Pin it My grandmother used to make candied yams every Thanksgiving, and I'd watch from the kitchen stool as she'd hum while tossing those glossy orange chunks in butter and brown sugar. The smell of cinnamon and vanilla would fill the entire house by the time those marshmallows hit the oven, turning everything golden and impossibly gooey. Years later, I realized I'd been intimidated by the recipe for no reason—it's actually one of the easiest dishes to master, and it never fails to make people close their eyes on the first bite.
I made this for a potluck once and someone actually asked if I'd bought it from a fancy caterer—which was hilarious because I'd started it twenty minutes before leaving the house. That's when I understood the real magic: this dish works because yams are forgiving, the glaze is foolproof, and marshmallows make everything feel like a celebration.
Ingredients
- Yams: Four large ones give you the right ratio of tender flesh to glaze, and that 2-inch chunk size cooks evenly without falling apart into mush.
- Unsalted butter: Use real butter here—it's the foundation of the glaze's richness, and you control the salt level yourself.
- Brown sugar: Packed brown sugar dissolves smoothly into the butter and maple syrup, creating that signature caramel-like coating.
- Maple syrup: This isn't just sweetness; it adds depth and a subtle woodsy note that pure sugar can't match.
- Vanilla extract: Two teaspoons might sound like a lot, but it rounds out the spices and keeps the dish from tasting one-dimensional.
- Cinnamon and nutmeg: These warm spices echo the fall season and make your kitchen smell like you've been cooking all day.
- Salt: A quarter teaspoon might seem tiny, but it awakens all the other flavors and prevents the dish from tasting flat.
- Mini marshmallows: They toast quickly and melt into creamy pockets, but regular marshmallows work if you're willing to let them bake a minute or two longer.
Instructions
- Prepare your oven and dish:
- Set the oven to 375°F and lightly grease your 9x13-inch baking dish—just a thin coat of butter or cooking spray so nothing sticks later. A preheated oven means your yams start cooking immediately and cook evenly.
- Arrange the yams:
- Spread those peeled, chunked yams in a single layer across your dish, nestling them close but not crowded. They'll soften as they bake and create natural pockets where the glaze pools.
- Whisk the glaze together:
- In a medium bowl, combine the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt, whisking until the brown sugar dissolves completely and the mixture looks glossy. This takes about a minute, and you'll know it's right when no granules of sugar remain visible.
- Coat the yams:
- Pour that beautiful glaze over the yams and gently toss everything together using a spatula, making sure the pieces get evenly coated. Don't be rough—yams are soft once they start cooking, and you want them to stay intact.
- First bake with foil:
- Cover your dish tightly with foil and slide it into the oven for 30 minutes. The foil traps steam and helps the yams become tender while the glaze infuses into every piece.
- Uncover and continue baking:
- Remove the foil, give the yams a gentle stir, and bake uncovered for another 10 minutes until they're fork-tender and the glaze is bubbling around the edges. You're looking for that slight caramelization on top.
- Add the marshmallows:
- Sprinkle your mini marshmallows evenly over the hot yams—they'll start to soften from the heat alone, but the oven will do the real work. This is the moment where the dish transforms from delicious to irresistible.
- Final bake:
- Bake for 5 to 7 minutes until the marshmallows puff up and turn golden brown. Keep your eye on them during the last couple of minutes—they go from perfect to scorched faster than you'd think.
- Rest before serving:
- Let the dish cool for a few minutes so the marshmallows set slightly and the glaze firms up just enough to scoop cleanly.
Pin it The first time my teenage daughter tried this, she went silent for a moment and then said it tasted like what comfort feels like. That's when I realized this dish isn't just food—it's a small moment of warmth you give to people you care about.
Why This Glaze Works Magic
The combination of butter, brown sugar, and maple syrup creates a glaze that caramelizes slightly in the oven, clinging to each yam chunk and deepening in color and flavor. When the marshmallows land on top, they protect the glaze underneath from drying out, and as they melt, they create little sweet pockets that make the whole dish feel indulgent without being heavy.
Making It Your Own
This recipe is a canvas, really. You can add a splash of fresh orange juice or orange zest to the glaze if you want brightness, or a pinch of ginger for warmth that leans more toward sophistication than comfort.
Some people swear by broiling the marshmallows instead of baking them for that deep caramelized exterior, and honestly, it's worth trying at least once. The marshmallows go from golden to nearly charred in under two minutes under the broiler, creating this incredible contrast between the crispy outside and the creamy inside.
Timing and Make-Ahead Options
You can peel and chunk your yams the night before and keep them submerged in a bowl of cold water in the fridge—this stops them from browning and saves you time the day of. The glaze can be whisked together and left uncovered at room temperature for several hours, though it tastes best if you use it within a few hours of mixing.
- If you're making this for a holiday and oven space is precious, you can bake it completely, let it cool, cover it loosely, and reheat it gently in a low oven with the marshmallows added fresh just before serving.
- Don't bake and freeze the marshmallows on top—they'll weep and turn rubbery as they thaw; add them fresh when you reheat.
- This dish actually tastes better the next day, which makes it perfect for make-ahead cooking.
Pin it This is the kind of dish that becomes tradition simply because people ask for it every single time. Make it once, and you'll understand why it's been a Thanksgiving staple for generations.
Recipe FAQs
- → Can sweet potatoes be used instead of yams?
Yes, sweet potatoes are a suitable substitute and will provide a similar texture and sweetness.
- → How can I prevent the marshmallows from burning?
Keep a close eye while baking the marshmallows and consider broiling for just 1-2 minutes to achieve a caramelized top without burning.
- → What spices complement the glaze?
Cinnamon and nutmeg add warm, aromatic flavors that enhance the natural sweetness of the yams and glaze.
- → Can this dish be prepared ahead of time?
You can assemble the yams and glaze in advance and bake later; add the marshmallows before the final baking step to maintain their texture.
- → What dishes pair well with this side?
It pairs excellently with roasted turkey, ham, or other savory mains for a balanced meal.
