Candied Yams With Marshmallows Recipe
A classic holiday side dish, these candied yams feature tender sweet potatoes baked with a spiced brown sugar glaze and topped with golden miniature marshmallows.
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Instructions
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Preheat the oven to 375 F and butter a 9x13-inch baking pan.
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Peel and cut 4 pounds of sweet potatoes into 3/4-inch cubes, then arrange them in the prepared pan.
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In a saucepan, combine 2/3 cup brown sugar, 6 tablespoons unsalted butter, 1 teaspoon cinnamon, 1/2 teaspoon salt, a dash of nutmeg, and a dash of ginger. Bring to a boil over medium heat, stirring until the butter melts and sugar dissolves (7-8 minutes), then stir in 1 teaspoon vanilla extract.
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Pour the sugar and butter mixture evenly over the sweet potatoes.
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Cover the pan tightly with foil and bake for 45 minutes. Uncover, stir the sweet potatoes, and continue baking for 30 minutes, or until tender and syrupy, stirring occasionally.
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Remove the pan and increase the oven temperature to 450 F.
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Once the oven reaches 450 F, cover the sweet potatoes with 4 cups miniature marshmallows.
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Return the pan to the oven and bake for 3 to 5 minutes, until the marshmallows are partially melted and golden brown.