Candied Yams with Marshmallows
Tender, buttery slices of sweet potato baked in a rich brown sugar and cinnamon glaze, then topped with a blanket of toasted marshmallows that turn golden and gooey. This classic Southern holiday side dish tastes like dessert but sits proudly on the Thanksgiving table.
For 8 servings
- prep
Preheat the oven and prep the dish.
1.Preheat oven to 350°F (175°C).2.Grease a 9x13 inch baking dish with butter. - boil · ~12 min
Boil the sweet potato slices until just tender.
Place sweet potato slices in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender but not mushy, about 10 to 12 minutes. Drain well and arrange slices evenly in the prepared baking dish.
TIPDon't overcook — the potatoes should hold their shape when you transfer them to the baking dish. - mix · ~4 min
Make the brown sugar glaze.
1.In a small saucepan over medium heat, combine melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and salt.2.Stir constantly until the sugar dissolves and the mixture becomes a smooth, bubbly syrup, about 3 to 4 minutes.TIPKeep the heat medium-low — brown sugar burns quickly if the flame is too high. - assemble
Pour glaze over the sweet potatoes.
Drizzle the warm brown sugar glaze evenly over the sweet potato slices in the baking dish. Use a spoon to gently toss or coat each slice so no piece is left bare.
TIPPour slowly and let the syrup seep down between the slices — it creates a sauce at the bottom as it bakes. - bake · ~20 min
Bake the yams until bubbly and glossy.
Place the dish in the preheated oven and bake uncovered for 20 minutes. The glaze should be bubbling around the edges and the sweet potatoes glazed and fragrant.
TIPHalfway through, baste the slices with the pan juices for an even, sticky coating. - assemble · ~7 min
Top with marshmallows and finish baking.
1.Remove the dish from the oven and sprinkle mini marshmallows in an even layer over the top.2.Return to the oven and bake 5 to 7 minutes more, until marshmallows are puffed and golden brown.TIPWatch closely — marshmallows go from golden to burnt in under a minute. Switch to broil for the last minute if you want a deeper toast. - rest · ~5 min
Rest briefly before serving.
Remove from the oven and let the dish sit for 5 minutes. The marshmallow top will deflate slightly and the glaze will thicken.
TIPServe warm — the marshmallows set and become chewy if the dish sits too long.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice sweet potatoes uniformly so they cook evenly — aim for 1/2-inch thick rounds.
- 2Boil the slices just until fork-tender; undercook slightly as they will finish baking in the oven.
- 3Stir the brown sugar glaze over medium-low heat to prevent scorching and ensure a smooth syrup.
- 4Pour the glaze slowly between the slices so every piece is coated and sauce pools at the bottom.
- 5Halfway through baking, baste the sweet potatoes with the pan juices for a glossy, sticky finish.
- 6Watch the marshmallows closely in the final minutes — switch to broil for 30 seconds for a deep toast without burning.
- 7Let the dish rest 5 minutes after baking so the glaze thickens slightly and the marshmallows set.
Adapt it for your goals.
Vegan
Replace butter with vegan butter or coconut oil, and use vegan marshmallows (many brands are gelatin-free). The dish remains rich and sweet, perfect for plant-based holiday tables.
Low SugarLow-Sugar
Reduce brown sugar to 1/2 cup and substitute 1/4 cup of granulated monk fruit sweetener or allulose. Add an extra pinch of cinnamon and nutmeg to boost perceived sweetness without the sugar.
Pecan CrunchPecan Crunch
Sprinkle 1/2 cup of chopped toasted pecans over the marshmallows before the final bake. Adds a nutty crunch that balances the soft, gooey topping.
Orange & GingerOrange & Ginger
Stir 1 tablespoon of orange zest and 1 teaspoon of grated fresh ginger into the brown sugar glaze. The citrus and warmth cut through the sweetness, brightening the dish.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Fiber
Leaving the skins on (if desired) and using whole sweet potatoes provides dietary fiber that aids digestion and helps maintain steady blood sugar levels.
Contains Antioxidants
Cinnamon and nutmeg are both rich in antioxidant compounds that help fight inflammation and oxidative stress in the body.
Minimal Saturated Fat from Butter
With just 4 tablespoons of butter shared across 8 servings, this dish has a moderate amount of saturated fat compared to many creamy casseroles.
Frequently asked questions
Yes, but skip the boiling step. Drain canned yams well, arrange them in the dish, pour the glaze over, and bake for 15 minutes before adding marshmallows.
