There’s something undeniably comforting about candied yams. Growing up, they were a staple at family gatherings, and the thought of buttery sweet potatoes drizzled with a rich brown sugar glaze still makes my mouth water. This dish is not only delicious but also incredibly easy to prepare, making it perfect for any occasion that calls for something sweet and satisfying. Whether it’s a festive holiday dinner or a regular weeknight meal, candied yams can elevate the meal and delight everyone at the table.
The combination of sweet potatoes with a glossy glaze creates a delightful contrast in textures—fluffy and soft yams accompanied by a syrupy topping. And let’s not forget about those golden mini marshmallows that melt beautifully and turn slightly toasty in the oven. This dish is a sweet treasure, made to share with those you love.
Why you’ll love candied yams
- Quick to prepare and bake.
- Versatile enough for any meal.
- Kid-approved sweetness appeals to all ages.
- Make-ahead friendly; just reheat before serving.
- Satisfying comfort food that brightens up the table.
“This is a sweet dish that disappears in no time.”
Step-by-step overview
Making candied yams is a straightforward process that requires minimal effort. Start by preheating your oven and preparing the sweet potatoes. Boil them until tender, mix up a flavorful glaze with butter and spices, and then combine everything before baking. In just about an hour, you will have a warm, inviting dish to enjoy.
What ingredients do I need for candied yams?
- 4 large sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
Ingredient notes & swaps:
- Sweet Potatoes: You can use yams or another sweet potato variety depending on availability.
- Marshmallows: Mini marshmallows are traditional, but you can cut large marshmallows if that’s what you have.
- Butter: For a dairy-free option, replace with coconut oil or a plant-based butter.
How do I make candied yams step-by-step?
Candied yams are easy to make and only require a few steps. First, prepare your sweet potatoes. Then, create a sweet glaze and mix everything together. Here’s how to do it:
- Preheat oven to 350°F (175°C).
- Peel and cut sweet potatoes into chunks.
- Boil sweet potatoes in water until tender, about 15-20 minutes.
- In a saucepan, melt butter and stir in brown sugar, cinnamon, nutmeg, vanilla, and salt to create a glaze.
- Drain the sweet potatoes and toss them in the glaze until they are well coated.
- Transfer to a baking dish and top with mini marshmallows.
- Bake for 10 minutes or until marshmallows are golden brown and gooey.
- Serve warm, and enjoy the sweet aroma wafting through your kitchen.
Pro Tip: Ensure the sweet potatoes are fully tender before draining, as they’ll continue to soften slightly in the oven.
You’ll know your candied yams are ready when the marshmallows have a beautifully toasted color and the syrup is bubbling around the edges.
Helpful cooking tips
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes without soft spots or blemishes.
- Cut uniformly: Ensuring even piece sizes helps the sweet potatoes cook at the same rate, which means more consistent texture.
- Don’t skip the cinnamon: It enhances the overall flavor, making it warm and inviting.
- Add a touch of salt: It balances the sweetness and elevates the other flavors in the dish.
How should I serve it?
Candied yams are a delightful side dish and pair wonderfully with savory main courses such as glazed ham, roasted chicken, or turkey. Serve them in a large, shallow dish to showcase the beautiful golden marshmallows on top. For a touch of elegance, consider garnishing with a sprinkle of fresh cinnamon or topping with pecans for a nutty crunch.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare candied yams in advance by following the recipe through the glazing step, then cover and refrigerate until you’re ready to bake. When reheating, place them in the oven until warmed through, adding a few extra minutes if necessary. Remember to keep leftovers in the refrigerator and reheat until steaming hot to ensure food safety.
How do I fix common issues?
If you find yourself in a sticky situation—
- If the yams are too dry, consider adding more glaze next time or drizzle a little water before reheating.
- For overly soggy yams, be cautious to not overboil them; they should be tender but not mushy.
- If the marshmallows don’t brown nicely, broil them for a minute or two at the end for that perfect golden finish.
What variations can I try?
Candied yams are versatile, so feel free to put a twist on the classic:
- Pecan topping: Add chopped pecans for a delightful crunch.
- Orange zest: Add a hint of fresh citrus flavor to brighten the dish.
- Nutmeg alternative: If nutmeg isn’t your favorite, a dash of ginger can add a lovely warmth.
- Coconut: Lightly toasted shredded coconut can lend an interesting flavor and texture.
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used for a quicker option. Just drain and proceed with the glazing step but reduce the boiling time since they’re already cooked.
Is this dish diabetic-friendly?
Candied yams are naturally sweet, but if you’re looking to cut back on sugar, consider using a sugar alternative or reducing the amount of brown sugar.
Can I freeze leftover candied yams?
Yes, you can freeze them! Just ensure they are in an airtight container to prevent freezer burn. Thaw in the refrigerator before reheating.
Enjoy making this beloved dish, whether for yourself or for a gathering! Candied yams have a way of adding sweetness to the most important moments, and I assure you, they’ll be a hit every single time.
Candied Yams
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Peel and cut sweet potatoes into chunks.
- Boil sweet potatoes in water until tender, about 15-20 minutes.
- In a saucepan, melt butter and stir in brown sugar, cinnamon, nutmeg, vanilla, and salt to create a glaze.
- Drain the sweet potatoes and toss them in the glaze until they are well coated.
- Transfer to a baking dish and top with mini marshmallows.
- Bake for 10 minutes or until marshmallows are golden brown and gooey.
- Serve warm, and enjoy the sweet aroma wafting through your kitchen.