yams with marshmallows recipe
The Best yams with marshmallows recipe
Sweet Cinnamon Yams with Marshmallow Swirl
A creamy, lightly spiced baked yam dish topped with a gooey marshmallow swirl, perfect for a cozy dessert or a festive side. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 medium sweet potatoes (about 2 lbs)
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup heavy cream
- ½ cup marshmallow fluff
- 1 tbsp powdered sugar
- Pinch of vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Peel sweet potatoes and cut them into 1-inch cubes. Toss cubes with olive oil, cinnamon, nutmeg, and salt in a bowl. -
2
Place the yam cubes in a baking dish and roast for 20 minutes, stirring once, until tender. -
3
While the yams cook, heat heavy cream in a small saucepan over medium heat until steaming. Remove from heat and stir in marshmallow fluff, powdered sugar, and vanilla until smooth. -
4
After 20 minutes, increase oven heat to 400°F. Pour the marshmallow mixture over the yams and return to the oven for 10 more minutes, until the marshmallow is bubbly and golden.
🔧Equipment
- Mixing bowl
- Baking dish (9×13 inches)
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet Cinnamon Yams with Marshmallow Swirl Works
❓ Frequently Asked Questions About Sweet Cinnamon Yams with Marshmallow Swirl
Can I substitute regular potatoes for yams in this recipe?
No, regular potatoes won’t work well here. Yams have a naturally sweet, earthy flavor and a firmer texture that holds up to caramelizing and topping with marshmallows. If you’re in a pinch, try sweet potatoes instead—they’re closer in sweetness and texture, but the results won’t be identical. For the best taste, stick with yams.
How do I know if my yams are ripe enough to use?
Look for yams that feel firm to the touch and have a slightly rough, bumpy skin. Their color should be a deep, earthy brown or tan (no green or black spots). If you’re unsure, peel a small piece—the flesh should be creamy, not mushy or watery. Ripe yams will also smell sweet when you cut them open.
Can I bake this dish in the microwave instead of the oven?
Microwaving won’t give the same crispy edges or even browning as baking. If you must microwave, use a microwave-safe dish with a lid to trap steam, and cook in short bursts (about 3–4 minutes) until the yams are tender. The marshmallows won’t caramelize properly, so this method won’t be as satisfying.
What if I don’t have a baking sheet or parchment paper?
If you don’t have a baking sheet, line a microwave-safe dish with foil or use a large, heatproof bowl. Place the yams on the foil or in the bowl, then cover with a damp towel to prevent sticking. Bake as directed, but watch closely to avoid burning the marshmallows.
How can I make this dish ahead of time and reheat it safely?
You can prep the yams and marshmallow topping in advance, but avoid assembling the dish until serving. Store the yams and topping separately in airtight containers in the fridge for up to 2 days. When ready to bake, assemble and bake as usual. Reheat the finished dish in the oven at 350°F (175°C) for 10–15 minutes, covered with foil to keep it moist.
