Save My aunt yanked the candied yams out of the oven one Thanksgiving, and the smell hit me like a warm hug—butter, brown sugar, and something almost maple-syrup-sweet that made everyone stop mid-conversation. I watched marshmallows bubble and brown on top, their edges catching that perfect golden color, and suddenly understood why this dish shows up every single year on the same table, prepared the same way, loved just as much. There's something about the combination of tender yams and gooey marshmallows that feels both elegant and completely approachable, like comfort food dressed up just enough to feel fancy.
I made this for a potluck at work once, nervous it would sit untouched while everyone crowded around the trendy salads. Instead, it was gone before the main course finished, with people sneaking seconds when they thought no one was looking. That's when I realized this dish doesn't need validation or apologies—it's honest food that reminds people why they have favorite memories in the first place.
Ingredients
- Large yams (4, about 1.5 kg), peeled and cut into 2-inch chunks: Look for yams that are similar in size so they cook evenly—uneven pieces mean some will be mushy while others stay firm.
- Unsalted butter (1/2 cup or 115 g), melted: The butter creates a rich base for the glaze and helps the brown sugar dissolve smoothly without any gritty texture.
- Brown sugar (1/2 cup or 100 g), packed: Pack it into your measuring cup so you get the right amount of molasses-sweetness that makes the glaze stick to every yam chunk.
- Pure maple syrup (1/4 cup or 60 ml): This isn't the pancake-topping stuff—use real maple syrup for that subtle depth that transforms the whole dish from overly sweet to complex and interesting.
- Vanilla extract (2 tsp): Vanilla is the secret that most people can't quite identify but that makes them keep eating until their plate is clean.
- Ground cinnamon (1/2 tsp): Just enough to whisper spice without overwhelming the other flavors—too much and you've got pumpkin pie on your hands instead.
- Ground nutmeg (1/4 tsp): A small amount goes a long way here; nutmeg has personality and can dominate if you're not careful.
- Salt (1/4 tsp): This tiny pinch does something magical to the sweetness, making it taste less one-dimensional and more intentional.
- Mini marshmallows (2 cups or about 100 g): Buy them fresh and keep them sealed until the last minute—stale marshmallows won't melt as beautifully and will feel gritty against the tender yams.
Instructions
- Prep your oven and dish:
- Set your oven to 375°F (190°C) and give a 9x13-inch baking dish a light coating of butter or cooking spray so nothing sticks. This step takes two minutes and saves the frustration later.
- Layer the yams:
- Arrange your cut yam chunks in the prepared dish, trying to get them in a single layer without too much crowding. They don't have to be perfect—rustic is better than fussy here.
- Mix the glaze:
- Grab a medium bowl and whisk together the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt until you have something smooth and glossy. This is where all the magic starts—smell this mixture before you pour it and you'll understand the appeal immediately.
- Coat the yams:
- Pour that glaze over the yams and use a rubber spatula or your hands (clean hands work fine) to gently toss everything so each chunk gets a good coating. Don't stress about perfection; the glaze will redistribute as things cook.
- First bake with foil:
- Cover your dish tightly with foil and slide it into the oven for 30 minutes. The foil keeps things steamy and helps the yams soften without the edges burning.
- Uncover and continue:
- After 30 minutes, carefully remove the foil (watch for steam), give the yams a gentle stir so they cook evenly, and bake uncovered for another 10 minutes until they're fork-tender and the glaze is bubbling at the edges. You'll know it's right when a fork slides through with almost no resistance.
- Add the marshmallows:
- Sprinkle those mini marshmallows evenly across the top, aiming to cover as much surface as possible. They'll melt and create little pockets of gooey sweetness throughout.
- Final marshmallow toast:
- Return the uncovered dish to the oven for 5 to 7 minutes, watching it like a hawk because marshmallows go from perfectly golden to black in about 30 seconds. You want them puffy and lightly browned on top, with just a little melting happening where they touch the hot yam filling.
- Cool slightly before serving:
- Let everything sit for a few minutes so the marshmallows set enough to slice cleanly, and the yams stop steaming. This also makes plating much easier.
Save There's a moment when you pull this out of the oven and the marshmallows are still warm enough to be gooey, and the yams smell like every good memory at once—that's the moment when cooking stops being a task and becomes something worth doing. My grandmother always said the best part of cooking is watching people's faces when they taste what you've made, and this dish never fails to deliver that.
Choosing and Prepping Your Yams
Real yams (not sweet potatoes, though they work fine in a pinch) should feel smooth and unblemished, without any soft spots or wrinkled skin. When you peel them, wear an apron because the raw starch can make things slippery, and cut them into roughly 2-inch chunks so they cook at the same pace. If you're prepping these ahead, keep them in water in the fridge so they don't oxidize and turn brown.
The Glaze Makes Everything Better
This glaze is worth tasting before it goes on the yams—when butter, brown sugar, and maple syrup combine with vanilla and warming spices, something almost restaurant-quality happens in that bowl. The key is whisking everything together so the brown sugar fully dissolves and there are no gritty pockets hiding in the bottom. If your glaze looks separated or lumpy, you probably didn't whisk enough; a few extra 30-second rounds with the whisk fixes this completely.
Marshmallow Magic and Variations
The marshmallows are what make this dish feel like a celebration rather than just another vegetable side, but if you want to get creative, you can toast them under the broiler instead of baking them—just watch them obsessively because broilers are unpredictable and marshmallows burn faster than you can blink. Some people add a splash of orange juice or orange zest to the glaze for brightness, and others swear by a tiny pinch of cayenne pepper to wake up the sweetness. The beauty of this recipe is that the foundation is solid enough to handle whatever you want to add.
- For a deeper marshmallow flavor, use large marshmallows and let them bake for 8-10 minutes instead, breaking them apart slightly with a fork if they puff up too much.
- If you're making this a day ahead, bake everything except the marshmallows, cover and refrigerate, then add marshmallows and bake for an extra 2-3 minutes before serving.
- Leftover candied yams taste amazing cold straight from the fridge or gently reheated in a 300°F oven for about 10 minutes.
Save This dish proves that sometimes the simplest recipes are the ones people remember longest. Serve it warm, watch people's faces light up, and know you've made something that tastes like home.
Recipe FAQs
- → Can I use sweet potatoes instead of yams?
Yes, sweet potatoes can be used as a substitute and offer a slightly different texture and natural sweetness, maintaining the dish's comforting flavor.
- → How do I prevent marshmallows from burning?
Bake at a moderate temperature and watch closely when melting marshmallows. Toast them briefly under a broiler for caramelization but avoid extended exposure.
- → Can I add other spices to the glaze?
Absolutely, adding spices like cinnamon and nutmeg adds warmth; you might also try a splash of orange juice or zest to elevate the glaze’s flavor.
- → What type of baking dish is best?
A 9x13-inch baking dish ensures even cooking and sufficient space for layering the yams and topping without overcrowding.
- → Is this dish suitable for vegetarians?
With butter and marshmallows included, verify marshmallows are vegetarian-friendly, as some may contain gelatin. Butter is dairy-based.