Candied Yams Marshmallow Vanilla (Printable)

Tender yams bathed in a maple-brown sugar glaze, topped with golden melted marshmallows.

# What you need:

→ Yams

01 - 4 large yams (about 3.3 pounds), 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

# How to make it:

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.
04 - Pour glaze evenly over yams and gently toss to coat thoroughly.
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 dish to cool for a few minutes before serving.

# Expert Advice:

01 -
  • The marshmallows melt into the glaze, creating pockets of sweetness that feel almost decadent without any fuss.
  • This recipe proves that easy doesn't mean boring—the vanilla and warm spices make it taste like you've been planning this all week.
  • It's the kind of dish that works as a side at dinner but tastes just as good cold from the fridge the next morning.
02 -
  • Don't skip the foil in the first step—yams take longer to soften than you'd think, and the foil prevents them from drying out at the edges before the centers are done.
  • If your marshmallows look like they're barely melting at the five-minute mark, give them another minute or two, but check every 30 seconds after that because the color change happens fast.
03 -
  • Keep your eyes on the marshmallows like you're standing guard—they're the difference between golden and ruined, and it happens faster than you expect.
  • If your brown sugar has hardened, break it up with a fork or microwave it for 10 seconds before measuring so it packs properly and your glaze has the right sweetness ratio.
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