Candied Yams Marshmallow Vanilla (Printable)

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

# Ingredient list:

→ 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 brown sugar, packed
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

# How to Make It:

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.
04 - Pour glaze evenly over yams and toss gently to coat completely.
05 - Cover dish with foil and bake for 30 minutes.
06 - Remove foil, gently stir yams, and bake uncovered for 10 minutes until fork-tender and glaze bubbles.
07 - Sprinkle mini marshmallows evenly over yams.
08 - Return to oven and bake 5-7 minutes until marshmallows are golden and melted.
09 - Let cool for several minutes before serving.

# Expert Suggestions:

01 -
  • The texture contrast between tender yams and gooey marshmallows feels indulgent but tastes completely natural together.
  • It comes together in under an hour with minimal fuss, so you can focus on other dishes without stress.
  • The vanilla and spice combination makes this feel fancy enough for company but casual enough for a weeknight craving.
02 -
  • Don't skip the salt in the glaze—it sounds counterintuitive with all this sweetness, but salt is what makes the brown sugar and vanilla sing instead of cloying.
  • If your yams are cooking faster than expected and the glaze hasn't started caramelizing by the uncovered stage, turn the heat up slightly for those final minutes to get that crucial bubbling action.
  • Watch those marshmallows like a hawk during the final bake—every oven is different, and what takes 6 minutes in one might be done in 4 in another.
03 -
  • Pack your brown sugar firmly into the measuring cup—it changes the sweetness level and glaze consistency if you use a light hand.
  • Let the yams come to room temperature before baking if you've stored them cold, so they cook evenly without the outsides drying before the insides soften.
  • The difference between beautiful golden marshmallows and burnt ones is literally seconds, so set a timer and stay nearby during that final stage.
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