The Best Candied Yams Recipe: A Sweet Holiday Side Dish with or Without Marshmallows
Prepare to elevate your holiday feast with this irresistible Candied Yams recipe! Whether you prefer them adorned with a golden, toasted marshmallow topping or simply glazed to perfection, these sweet potatoes are a quintessential side dish that promises to delight everyone at your Thanksgiving or Christmas table. Featuring a homemade sweet syrup, fragrant cinnamon, and a delicate hint of vanilla, this classic recipe transforms humble sweet potatoes into a truly decadent experience. Our easy-to-follow guide ensures a smooth process, resulting in perfectly tender, sweet, and flavorful candied yams that will become a cherished tradition in your home.
Why This Candied Yam Recipe is a Must-Have for Your Holidays
There’s something truly magical about candied yams that makes them an indispensable part of any holiday spread. This recipe offers the best of both worlds, allowing you to prepare them with or without a generous layer of mini marshmallows. For many, the marshmallows are the star of the show – that gloriously charred, melted, and gooey topping adds an irresistible texture and an extra layer of sweetness that transforms the dish into pure comfort food. My daughter, for instance, has loved the marshmallow topping since she was a child, and even now at 26, it’s a non-negotiable component for her holiday plate! This tradition, passed down through generations, is a testament to the enduring appeal of this classic side.
This dish isn’t just a side; it’s a staple. The rich, sweet flavors of the yams combined with the aromatic spices create a harmonious blend that perfectly complements the savory elements of a holiday meal. It’s a dish that evokes warmth, nostalgia, and celebration, making it an absolute necessity for Thanksgiving and Christmas tables. Its versatility also means it can be adapted to suit various preferences, ensuring everyone finds something to love.
While candied yams hold a special place in our holiday hearts, our love for sweet potatoes extends beyond festive occasions. We often enjoy other delicious variations like our decadent Oatmeal Cookie Sweet Potato Casserole, which has also been a huge hit during Thanksgiving gatherings. And when it’s not the holiday season, you can bet we’re whipping up a batch of crispy Sweet Potato Fries! Sweet potatoes offer incredible versatility, making them a favorite ingredient in our kitchen year-round.
Understanding the Difference: Yams vs. Sweet Potatoes
Before we dive into the cooking process, let’s clarify a common point of confusion: the difference between yams and sweet potatoes, especially in the context of this recipe. In the United States, the terms “yam” and “sweet potato” are often used interchangeably in grocery stores and by consumers. However, botanically, they are distinct plants. True yams (Dioscorea species) are starchy tubers, typically found in Africa, Asia, and the Caribbean. They have a rough, bark-like skin and a very starchy, white or purple flesh. They are quite different from what is commonly sold as a “yam” in most American supermarkets.
What we refer to as “yams” in many U.S. recipes, including this one, are almost always sweet potatoes (Ipomoea batatas). Sweet potatoes come in many varieties, but the most common ones found in American stores are those with reddish-brown skin and moist, orange flesh (often called “Beauregard” or “Jewel” varieties), and those with lighter skin and drier, paler flesh (like the “Hannah” or “Japanese” sweet potato). For this candied yams recipe, you’ll want to use the moist, orange-fleshed sweet potatoes, as they become wonderfully tender and absorb the sweet syrup beautifully. So, when you head to the store for “yams,” look for sweet potatoes with orange flesh – that’s what you need for this classic dish!
Key Ingredients for Perfect Candied Yams
Achieving the perfect candied yams requires a few simple yet essential ingredients that work together to create that signature sweet and savory balance. Here’s a breakdown of what you’ll need and why each component is important:
- Sweet Potatoes (or Yams): As discussed, opt for orange-fleshed sweet potatoes. Approximately 2 pounds will yield a good serving for 6 people. Their natural sweetness and creamy texture when cooked are crucial for this dish.
- Sugar: You have a choice here between white or brown sugar. I personally prefer ⅓ cup of brown sugar for its molasses notes, which add a richer, deeper flavor to the syrup. White sugar will also work and provide a cleaner sweetness.
- Liquid: 3 tablespoons of water or orange juice. While water is perfectly fine, orange juice adds a lovely subtle citrus zest that brightens the overall flavor profile of the syrup. It’s a small detail that makes a big difference.
- Butter: 3 tablespoons of butter (salted or unsalted) contribute richness and a smooth, luxurious texture to the syrup. Butter is key for that indulgent, glossy glaze.
- Vanilla Extract: ½ teaspoon of pure vanilla extract is essential for adding warmth and depth to the sweet potato flavor. It complements the cinnamon beautifully.
- Salt: ½ teaspoon of salt helps to balance the sweetness, preventing the dish from becoming cloyingly sweet and enhancing all the other flavors. Don’t skip it!
- Cinnamon: ¼ teaspoon of ground cinnamon infuses the dish with that classic holiday spice, adding warmth and a comforting aroma.
- Mini Marshmallows (Optional): About 3 cups of miniature marshmallows. These are entirely optional but highly recommended for a traditional holiday candied yam experience. They melt into a golden, gooey, toasted topping that is absolutely heavenly.
How to Make Candied Yams: A Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the instructions!
- To begin, thoroughly scrub your sweet potatoes under running water to clean any dirt. Carefully score a line around the entire circumference of each potato – this clever technique (which you can see in our video!) makes peeling incredibly easy later. Place the scored sweet potatoes into a large pot and cover with boiling water.
- Cover the pot with a lid and boil over medium-high heat until the sweet potatoes are easily pierced with a knife or fork, indicating they are tender. This typically takes about 20-30 minutes, depending on the size of your potatoes.
- Once cooked, carefully drain the hot potatoes and immediately plunge them into a large bowl filled with ice water. This sudden temperature change helps to separate the skin from the flesh. Once the potatoes are cool enough to handle, simply slip the skins off – they should come off effortlessly. Then, cut the peeled sweet potatoes into uniform slices or cubes, about ½ inch thick, for even cooking and serving.
Method with Marshmallows: For a Golden, Gooey Topping
- If you’re opting for the marshmallow topping, arrange your cut sweet potatoes evenly in a square baking dish (an 8×8 or 9×9 inch dish works well). Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- For the rich, sweet syrup, combine the sugar (brown or white), water (or orange juice), butter, vanilla extract, salt, and ground cinnamon in a small saucepan. Bring this mixture to a rapid boil over medium heat, stirring occasionally until the sugar has completely dissolved and the butter is melted.
- Pour the warm, fragrant syrup evenly over the sweet potatoes in the baking dish, ensuring all pieces are well coated. Then, generously top the sweet potatoes with the miniature marshmallows. Place the dish in the preheated oven and bake for approximately 20 minutes, or until the marshmallows are beautifully golden brown and delightfully melty. Keep a close eye on them during the last few minutes to prevent burning.
Method without Marshmallows: Classic Glazed Sweet Potatoes
- If you prefer your candied yams without marshmallows, prepare the syrup by combining the sugar (brown or white), water (or orange juice), butter, vanilla extract, salt, and cinnamon in a medium saucepan. Bring this mixture to a gentle boil over medium heat, stirring until everything is well combined and the butter has melted.
- Carefully add the pre-cooked, sliced, or cubed sweet potatoes to the simmering syrup. Reduce the heat to low and allow the sweet potatoes to simmer in the glaze for about 5 minutes, stirring gently to ensure they are fully coated and the syrup thickens slightly. The potatoes will absorb the delicious flavors, resulting in a rich, glossy finish. Transfer to a serving dish and enjoy warm.
Expert Tips for Flawless Candied Yams
Mastering candied yams is simple with these expert tips:
- Sweet Potato Selection: Remember, in most US grocery stores, “yams” are actually orange-fleshed sweet potatoes. Choose firm, unblemished sweet potatoes for the best results. The darker orange varieties will offer the sweetest flavor and most vibrant color.
- Peeling Made Easy: The scoring and ice water bath method is a game-changer for peeling sweet potatoes. It saves a lot of time and effort compared to peeling them raw. Watch our video for a visual demonstration!
- Sugar Choice Matters: While both white and brown sugar work, brown sugar imparts a deeper, more caramelized flavor due to its molasses content. Feel free to use a blend of both for a nuanced sweetness. Adjust the amount of sugar to your personal preference; if your sweet potatoes are exceptionally sweet, you might use slightly less.
- Flavor Boost with Orange Juice: Substituting water with orange juice in the syrup is a fantastic way to add a subtle, bright citrus note that beautifully complements the sweetness of the potatoes and the warmth of the cinnamon.
- Butter Quality: Good quality butter (salted or unsalted, adjust salt in recipe accordingly) will make a difference in the richness and overall flavor of your glaze.
- Vanilla’s Role: Don’t underestimate the power of pure vanilla extract. It rounds out the flavors and adds a comforting aroma to your candied yams.
- Marshmallow Topping: If using marshmallows, miniature ones are best as they melt and brown more evenly. For extra indulgence, you can even add a sprinkle of chopped pecans or walnuts over the marshmallows before baking.
- Make Ahead Option: You can prepare the cooked and sliced sweet potatoes and the syrup a day in advance. Store them separately in airtight containers in the refrigerator. On the day of serving, simply combine, heat, and bake with marshmallows (if using) or simmer the glazed version. This is a great time-saver during busy holidays.
- Storage and Reheating: Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in an oven at 300°F (150°C) until warmed through. If reheating with marshmallows, a quick broil at the end will help crisp them up again.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes for candied yams?
While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. Make sure to drain them thoroughly and adjust the cooking time as they are already cooked. You’ll primarily be heating them through and coating them in the syrup.
Can I make candied yams ahead of time?
Yes, absolutely! To save time on a busy holiday, you can boil and peel the sweet potatoes a day or two in advance. Store them in an airtight container in the refrigerator. You can also prepare the syrup ahead of time and store it separately. On the day of serving, simply combine and finish the dish according to the recipe instructions.
How do I store leftover candied yams?
Store any leftover candied yams in an airtight container in the refrigerator for up to 3-4 days. If they have marshmallows, they might lose some of their crispness, but the flavor will still be delicious.
How do I reheat candied yams?
For reheating, you can gently warm them in the microwave, or for a crispier marshmallow topping, reheat them in the oven at 300°F (150°C) until heated through. If the marshmallows are soft, a quick blast under the broiler for 1-2 minutes (watch carefully!) will help re-toast them.
What kind of sweet potatoes are best for this recipe?
For candied yams, the moist, orange-fleshed varieties of sweet potatoes (often labeled “yams” in American grocery stores) are ideal. Their natural sweetness and soft texture when cooked are perfect for absorbing the sugary glaze.
More Festive Side Dishes for Your Holiday Table
No holiday meal is complete without a spread of delicious sides. Here are a few more fantastic recipes to round out your festive table:
- Roasted Broccoli: A simple yet flavorful green vegetable option.
- Perfect Brown Butter Mashed Potatoes: Creamy, rich, and utterly irresistible mashed potatoes.
- Whole Berry Cranberry Sauce: Homemade goodness that’s far superior to canned versions.
- Homemade Green Bean Casserole: A classic made from scratch, packed with flavor.
- Pumpkin Brownie Trifle – Kitchen Gidget: A show-stopping dessert for pumpkin lovers.
- Garlic and Rosemary Roasted Potatoes: Crispy, aromatic potatoes that pair well with any main course.
- Rice Dressing – Kitchen Gidget: A savory, comforting alternative to traditional stuffing.
- Melting Sweet Potatoes – Foodie with Family: Another unique and delicious sweet potato preparation.
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Candied Yams
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 lbs sweet potatoes
- ⅓ cup white or brown sugar
- 3 tablespoons water or orange juice
- 3 tablespoons butter
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 3 cups mini marshmallows optional
Things You’ll Need
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Stockpot
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Cutting board
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Saucepan
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Measuring cups and spoons
Before You Begin
- Calorie count includes marshmallows.
- A note about yams or sweet potatoes: In the USA these terms are used interchangeably. My candied yams are actually sweet potatoes. In the grocery store, sweet potatoes are commonly labeled as yams, even if they aren’t true yams, which is confusing. Either way, you’ll want moist, orange-fleshed sweet potatoes for this recipe!
- Be sure to watch the video to learn how to easily peel sweet potatoes with just one cut of the knife and an ice bath!
- For deeper flavor, use brown sugar and orange juice in your syrup.
Instructions
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Thoroughly scrub your sweet potatoes and carefully score a line around their center circumference. Place them in a large pot, cover with water, and bring to a boil. Cover the pot and gently boil over medium-high heat for 20-30 minutes, or until the potatoes are easily pierced with a fork.
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Drain the cooked potatoes and immediately transfer them to a bowl of ice water. Let them cool enough to handle, then slip the skins off easily (refer to our video for this method). Once peeled, cut the sweet potatoes into uniform ½-inch slices or cubes.
Preparation with marshmallows:
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Preheat your oven to 350°F (175°C). Arrange the cut sweet potatoes in an 8×8 or 9×9 inch baking dish.
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For the syrup, combine the sugar, water (or orange juice), butter, vanilla, salt, and cinnamon in a small saucepan. Bring the mixture to a rapid boil, stirring until all sugar has dissolved.
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Pour the hot syrup evenly over the sweet potatoes in the baking dish, ensuring they are well coated.
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Generously top the sweet potatoes with the miniature marshmallows. Bake for about 20 minutes, or until the marshmallows are beautifully golden brown and bubbly. Watch closely to prevent burning.
Preparation without marshmallows:
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In a large skillet, combine the sugar, water (or orange juice), butter, vanilla, salt, and cinnamon. Add the cut sweet potatoes, stirring gently to ensure they are fully coated. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the syrup thickens and becomes bubbly and the potatoes are heated through. Transfer to a serving dish and enjoy immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Nov 3, 2017, and has been updated with expanded tips, details, and improved instructions for a better user experience.