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These candied yams with marshmallows are sweet, buttery, and a family favorite! Tender sweet potatoes coated in a delicious brown butter glaze and topped with crunchy pecans and gooey marshmallows. Perfect for Thanksgiving!
Table of Contents
Every Thanksgiving, people practically flock to my slow cooker candied yams, so I knew I had to make an oven-baked version with marshmallows. And let me tell you, these are just as good!
The brown butter adds so much flavor, the pecans give them a little crunch, and the marshmallows make everything even better. It’s basically dessert disguised as a side dish, and I’m not complaining!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Sweet Potatoes: Although this recipe is called candied yams, we’re actually using sweet potatoes! In the United States, orange-fleshed sweet potatoes are often labeled as yams at grocery stores, but true yams are completely different. They have rough, bark-like skin and are starchier and less sweet. For this recipe, use orange-fleshed sweet potatoes and cut them into 1¼-inch chunks so they cook evenly.
- Butter: Use unsalted butter since we’re adding our own salt. Browning it adds so much flavor!
- Brown Sugar and Granulated Sugar: We’re using both for this recipe!
- Cinnamon and Nutmeg: Cinnamon is a must, but the nutmeg is optional.
- Pecans: Totally optional, but I highly recommend toasting them first. It makes a difference!
- Mini Marshmallows: These get soft, gooey, and lightly golden in the oven. So good! But regular sized marshmallows work too!
Top Tips
- Covering the sweet potatoes for the initial baking time traps steam and makes the potatoes tender. Removing the foil for the final baking time allows the moisture to escape and the syrup to thicken a bit.
- The marshmallows will gradually soften and melt into the glaze as the dish sits, especially while it is still warm. Add extra as needed, especially when reheating leftovers, if desired.
- Watch the marshmallows closely. Especially if you use the broiler! They can go from perfectly golden to burnt in seconds.
- Let them rest before serving. Give them about 10 minutes so the glaze can thicken slightly.
- Don’t overcook the sweet potatoes. You want them fork-tender but not mushy. They should still hold their shape.
Frequently Asked Questions
How do I know when the sweet potatoes are done?
The sweet potatoes should be fork-tender but still hold their shape, and the glaze should be glossy and slightly thickened. Cooking time depends on the size of the sweet potato chunks.
Do I need to boil the sweet potatoes before baking?
Nope! These will cook directly in the buttery syrup and soak up all the yummy flavor from the buttery sugar glaze.
Do I have to peel the sweet potatoes?
I recommend peeling them for this recipe. The texture is much better without the skins.
Can I make these ahead of time?
Yes! You can prepare these candied yams 1-2 days in advance. Bake the sweet potatoes with the brown butter glaze as directed, but leave off the pecans and marshmallows. Let them cool, cover tightly, and refrigerate. When ready to serve, reheat covered at 350°F until warmed through, then add the toasted pecans and marshmallows and bake uncovered for 5-8 minutes, or until golden and gooey.
Storage and Reheating
Store leftover candied yams in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in an oven-safe dish, cover loosely with foil, and warm at 325°F until heated through. You can also microwave individual portions, although the marshmallows won’t have quite the same texture.
Watch How I Make This Recipe…
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Candied Yams with Marshmallows
Equipment
- 9×13 baking dish
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1¼ -inch chunks
- ¾ cup pecans, roughly chopped, divided, optional
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg, optional
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2½ cups mini marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with a little butter. Add the sweet potatoes to the dish and set aside.
- Toast the pecans in a dry skillet over medium-low heat for about 4-6 minutes, until golden and fragrant. Transfer to a plate or bowl to cool.
- Let the skillet cool for 1-2 minutes, then add the butter. Cook butter over medium-low heat, stirring frequently, until golden brown and has a nutty aroma, about 5-6 minutes. Take care not to burn the butter.
- Once browned, add the brown sugar, granulated sugar, cinnamon, nutmeg and salt. Stir to combine. Add water to create a syrup and cook for 1-2 minutes to infuse the flavors. Remove from heat and stir in the vanilla extract.
- Pour the butter mixture evenly over the sweet potatoes and toss well to coat. Cover tightly with foil and bake for 30 minutes.
- Remove foil and gently stir the sweet potatoes. Continue baking for 20-30 minutes, until the potatoes are fork-tender, but still hold their shape, and the glaze is thick and glossy.
- Once the potatoes are tender, stir in ½ cup of toasted pecans. Sprinkle the mini marshmallows evenly over the top.
- Bake uncovered for 5-8 minutes, until the marshmallows are puffed and lightly golden. If desired, place under the broiler for 30-60 seconds for a toasty taste and appearance. Keep watch as the marshmallows can burn in a flash.
- Sprinkle the remaining pecans over top of the marshmallows. Allow to rest for 5-10 minutes before serving. Spoon some of the buttery glaze over the top.
Notes
- Watch the marshmallows closely. Especially if you use the broiler! They can go from perfectly golden to burnt in seconds.
- Let them rest before serving. Give them about 10 minutes so the glaze can thicken slightly.
- Don’t overcook the sweet potatoes. You want them fork-tender but not mushy. They should still hold their shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
