candied yams recipe with marshmallows
The Best candied yams recipe with marshmallows
What I love most about this recipe is how adaptable it is. You can serve it at Thanksgiving, Christmas, or even just as a cozy weeknight dinner when you want something hearty but not overly complicated. The marshmallows add a fun, playful element that kids love, but adults enjoy too—it’s that perfect balance of sweet and savory that makes it feel special. Plus, the yams themselves are packed with fiber and vitamins, especially when roasted, so it’s not just a treat for the taste buds but a little extra nutrition too. My family always says it’s the kind of dish that makes everyone feel good, whether they’re stuffing their faces or sharing a bite with someone else. And honestly, there’s something so satisfying about that gooey, sticky texture that makes every bite feel like a little celebration.
Candied Yams with Marshmallows
A creamy, sweet, and indulgent dessert featuring tender roasted yams coated in a rich marshmallow glaze. Perfect for a cozy holiday treat!
🥘Ingredients
- 4 medium yams (about 3 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- ½ cup marshmallow fluff
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Toss yam cubes with olive oil, cinnamon, nutmeg, and salt. Spread evenly on the baking sheet. -
3
Roast yams for 30–35 minutes until tender. Let cool slightly. -
4
In a saucepan, melt butter over medium heat. Whisk in powdered sugar, heavy cream, and salt until smooth. -
5
Remove from heat, stir in marshmallow fluff and vanilla extract. Let cool slightly. -
6
Once yams are cool enough to handle, dip each cube into the marshmallow sauce, coating evenly. -
7
Return coated yams to the oven and bake for 5–10 minutes at 350°F (175°C) to melt the sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Baking sheet
- Oven
- Whisk
- Saucepan
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add 1 tbsp caramel sauce to the marshmallow mixture.
- Substitute coconut oil for butter if avoiding dairy.
- Serve warm or at room temperature for the best texture.
Variations
- Add a sprinkle of crushed nuts or chocolate chips before baking.
- Mix in a pinch of cayenne for a sweet-spicy twist.
Watch Video Of How Candied Yams with Marshmallows Works
❓ Frequently Asked Questions About Candied Yams with Marshmallows
What is the best way to prepare candied yams for marshmallow topping?
To make the best candied yams, start by peeling and cubing the yams (or sweet potatoes) into 1-inch pieces. Boil them in salted water until tender (about 20-25 minutes), then drain and pat dry. In a large skillet, cook the yams with 2 tbsp butter, 1 tbsp brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp cloves over medium heat until caramelized (about 10-15 minutes). Avoid stirring too much to prevent a gummy texture.
How can I avoid making my candied yams too sticky or gummy?
Stickiness usually happens when the yams release too much moisture while cooking. To prevent this, ensure they’re fully dry after boiling, use a small amount of fat (like butter or oil), and cook on medium-low heat. Stirring occasionally helps distribute heat evenly. If they’re already too sticky, let them cool slightly before adding marshmallows.
What marshmallow brand is best for topping candied yams?
For classic, fluffy results, Ghirardelli or homemade marshmallows work best because they melt smoothly without clumping. Store-bought brands like Dunkin’ or Starbucks marshmallows can also work but may be slightly grainier. Avoid overly sweet or flavored marshmallows—they can overwhelm the natural sweetness of the yams.
Can I make candied yams ahead of time and reheat them?
Yes! You can prepare the candied yams up to 2 days ahead and store them in an airtight container in the fridge. To reheat, warm them gently in a 350°F (175°C) oven for 10-15 minutes or microwave in 30-second bursts until heated through. Adding a splash of water or a pat of butter can help prevent drying out.
What’s the secret to achieving a perfect caramelized glaze without burning?
The key is patience and low heat! Cook the yams in a heavy pan (like cast iron or stainless steel) with just enough butter/oil to coat them. Stir gently every 2-3 minutes to prevent sticking, and reduce heat to medium-low if browning too quickly. A candy thermometer (if available) can help monitor the sugar’s melt point (~234°F/112°C), but visual cues—deep golden-brown color—are more practical.
