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Tender sweet potatoes baked in a buttery, brown sugar glaze with warm spices, then topped with a layer of perfectly toasted marshmallows. A beloved holiday side dish that's sweet, savory, and utterly comforting.
For 8 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Peel the sweet potatoes and slice them into uniform 1-inch thick rounds. Place the slices in a large pot, add 8 cups of water and 1 tsp of salt. Ensure the potatoes are covered with water. Bring to a boil over high heat.
Once boiling, reduce the heat to medium and cook for 10-12 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them, as they need to hold their shape. Drain the potatoes thoroughly in a colander and set aside.
While the potatoes cook, prepare the glaze. In a medium saucepan over medium heat, combine the packed brown sugar, butter, orange juice, cinnamon, nutmeg, and 1/2 tsp of salt. Stir continuously until the butter melts and the sugar dissolves completely.
Bring the glaze to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Remove from the heat and stir in the vanilla extract.
Arrange the drained sweet potato slices in the prepared baking dish, overlapping them slightly to create an even layer. Pour the warm glaze evenly over the potatoes, ensuring all slices are coated.
Bake uncovered for 20 minutes. This initial bake allows the sweet potatoes to absorb the rich, buttery glaze.
Tender sweet potatoes baked in a buttery, brown sugar glaze with warm spices, then topped with a layer of perfectly toasted marshmallows. A beloved holiday side dish that's sweet, savory, and utterly comforting.
This southern recipe takes 55 minutes to prepare and yields 8 servings. At 467.42 calories per serving with 4.2g of protein, it's a beginner-friendly recipe perfect for side.
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Carefully remove the dish from the oven. Sprinkle the mini marshmallows in an even layer over the top of the sweet potatoes. Return the dish to the oven and bake for an additional 8-10 minutes, or until the marshmallows are puffed and golden brown.
Let the candied yams rest for at least 10 minutes before serving. This allows the glaze to set slightly. Serve warm and enjoy.
Instead of or in addition to marshmallows, top with a mixture of 1/2 cup chopped pecans, 2 tablespoons of melted butter, and 2 tablespoons of brown sugar before the final bake.
Add a pinch (about 1/8 teaspoon) of cayenne pepper or a dash of bourbon to the glaze for a warming kick that contrasts beautifully with the sweetness.
Add 1 teaspoon of fresh orange zest to the glaze along with the orange juice to intensify the citrus notes.
Replace the cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice for a different warm spice profile.
Sweet potatoes are one of the best natural sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for vision health, immune function, and cell growth.
The sweet potatoes in this dish provide a good amount of dietary fiber, which aids in digestion, helps maintain bowel health, and can contribute to a feeling of fullness.
Sweet potatoes are a source of important minerals like potassium, which helps regulate blood pressure, and manganese, an essential cofactor in many enzymes.
The combination of complex carbohydrates from sweet potatoes and simple sugars from the glaze provides a quick and sustained source of energy, making it a classic comfort food.
In most US grocery stores, the orange-fleshed tubers labeled 'yams' are actually a variety of sweet potato. True yams are native to Africa and Asia, have a starchy, less sweet flesh, and rough, dark skin. This recipe is designed for the orange-fleshed sweet potatoes commonly found in the US.
Yes, you can use canned yams (sweet potatoes) to save time. Use about two 40-ounce cans, drained well. Skip the boiling steps (steps 2 & 3) and proceed directly to arranging them in the dish and adding the glaze.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe dish or in an oven at 350°F (175°C) for 15-20 minutes, until warmed through. The marshmallows will not be as puffy but will still be delicious.
Absolutely. You can prepare the dish up to the point before adding the marshmallows (through step 7). Let it cool, cover tightly, and refrigerate for up to 2 days. When ready to serve, let it sit at room temperature for 30 minutes, then bake at 375°F for 15 minutes, add the marshmallows, and bake for the final 8-10 minutes.
While sweet potatoes themselves are nutritious, this dish is considered an indulgent treat due to the high content of sugar and butter in the glaze and marshmallow topping. It's best enjoyed in moderation as part of a balanced holiday meal.
A typical serving of this dish (about 3/4 cup) contains approximately 350-450 calories, depending on the exact size of the sweet potatoes and serving portion. Most of the calories come from carbohydrates (sweet potatoes, sugar, marshmallows) and fat (butter).
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