Candied Yams Recipe
These sweet, buttery candied yams are the perfect Thanksgiving side dish, loaded with brown sugar, cinnamon, and gooey marshmallows. You know what? They’re so easy to whip up for the holiday table or a cozy weeknight dinner—and they taste like pure joy.
Full Recipe Introduction
Candied yams, sometimes called sweet potato casserole, are a classic holiday staple in many American homes. This Candied Yams Recipe elevates simple sweet potatoes with a spiced brown sugar glaze and a cloud of marshmallows on top. What makes it special is its balance of sweetness and warmth: the aroma of cinnamon, a whisper of nutmeg, and just enough caramel crunch. Plus, sweet potatoes bring antioxidants and fiber (USDA data: one medium yam provides over 400% DV of vitamin A), so you’re treating yourself—and your guests—to a nutritious side dish. I first learned this version from my mother-in-law at a bustling Thanksgiving potluck, and it’s been a family favorite ever since.
H2: Why You’ll Love This Recipe
• Classic holiday appeal—your Thanksgiving guests will devour it
• Pantry-friendly ingredients: brown sugar, butter, cinnamon, marshmallows
• On the table in under an hour
• High in fiber and vitamin A (thanks, sweet potato!)
• Gluten-free and easily made vegetarian
• Make-ahead friendly—less stress on the big day
• Gooey and crisp textures delight kids and grandparents alike
• Adjustable spice: add ginger or extra cinnamon for a twist
• Perfect balance of citrus brightness from orange juice
H2: Ingredients
• 4 large sweet potatoes (about 3 lb), peeled and sliced into ½-inch rounds
(Tip: look for firm yams with deep orange flesh.)
• ½ cup unsalted butter, melted (European-style for extra creaminess)
• ¾ cup packed light brown sugar (dark brown adds molasses depth)
• 1 tsp ground cinnamon (or toss in a cinnamon stick while glazing)
• ½ tsp ground nutmeg (freshly grated is lovely)
• ¼ tsp salt (brings out the sweetness)
• ¼ cup freshly squeezed orange juice (brightens the glaze)
• 1 tsp vanilla extract (for depth)
• 2 cups mini marshmallows (or large, halved)
• Optional: ½ cup chopped pecans or walnuts for topping
H2: Directions
-
Preheat & Prep
Preheat oven to 375°F. Grease a 9×13-inch baking dish (or line it with foil for easy cleanup). -
Parboil the Yams
In a large pot of boiling, salted water, cook sweet potato rounds 5–7 minutes until just tender. Drain well. -
Mix the Glaze
In a bowl, whisk melted butter, brown sugar, cinnamon, nutmeg, salt, orange juice, and vanilla until smooth. Warm ingredients blend faster. -
Layer & Coat
Arrange half the yams in the dish, spoon over half the glaze, then repeat with the rest. Use a spatula to nestle slices and coat evenly. -
Bake Covered
Cover tightly with foil and bake 20 minutes. This steams the yams through. -
Uncover & Finish Baking
Remove foil, check tenderness, then bake another 10 minutes uncovered for slight caramelization. -
Top with Marshmallows
Scatter marshmallows (and nuts, if using) over the hot yams. Bake 5–7 minutes until marshmallows puff and turn golden. -
Rest & Serve
Let stand 5 minutes so the glaze thickens. Garnish with orange zest or a cinnamon stick, if you like.
H2: Servings & Timing
Makes 8–10 servings
Prep Time: 15 min
Parboil Time: 7 min
Bake Time: 35–40 min
Rest Time: 5 min
Total Time: ~1 hour
H2: Variations
• Bourbon Butter: Stir 2 Tbsp bourbon into the glaze for warmth.
• Tropical Spin: Swap orange juice for pineapple juice; top with toasted coconut.
• Maple Sweet: Replace brown sugar with pure maple syrup for woodsy notes.
• Ginger Heat: Add ¼ tsp ground ginger and a pinch of cayenne.
• Vegan Swap: Use coconut oil and vegan marshmallows.
• Crunchy Graham: Layer crushed graham crackers under the marshmallows.
H2: Storage & Reheating
Store in an airtight container in the fridge up to 4 days. Freeze wrapped tightly for up to 2 months.
Reheat covered in a 350°F oven for 15 minutes, then uncover 5 minutes to crisp the top.
Make-ahead: Assemble through Step 4, cover, refrigerate overnight, then bake and finish on serving day.
H2: Notes
• Light brown sugar gives classic sweetness; dark brown will be richer.
• Evenly slice yams so they cook uniformly—no raw centers.
• Omit marshmallows? Top with an oat-brown sugar crumble.
• Don’t skip the orange juice—it keeps the glaze loose and bright.
• Watch marshmallows under the broiler—they toast fast.
H2: FAQs
Q: Can I skip parboiling and bake raw?
A: You can, but raw slices need 20–25 minutes covered, then another 15 minutes uncovered. Parboiling saves time and ensures tenderness.
Q: Are yams and sweet potatoes interchangeable?
A: In U.S. markets they’re often the same. True yams are starchier; sweet potatoes have that creamy sweetness we want here.
Q: How do I scale for 20 people?
A: Double or triple ingredients and use two pans; stagger baking or keep one covered on the stove.
Q: My glaze seems runny—help!
A: Let it rest 5 minutes after baking—it thickens on cooling. You can whisk in 1 Tbsp cornstarch while warm for extra body.
Q: Any keto tweaks?
A: Swap brown sugar for erythritol blend and use sugar-free marshmallows or skip them.
Q: Nut allergy—what then?
A: Omit nuts entirely or swap in toasted oats for crunch.
Q: Slow cooker option?
A: Layer parboiled yams and glaze in a greased slow cooker, cook low 2–3 hrs, then top with marshmallows until melted.
Q: How to get extra crunch?
A: Broil on low 1–2 minutes after baking—watch carefully to avoid burning.
H2: Conclusion
This Candied Yams Recipe brings sweet nostalgia and vibrant color to your holiday table, balancing sugary bliss with spiced warmth. It’s easy to prep, fits right into a busy Thanksgiving schedule, and delights everyone from picky kids to grandma. Give it a whirl this season, then come back and share your tweaks or post a pic on Instagram—can’t wait to hear how you make it your own!
Candied Yams Recipe
Ingredients
- 4 large sweet potatoes peeled and sliced into ½-inch rounds
- ½ cup unsalted butter melted (European-style for extra creaminess)
- ¾ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup freshly squeezed orange juice
- 1 tsp vanilla extract
- 2 cups mini marshmallows
- ½ cup chopped pecans or walnuts optional for topping
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Boil sweet potato rounds in salted water for 5–7 minutes until tender. Drain well.
- Whisk melted butter, brown sugar, cinnamon, nutmeg, salt, orange juice, and vanilla until smooth.
- Arrange yams, spoon over glaze, repeat, and coat evenly.
- Cover tightly with foil and bake for 20 minutes.
- Bake uncovered for an additional 10 minutes.
- Scatter marshmallows over the hot yams. Bake for 5–7 minutes until golden.
- Let stand for 5 minutes before serving. Garnish if desired.
Notes
• Evenly slice yams so they cook uniformly—no raw centers.
• Omit marshmallows? Top with an oat-brown sugar crumble.
• Don’t skip the orange juice—it keeps the glaze loose and bright.
• Watch marshmallows under the broiler—they toast fast.
