Easy Candied Yams With Marshmallows Recipe – Quick Side Dish

The smell of candied yams baking in the oven is pure autumn magic, filling your kitchen with cinnamon, brown sugar, and warmth that makes everyone come running to the table. Candied yams with marshmallows is the showstopping side dish that steals the spotlight at holiday dinners, and it’s far simpler to make than your guests will believe.

This recipe delivers soft, caramelized yams with a buttery glaze and a toasted marshmallow topping that’s crispy on the outside and gooey within. Whether you’re cooking for Thanksgiving, Christmas, or a casual family dinner, this dish brings comfort and elegance to your plate.

Why You’ll Love This Recipe

This is the kind of recipe that feels fancy but requires zero fuss, and the payoff in terms of flavor and presentation is massive.

• Naturally sweet yams need minimal added sugar for maximum taste.
• The marshmallow topping toasts beautifully in minutes, creating irresistible texture contrast.
• You can prep this dish ahead and bake it when you need it most.
• Works as a side dish or even a light dessert depending on your crowd.
• One baking dish means easy cleanup on busy holiday days.

My Experience Making This Recipe

The first time I made candied yams with marshmallows, I was skeptical that the combination would work. I shouldn’t have doubted, since that casserole became the first dish to empty at dinner.

What surprised me most was how the marshmallows don’t just sit on top like an afterthought. They melt slightly into the yam filling while their edges toast to golden brown, creating this incredible sweet and slightly savory contrast.

Now I make this recipe every holiday season, and people actually ask for it by name. The sensory experience is unbeatable: soft yams, buttery caramel notes, crispy-edged marshmallows, and that warm cinnamon spice that lingers on your palate.

Recipe Overview

• Recipe Name: Candied Yams with Marshmallows
• Servings: 8 to 10
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Course: Side Dish
• Cuisine: American
• Calories per Serving: 285

Equipment You Will Need

• 9 by 13-inch baking dish
• Large mixing bowl
• Measuring cups and spoons
• Vegetable peeler
• Sharp knife and cutting board
• Whisk or wooden spoon
• Oven mitts

Ingredients for Candied Yams with Marshmallows

• 4 pounds yams, peeled and sliced into 1/4-inch rounds
• 6 tablespoons butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons orange juice or vanilla extract
• 3 cups mini marshmallows or 1 large bag of regular marshmallows, halved

Ingredient Notes and Substitutions

• Yams: Sweet potatoes and yams are often confused, but true yams have rougher skin and starchy flesh. True yams work best here because they hold their shape better than sweet potatoes. If you can only find sweet potatoes, use them, but expect a slightly creamier texture.
• Brown sugar: Brown sugar adds molasses depth that granulated sugar can’t match. You can replace it with an equal amount of granulated sugar, but you’ll lose some caramel complexity and warmth.
• Butter: Unsalted butter gives you control over the final salt level. Salted butter works fine if you reduce the added salt to 1/8 teaspoon.
• Marshmallows: Mini marshmallows distribute more evenly and toast more consistently than large ones. Large marshmallows work but may create uneven browning and require 2 to 3 minutes longer under the broiler.
• Spices: These warm spices are traditional, but you can swap ginger for cloves or add a pinch of cayenne for subtle heat.

How to Make Candied Yams with Marshmallows

Step 1: Preheat Your Oven

Set your oven to 350 degrees Fahrenheit and allow it to preheat fully for about 10 minutes. A properly preheated oven ensures even cooking and prevents the bottom layer of yams from burning before the top layer cooks through.

Step 2: Prepare the Yams

Peel the yams using a vegetable peeler, then slice them into 1/4-inch-thick rounds. Consistent thickness is crucial because thin slices cook faster than thick ones, so aim for uniformity to avoid some pieces turning mushy while others stay firm.

Step 3: Make the Spice Mixture

In a small bowl, combine the cinnamon, nutmeg, ginger, and salt, whisking them together to distribute the spices evenly. Mixing spices separately prevents clumping and ensures every bite of yam gets the right balance of warmth and flavor.

Step 4: Combine Sugars and Butter

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and combined. The butter helps distribute the sugar evenly and creates the glossy sauce that makes these yams so irresistible.

Step 5: Add Spices and Flavoring

Add your spice mixture and the orange juice to the butter-sugar mixture, stirring well. Orange juice adds brightness and subtle citrus notes that cut through the sweetness, while vanilla extract would add vanilla warmth instead if you prefer that route.

Step 6: Layer the Yams

Arrange half of the yam slices in a single overlapping layer in your baking dish, then pour half of the butter-sugar mixture over them. Add the remaining yams in another layer, then pour the remaining sauce over the top.

This layering technique ensures that the sauce soaks into the yams from both sides, creating maximum flavor and caramelization throughout the dish rather than just on top.

Step 7: Bake the Yams

Cover the baking dish tightly with foil and bake for 35 to 40 minutes at 350 degrees Fahrenheit. The foil traps steam and keeps the yams moist while they cook, preventing them from drying out.

Check that a fork pierces the thickest yam slice easily; if there’s still resistance, cover and bake for another 5 minutes.

Step 8: Add the Marshmallows and Toast

Remove the baking dish from the oven and carefully lift off the foil. Scatter the marshmallows evenly across the top of the hot yams, covering the surface as much as possible.

Return the dish to the oven without foil and bake for 8 to 10 minutes until the marshmallows are puffy and golden brown on top. Watch carefully during this step because marshmallows can burn quickly; pull the dish out when the tops are golden and the edges just begin to crisp.

Step 9: Cool and Serve

Let the baking dish sit for 3 to 5 minutes before serving so the filling sets slightly and the marshmallows firm up just enough to handle. This resting time prevents the dish from falling apart when you scoop it, and it keeps the marshmallows from being scorching hot.

Pro Tip: If your marshmallows aren’t browning enough by the time the yams finish cooking, switch your oven to broil for the final 2 to 3 minutes, watching constantly to prevent burning. This gives you dramatic caramelization without overcooking the yams beneath.

Tips for the Best Candied Yams with Marshmallows

• Slice your yams as uniformly as possible so they cook at the same rate and no pieces turn mushy before others are tender.
• Don’t skip the resting period after baking; it allows the sauce to thicken slightly and makes serving much easier.
• For extra richness, add a splash of bourbon or rum to the butter-sugar mixture before pouring it over the yams.
• If you make this dish ahead, cover and refrigerate it without the marshmallows, then add them just before the final baking step.
• Taste a small piece of yam before serving to ensure it’s cooked through; undercooked yams taste starchy and unpleasant.
• For a lower-sugar version, use equal parts brown sugar and a sugar substitute, though this changes the texture slightly.

Common Mistakes to Avoid

• Slicing yams too thick causes them to stay firm in the center while the edges soften too much, creating inconsistent texture and some pieces that won’t cook through at all.
• Using cold butter instead of melted butter means the sauce won’t distribute evenly and the mixture becomes lumpy and difficult to coat the yams properly.
• Adding marshmallows before the final step causes them to melt into the yams and disappear instead of creating that signature toasted topping.
• Overcooking at the marshmallow stage turns them black and bitter, ruining the sweet topping and making the dish taste burned.
• Skipping the foil cover during initial baking allows the yams to dry out on top while the centers remain undercooked.

Serving Suggestions

This dish shines alongside savory turkey, ham, or roasted chicken, and it pairs beautifully with cornbread and other traditional sides. The sweet-savory balance makes it versatile enough to complement almost any main protein at your table.

• Serve as a traditional Thanksgiving or Christmas side dish next to herb-roasted turkey.
• Pair with baked ham glazed with brown sugar and mustard for a holiday brunch.
• Add it to a roasted vegetable platter with Brussels sprouts and roasted carrots.
• Serve as a dessert-adjacent side dish after a light dinner with roasted chicken.
• Include it in a Southern-inspired meal with fried chicken, collard greens, and cornbread.

Variations to Try

• Bourbon Marshmallows: Add 2 tablespoons of bourbon to the butter-sugar mixture for a sophisticated adult version with deep caramel notes.
• Pecan Crunch: Before adding marshmallows, sprinkle 1 cup of chopped pecans mixed with 3 tablespoons of melted butter and 2 tablespoons of brown sugar over the yams, then top with marshmallows.
• Maple Variation: Replace half the brown sugar with pure maple syrup for an earthy, less cloying sweetness that feels more seasonal.
• Spiced Marshmallows: Toss the marshmallows in a mixture of cinnamon and sugar before scattering them on top for extra spiced flavor in every bite.
• Mini Marshmallow and Coconut: Use half mini marshmallows and half shredded coconut for tropical sweetness and added texture contrast.

Dietary Adaptations

• Gluten-Free: This recipe is naturally gluten-free; all ingredients contain no gluten, so it’s safe for anyone avoiding gluten.
• Dairy-Free: Replace butter with dairy-free butter using an equal amount, though the flavor will be slightly less rich. Check that your marshmallows are dairy-free as well.
• Vegan: Use vegan butter and vegan marshmallows made with agar or other plant-based binders instead of gelatin, though this affects the final texture slightly.
• Low-Carb/Keto: This recipe is high in natural carbohydrates from yams, making it unsuitable for strict keto diets without major modifications that fundamentally change the dish.

Storage and Reheating

Refrigerator

Store any leftovers in an airtight container for up to 3 days in the refrigerator. The flavors actually meld together nicely overnight, making leftovers delicious.

• Cover the container tightly to prevent the yams from absorbing other flavors from your fridge.
• The marshmallows will soften significantly after a day; this is normal and doesn’t affect taste.

Freezer

This dish freezes well for up to 2 months when stored in a freezer-safe container with parchment between layers. Freeze without marshmallows for best results, then add them fresh when reheating.

• Leave 1/2 inch of space at the top of the container to allow for expansion.
• Thaw overnight in the refrigerator before reheating.

Reheating

Reheat covered in a 350-degree Fahrenheit oven for 15 to 20 minutes until warmed through. If you froze it without marshmallows, add them during the last 8 to 10 minutes of reheating so they toast fresh.

• Cover with foil to prevent the top from browning too quickly while the interior heats.
• Alternatively, microwave individual portions for 1 to 2 minutes, though this softens the texture.

Nutrition Information

These values are approximate and based on standard ingredient measurements. Actual nutrition may vary depending on specific brands and preparation methods used.

Frequently Asked Questions

Can I Make This Dish the Day Before?

Yes, prepare it completely up to the marshmallow step, cover tightly, and refrigerate overnight. Add the marshmallows and bake for 10 to 12 minutes the next day since the dish will be cold.

What’s the Difference Between Yams and Sweet Potatoes?

True yams have rough, bark-like skin and starchy white flesh, while sweet potatoes have thin brown skin and sweet orange flesh. Most US grocery stores mislabel sweet potatoes as yams, but true yams hold their shape better in this recipe.

How Do I Prevent Soggy Marshmallows?

Add marshmallows only in the final step after the yams have finished cooking and the filling is set. This prevents them from absorbing moisture and becoming dense.

Can I Use a Different Type of Marshmallow?

Mini marshmallows work best because they toast evenly and distribute across the top beautifully. Large marshmallows work but require longer under the broiler and may brown unevenly.

Is There a Way to Make This Less Sweet?

Reduce the brown sugar to 1/3 cup and granulated sugar to 3 tablespoons while keeping all other ingredients the same. Yams are naturally sweet, so even less added sugar creates a satisfying dish.

Can I Make This in a Slow Cooker?

You can layer and cook the yams on high for 3 to 4 hours in a slow cooker, but you won’t achieve the same caramelization. Add marshmallows only at the very end and broil in the oven for toasting.

Final Thoughts

This candied yams with marshmallows recipe proves that the best holiday dishes don’t need to be complicated or require hours of work. The simple combination of soft yams, buttery caramel sauce, warm spices, and toasted marshmallows creates something truly special that your family will request year after year.

Make this recipe your own by adjusting the spices, trying a bourbon variation, or adding pecans for crunch. Your table deserves this dish, and you deserve the confidence that comes from serving something that looks restaurant-quality but feels homemade and genuine.

If you loved this recipe, explore more sides that deserve a spot on your holiday table. Try pairing this dish with our cornbread recipe with creamed corn for a complete Southern-inspired menu, or add our candied walnuts recipe as a toasted finishing touch to salads and side dishes.

Candied Yams with Marshmallows

Soft, caramelized yams in a buttery, spiced sauce topped with toasted marshmallows make this a festive side dish perfect for holidays.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

Main

• 4 pounds yams peeled and sliced into 1/4-inch rounds
• 6 tablespoons butter melted
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons orange juice or vanilla extract
• 3 cups mini marshmallows or 1 large bag of regular marshmallows halved

Equipment

• 9 by 13 inch baking dish
• Large mixing bowl
• Measuring cups and spoons
• Vegetable peeler
• Sharp knife and cutting board
• Whisk or wooden spoon
• Oven mitts

Method

 

1. Preheat your oven to 350°F (175°C) and allow it to preheat fully for about 10 minutes.
2. Peel 4 pounds yams and slice them into 1/4-inch-thick rounds using a vegetable peeler and sharp knife.
3. In a small bowl, whisk together 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt until evenly combined.
4. In a large mixing bowl, whisk together 6 tablespoons melted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until smooth.
5. Add the spice mixture and 2 tablespoons orange juice or vanilla extract to the butter-sugar mixture, stirring well to combine.
6. Arrange half of the yam slices in a single overlapping layer in the 9 by 13-inch baking dish and pour half of the butter-sugar sauce over them, then layer the remaining yams and pour the rest of the sauce on top.
7. Cover the baking dish tightly with foil and bake at 350°F for 35 to 40 minutes, or until the yams are fork-tender.
8. Remove the foil and scatter 3 cups mini marshmallows or halved regular marshmallows evenly over the yams. Bake uncovered at 350°F for 8 to 10 minutes, or until the marshmallows are puffed and golden brown.
9. Let the dish rest for 3 to 5 minutes before serving to allow the sauce to set and the marshmallows to firm up.

Notes

This dish can be made ahead and refrigerated for up to 3 days; reheat covered at 350°F until warmed through.