Candied Yams with Marshmallow (Printable)

Buttery yams coated in brown sugar glaze, topped with soft marshmallows and aromatic vanilla notes.

# 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

# Directions:

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 baking 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 yams.
08 - Return to oven and bake for 5-7 minutes until marshmallows are golden and melted.
09 - Allow to cool for a few minutes before serving.

# Expert tips:

01 -
  • Perfect combination of sweet yams and a buttery brown sugar glaze.
  • Topped with gooey, toasted marshmallows for a nostalgic texture.
  • Easy to make and highly customizable for any holiday menu.
02 -
  • Toast the marshmallows under the broiler for 1-2 minutes for a deeply caramelized top—watch closely to prevent burning.
  • Ensure the yams are cut into uniform 2-inch chunks to guarantee even baking.
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