Classic Candied Yams with Marshmallows: The Ultimate Holiday Sweet Potato Recipe
Candied yams are a quintessential component of any festive holiday spread, especially during Thanksgiving and Christmas. Whether you prefer them adorned with a golden blanket of toasted marshmallows or enjoyed in their pure, syrupy glory, these sweet potatoes are guaranteed to be a crowd-plepleasing side dish. Our easy-to-follow recipe creates a luscious sweet syrup infused with warm cinnamon and a delicate hint of vanilla, transforming humble sweet potatoes into a truly unforgettable culinary experience. The addition of mini marshmallows and a quick bake in the oven yields that irresistible, gooey, charred topping that many adore, making it a timeless holiday favorite.
Why This Candied Yams Recipe is a Holiday Essential
There’s something truly magical about candied yams that makes them an indispensable part of holiday celebrations. For many, this dish evokes cherished memories and heartwarming traditions. The versatility of this recipe means it can be prepared to suit all preferences – whether you’re a purist who enjoys the rich, sweet potatoes in a simple glaze, or someone who can’t resist the delightful crunch and gooey sweetness of melted marshmallows. As a child, the marshmallows were always my daughter’s absolute favorite part. She would eagerly await that moment when the topping turned perfectly charred and wonderfully gooey, a texture that remains utterly irresistible even now, at 26 years old. Her insistence on marshmallows year after year is a testament to the comforting and nostalgic appeal of this classic preparation.
This classic side dish isn’t just a recipe; it’s a tradition. It’s a staple on virtually every Thanksgiving and Christmas table in our home, so much so that the thought of a holiday meal without it is simply unimaginable. The rich, sweet flavors beautifully complement savory main courses and other traditional sides, creating a balanced and memorable feast. While we adore this traditional version, our love for sweet potatoes extends beyond just candied yams. We’ve also delighted our guests with a decadent Oatmeal Cookie Sweet Potato Casserole, which was an instant hit. And when it’s not a major holiday, we still find excuses to enjoy these versatile tubers by making crispy Sweet Potato Fries! Sweet potatoes, in all their forms, hold a special place in our culinary repertoire, proving their worth far beyond just holiday dinners.
Understanding Yams vs. Sweet Potatoes
Before diving into the recipe, it’s important to clarify a common point of confusion. In the United States, the terms “yams” and “sweet potatoes” are often used interchangeably in grocery stores and recipes. However, botanically, they are entirely different vegetables. True yams are starchy, less sweet, and have a rough, bark-like skin, native to Africa and Asia. What we commonly find labeled as “yams” in American supermarkets are actually moist-fleshed sweet potatoes, characterized by their reddish-brown skin and vibrant orange flesh. For this candied yams recipe, you will absolutely want to use these orange-fleshed sweet potatoes, sometimes called “Jewel” or “Garnet” varieties. Their natural sweetness and creamy texture are what make this dish so delectable and perfectly suited for the rich, sugary glaze we’ll be preparing. Always opt for fresh, firm sweet potatoes for the best results, avoiding any with soft spots or blemishes.
How to Make Perfect Candied Yams: A Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe. For a concise, printable version, please scroll down to the full recipe card!
Prepping Your Sweet Potatoes
- To begin, thoroughly scrub the sweet potatoes to remove any dirt. Then, carefully score a shallow line around the entire circumference of each potato. This scoring technique is a fantastic trick for effortless peeling later on. Place the scored sweet potatoes into a large pot and cover them with cold water.
- Cover the pot with a lid and bring the water to a boil over medium-high heat. Allow the sweet potatoes to boil gently until they are tender enough to be easily pierced with a knife or fork, which typically takes about 20-30 minutes, depending on their size. It’s crucial not to overcook them at this stage, as they will continue to soften during baking.
- Once cooked, carefully drain the hot potatoes and immediately plunge them into a large bowl of ice water. This ice bath serves two purposes: it stops the cooking process and makes the skins incredibly easy to slip off. Once the potatoes are cool enough to handle (usually after 5-10 minutes), simply peel off the skins – you’ll find they come off with remarkable ease thanks to the scoring and ice bath method. Finally, cut the peeled sweet potatoes into uniform ½-inch thick slices or 1-inch cubes. Consistent sizing ensures even cooking and a beautiful presentation.
Option 1: Candied Yams with Marshmallows
- If you plan to add marshmallows, arrange your cut sweet potatoes evenly in an 8×8 or 9×9 inch square baking dish. This size allows for optimal marshmallow coverage and even browning.
- For the irresistible syrup, combine all the syrup ingredients – sugar, water or orange juice, butter, vanilla extract, salt, and cinnamon – in a small saucepan. Bring this mixture to a rapid boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat and let it simmer for a minute or two, allowing the flavors to meld.
- Carefully pour the hot, sweet syrup evenly over the prepared sweet potatoes in the baking dish. Gently toss the potatoes to ensure they are well coated. Then, generously top the entire dish with a layer of mini marshmallows. Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes, or until the marshmallows are beautifully golden brown and delightfully gooey. Keep a close eye on them, as marshmallows can brown quickly!
Option 2: Candied Yams Without Marshmallows
- If you prefer your candied yams without marshmallows, the preparation is even simpler. In a medium saucepan, combine all the syrup ingredients – sugar, water or orange juice, butter, vanilla extract, salt, and cinnamon. Bring this mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
- Carefully add the prepped sweet potato slices or cubes to the simmering syrup. Reduce the heat to low and allow the sweet potatoes to simmer in the glaze for about 5-7 minutes, stirring occasionally. This allows the potatoes to absorb the rich flavors of the syrup and for the sauce to thicken slightly, creating a beautiful, glossy coating. Serve warm as a delightful, comforting side.
Expert Tips for Candied Yam Perfection
- Sweet Potato Selection: As mentioned, in the USA, what are labeled “yams” are typically moist-fleshed sweet potatoes. Look for firm sweet potatoes with smooth, unblemished skin. Varieties like Garnet or Jewel are perfect for this recipe due to their sweet flavor and creamy texture. Avoid dry or stringy sweet potato varieties.
- Sugar Choice Matters: You have the flexibility to use either white or brown sugar for your syrup. While white sugar yields a cleaner, brighter sweetness, I personally prefer brown sugar. Its subtle molasses notes add a deeper, more caramelized flavor that beautifully complements the sweet potatoes and holiday spices.
- Liquid Options: For the syrup, either water or orange juice works wonderfully. Orange juice, however, is my preferred choice as it introduces a bright, zesty tang that balances the sweetness and adds another layer of festive flavor. If you don’t have orange juice on hand, water will still create a delicious syrup.
- Key Flavor Enhancers: Don’t skimp on the other essential ingredients! You’ll need good quality butter (salted or unsalted, adjust salt accordingly), pure vanilla extract for aromatic depth, a touch of salt to balance the sweetness, and ground cinnamon for that classic warm, comforting spice. A pinch of nutmeg or allspice can also be a lovely addition.
- Marshmallow Magic: While completely optional, I always top my candied yams with miniature marshmallows. My family adores the contrasting textures – the soft, sweet potato base with the slightly crispy, gooey, toasted marshmallow topping. If you’re using larger marshmallows, you might need to increase baking time slightly or cut them in half.
- Make Ahead Instructions: To save time on busy holiday mornings, you can prep the sweet potatoes a day in advance. Boil, peel, and slice them, then store them in an airtight container in the refrigerator. Prepare the syrup the day of, or make it ahead and store separately. Combine and bake just before serving.
- Storage and Reheating: Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in the oven at 300°F (150°C) until heated through, or in the microwave in short bursts. If reheating with marshmallows, keep an eye on them to prevent burning.
- Preventing Burnt Marshmallows: If your marshmallows are browning too quickly, you can loosely tent the baking dish with aluminum foil for the last few minutes of baking.
More Festive Holiday Side Dish Ideas
Complement your candied yams with these other delicious holiday favorites:
- Roasted Broccoli: A simple and healthy green side.
- Perfect Brown Butter Mashed Potatoes: Creamy and rich, an absolute must-have.
- Whole Berry Cranberry Sauce: Homemade goodness to balance the rich flavors.
- Homemade Green Bean Casserole: A comforting classic with a homemade touch.
- Pumpkin Brownie Trifle – Kitchen Gidget: A delightful dessert option.
- Garlic and Rosemary Roasted Potatoes: Flavorful and perfectly crisp.
- Rice Dressing – Kitchen Gidget: A savory and unique addition to your feast.
- Melting Sweet Potatoes – Foodie with Family: Another fantastic sweet potato preparation.
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Candied Yams
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Print It
Course: Sides
Cuisine: American
Ingredients
- 2 lbs sweet potatoes
- ⅓ cup white or brown sugar
- 3 tablespoons water or orange juice
- 3 tablespoons butter
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 3 cups mini marshmallows optional
Things You’ll Need
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Stockpot
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Cutting board
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Saucepan
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Measuring cups and spoons
Before You Begin
- Calorie count includes marshmallows.
- A note about yams or sweet potatoes: In the USA these terms are used interchangeably. My candied yams are actually sweet potatoes. In the grocery store, sweet potatoes are commonly labeled as yams, even if they aren’t true yams, which is confusing. Either way, you’ll want sweet potatoes for this recipe!
- Be sure to watch the video to learn how to easily peel sweet potatoes with just one cut of the knife!
Instructions
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Scrub and score the sweet potatoes around the center and place in a large pot of boiling water. Cover and gently boil for 20-30 minutes or until easily pierced with a fork.
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Drain potatoes and place in a bowl of ice water until cool enough to handle then slip the skins off (see our video for this method). Cut the sweet potatoes into 1/2-inch slices or cubes.
Preparation with marshmallows:
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Preheat the oven to 350 F.
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For the syrup, combine the sugar, water, butter, vanilla, salt and cinnamon in a small saucepan and bring to a rapid boil.
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Place sweet potatoes in an 8×8 or 9×9 baking dish and drizzle with syrup.
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Top with marshmallows and bake for about 20 minutes, or until golden brown.
Preparation without marshmallows:
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In a large skillet, combine the sugar, water, butter, vanilla, salt and cinnamon. Add the sweet potatoes, stirring to coat. Bring to a simmer and cook until thick and bubbly, about 5 minutes. Transfer to serving dish and enjoy.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Nov 3, 2017.