Candied Yams Marshmallow Vanilla (Printable version)

Tender yams baked in a buttery glaze, finished with melted marshmallows and a touch of vanilla.

# What you need:

→ Yams

01 - 4 large yams, peeled and cut into 2-inch chunks

→ Glaze

02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup brown sugar, packed
04 - 1/4 cup pure maple syrup
05 - 2 teaspoons vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt

→ Topping

09 - 2 cups mini marshmallows

# Steps to follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Spread yam chunks evenly in the prepared baking dish.
03 - In a medium bowl, whisk together melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
04 - Pour glaze evenly over yams, gently tossing to ensure even coating.
05 - Cover dish with foil and bake for 30 minutes.
06 - Remove foil, gently stir yams, and bake uncovered for 10 minutes until yams are fork-tender and glaze is bubbling.
07 - Distribute mini marshmallows evenly over the yams.
08 - Return to oven and bake for 5-7 minutes until marshmallows are golden brown and melted.
09 - Remove from oven and allow to cool for a few minutes before serving.

# Expert tips:

01 -
  • It tastes like autumn in a baking dish, but you can make it any time you need comfort food that impresses.
  • The vanilla and spices balance the sweetness in a way that feels sophisticated, not cloying.
  • Marshmallows melt into creamy pockets throughout, creating little surprises with every forkful.
02 -
  • Don't skip the foil step—yams baked uncovered the entire time can dry out on top while staying firm inside, and you'll miss that silky texture.
  • Vanilla extract is your secret weapon; it prevents the dish from tasting one-note and makes people ask what your secret ingredient is.
  • Marshmallows will burn if you leave them in too long, so set a timer and check at the five-minute mark, not the seven.
03 -
  • If your yams are releasing a lot of liquid during baking, drain it off before adding marshmallows so the topping doesn't get soggy.
  • Use an oven thermometer to make sure your oven is actually at 375°F—ovens lie, and a too-hot oven will burn the marshmallows before the yams cook through.
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