Candied Yams with Marshmallows
These yams are so yummy that even the those who announce that they don’t like yams, actually like these. This classic Thanksgiving side dish is more of a dessert than an regular side.
When shopping, look for yams that are medium thickness and as symmetrical as possible. I know it’s not possible to find perfectly symmetrical yams, but at least try to get something close. You will need about 2 pounds, or 3 to 5 yams, depending on the size.
Steps to gooey, sticky, and delicious candied yams with marshmallows:
Butter a 7 ½ by 11 inch baking dish. This size make for a beautiful presentation when the marshmallows puff up.
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.
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. Make sure that your yams are actually cooked at this point since they will only be in the oven to cook for 15 to 18 minutes.
Uncooked Yams.
Layer the yams in the buttered baking dish. 
Cut the butter into chunks and add to the yams.
Spread the brown sugar over the yams. Sprinkle the cinnamon on top.
Drizzle the orange liquor, rum, and vanilla over the sugar. It smells so good at this point! 😋 The liquors, sugar, and butter will make kind of a sauce at the bottom of the pan. Sprinkle the chopped pecans over the sugar.
Using a spatula or then wooden spoon, spread the marshmallow cream evenly over the dish. The marshmallow creams will act like a seal to keep the sauce in, and will also act like a glue to keep the mini marshmallows on.
Top that with the mini marshmallows.
Bake in a preheated oven at 350 degrees Fahrenheit for about 15 to18 minutes, or until the marshmallows have puffed up and are golden.
This look perfectly puffed!
Let the dish rest for 30 minutes or so before cutting in. I know, I know it’s hard!
Because of the sauce, I would ideally serve these in small dishes.
Scooping up a generous portion of Candied Yams with Marshmallows.
Enjoy!
Candied Yams with Marshmallows
Ingredients
- 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
Instructions
-
Butter a 7 ½ by 11 inch baking dish.
-
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.
-
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.
-
Layer the yams in the buttered baking dish. Cut the butter into chunks and add to the yams.
-
Spread the brown sugar over the yams. Sprinkle the cinnamon on top.
-
Drizzle the orange liquor, rum, and vanilla over the sugar.
-
Sprinkle the chopped pecans over the sugar.
-
Spread the marshmallow fluff evenly over the dish.
-
Top that with the mini marshmallows.
-
Bake in a preheated oven at 350 degrees Fahrenheit for about 15 to18 minutes, or until the marshmallows have puffed up and are golden.
This recipe for Candied Yams with Marshmallows is part of the Thanksgiving Feast series. For more recipes in this series, click on the tag “Thanksgiving.”