Candied Yams Marshmallow Vanilla (Print Version)

Tender yams baked in buttery glaze, topped with melted marshmallows and a touch of vanilla flavor.

# Components:

→ Yams

01 - 4 large yams (about 3.3 lbs), 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 and combined.
04 - Pour glaze evenly over yams and toss gently to coat all pieces thoroughly.
05 - Cover 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 Advice:

01 -
  • The glaze caramelizes into something almost candy-like while the yams stay tender, creating this perfect textural contrast that feels indulgent without being fussy.
  • Those marshmallows on top aren't just decoration—they melt into the warm yams and create pockets of gooey sweetness that make people actually go back for seconds.
  • It comes together in under an hour, which means you can pull together a showstopping side without spending your entire day cooking.
02 -
  • Don't skip the foil step because yams cook much faster when they're steaming, and you want them soft before the glaze starts to burn on top—I learned this the hard way when I tried to rush it.
  • The marshmallows are a timing game; if your oven runs hot, start checking at four minutes because once they start browning, it's seconds before they're charred and bitter instead of sweet.
03 -
  • Buy your yams the day before so they come to room temperature—they peel more easily and cook more evenly than cold ones straight from the fridge.
  • If marshmallows are browning too fast but the yams aren't done, cover just the marshmallows loosely with foil for a couple minutes to slow things down.
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