Candied Yams Marshmallow Vanilla (Printable Version)

Tender yams glazed with brown sugar and vanilla, finished with melted marshmallows for a comforting side.

# What You Need:

→ Yams

01 - 4 large yams (about 3.3 lbs), peeled and cut into 2-inch chunks

→ Glaze

02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup packed brown sugar
04 - 1/4 cup pure maple syrup
05 - 2 teaspoons vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt

→ Topping

09 - 2 cups mini marshmallows

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Distribute yam chunks evenly in the prepared baking dish.
03 - In a medium bowl, whisk together melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
04 - Pour glaze evenly over yams and toss gently to ensure even coating.
05 - Cover dish with foil and bake for 30 minutes.
06 - Remove foil, gently stir yams, and bake uncovered for 10 minutes until yams are fork-tender and glaze is bubbling.
07 - Sprinkle mini marshmallows evenly over the yams.
08 - Return to oven and bake for 5-7 minutes until marshmallows are golden and melted.
09 - Allow to cool for a few minutes before serving.

# Expert Advice:

01 -
  • The contrast between tender yams, buttery glaze, and gooey marshmallows creates a texture experience that feels indulgent without being fussy.
  • It comes together faster than you'd expect, leaving you more time to focus on other dishes instead of stressing in the kitchen.
  • One bite tastes like home, whether it's your childhood home or the one you're building now.
02 -
  • Don't skip the foil step in the beginning—uncovered yams will dry out on top while staying firm in the middle, and you'll end up with an uneven texture throughout the dish.
  • Watch the marshmallows like a hawk because every oven is different; what takes 5 minutes in one might take 7 in another, and the window between perfect and burnt is genuinely just a few seconds.
03 -
  • Melt your butter fresh rather than using pre-melted, because it carries the heat better and creates a glossier, more cohesive glaze that clings to every piece.
  • If your yams are cooking unevenly, cut them closer to 1.5 inches instead of 2 inches—smaller pieces cook through evenly and absorb more of that beautiful glaze.
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