yams and marshmallow recipe
The Best yams and marshmallow recipe
I’ve always been a fan of sweet and savory dishes, and this yams and marshmallow recipe is one of my absolute favorites. It’s a classic Southern dessert that’s perfect for any occasion, from family gatherings to holiday parties. The combination of the tender yams and the fluffy marshmallows is simply divine.
I first tried this recipe at my grandmother’s house, where it was a staple at every family gathering. She’d make it in a large baking dish, and we’d all fight over the last bite. The key to this recipe is to use high-quality ingredients, especially the yams.
I like to use sweet potatoes or regular yams, whichever is available. You want them to be tender but still hold their shape. The marshmallows are also crucial – you want them to be fluffy and not too sweet.
I’ve tried using different types of marshmallows, but the old-fashioned kind is still my favorite. Now, I know what you’re thinking: ‘yams and marshmallows’ sounds like an odd combination. But trust me, it works beautifully.
The sweetness of the marshmallows balances out the earthiness of the yams, creating a flavor that’s both familiar and exciting. And let’s not forget the texture – the fluffy marshmallows add a delightful contrast to the soft yams.
Candied Yams with Marshmallow Topping
A classic side dish featuring tender yams coated in a buttery brown sugar glaze and topped with toasted marshmallows. This sweet and comforting casserole is a holiday favorite that pairs well with ham or turkey.
🥘Ingredients
For the Yams
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Candied Yams with Marshmallow Topping Works
This yams and marshmallow recipe is a reliable choice for any family gathering or holiday meal. It is easy to prepare, uses simple ingredients, and always gets compliments. I love that I can make it ahead and just pop it in the oven when guests arrive.
For leftovers, store the dish in an airtight container in the refrigerator for up to three days. To reheat, place it in a 350 degree oven until warmed through. You can also microwave individual portions.
For serving, this dish pairs well with roasted turkey, ham, or pork chops. It also works as a sweet side for brunch or a potluck. I recommend making extra because it tends to disappear quickly.
❓ Frequently Asked Questions About Candied Yams with Marshmallow Topping
Q1: What type of yams should I use for this recipe?
A1: You can use either sweet potatoes or regular yams for this recipe. If you’re looking for a more traditional flavor, go with sweet potatoes. If you want something a bit sweeter, use regular yams.
Q2: How do I know when the yams are done?
A2: The key is to check for tenderness. You want the yams to be cooked through but still hold their shape. You can test them by inserting a fork or knife into one – if it slides in easily, they’re done.
Q3: Can I substitute other types of marshmallows?
A3: While you can use other types of marshmallows, old-fashioned marshmallows are still my top choice for this recipe. They have a firmer texture that holds up well to baking.
Q4: How do I prevent the marshmallons from burning?
A4: To prevent burning, keep an eye on them during the last 10-15 minutes of baking time. If they start to brown too quickly, reduce the oven temperature by 25 degrees Fahrenheit.
Q5: Can I make this recipe ahead of time?
A5: Yes, you can make this recipe ahead of time by preparing the yam mixture and letting it cool completely before refrigerating it overnight or freezing it for up to 3 months.
