Candied Yams with Marshmallow Topping
Candied Yams with Marshmallow Topping is a easy American recipe that serves 6. 390 calories per serving. Recipe by The Bare Pantry Show on YouTube.
Prep: 32 min | Cook: 50 min | Total: 1 hr 37 min
Cost: $4.80 total, $0.80 per serving
Ingredients
- 4 cups Yams (peeled and cut into 1‑inch chunks)
- 0.5 cup Brown Sugar (packed tightly; dark brown preferred)
- 0.25 cup Unsalted Butter (melted (2 tbsp))
- 1.5 cups Mini Marshmallows (for topping; can use regular marshmallows cut into pieces)
Instructions
Peel and Cut Yams
Peel the yams, then cut them into roughly 1‑inch chunks so they cook quickly and evenly.
Time: PT10M
Boil Yams Until Tender
Place the yam chunks in a large pot, cover with cold water, bring to a boil, then simmer until a fork slides in easily.
Time: PT20M
Drain and Mash
Drain the yams and return them to the pot. Using a potato masher, mash them while still hot for a smooth texture.
Time: PT5M
Combine Butter and Brown Sugar
Melt the butter (microwave or saucepan) and stir in the packed brown sugar. Quickly fold the mixture into the mashed yams until fully incorporated.
Time: PT5M
Prepare Baking Dish
Lightly grease a 9‑x‑13‑inch baking dish with a little butter (or a non‑stick spray if you prefer). Transfer the sweet yam mixture into the dish and smooth the top.
Time: PT2M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT10M
Temperature: 400°F
First Bake
Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges start to turn a light golden brown.
Time: PT25M
Temperature: 400°F
Add Marshmallow Topping and Finish Baking
Remove the dish, sprinkle the mini marshmallows evenly over the top, then return to the oven for an additional 5 minutes, watching closely until the marshmallows turn golden‑brown.
Time: PT5M
Temperature: 400°F
Cool and Serve
Allow the candied yams to cool for about 15 minutes so the topping sets, then serve warm.
Time: PT15M
Nutrition Facts
- Calories
- 390
- Protein
- 2g
- Carbohydrates
- 70g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian (contains gelatin), Gluten-Free
Allergens: Dairy, Gelatin
Ingredient Substitutions
- Instead of Yams: Sweet potatoes
- Instead of Brown Sugar: White sugar mixed with 1 tbsp molasses
- Instead of Unsalted Butter: Margarine
- Instead of Mini Marshmallows: Regular marshmallows
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Pot
- Fork
- Potato Masher
- Mixing Bowl
- Baking Dish
- Oven
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Boil yams until fork‑tender
- First bake for 25 minutes at 400°F
- Add marshmallows and bake an additional 5 minutes until golden
Chef Tips from the Video
- For extra caramel depth, use dark brown sugar or add a pinch of cinnamon and nutmeg to the mash.
- A drizzle of maple syrup before the first bake adds a subtle autumn flavor.
Troubleshooting
Yams are still hard after boiling
Continue boiling in 2‑minute increments and test with a fork until tender.
Top is dry before adding marshmallows
Cover loosely with foil during the first bake to retain moisture.
Marshmallows burn quickly
Watch closely; reduce final bake to 3‑4 minutes or lower oven temperature to 375°F.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; marshmallow topping becomes soggy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the mashed yam mixture up to step 5, cover, and refrigerate for up to 24 hours. Bring to room temperature before the final bake.
- You can bake the base without marshmallows, let it cool, then add marshmallows and finish baking just before serving.
Frequently Asked Questions
What is the cultural significance and history of Candied Yams with Marshmallow Topping in American Thanksgiving cuisine?
Candied yams have been a staple of Southern Thanksgiving tables since the 19th century, reflecting the region’s love for sweet, caramelized vegetables. The marshmallow topping became popular in the mid‑20th century when canned marshmallows were introduced, adding a fluffy, dessert‑like finish that many families now associate with holiday comfort.
What are the traditional regional variations of Candied Yams with Marshmallow Topping in the United States?
In the Deep South, recipes often include cinnamon, nutmeg, or a splash of orange juice. Some Mid‑Atlantic versions use maple syrup instead of brown sugar. The marshmallow topping is most common in the South, while Northern households may skip it entirely.
How is Candied Yams with Marshmallow Topping traditionally served at Thanksgiving gatherings in American culture?
It is typically served warm as a side dish alongside turkey, stuffing, and green beans. The dish is placed on the buffet or family table and guests scoop generous portions onto their plates, often pairing it with savory sides for a sweet‑savory contrast.
What occasions or celebrations is Candied Yams with Marshmallow Topping traditionally associated with in American culture?
Besides Thanksgiving, candied yams appear at Christmas, New Year’s, and Southern holiday potlucks. The sweet flavor makes it a favorite for any festive gathering where comfort food is celebrated.
What makes Candied Yams with Marshmallow Topping special or unique in American Thanksgiving cuisine?
The combination of caramelized brown‑sugar‑butter yams with a golden, toasted marshmallow crust creates a texture contrast—creamy interior and fluffy, slightly crisp topping—that few other Thanksgiving sides offer.
What are the most common mistakes to avoid when making Candied Yams with Marshmallow Topping at home?
Over‑cooking the yams makes them waterlogged, and adding marshmallows too early can cause them to melt into a gooey mess. Also, be sure the butter and sugar are fully incorporated to prevent grainy pockets.
Why does this Candied Yams recipe use a two‑stage baking process instead of adding marshmallows from the start?
Baking the yam base first sets the flavor and creates a slight crust. Adding marshmallows later ensures they toast to a golden finish without burning or turning soggy, giving the dish its signature texture.
Can I make Candied Yams with Marshmallow Topping ahead of time and how should I store it?
Yes. Prepare the mashed yam mixture up to the first bake, refrigerate, and bake when needed. Add the marshmallows and finish the final 5‑minute bake just before serving. Store leftovers in the refrigerator for up to three days.
What texture and appearance should I look for when making Candied Yams with Marshmallow Topping?
The interior should be smooth and creamy with a faint caramel hue. After the first bake, the edges turn lightly golden. The marshmallow topping should be puffed and lightly browned, not burnt.
How do I know when Candied Yams with Marshmallow Topping is done cooking?
The yams are done when a fork slides in easily after boiling and the first bake yields a lightly browned top. The final bake is complete when the marshmallows are golden‑brown and slightly crisp on the edges.
What does the YouTube channel The Bare Pantry Show specialize in?
The Bare Pantry Show focuses on simple, budget‑friendly home cooking, often highlighting comfort foods, holiday dishes, and practical kitchen hacks for everyday cooks.
How does the YouTube channel The Bare Pantry Show's approach to American Thanksgiving cooking differ from other cooking channels?
The Bare Pantry Show emphasizes minimal ingredient lists, straightforward techniques, and cultural storytelling, avoiding overly elaborate presentations while still delivering flavorful, crowd‑pleasing dishes.
Last updated: August 30, 2026
