Candied Yams Marshmallows Vanilla (Print View)

Tender yams baked in a brown sugar glaze, topped with melted marshmallows and subtle vanilla notes.

# What You’ll Need:

→ Yams

01 - 4 large yams (about 3.3 lbs), 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

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange 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 and toss gently to coat all pieces thoroughly.
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 - Sprinkle mini marshmallows evenly over the yams in a single layer.
08 - Return to oven and bake for 5-7 minutes until marshmallows are golden and melted.
09 - Remove from oven and let cool for a few minutes before serving.

# Expert Advice:

01 -
  • The yams get so tender and caramelized that they taste almost like dessert, but nobody judges you for eating vegetables.
  • Marshmallows melting into the glaze creates this sweet, gooey situation that somehow makes everyone happy at the table.
  • It's genuinely easy to make, which means you can spend your energy on other dishes instead of stressing over this one.
02 -
  • Don't skip the foil covering for the first half of baking—without it, your yams can dry out or the glaze can reduce too much and get syrupy instead of glossy.
  • The marshmallows should go in during the last few minutes only; adding them earlier means they'll burn to crispy chips instead of staying gooey inside and golden outside.
03 -
  • The quality of your vanilla extract makes a real difference here, so use pure vanilla if you can afford it—imitation can leave a slightly chemical aftertaste that pure vanilla never does.
  • If your marshmallows start browning too fast before the yams are done, remove the dish and cover it loosely with foil during the final marshmallow baking step.
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