Go Back

Candied Yams with Marshmallows


  • 2 Pounds Yams (3-5 Yams, depending on the size)
  • 5 Tbsp Butter, plus extra to coat a baking dish
  • 1/2 Cup Dark Brown or Light Brown Sugar
  • 1 Tsp Dark Rum
  • 1 Tsp Orange Flavored Liquor, such as Grand Marnier or Cointreu
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Chopped Pecans (Optional)
  • 2 Jars Marshmallow Cream
  • 1 Bag Mini Marshmallows


  1. Butter a 7 ½ by 11 inch baking dish.  

  2. Peel and Slice the Yams into pieces that are about ¾ inch thick.  I use a wooden cutting board when cutting the yams.  Also, be very careful with your fingers as you cut the yams.  Another option is to peel the yams, boil them whole, and slice them after you have cooled them down.  Your choice.

  3. Bring a pot of water to boil.  Add the yams.  Cook until a knife can be easily inserted.  Remove the yams from heat and drain the water using a colander.

  4. Layer the yams in the buttered baking dish. Cut the butter into chunks and add to the yams.

  5. Spread the brown sugar over the yams. Sprinkle the cinnamon on top.

  6. Drizzle the orange liquor, rum, and vanilla over the sugar.

  7. Sprinkle the chopped pecans over the sugar.

  8. Spread the marshmallow fluff evenly over the dish.

  9. Top that with the mini marshmallows.

  10. Bake in a preheated oven at 350 degrees Fahrenheit for about 15 to18 minutes, or until the marshmallows have puffed up and are golden.