Brown Sugar Candied Yams with Marshmallows

Candied yams with marshmallows are one of those dishes that just screams holiday dinner to me. Growing up, no Thanksgiving or Christmas table felt complete without that sweet, gooey casserole sitting right next to the turkey. I know some people debate whether it’s a side dish or a dessert, but honestly, I don’t care. It’s delicious either way.

The best part about this recipe is how easy it is to make. You don’t need fancy ingredients or hours of prep time. Just a few simple steps and you’ve got a dish that everyone will be reaching for seconds of. Plus, those toasted marshmallows on top? They’re basically the whole reason I make this dish.

Whether you’re team canned yams or team fresh sweet potatoes, this recipe works. I’ll walk you through both options so you can make it however you like. Either way, you’re ending up with something warm, sweet, and totally worth the oven space.

What Kind of Sweet Potatoes Should I Use?

For candied yams, you’ll want to grab the orange-fleshed sweet potatoes you typically see at the grocery store – they’re actually what most people call “yams” even though they’re technically sweet potatoes. Look for medium to large ones that are firm with smooth skin and no soft spots or bruises. You can use either the darker-skinned varieties (like Garnet or Jewel) or the lighter copper-colored ones, and both will give you that sweet, creamy texture we’re after. If you’re short on time, you can even use canned sweet potatoes in a pinch, just be sure to drain them well before using.

Options for Substitutions

This classic side dish is pretty forgiving when it comes to swaps:

• Sweet potatoes: You can use canned sweet potatoes if you’re short on time – just drain them well and skip the pre-cooking step. Fresh yams also work, though they’ll have a slightly different texture and flavor.
• Butter: Coconut oil makes a great dairy-free substitute and adds a subtle sweetness. You can also use margarine in the same amount if that’s what you have on hand.
• Brown sugar: White sugar mixed with a tablespoon of molasses works in a pinch. Maple syrup is another option – use about ¾ cup and reduce the orange juice slightly since syrup adds more liquid.
• Orange juice: Apple juice or even water will work if you don’t have orange juice. The orange adds a nice brightness, but the dish will still taste great without it.
• Pumpkin pie spice: Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves. Or just use cinnamon alone for a simpler flavor profile.
• Mini marshmallows: Regular marshmallows cut in half work just fine. You can also skip them entirely for a less sweet version, or top with chopped pecans for a crunchy finish instead.

Watch Out for These Mistakes While Baking

The biggest mistake people make with candied yams is not cooking the sweet potatoes long enough before they go into the casserole dish – they should be fork-tender but not mushy, since they’ll continue cooking in the oven with the sugar mixture.

Another common error is adding the marshmallows too early, which causes them to burn or completely melt away instead of getting that nice golden-brown top, so wait until the last 10-15 minutes of baking to add them.

To avoid a watery casserole, make sure to drain any excess liquid from the sweet potatoes after boiling them, and don’t be shy about tasting your sugar mixture before pouring it over – you might need to adjust the sweetness or spice level depending on how sweet your potatoes are.

If you want an extra layer of flavor, try cutting your sweet potatoes into even-sized pieces so they cook uniformly and consider brushing the top with a bit of melted butter before adding the marshmallows for an even better caramelized finish.

What to Serve With Candied Yams?

Candied yams with marshmallows are a classic holiday side dish that pairs perfectly with roasted turkey, baked ham, or glazed pork chops. They work great alongside other Thanksgiving favorites like green bean casserole, stuffing, and cranberry sauce to round out your holiday spread. If you’re serving them at a regular family dinner, try pairing them with roasted chicken or grilled pork tenderloin for a sweet contrast to savory main dishes. The sweetness of the yams also balances nicely with tangy coleslaw or a fresh garden salad if you want something lighter on the plate.

Storage Instructions

Store: Keep your candied yams in an airtight container in the fridge for up to 4 days. If you added marshmallows on top, they might get a little sticky, but they’ll still taste great when you reheat them.

Make Ahead: This is a perfect dish to prep the day before! Assemble everything in your baking dish, cover tightly with foil, and refrigerate overnight. When you’re ready to serve, just add about 10 extra minutes to the baking time since it’s starting cold, and top with marshmallows during the last few minutes.

Reheat: Warm them up in a 350°F oven covered with foil for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, though the oven keeps them from drying out.

Preparation Time	30-60 minutes
Cooking Time	20-30 minutes
Total Time	50-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 8-12 g
• Fat: 24-30 g
• Carbohydrates: 220-250 g

Ingredients

For the sweet potatoes:

• 1 1/2 tsp pumpkin pie spice (or adjust to taste)
• 1 cup packed brown sugar (for deep caramel flavor)
• 1/4 cup orange juice (freshly squeezed preferred)
• 4 sweet potatoes (medium-sized, about 8 oz each)
• 1/4 cup melted butter (I use Kerrygold unsalted butter)

For the topping:

• 1 bag mini marshmallows (optional, adds sweetness and texture)

Step 1: Prepare the Sweet Potatoes

• 4 sweet potatoes

Wash the sweet potatoes thoroughly under cold running water to remove any dirt, then peel them with a vegetable peeler or sharp knife.

Cut them into 1/2-inch thick rounds or half-moons, which will cook evenly and absorb the brown sugar glaze beautifully.

Arrange them in a single layer in a 9×13-inch baking dish, slightly overlapping if needed.

Step 2: Create the Brown Sugar Glaze

• 1/4 cup melted butter
• 1 cup packed brown sugar
• 1/4 cup orange juice
• 1 1/2 tsp pumpkin pie spice

In a small bowl, whisk together the melted butter, packed brown sugar, orange juice, and pumpkin pie spice until the mixture is smooth and well-combined.

The brown sugar may be slightly grainy at first, but whisking helps distribute the spice evenly and ensures the glaze will coat the potatoes uniformly.

This creates a caramelized sauce as it cooks rather than just a dry topping.

Step 3: Assemble and Microwave the Dish

• sweet potatoes from Step 1
• brown sugar glaze from Step 2
• 1/4 cup mini marshmallows

Pour the brown sugar glaze from Step 2 evenly over the sweet potatoes, making sure to coat as many pieces as possible.

Scatter a small handful of mini marshmallows over the top—I like to use about 1/4 of the bag at this stage so they can partially dissolve into the sauce while cooking.

Cover the baking dish tightly with plastic wrap or a lid and microwave on high power for 18-20 minutes, until the sweet potatoes are fork-tender.

Step 4: Add Marshmallows and Finish with Broiler Heat

• assembled dish from Step 3
• remaining mini marshmallows

Carefully remove the hot baking dish from the microwave and remove the cover (watch for steam).

Distribute the remaining marshmallows generously over the top of the sweet potatoes in an even layer.

Transfer the dish to a preheated 375°F oven and bake for 10-12 minutes until the marshmallows are golden brown and slightly puffy.

If the dish has been sitting and cooled slightly, you may need the full 15-20 minutes.

Watch carefully in the last few minutes to prevent the marshmallows from burning—they should toast to a light golden color with some darker spots for that classic toasted marshmallow flavor.