Best Candied Yams with Marshmallows for Cozy Holiday Comfort

Sophia

Founder of Vintage cooks

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There’s something undeniably comforting about the sweet, gooey charm of candied yams topped with melty marshmallows—a classic that never fails to steal the show at any gathering. One crisp evening, craving a dish that felt like a warm hug, I whipped up this delightful treat, and the combination of tender, caramelized yams with that golden, toasted marshmallow crown instantly became a favorite in my kitchen. What I love most is how this recipe balances rich sweetness with just the right hint of spice, creating a side dish that’s both nostalgic and irresistibly fresh. Whether you’re aiming to impress at your holiday feast or simply want to add a little magic to your weekday meals, these candied yams with marshmallows are a simple, crowd-pleasing solution that tastes like pure comfort.

Why choose Candied Yams with Marshmallows?

Irresistible Comfort: This classic dish delivers warm, gooey sweetness with a golden marshmallow topping that melts in your mouth. Easy Preparation: Simple steps make it accessible for cooks of all skill levels, perfect for busy holiday seasons. Versatile Side: Pairs beautifully with savory mains or stands alone as a cozy treat. Nostalgic Flavor: Combines rich caramelized yams with a subtle hint of spice, evoking fond memories and fresh delight. Crowd-Pleasing: Loved by kids and adults alike, it turns any meal into a festive celebration.

Candied Yams with Marshmallows Ingredients

For the Yams

Yams or Sweet Potatoes – Choose firm, medium-sized yams for the perfect tender texture that soaks up flavors.
Brown Sugar – Adds rich caramel sweetness that defines classic candied yams.
Butter – Use unsalted to control saltiness; melts into a luscious sauce.
Maple Syrup – Provides a natural depth of sweetness and enhances the caramel notes.
Ground Cinnamon – A warm spice that complements the yam’s natural flavors beautifully.
Ground Nutmeg – Just a pinch adds subtle warmth without overpowering the dish.
Vanilla Extract – Enhances the overall aroma and sweetness delicately.

For the Topping

Marshmallows – Mini or regular-sized, they create the signature melty, golden crust everyone loves on Candied Yams with Marshmallows.
Chopped Pecans (optional) – Adds a delightful crunch and nutty contrast to the soft, sweet layers.

How to Make Candied Yams with Marshmallows

Preheat oven: Preheat to 350°F and lightly grease a 9×13-inch baking dish, ensuring yams won’t stick and the dish heats evenly for perfect caramelization.
Peel and slice yams: Peel and slice 3–4 medium yams into ½-inch rounds, then arrange them in a single layer in the prepared dish for even cooking.
Combine sauce: Melt butter, brown sugar, maple syrup, cinnamon, nutmeg, and vanilla in a saucepan over medium heat, whisking until smooth and bubbly.
Coat yams: Pour the warm caramel sauce evenly over the yam slices, using a spatula so each is fully coated in glossy sweetness.
Bake yams: Bake for 25–30 minutes, or until yams are fork-tender and the sauce thickens into a rich, syrupy glaze.

For the Topping:

Add marshmallows: Add a generous layer of marshmallows over the hot yams, pressing lightly so they nestle into the sauce for gooey goodness.
Broil on high: Broil on high for 2–3 minutes, watching closely until marshmallows puff and turn a perfect golden brown.

Optional: Sprinkle chopped pecans over marshmallow layer for extra crunch and nutty flavor.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Candied Yams with Marshmallows are perfect for meal prep, easing your stress during busy holiday cooking! You can peel and slice the yams up to 24 hours in advance; simply store them submerged in water in the refrigerator to prevent browning. Prepare the caramel sauce (butter, brown sugar, maple syrup, spices, and vanilla) ahead of time as well, and refrigerate it for up to 3 days. When you’re ready to bake, combine the yams with the sauce, bake until tender, and then top with marshmallows just before broiling for that golden finish. This way, you’ll enjoy all the comforting flavors with minimal effort, leaving you more time to celebrate!

Variations of Candied Yams with Marshmallows

Feel free to let your creative flair shine by customizing these delightful candied yams.

Nutty Twist: Add chopped walnuts or pecans for a delightful crunch that contrasts beautifully with the creamy sweetness.
Spicy Kick: Sprinkle a pinch of cayenne pepper into the caramel sauce for a warm, unexpected heat that balances the sweetness.
Citrus Burst: Mix in a teaspoon of orange or lemon zest to the sauce for a fresh, zesty finish that brightens up the dish.
Apple Addition: Layer in thinly sliced apples between the yams for a delicious twist of fruitiness, enhancing both flavor and texture.
Maple Pecan: Replace the brown sugar with maple sugar for an even more robust maple flavor and top with toasted pecans for a rich, nutty crunch.
Marshmallow Medley: Use flavored marshmallows, like vanilla or caramel, for an extra layer of sweetness and a fun twist on texture.
Vegan Version: Swap butter for coconut oil and use maple syrup only to keep it dairy-free while still luscious.
Pumpkin Spice: Add a few tablespoons of pumpkin puree to the sauce and a sprinkle of pumpkin pie spice for an autumn-inspired twist that’s simply irresistible.

Expert Tips for Candied Yams with Marshmallows

Choose the Right Yams: Select firm, medium-sized yams or sweet potatoes for tender texture that absorbs the syrup without becoming mushy.
Even Slicing: Cut yams into uniform ½-inch slices to ensure consistent cooking and prevent some pieces from undercooking or overcooking.
Watch the Marshmallows: Broil marshmallows closely and remove as soon as they turn golden brown to avoid burning and bitterness on your candied yams with marshmallows.
Balance Sweetness: Adjust brown sugar and maple syrup quantities if you prefer less sweetness; too much can overpower the warm spice notes.
Use Fresh Spices: Ground cinnamon and nutmeg lose potency over time, so use fresh spices for that perfect cozy flavor every time.
Optional Crunch: Add chopped pecans after broiling for a delightful contrast in texture without softening the marshmallow topping.

How to Store and Freeze Candied Yams with Marshmallows

Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through for the best texture.

Freezer: Place cooled yams in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2 months.

Thawing: To thaw, move the yams to the fridge overnight before reheating. This helps maintain their creamy texture and flavor.

Reheating: For the best results, reheat in a preheated oven, adding fresh marshmallows before broiling for that perfect golden crust again.

What to Serve with Candied Yams with Marshmallows?

Imagine a festive table filled with vibrant flavors and cozy aromas, perfect for gathering with loved ones.

Herb-Roasted Turkey: The savory notes of herb-roasted turkey create a delightful contrast to the sweet, rich flavors of candied yams.
Green Bean Almondine: Crunchy green beans tossed with toasted almonds provide a fresh, bright balance to the gooey sweetness of the yams.
Creamy Garlic Mashed Potatoes: Creamy, buttery mashed potatoes complement the textures of the yams, creating a comforting side dish pairing.
Savory Stuffing: The earthy flavors of a savory stuffing round out the meal beautifully, providing depth against the sweet candied yams.
Honey-Glazed Carrots: These bright and sweet roasted carrots enhance the theme of sweetness while adding a pop of color to your plate.
Cranberry Sauce: A tangy cranberry sauce cuts through the sweetness, refreshing the palate and enhancing holiday cheer.
Mulled Apple Cider: Sip on warm, spiced mulled apple cider, which echoes the flavors of the yams, keeping your guests cozy and satisfied.
Pumpkin Pie: End your meal on a festive note with a slice of pumpkin pie, evoking all the warmth of the season alongside the yams.

Candied Yams with Marshmallows Recipe FAQs

What kind of yams or sweet potatoes should I use for the best results?
I recommend firm, medium-sized yams or sweet potatoes with smooth skin and no dark spots. They hold their shape well and soak up the syrup without turning mushy.

How long can I store leftover candied yams with marshmallows in the fridge?
You can safely store them in an airtight container for up to 3 to 4 days. When ready to eat, reheat gently in the oven at 350°F to restore that lovely texture and warmth.

Can I freeze candied yams with marshmallows? If so, how?
Absolutely! Let the cooked yams cool completely, then layer them in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating in the oven, and add fresh marshmallows on top to broil to golden perfection.

Why did my marshmallows burn or not melt evenly on top?
Broiling marshmallows is quick work—watch them closely and remove as soon as they’re golden brown. Uneven melting often happens if they’re too thick or crowded, so spread them out evenly and give them just 2-3 minutes under a high broil.

Is this recipe safe for pets or people with allergies?
This dish isn’t suitable for pets due to ingredients like butter and marshmallows. For allergy concerns—marshmallows typically contain gelatin and some nuts may be added as toppings—so be sure to check labels and omit nuts for nut allergies. You can also try vegetarian gelatin substitutes or skip marshmallows for a simpler yam side.