Candied Yams - These candied yams are soft, tender, and coated in a glossy brown sugar glaze with buttery depth and toasted marshmallow topping. The sweet potatoes bake until creamy inside, while the glaze caramelizes into a syrupy coating. Melted marshmallows create a lightly crisp top with gooey pockets underneath. This is classic comfort food that feels nostalgic and crowd-pleasing.

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Candied Yams - This candied yams recipe works because the sweet potatoes are baked until fully tender before glazing, allowing them to absorb flavor instead of releasing water. After testing, baking uncovered for part of the time helps evaporate excess moisture so the glaze stays thick rather than runny. Brown sugar, butter, and vanilla melt into a cohesive sauce that clings to each piece. Marshmallows are added at the end so they melt and toast without dissolving. This dish fits holiday sweet potato dish searches because it delivers familiar flavors with reliable texture. It aligns with my focus on technique over complexity: bake first, glaze second, finish with marshmallows only when the base is right.

Dietary Notes

✓ Holiday Comfort Side
✓ Classic Thanksgiving Dish
✓ Make-Ahead Friendly
✓ Family Favorite

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Why You'll Love This

Crowd-Pleasing Flavor: Brown sugar and butter create a rich glaze.
Perfect Texture: Soft centers with caramelized edges.
Holiday Ready: A classic Thanksgiving side that always gets requested.
Simple Technique: Clear baking cues guarantee consistent results.

Candied Yams

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 10

🔥 Cook Time: 45min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

3 lb sweet potatoes, peeled and sliced
1/2 cup unsalted butter
1 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
2 cups mini marshmallows

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list_alt Instructions

1

Step 1: Bake sweet potatoes covered until fork-tender - fully cooking first prevents watery glaze.
2

Step 2: Melt butter, brown sugar, vanilla, cinnamon, and salt together - forming a cohesive glaze.
3

Step 3: Pour glaze over potatoes and bake uncovered until bubbling - reduction thickens the sauce.
4

Step 4: Top with marshmallows and return to oven until melted and lightly golden - finishing texture.

Nutrition Facts

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Calories 420

Protein 4g

Carbs 68g

Fiber 7g

Sugar 38g

Fat 16g

Sodium 360mg

Potassium N/A

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Serving Suggestions

Serve warm with the marshmallows lightly toasted and the glaze bubbling around the edges. This dish pairs well with savory mains and benefits from being served straight from the baking dish for a nostalgic presentation.

How to Store?

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through. Marshmallows will soften again but remain flavorful.

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