Marshmallows candied yams
Marshmallows candied yams!!🍠🍠 is a easy American (Southern) recipe that serves 6. 210 calories per serving. Recipe by Skye Melvin on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $4.56 total, $0.76 per serving
Ingredients
- 4 medium Sweet Potatoes (peeled and sliced into ½‑inch rounds)
- ½ cup Granulated Sugar (provides the sweet glaze)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt (pinch)
- 2 cups Mini Marshmallows (evenly distributed on top)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the yams.
Time: PT10M
Temperature: 375°F
Prepare Sweet Potatoes
Peel the sweet potatoes and slice them into ½‑inch thick rounds. Try to keep the slices uniform so they cook evenly.
Time: PT10M
Make Sweet Glaze
In a large mixing bowl, combine melted butter, granulated sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir until the sugar is dissolved.
Time: PT5M
Coat the Sweet Potatoes
Add the sliced sweet potatoes to the bowl and toss gently until each piece is evenly coated with the glaze.
Time: PT5M
Arrange in Baking Dish
Spread the coated sweet potato rounds in a single layer in a 9‑inch square baking dish. Cover tightly with aluminum foil.
Time: PT3M
First Bake
Place the dish in the preheated oven and bake for 30 minutes, or until the sweet potatoes are just tender when pierced with a fork.
Time: PT30M
Temperature: 375°F
Add Marshmallows
Remove the foil, sprinkle the mini marshmallows evenly over the top, and return the dish to the oven uncovered.
Time: PT2M
Final Bake
Bake for an additional 10‑12 minutes, until the marshmallows are puffed and lightly golden.
Time: PT12M
Temperature: 375°F
Rest and Serve
Remove the dish from the oven, let it rest for 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gelatin, Vegetarian (if gelatin‑free marshmallows are used)
Allergens: Milk, Gelatin
Ingredient Substitutions
- Instead of Sweet Potatoes: Butternut squash, Japanese sweet potatoes
- Instead of Granulated Sugar: Brown sugar, Honey, Maple syrup
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Ground Cinnamon: Pumpkin pie spice
- Instead of Ground Nutmeg: Allspice
- Instead of Vanilla Extract: Almond extract
- Instead of Salt: Sea salt
- Instead of Mini Marshmallows: Regular marshmallows (cut into pieces)
Equipment Needed
- Oven
- Baking Dish
- Aluminum Foil
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Oven Mitts
Critical Steps — Do Not Skip
- Cover the dish tightly with foil during the first bake to trap steam and ensure tender sweet potatoes.
- Add marshmallows only after the first bake and finish uncovered to achieve a golden, toasted topping.
Chef Tips from the Video
- Add a splash of orange juice (1‑2 tbsp) to the glaze for a subtle citrus note.
- Use sweet potatoes of similar size so they cook uniformly.
- For extra crunch, sprinkle toasted pecans over the marshmallows during the final 2 minutes of baking.
Troubleshooting
Sweet potatoes are still hard after the first bake.
Cover tightly with foil again and bake for an additional 10‑15 minutes, checking for tenderness with a fork.
Marshmallows burn quickly.
Reduce the oven temperature to 350°F (175°C) for the final bake and watch closely; remove when lightly golden.
The glaze is too runny.
Increase the sugar to ¾ cup or add a tablespoon of corn starch mixed with a little water before the first bake.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10‑15 minutes.
Freezer: Not recommended; marshmallows become soggy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Assemble the sweet potatoes and glaze up to step 5, cover, and refrigerate for up to 24 hours. Add marshmallows and bake when ready.
- If baking ahead, keep the dish covered with foil after the final bake and reheat gently.
Frequently Asked Questions
What is the cultural significance and history of candy yams in American Southern holiday cuisine?
Candy yams are a classic Southern side dish that dates back to the early 20th century, when sweet potatoes became a staple in the American South. The sweet, buttery glaze and marshmallow topping turned the humble yam into a celebratory treat served at Thanksgiving and Christmas gatherings.
What are the traditional regional variations of candy yams in the Southern United States?
In some Southern families, brown sugar or honey is used instead of granulated sugar, and pecans or marshmallow fluff may be added. In the Carolinas, a touch of orange zest is common, while in Texas cooks sometimes incorporate a dash of bourbon for extra depth.
How is candy yams traditionally served in Southern holiday meals?
Candy yams are typically served hot from the oven as a side dish alongside turkey, ham, or roast beef. They are placed on a serving platter and eaten with a spoon or fork, often as the sweet counterpoint to savory mains.
What occasions or celebrations is candy yams traditionally associated with in American culture?
Candy yams are most closely linked to Thanksgiving and Christmas dinners, but they also appear at New Year’s gatherings, family reunions, and other holiday feasts throughout the Southern United States.
What makes candy yams special or unique in Southern cuisine?
The combination of naturally sweet sweet potatoes, a buttery sugar glaze, and a toasted marshmallow topping creates a texture contrast—soft, caramelized interior with a fluffy, slightly crisp top—that is uniquely comforting and festive.
What are the most common mistakes to avoid when making candy yams?
Common errors include over‑crowding the baking dish, which leads to steaming instead of baking, and leaving the marshmallows in the oven too long, causing them to burn. Also, using too much liquid glaze can make the dish soggy.
Why does this candy yams recipe use granulated sugar instead of brown sugar?
Granulated sugar dissolves more quickly, giving a smoother glaze that caramelizes evenly. Brown sugar adds moisture and a deeper molasses flavor, but Skye Melvin prefers the cleaner sweetness of white sugar for a bright, glossy finish.
Can I make candy yams ahead of time and how should I store them?
Yes. Assemble the sweet potatoes with the glaze (up to step 5) and refrigerate, covered, for up to 24 hours. Add the marshmallows and bake just before serving. Leftovers keep in the fridge for 3 days and reheat in the oven.
What texture and appearance should I look for when the candy yams are done?
The sweet potatoes should be fork‑tender, and the marshmallows should be puffed, lightly golden, and just starting to caramelize. The glaze should be glossy and not watery.
What does the YouTube channel Skye Melvin specialize in?
The YouTube channel Skye Melvin focuses on approachable, comfort‑food recipes for holidays and everyday meals, with an emphasis on quick, family‑friendly techniques and clear step‑by‑step video instructions.
How does the YouTube channel Skye Melvin's approach to Southern cooking differ from other cooking channels?
Skye Melvin blends traditional Southern flavors with modern shortcuts, such as using pantry staples and minimal equipment, while still honoring classic textures and flavors. Her videos often include personal holiday stories that make the recipes feel like family traditions.
Last updated: August 30, 2026
