Nothing feels more like holiday comfort than a classic candied yams with marshmallows recipe that fills the kitchen with warm, sweet aromas. As winter dinners and family gatherings roll around, this dish always takes center stage on my table. I grew up watching my grandma slowly caramelize yams in butter, brown sugar, and spice until they were tender and glossy, and only at the very end did she crown them with gooey marshmallows.
Today’s candied yams with marshmallows recipe brings that nostalgic holiday tradition into your own kitchen, made completely from scratch with pantry staples and a simple baking method. Whether you’re hosting Thanksgiving or a cozy weeknight dinner, this recipe delivers sweet, tender yams kissed with warm spices and crowned with toasted marshmallows, irresistible comfort in every bite.
Table of Contents
Table of Contents
Why This Candied Yams with Marshmallows Recipe Works
This candied yams with marshmallows recipe works because it balances a buttery-sweet syrup with yams that are perfectly fork-tender. I always start by briefly boiling the yams for just five minutes, which helps them bake faster and stay beautifully soft without turning mushy. From there, it’s all about the sauce. Brown sugar, granulated sugar, cinnamon, nutmeg, and a touch of ginger melt into a glossy glaze, coating every bite in cozy holiday flavor.
It’s that harmony of texture and flavor that makes this dish a winner. If you’re a fan of warm, spice-forward sides like the baked apple cinnamon cottage cheese or crave family-style comfort like my potato soup with vegetables, this yam recipe fits right into your fall-to-winter menu.
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Candied Yams with Marshmallows Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Made completely from scratch, these are the BEST candied yams to serve at any holiday dinner! Sweet, tender yams with a simple syrup sauce topped with marshmallows. Sweet and savory!
Ingredients
6 medium sized yams peeled and sliced
1 stick of salted butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 tbsp cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tbsp pure vanilla extract
1 1/2 cup mini marshmallows
Instructions
1. Place the peeled and cut yams into a large pot and cover the yams with water.
2. Place the pot on the stovetop, turn the heat to high, and let the yams boil for about 5 minutes. Then drain the yams and set them to the side.
3. In a separate pot, add 1 stick of butter and melt it over medium-high heat. Once the butter is melted, reduce the heat to low (or off) and add in the granulated sugar and brown sugar. Stir to cook for 1 minute.
4. Sprinkle in the ground cinnamon, ground nutmeg, and ground ginger. Stir, then add in the vanilla extract.
5. Place the yams into a buttered baking dish and pour the candied mixture all over the yams. Make sure the yams are well coated with the candied mixture!
6. Place the yams in the oven, uncovered, at 375 F for 20 minutes.
7. Remove the yams from the oven and add the marshmallows on top.
8. Place the yams back into the oven for 5–7 minutes or until the marshmallows are golden brown and gooey.
9. Allow the candied yams and marshmallows to cool for 10 minutes, then serve & enjoy!
Notes
Make ahead tip: Assemble yams and syrup early, then add marshmallows just before final bake.
Use fresh yams, not canned, for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Side Dish
- Method: Baked
- Cuisine: Soul Food, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 31g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
Better Than Canned: Every Time
Sure, canned yams might save a few minutes, but fresh yams are where the flavor lives. Their natural sweetness and hearty texture shine through, especially when you control the syrup yourself. You don’t need preservatives or artificial syrups to make them taste amazing, just real butter, real spices, and a little care. That’s how you achieve that caramelized edge and silky interior that canned versions just can’t touch.
I love how this recipe delivers both nostalgia and richness without being cloying. If you appreciate the old-school charm of recipes like my candied orange peel or soul-warming holiday bakes like the Caribbean fruitcake, this one’s bound to become your new tradition.
How to Make Candied Yams with Marshmallows from Scratch
Ingredients That Make the Magic Happen
Making candied yams with marshmallows from scratch doesn’t mean complicated; it just means fresh, flavorful, and fully in your control. You’ll need medium-sized yams, butter, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Each ingredient plays a role: butter for richness, brown sugar for molasses depth, and spices for that unmistakable holiday warmth. Don’t forget the mini marshmallows; they add a creamy, caramelized finish once melted and toasted in the oven.
These ingredients are easy to find and perfect for other cozy recipes too, like my creamy sweet potato crème brûlée or the fun, flaky spinach feta pinwheels you’ll want to serve at your next brunch.
Step-by-Step Cooking Method
To start, peel and slice your yams evenly for consistent cooking. Boil them for just five minutes, enough to soften without overcooking. While they drain, melt the butter in a pot and stir in both sugars until they are dissolved. Then add your spices and vanilla. That’s your candy syrup.
Butter a baking dish and lay the yams flat, then pour the syrup evenly on top so every slice is coated. Bake at 375°F uncovered for 20 minutes. Finally, top with mini marshmallows and bake for 5–7 minutes more until golden and bubbly.
That’s it, no mixers, no pre-made sauces, just real ingredients transformed into a sweet, sticky masterpiece. The result? A side dish that easily doubles as dessert.
Southern Candied Yams with Marshmallows: Rich Flavor, Deep Tradition
Building That Classic Southern Flavor
One thing I love about a candied yams with marshmallows recipe is how much flavor you can pull from such humble ingredients. The South knows how to elevate simplicity into soul food magic. By cooking the yams first, then slowly baking them in that spiced syrup, the flavors deepen and soak into every slice. Cinnamon brings warmth, nutmeg adds earthiness, and ginger gives it a tiny spark of brightness. Vanilla ties it all together.
The secret? Time and layering. Let the syrup cook just long enough for the sugars to blend before pouring it over the yams. Then, let the oven do the rest. If you enjoy flavor-forward meals like my honey glazed salmon bowl or crave comforting desserts like the banana carrot smoothie, this recipe will speak your language.
Why It Works for Every Holiday Table
You might think this candied yams with marshmallows recipe only fits at Thanksgiving, but it’s much more flexible. It’s perfect for Christmas, New Year’s, Sunday dinners, or any cozy night when you want something nostalgic and sweet-savory. The marshmallows add that playful, melt-in-your-mouth top layer that both kids and adults can’t resist.
It’s also one of those dishes that holds well if you need to prep ahead, make it earlier in the day, and bake just before serving. The warm spices and rich syrup keep it tasting fresh even after reheating, which makes it ideal for potlucks or family-style dinners.
Whether you’re adding this next to roasted turkey or fried chicken, you’ll find it rounds out the meal beautifully.
The Perfect Candied Yams with Marshmallows Recipe Every Time
Tips to Nail the Texture and Flavor
Getting the most out of your candied yams with marshmallows recipe means dialing in the texture. Start with evenly sliced yams if they’re too thick, they won’t absorb enough syrup; too thin, and they might fall apart. Boil them briefly, just until tender but not fully cooked. This way, they finish soft in the oven while soaking up every drop of that spiced butter glaze.
When pouring the syrup, don’t skimp; it should coat the yams generously, pooling a little in the dish. As it bakes, that liquid thickens and becomes rich and sticky. And those marshmallows? Always add them toward the end so they stay gooey on the inside with that irresistible golden top.
This candied yams with marshmallows recipe is as much about technique as it is about flavor. Just like the balance required in the Caribbean fruitcake recipe or the attention to texture in my candied orange peel, patience and layering bring everything together.
Storing and Reheating with Zero Stress
One reason this candied yams with marshmallows recipe has earned a permanent spot in my rotation is how well it holds up. If you have leftovers, just store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F, loosely covered with foil to keep the marshmallows soft but not overcooked.
For make-ahead ease, you can prep everything except the marshmallows. Assemble the dish, cover, and refrigerate. Then, bake just before serving and finish with the marshmallows in the last few minutes. Whether it’s the holidays or a random Tuesday, this candied yams with marshmallows recipe delivers warmth, ease, and that sweet touch of nostalgia every single time.
Frequently Asked Questions about Candied Yams with Marshmallows Recipe
How do you make candied yams from can with marshmallows?
While this candied yams with marshmallows recipe is made from scratch, you can adapt it using canned yams. Drain the yams and place them in a buttered baking dish. Then prepare the syrup using butter, brown sugar, cinnamon, nutmeg, and vanilla. Pour the syrup over the yams and bake at 375°F for 20 minutes. Top with marshmallows and bake for 5–7 minutes until golden. It’s a faster version of the traditional candied yams with marshmallows recipe, perfect for busy days.
Why do people put marshmallows on candied yams?
Marshmallows add a sweet, creamy layer to balance the rich, spiced syrup in a candied yams with marshmallows recipe. The light texture and slight caramelization from baking bring contrast to the soft yams and buttery sauce. It’s a nostalgic topping that transforms the dish into a hybrid between a side and a dessert, especially beloved in Southern and holiday cooking traditions.
What is the secret to candied yam?
The secret to a perfect candied yams with marshmallows recipe is in the syrup-to-yam ratio and baking technique. You need enough liquid to coat the yams without drowning them. Boiling first helps them absorb flavor while staying intact. Using high-quality spices and real vanilla extract also elevates the flavor. And remember, marshmallows go on last to stay gooey, not burnt.
What are yams with marshmallows called?
They’re often simply called “candied yams,” but when marshmallows are added, many refer to the dish specifically as a candied yams with marshmallows recipe, especially during the holidays. It’s a classic Southern side that often blurs the line between sweet and savory, sometimes even being served as dessert.
Whether you’re planning your Thanksgiving table or just craving a nostalgic side dish, this candied yams with marshmallows recipe is your go-to for unbeatable flavor, texture, and holiday charm. Made from scratch with pantry staples and soul-soothing spices, this dish turns simple yams into something unforgettable. The gooey marshmallow topping adds the perfect finishing touch that keeps everyone coming back for seconds. And with tips for prep, storage, and variations, it’s a recipe you’ll reach for again and again, season after season.
So go ahead, bookmark this candied yams with marshmallows recipe, make it once, and watch it become a tradition.
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