Potato and a Prayer: My First Thanksgiving Fiasco
This recipe takes me right back to my first solo Thanksgiving. I was 22, living in a tiny apartment with an even tinier oven, and I volunteered—nay, insisted—on bringing the candied yams to my friend’s potluck. Confidence was high. Expertise was… not. I confused a yam with a russet potato (a travesty, I know), my “glaze” was basically granulated sugar and water, and I made the catastrophic error of placing the full-sized marshmallows on top at the very beginning. What emerged after an hour was a tragic, soupy mess with blackened, volcanic marshmallow rocks sunk into a pool of vaguely sweet potato water. It was a culinary ghost of Thanksgiving past. But you know what? We laughed about it, we ate around the edges, and it became a story we still tell. That little disaster taught me the importance of simple, tested techniques and respecting the ingredients. This recipe right here is everything I learned from that day: the right potatoes, the perfect syrup-to-spice ratio, and the crucial timing for that marshmallow topping. Consider this your foolproof guide to avoiding my mistakes and achieving sweet potato nirvana.
Gathering Your Flavor Arsenal
Here’s the beautiful part: this incredible dish comes together with a handful of simple, powerhouse ingredients. This is where flavor meets fun, and each component plays a key role. Let’s break it down.
- 4 large yams or sweet potatoes, peeled and sliced into ½-inch rounds – Here’s your first chef insight: in most U.S. grocery stores, the deep orange “yams” are actually a variety of sweet potato! True yams are starchier and less sweet. For this recipe, grab the orange-fleshed ones—they’re perfect for candying. Substitution Tip: No time to peel and slice? A 40-oz can of sweet potato chunks, drained, will work in a pinch!
- ½ cup brown sugar (light or dark) – This is the soul of our syrup. Dark brown sugar has more molasses, giving a deeper, almost caramel-like flavor. Light brown is a bit milder. Use what you love!
- ¼ cup unsalted butter, melted – Butter is non-negotiable for that rich, velvety mouthfeel. Using unsalted lets you control the sodium. Chef’s Hack: Brown your butter first for an incredible nutty, complex flavor that will blow minds.
- ¼ cup pure maple syrup or honey – This adds another layer of natural sweetness and helps create that gorgeous, glossy syrup. I’m a maple syrup guy myself—it pairs so well with the warm spices.
- 1 tsp cinnamon & ½ tsp nutmeg – The dynamic duo of warmth. Cinnamon is the cheerful frontman, and nutmeg is the subtle, earthy backup singer that makes everything better.
- A generous pinch of salt – Never, ever skip the salt! It’s the magic key that unlocks and balances all the sweetness, preventing the dish from being one-note.
- 2 cups mini marshmallows – The glorious, toasted crown. Minis are key because they cover more surface area and melt together into a perfect, even layer. Trust me on this.
Let’s Build Some Magic: Step-by-Step
Alright, team. Oven mitts on, let’s do this. It’s simpler than you think, and I’ll be with you every step of the way with my favorite little hacks.
Step 1: Fire up your oven to 375°F (190°C). Take your 9×13-inch baking dish and give it a light coating of butter, cooking spray, or a quick wipe of oil. This prevents any tragic sticking and makes cleanup a dream.
Step 2: Time for your prepped sweet potatoes. Arrange your ½-inch rounds in the dish. You can do a single layer, but it’s totally okay if they overlap a little—they’ll shrink as they bake. This isn’t about perfection; it’s about flavor.
Step 3: In a medium bowl, let’s make that liquid gold. Whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and that all-important pinch of salt. Whisk until it’s smooth, beautiful, and smells like heaven. Now, pour this glorious mixture evenly over the waiting sweet potatoes. Get in there with a spatula or spoon to make sure every single piece gets some love.
Step 4: Cover the dish tightly with foil. This is crucial! The foil trap creates steam, which gently tenderizes the potatoes without burning the sugary sauce. Pop it in the preheated oven and let it work its magic for 30 minutes.
Step 5: Carefully pull the dish out (it’ll be steamy!) and remove the foil. Give the potatoes a very gentle stir to redistribute the syrup. Now, send it back into the oven, uncovered, for another 15 minutes. This uncovered time is when the magic happens—the syrup reduces, thickens, and starts to caramelize around the edges. You’ll know it’s ready when the potatoes are fork-tender and the sauce is bubbling lazily.
Step 6: The grand finale! Pull the dish out and immediately blanket the top with your 2 cups of mini marshmallows. Be generous! Pop it back in the oven for 5-7 minutes, just until the marshmallows are puffed, soft, and starting to get some color. For that picture-perfect, campfire-level toastiness, switch your oven to BROIL for the last 1-2 minutes. WATCH IT LIKE A HAWK. Marshmallows go from golden to charcoal in a heartbeat. I’ve learned this the hard way so you don’t have to!
Step 7: This is the hardest part: let it cool for at least 10-15 minutes before serving. That syrup is literal molten sugar lava and will burn the roof of your mouth off. Let it set slightly so you can actually taste all that amazing flavor.
How to Serve This Masterpiece
Presentation is part of the fun! You’ve worked hard, so let’s show it off. I like to serve this family-style, right from the baking dish placed on a trivet in the middle of the table. It’s rustic, inviting, and lets everyone see that gorgeous toasted marshmallow top. Use a large spoon or a square-edged server to get clean scoops that include plenty of syrupy potatoes and that gooey marshmallow topping. For a more elegant plating at a smaller gathering, you can use a round biscuit cutter as a mold on the plate, filling it with the candied yams, lifting the ring, and placing a dollop of freshly whipped cream on the side. A tiny sprinkle of cinnamon or a few toasted pecans on top adds a beautiful finishing touch. This dish is rich and sweet, so it pairs perfectly with savory, fatty mains like roast turkey, glazed ham, or even fried chicken to cut through the sweetness.
Make It Yours: Creative Twists & Swaps
The beauty of this recipe is its versatility. Once you’ve mastered the base, the world is your sweet potato! Here are a few of my favorite ways to mix it up.
- The Nutty Professor: Add ¾ cup of toasted pecans or walnuts to the syrup mixture before baking. The crunch is an incredible textural contrast to the soft potatoes and marshmallows.
- Bourbon Spice: For a grown-up twist, add 2 tablespoons of good bourbon or dark spiced rum to the butter-sugar syrup. It adds a wonderful depth of flavor that’s just *chef’s kiss*.
- Citrus Zing: Brighten up all that richness with the zest of one orange stirred into the syrup. The citrus aroma cuts through the sweetness beautifully.
- Vegan-Friendly Dream: Easy swap! Use a high-quality vegan butter (Miyoko’s or Earth Balance are great) and ensure your marshmallows are vegan-friendly (Dandies is a popular brand).
- Spice It Up: Feel free to play with the spices! A quarter teaspoon of ginger or a pinch of clove can add another dimension of warm, cozy flavor.
Jackson’s Chef Notes
This recipe has been my holiday ride-or-die for years, and it’s evolved from that first apartment disaster into something I’m genuinely proud of. My biggest pro-tip? Brown your butter. It takes an extra five minutes but transforms the entire dish into something deeply nutty and complex. I also highly recommend making the components ahead of time! You can peel and slice the sweet potatoes the day before and keep them submerged in water in the fridge. You can also mix the syrup ingredients and store them separately. Day-of, just drain the potatoes, pour the syrup over, and bake. It’s a total game-changer for managing a busy holiday kitchen. Remember, cooking is supposed to be fun. If your marshmallows aren’t perfectly even or your slices aren’t uniform, it doesn’t matter. It’s made with love, and it’s going to taste incredible.
FAQs & Troubleshooting
Q: My syrup is too watery after baking. What happened?
A: This usually means the sauce didn’t have enough time to reduce and thicken. Next time, after removing the foil, give it a few more minutes uncovered until the sauce is bubbling thickly. Also, ensure you’re using starchy sweet potatoes and not true yams, which can release more water.
Q: Can I make this ahead of time?
A: Absolutely! Prepare the dish completely through the step where you bake it uncovered (before adding marshmallows). Let it cool, cover, and refrigerate. On the day of, let it come to room temp for 30 minutes, then reheat in a 350°F oven until warm throughout (about 20 mins), then add marshmallows and broil as directed.
Q: My marshmallows melted into a liquidy mess/burned instantly. Help!
A: The key is the base must be hot when you add the marshmallows, but the oven heat must be indirect for melting. Don’t add them until the very end. If broiling, keep the oven door cracked and do not walk away! It takes mere seconds. If they melt instead of toast, your oven rack might be too low; try moving it to the middle position.
Q: Is there a difference between yams and sweet potatoes for this?
A: For this specific recipe, you want the orange-fleshed vegetables often labeled as “yams” or “sweet potatoes” in the store. True, rough-skinned yams are less sweet and more starchy, which wouldn’t give the same classic sweet, creamy result.
Candied Yams with Toasted Marshmallows
- Total Time: ~1 hour 5 minutes
- Yield: 8 1x
Description
These candied yams are the ultimate holiday throwback—soft, syrupy sweet potatoes baked in brown sugar and butter, then topped with golden, gooey marshmallows. It’s dessert in disguise, and every bite tastes like home.
Ingredients
4 large yams or sweet potatoes, peeled and sliced into ½-inch rounds
½ cup brown sugar (light or dark)
¼ cup unsalted butter, melted
¼ cup maple syrup or honey
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
2 cups mini marshmallows
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange sliced yams in the dish.
In a bowl, whisk together melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt. Pour mixture evenly over the yams.
Cover with foil and bake for 30 minutes. Remove foil, stir gently, and bake another 15 minutes uncovered, or until tender and caramelized.
Top with marshmallows and bake for 5–7 more minutes, or until marshmallows are puffed and golden. For extra browning, broil for 1–2 minutes—watch closely!
Let cool slightly before serving to avoid marshmallow lava.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280 / Serving
- Sugar: 35g / Serving
- Sodium: 85mg / Serving
- Fat: 10g / Serving
- Carbohydrates: 45g / Serving
- Fiber: 3g / Serving
- Protein: 2g / Serving
Nutritional Information*
*Please note: this is an estimate per serving and may vary based on specific ingredients used.
Per Serving (1 of 8): Approximately 280 Calories | 10g Fat | 45g Carbohydrates | 35g Sugars | 2g Protein | 3g Fiber | 85mg Sodium
Let’s be real—this is a celebratory dish, a treat. It’s naturally gluten-free and vegetarian. While it’s a carbohydrate-rich food, sweet potatoes themselves are a fantastic source of Vitamin A (over 400% of your daily value in one serving!), Vitamin C, and potassium. The sugars come from the natural sugars in the potatoes, maple syrup, and added brown sugar. Enjoy it mindfully as part of a balanced feast!
Final Thoughts
And there you have it, friends—my ultimate, no-fail, always-impressive recipe for Candied Yams with Toasted Marshmallows. This is more than just a recipe; it’s a tradition starter. It’s the dish that will have people lingering at the table, scraping the last bits of syrupy goodness from the pan. It’s the taste of joy, of celebration, of home. I hope this recipe gives you the confidence to create your own “you’ve gotta try this” moment and that it becomes a cherished part of your family’s story, just like it’s become a part of mine. Remember, the best meals are the ones shared with loved ones. Now get out there, mix it up, make it yours, and enjoy every single bite. Let me know how it goes in the comments below! Until next time, happy cooking.
Jackson
