Candied Yams

Sugary Candied Yams are made with canned sweet potatoes, fresh butter, caramely brown sugar, and topped with loads of soft mini marshmallows. Once baked, the tender yams are blanketed with a gooey sweet glaze and a pillowy crust. A better holiday side dish doesn't exist.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 473kcal

Author: Tristin - Home Cooked Harvest

Ingredients

80 ounces canned yams/canned sweet potatoes in light syrup, two 40 ounce cans, drained
1/4 cup unsalted butter 1/2 a stick, cut into slices
3/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 cups miniature marshmallows

Instructions

Preheat oven to 350 degrees F. Butter a 9×13-inch pan and set aside.
In a small bowl, stir together the brown sugar, salt, and cinnamon.
Gently pour the drained yams into the baking dish, spreading them into an even layer.
Place the cut up butter all over the sweet potatoes.
Sprinkle the brown sugar mixture all over the sweet potatoes.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the dish from the oven and uncover. Sprinkle on the marshmallows as evenly as possible, then return to the oven uncovered. Bake for an additional 15 minutes until marshmallows are lightly browned.

Notes

If you need less, easily cut the recipe in half and bake in a 9x9 or 8x8-inch pan.
Add a nice layer of marshmallows to give them a thick layer on top.
Completely drain the can of sweet potatoes. If they are still too sweet, you can carefully rinse them before cooking.
Let the sweet potatoes cool and put in an airtight container. It should last about 4-5 days in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition