Save My aunt always made candied yams for Thanksgiving, and I'd watch from the kitchen doorway as she'd pull the bubbling dish from the oven, the vanilla and cinnamon scent filling the entire house. Years later, I finally asked for her recipe, and what struck me wasn't just how simple it was, but how she'd always wait for that exact moment when the marshmallows turned golden—not white, not burnt, just perfectly melted. Now whenever I make this, I'm transported back to that kitchen, and I understand why this dish became the one thing everyone actually looked forward to.
I made this for a small dinner party last November, and my friend Sarah—who swore she didn't like sweet potatoes or yams—actually asked me to pack her a container to take home. She said it was the vanilla and the way the marshmallows had that slight crispy edge that changed everything. That moment made me realize this isn't really a Thanksgiving dish; it's comfort food that works year-round whenever you need something that tastes like home.
Ingredients
- Large yams (4, about 1.5 kg): Look for yams that feel heavy and don't have soft spots—they should peel easily once you start, and cutting them into even 2-inch chunks ensures they cook at the same rate so nothing ends up mushy or undercooked.
- Unsalted butter (1/2 cup melted): Melting it before whisking into the glaze helps everything blend smoothly and prevents lumps from the brown sugar, which is the backbone of that rich, caramelized flavor.
- Brown sugar, packed (1/2 cup): Pack it down when measuring so you get the full molasses content—that's what gives the glaze its deep, almost toffee-like notes that make people wonder what your secret ingredient is.
- Pure maple syrup (1/4 cup): Real maple syrup matters here because it adds a subtle complexity that regular pancake syrup can't touch; the yams will taste like a real dish instead of an afterthought.
- Vanilla extract (2 tsp): This is what people taste first, that warm, aromatic note that makes them lean in closer—don't skip it or reduce it, as vanilla is doing heavy lifting in this simple glaze.
- Ground cinnamon and nutmeg (1/2 tsp and 1/4 tsp): These spices should smell fragrant and not dusty; if they've been in your cabinet for three years, buy fresh ones because stale spices disappear into the background.
- Salt (1/4 tsp): A small pinch cuts through all that sweetness and makes the other flavors pop instead of turning this into a one-note candy dish.
- Mini marshmallows (2 cups): Don't use the large ones—they won't melt evenly—and definitely don't skip this step because they're what transforms this from a regular baked side into something that feels special.
Instructions
- Set the stage:
- Preheat your oven to 375°F and grease that 9x13-inch baking dish with butter or oil so nothing sticks—a light hand is all you need, and if you have parchment paper, even better. You want the oven warm and ready to go so the yams start cooking immediately once they hit the heat.
- Arrange your yams:
- Spread those peeled, chunked yams across the baking dish in a single layer, trying to keep them roughly the same size so they cook evenly. Don't stress about making them perfect—they're going to get tossed around anyway.
- Create the glaze:
- Whisk together the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt in a bowl until it's smooth and glossy, which should take about a minute of steady whisking. The mixture should look like wet sand at first, then come together into something that coats the back of a spoon.
- Coat everything:
- Pour that glaze over the yams and toss gently with your hands or a spatula until every piece is coated—this is where the magic starts because the glaze will settle into the bottom of the dish and create a little pool that everything will bake in. Don't be shy about getting in there; this is supposed to feel like you're tucking the yams into something warm.
- First bake with foil:
- Cover the dish tightly with foil and slide it into the oven for 30 minutes—the foil traps steam and keeps the yams from drying out while they soften. You'll start to smell that vanilla and cinnamon, which is your signal that everything is working.
- Uncover and finish cooking:
- Pull the foil off, give the yams a gentle stir so they cook evenly, and bake uncovered for another 10 minutes until the yams are fork-tender and the glaze is bubbling at the edges. The exposed top will start to caramelize slightly, which is exactly what you want.
- Add the marshmallows:
- Sprinkle the mini marshmallows evenly across the top—don't pile them on top of each other, spread them out so they all get direct heat and melt into those little sweet pockets. If you're worried they'll burn, you can place them on top just before the last few minutes, but honestly, they usually time out perfectly.
- Toast to golden:
- Return to the oven for 5 to 7 minutes, keeping a close eye through the window so you catch them the moment they turn light golden brown—they go from perfect to burnt faster than you'd think. When they're done, the marshmallows will have that slight crispy exterior but still be gooey underneath.
- Cool briefly:
- Let it sit for a few minutes before serving so the glaze sets slightly and the marshmallows firm up enough that they don't slide right off onto the plate. Those few minutes also give you time to take a breath and let your kitchen cool down.
Save My neighbor came over last winter when I was testing this recipe, and she walked in just as I was pulling the finished dish out of the oven—the marshmallows were this perfect golden color, and she literally gasped. She said it looked like something you'd see at a fancy restaurant, not something someone made in their home kitchen, and that comment stuck with me because it reminded me that sometimes the simplest dishes feel the most special.
Making This Your Own
Once you've made this the traditional way, you can start playing around with the glaze. I've added a splash of orange juice for brightness, which gives it an almost candied quality, and a friend swears by a tiny pinch of cayenne pepper that adds a warmth without heat. The beauty of this recipe is that the vanilla and brown sugar are your foundation, so everything else is just exploring what feels right to you on any given day.
The Marshmallow Game
Here's something I discovered by accident: if you want an even more dramatic marshmallow top, you can use the broiler instead of the regular oven for the final step, which caramelizes them much faster and gives you that deep golden-brown color that looks almost restaurant-quality. The trick is standing right in front of the oven with the door cracked open, watching like a hawk because it literally goes from perfect to overdone in the span of maybe 90 seconds. I've ruined batches this way, but when it works, it's absolutely worth it.
Beyond Thanksgiving
This dish doesn't have to wait for holidays—I've made it on random Tuesday nights when I wanted something that felt comforting and special, and it never disappoints. It pairs beautifully with roasted turkey or ham like the traditional pairings suggest, but it's also incredible alongside grilled pork chops or even as a vegetarian main with some crispy tofu on the side.
- If you can't find yams, sweet potatoes work just fine, though yams have a slightly earthier flavor that I personally prefer.
- Leftovers keep beautifully in the fridge for up to three days and actually taste even better when reheated gently in a 350-degree oven.
- For a fun variation, try adding a tablespoon of bourbon or rum to the glaze for a deeper, more complex flavor profile.
Save This recipe has a way of becoming the dish people request, the one that somehow tastes like comfort and celebration at the same time. Make it once, and you'll understand why it's been showing up on tables for generations.
Recipe FAQ
- → Can I substitute sweet potatoes for yams?
Yes, sweet potatoes work well as a substitute, offering a similar texture and sweetness.
- → How do I avoid marshmallows burning during baking?
Watch closely while baking the marshmallows. Toasting under broiler for 1-2 minutes yields caramelized tops but requires careful attention to prevent burning.
- → What spices enhance the flavor of candied yams?
Cinnamon, nutmeg, and a pinch of salt enhance the glaze, complementing the natural yam sweetness.
- → Can this dish be prepared ahead of time?
Yes, prepare the glazed yams ahead, then add marshmallows and bake just before serving for best texture.
- → What dishes pair well with this side?
This warm, sweet side pairs beautifully with roasted turkey, ham, or other savory mains.