There is something irresistibly comforting about the sweet, buttery glow of candied yams bubbling up with toasted marshmallows on top. This Old-Fashioned Candied Yams with Toasty Marshmallows Recipe captures that nostalgic holiday magic in every tender bite. Using simple pantry staples like canned yams, a touch of brown sugar, warm spices, and melting marshmallows, this dish is an effortless way to bring a classic, festive side to your table that everyone will adore.

Old-Fashioned Candied Yams with Toasty Marshmallows Recipe - Recipe Image

Ingredients You’ll Need

This Old-Fashioned Candied Yams with Toasty Marshmallows Recipe keeps things delightfully simple, relying on a handful of essential ingredients that work harmoniously to create that iconic sweet and gooey texture. Here’s what you need:

29 oz canned yams: These provide the tender, naturally sweet base that’s key to the dish’s comforting flavor and easy prep.
¼ cup butter: Using salted butter adds richness and helps balance the sweetness.
½ cup brown sugar: This sugar gives the yams a deep caramel flavor and golden hue when baked.
¼ teaspoon cinnamon: Adds warmth and a subtle spicy note that complements the sweet potatoes perfectly.
⅛ teaspoon nutmeg: Offers a slight aromatic earthiness that rounds out the seasoning.
⅛ teaspoon salt: Enhances all the flavors, cutting through the sweetness just enough.
1 ½ cups miniature marshmallows: The crowning glory, their toasty melted texture tops the yams with irresistible gooeyness.

How to Make Old-Fashioned Candied Yams with Toasty Marshmallows Recipe

Step 1: Prep and Layer Your Yams

Start by preheating your oven to 375°F. Drain the canned yams to remove excess liquid, then place them evenly in the bottom of an 8×8 baking dish. Cutting the butter into small half-tablespoon slices and distributing it around ensures every yam piece gets a creamy, buttery kiss, setting the stage for that luscious texture.

Step 2: Whisk Your Sugar and Spices

In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. This aromatic, flavorful blend is what will transform your yams into a caramelized treat with the perfect hint of holiday spice.

Step 3: Sprinkle the Sugar Mixture and Bake

Generously sprinkle the sugar and spice mixture over the yams, making sure to cover them evenly. Place the baking dish in the oven and bake for about 10 minutes. This initial bake helps the butter melt and the sugar begin to caramelize, infusing every bite with rich flavor.

Step 4: Add the Marshmallows and Finish Baking

After the first bake, open the oven and layer miniature marshmallows on top of the warm yams. Return to the oven and bake for another 8 to 10 minutes. Watch closely as the marshmallows puff up and develop a beautifully golden, toasty crust that’s simply irresistible.

How to Serve Old-Fashioned Candied Yams with Toasty Marshmallows Recipe

Garnishes

While the yams already deliver vibrant sweetness, adding a sprinkle of chopped pecans or a light dusting of freshly chopped parsley can enhance texture and visual appeal. A few pecans bring a wonderful crunch contrast to the soft yams and melty marshmallows, while parsley adds a fresh pop of green for balance.

Side Dishes

This Old-Fashioned Candied Yams with Toasty Marshmallows Recipe pairs beautifully with classic holiday mains like roasted turkey, glazed ham, or maple-glazed chicken. Add some crisp green beans or a colorful cranberry sauce on the side, and you have a sensationally festive plate that’s sure to impress.

Creative Ways to Present

For a fun, crowd-pleasing touch, try serving the yams in individual ramekins, each topped with marshmallows toasted under the broiler for a perfectly caramelized finish. Alternatively, turn this classic into a layered casserole with pecan streusel topping to surprise and delight your guests with every forkful.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover candied yams to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making reheated leftovers even more comforting and richly sweet.

Freezing

This Old-Fashioned Candied Yams with Toasty Marshmallows Recipe freezes wonderfully. Place cooled yams (without marshmallows) in a freezer-safe dish or bag and freeze for up to 3 months. Add marshmallows fresh when reheating to maintain that perfect toasted texture.

Reheating

To reheat, place the yams in a baking dish and cover loosely with foil. Warm in a 350°F oven for 15–20 minutes until heated through. Add fresh marshmallows on top and broil for 1-2 minutes until golden to recapture that fresh-from-the-oven magic.

FAQs

Can I use fresh sweet potatoes instead of canned yams?

Absolutely! Peel and slice fresh sweet potatoes thinly for even baking, then layer them with the butter and sugar mixture. Cover with foil and bake until tender before adding marshmallows. Fresh yams give a slightly earthier flavor but are just as delicious.

What if I don’t have cinnamon or nutmeg?

While cinnamon and nutmeg add that classic holiday warmth, you can omit one or both and still have tasty candied yams. A pinch of allspice or ginger can also work as a nice substitute to keep the spice profile interesting.

Can I make this recipe vegan?

Yes! Swap the butter for a plant-based margarine or coconut oil, and use vegan marshmallows. This will give you the same luscious texture and sweetness without dairy or animal products.

How do I prevent marshmallows from burning?

Keep a close eye on the marshmallows during the final baking step. Baking them at 375°F for about 8–10 minutes usually yields perfectly toasted marshmallows. If they start to brown too quickly, reduce the oven temperature or tent with foil briefly.

Is there a way to reduce the sugar while keeping the flavor?

Definitely! You can reduce the brown sugar to about ⅓ of ¼ cup to cut sweetness without sacrificing too much flavor. The spices help make up for the sweetness reduction for a balanced taste.

Final Thoughts

This Old-Fashioned Candied Yams with Toasty Marshmallows Recipe is such a heartwarming favorite that brings holiday tables to life with its sweet, buttery goodness and perfectly toasted marshmallow topping. Whether you’re making it for a big family feast or a cozy dinner, it’s a dish that invites smiles and seconds. I wholeheartedly encourage you to give this recipe a try and watch it become a cherished part of your own festive traditions.

Old-Fashioned Candied Yams with Toasty Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews

Author: Elina
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

This Old-Fashioned Candied Yams recipe is a classic holiday side dish made easy with canned yams, butter, brown sugar, warm spices, and topped with toasty miniature marshmallows for a delightful sweet finish. It captures the nostalgic, comforting flavor that’s perfect for holiday dinners or anytime you crave a cozy, sweet potato treat.

Ingredients

Scale

Yams

29 oz canned yams (such as Bruce’s)

Sweet Sauce

¼ cup salted butter, sliced into 8 half-tablespoon pieces
½ cup brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt

Topping

1 ½ cups miniature marshmallows

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Instructions

Preheat Oven: Preheat your oven to 375° F to ensure it’s hot and ready for baking the yams evenly.
Prepare Yams: Drain the canned yams thoroughly and place them in the bottom of an 8×8-inch baking dish, spreading evenly.
Add Butter: Slice ¼ cup of butter into eight half-tablespoon pieces and arrange these butter pieces evenly on top of the yams for rich, melted flavor.
Mix Brown Sugar and Spices: In a small bowl, whisk together brown sugar, cinnamon, nutmeg, and salt until combined to create the sweet, spiced topping.
Sprinkle Sugar Mixture: Evenly sprinkle the brown sugar spice mixture over the yams and butter in the baking dish.
First Bake: Place the dish in the preheated oven and bake uncovered for 10 minutes to let the yams absorb flavors and the sugar dissolve.
Add Marshmallows: Remove the baking dish from the oven and evenly top the yams with miniature marshmallows.
Final Bake: Return the dish to the oven and bake an additional 8-10 minutes or until marshmallows are melted, puffy, and lightly toasted to your desired doneness.

Notes

To make with fresh sweet potatoes: Peel and rinse 2 pounds of sweet potatoes, slice ⅛–¼ inch thick uniformly, layer them in the baking dish, top with butter and brown sugar mixture, cover with foil, and bake for 20 minutes until tender. Then remove foil, add marshmallows, and bake until melted.
Traditionally, candied yams do not include marshmallows. For a classic version, omit the marshmallows.
Cut butter into even pieces and evenly spread the brown sugar mixture on top for best flavor distribution.
You can gently stir the yams with the sugar mixture before adding marshmallows to coat evenly, but leaving some brown sugar bits on top adds extra texture.
This recipe easily doubles when made in a 9×13-inch or larger casserole dish for bigger gatherings.
For a less sweet version, reduce the brown sugar to 1/3 of ¼ cup (approximately 3 tablespoons).