Southern Candied Yams with Marshmallows
This Southern Candied Yams Recipe with Marshmallows is pure soul food. Old fashioned candied yams is a Thanksgiving side dish you will love.
Servings: 8 servings
Cost: $7
Equipment
- 1 casserole dish approx. 9x13
Ingredients
- 4 lbs yams (or substitute sweet potatoes)
- ½ cup butter (salted or unsalted)
- 1 cup brown sugar
- ½ teaspoon salt
- 2 cups mini marshmallows
Instructions
- Wash the yams thoroughly, pat dry, and pierce 5-6 times with a fork. Place the yams on a microwave-safe plate and microwave for 10 minutes, turning halfway through.
- Preheat the oven to 400° Fahrenheit.
- Use a sharp knife to peel the skin off the yams. Be careful because they will be hot from the microwave.
- Slice the yams into 1½ inch pieces and place them in a casserole dish. Slice the butter into pieces and arrange it on top of the yams.
- Mix the salt and brown sugar together in a bowl and sprinkle it over the top of the yams.
- Place it in the oven, uncovered, for 40 minutes. Take it out every 10 minutes to stir.
- After 40 minutes, add the mini marshmallows on top. Place the oven rack about 6 inches under the heating element and broil for about 30 seconds to toast the top of the marshmallows. Watch it VERY closely!
- The sauce will thicken a little as it cools.
Video
Notes
Tips:
- Do not cover the sweet potatoes with aluminum foil. You want some of the liquid to evaporate and the brown sugar will begin to caramelize.
- Storage: Store in a shallow, airtight container for up to 5 days.
- Reheating: Reheat in the microwave for 2-3 minutes.
- Freezing: Store in an air-tight container or freezer bag for 2-3 months.