Candied Yams Recipe
These sweet, buttery candied yams are the perfect Thanksgiving side dish, loaded with brown sugar, cinnamon, and gooey marshmallows. Easy to whip up for the holiday table or a cozy weeknight dinner—and they taste like pure joy.
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
• 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.
• 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.
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