Candied Yams Recipe

Warm, sticky-sweet, and utterly irresistible, this Candied Yams Recipe transforms tender sweet potatoes into a luscious, brown sugar–glazed side dish that’s perfect for Thanksgiving, the holidays, or any cozy family gathering.

A classic holiday side dish gets a glow-up here—think soft, cinnamon-kissed sweet potato rounds smothered in buttery brown sugar and topped with gooey marshmallows. I first fell for candied yams at my grandmother’s table, and after testing variations (boiling vs. roasting, light vs. dark brown sugar), I landed on this simple, crowd-pleasing version that’s both nostalgic and fresh. Whether you’re feeding a dozen or just craving comfort on a chilly evening, this recipe hits all the right notes: sweet potato goodness, a hint of spice, and that warm, caramelized finish we all love.

Why You’ll Love This Recipe

– Ready in under an hour—minimal hands-on time means more quality moments with family.
– Uses basic pantry staples: brown sugar, cinnamon, butter, and marshmallows (no exotic ingredients here).
– Perfect holiday side dish or a cozy weeknight treat.
– Easily doubles or halves for big crowds or intimate dinners.
– Warm aroma of cinnamon and nutmeg fills your kitchen—guaranteed to wow guests.
– Marshmallow topping gives a playful texture contrast (soft meets gooey!).
– Adaptable for vegan or lighter versions with simple swaps.
– Encourages healthy sweet potatoes, rich in vitamin A and fiber.
– Visual crowd-pleaser: golden edges and toasted marshmallows that photograph beautifully.

Ingredients

– 3 pounds sweet potatoes (about 4 medium; look for firm, orange-fleshed yams)—peeled and cut into ½-inch rounds
– ½ cup unsalted butter (room temperature; Land O Lakes recommended)
– 1 cup light brown sugar (packed; Domino brand holds up best)
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon (McCormick)
– ¼ teaspoon ground nutmeg (freshly grated if possible)
– Pinch of kosher salt
– 1 cup miniature marshmallows (or large, halved for a dramatic look)
– Optional garnish: ¼ cup chopped pecans or walnuts for crunch

(Substitutions:
• Coconut oil or vegan butter for dairy-free version.
• Coconut sugar for a lower-glycemic twist.
• Maple syrup in place of half the brown sugar adds deep flavor.)

Directions

1. Preheat your oven to 375°F and arrange a rack in the center. Lightly grease a 9×13″ baking dish with butter or nonstick spray—this helps those sweet potato slices caramelize instead of sticking.
2. Place sweet potato rounds in a single layer in the prepared dish. If they overlap, some edges won’t get that golden crust we’re aiming for.
3. In a medium bowl, whisk together butter, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. The mixture will look glossy and slightly grainy—that’s your signal it’s ready.
4. Spoon the brown sugar glaze evenly over the sweet potatoes, using the back of a spoon to nudge it into every nook and cranny. A thin, consistent layer makes for the best caramelization.
5. Cover the dish tightly with foil and bake for 25 minutes—this steam-bake step ensures the yams soften through.
6. Carefully remove the foil; you’ll see bubbling edges already. Baste the potatoes with any melted sugar pooling in the dish. Return to oven, uncovered, for 10 minutes.
7. Scatter marshmallows (and nuts, if using) evenly over the top and bake 3–5 more minutes or until marshmallows are golden brown. Keep an eye on them— they can toast quickly!
8. Let rest for 5 minutes before serving. The glaze will thicken a bit as it cools, so the yams hold their shape when scooped onto plates.

Tip: For deeper flavor, swap half the light brown sugar for dark brown sugar, or stir in a tablespoon of bourbon before baking.

Servings & Timing

– Yield: Serves 8–10 as a side dish
– Prep Time: 15 minutes (peeling, slicing, glazing)
– Bake Time: 35 minutes total (covered + uncovered)
– Total Time: 50 minutes from start to finish

Variations

– Citrus Twist: Stir in 1 tablespoon fresh orange zest for a bright, tangy lift.
– Pecan Praline: Swap marshmallows for ½ cup praline-style pecans for crunch and extra caramel flavor.
– Vegan Version: Use coconut oil or vegan buttery spread and top with vegan marshmallows.
– Spiced Chai: Add ½ teaspoon ground cardamom and replace nutmeg with a pinch of clove.
– Maple Glaze: Replace half the brown sugar with pure maple syrup for deep, woodsy notes.
– Mini Bites: Cube yams and roast in individual ramekins for easy, single-serve portions.

Storage & Reheating

Store cooled candied yams in an airtight container in the fridge for up to 4 days. If you’d like to freeze leftovers, arrange them in a single layer on a baking sheet, flash-freeze for 1 hour, then transfer to a zip-top bag—good for up to 3 months.
To reheat, place yams in a baking dish, cover with foil, and bake at 350°F for 15–20 minutes (from chilled) or until heated through. For crispy edges, remove the foil in the last 5 minutes. If frozen, thaw overnight in the fridge before reheating.
Make-ahead tip: Assemble and cover with foil, then refrigerate up to 24 hours before baking; add marshmallows during the final bake.

Notes

– I tested this recipe with both roasted and boiled sweet potatoes—roasting gave me firmer slices and deeper caramel notes.
– For the fluffiest marshmallow top, broil on low for just 30 seconds, watching like a hawk.
– If your glaze seems too thin, sprinkle an extra tablespoon of brown sugar over the yams before the final bake.
– Always slice potatoes uniformly—thinner slices cook faster but can dry out, while thicker slices need a longer bake.
– If you prefer less sweetness, reduce brown sugar to ¾ cup and add a teaspoon of apple cider vinegar for balance.

FAQs

Q: Can I make candied yams without marshmallows?
A: Absolutely—just skip the marshmallows and sprinkle chopped pecans on top for a nutty crunch.

Q: Why are mine soggy instead of caramelized?
A: Likely too much liquid trapped under the foil; ensure you baste off excess glaze and use a shallow dish.

Q: How do I keep sweet potatoes from sticking to the dish?
A: Generously grease with butter or use nonstick spray. A ceramic or glass dish also helps release the yams more cleanly.

Q: Can I swap sweet potatoes for regular potatoes?
A: You can, but russets need less sugar and more savory seasoning—think rosemary and garlic instead of cinnamon.

Q: Will vegan marshmallows melt the same way?
A: They won’t brown as dramatically, but they’ll still add a gooey, pillowy finish—just watch closely under the broiler.

Q: What’s the best way to reheat leftovers without losing texture?
A: Reheat covered in the oven at 350°F, then remove the cover for the last few minutes so edges crisp up.

Q: Is there a stovetop method?
A: Sure—cook sliced yams in a large skillet with butter and sugar on medium, cover and steam for 15 minutes, then uncover and let the glaze reduce.

Q: How can I cut down on sugar?
A: Swap half the brown sugar for pureed dates or applesauce, and add a pinch more spice to maintain flavor depth.

Conclusion

This Candied Yams Recipe is the perfect marriage of sweet potato, cinnamon, and brown sugar, finished with gooey marshmallows that make every bite feel festive. It’s simple to prepare, customizable to dietary needs, and always a hit at holiday tables. Give it a try, let me know how your family reacts, and don’t forget to explore my sweet potato casserole or green bean almondine recipes for more side-dish inspiration!