For our family, nothing says Thanksgiving quite like this simple but insanely yummy and craveable Candied Yams recipe!
| This recipe was my Grandma Annie's that's been passed down to my mom, and now to me. I'm not sure how similar it is to other candied yam recipes, but since I've only had one other version that my Mother. In. Love. makes with sweet potatoes, I'm not really one to know. What I do know is that when I'm celebrating the holidays with my mom, this dish better be on the table. |
For as long as I can remember, my mom has always made these yummy yams for Thanksgiving and Christmas. It was the one dish that I looked forward to more than any of the others. It just isn't a holiday dinner without them.
The best part of this dish is undoubtedly those beautiful toasted marshmallows on top, but hidden underneath that toasted fluff, are soft, buttery, sugary yams! There isn't a part of this holiday favorite that isn't to be loved. It's easy to prepare and the marshmallows are easy to toast (as long as you keep your eye on the oven and don't walk away. Heehee, that's always the tricky part with holiday cooking, isn't it?
Candied Yams
For our family, nothing says Thanksgiving quite like this simple but insanely yummy and craveable Candied Yams recipe!
Ingredients
- 2-3 cans (28 oz ea) yams, drained (purple can)
- 4 tablespoon brown sugar
- 1 ½ teaspoon ground nutmeg (optional)
- 3 tablespoon butter, cut into cubes
- 1 bag mini marshmallows
Instructions
- Pre-heat oven to 350 degrees. Grease a casserole dish. Cut yams into slices and lay on the bottom of your dish.
- Sprinkle ground nutmeg over the potatoes, crumble the brown sugar over the potatoes and dot the butter over the brown sugar. Bake in the oven for 15-20 minutes, until hot all the way through.
- Remove the casserole dish from the oven and turn on the broil. Meanwhile, top the dish with mini marshmallows making sure there aren't any uncovered spots. Return dish to oven and broil for 3-5 minutes or until the marshmallows are toasted. DO NOT WALK AWAY!
- Serve right away.
Gloria says
Thank you, you were the only one who posted a recipe that did not say to boil the potatoes. I never boil, only if I am going to mash. I think if you boil the potatoes you boil some of the flavor away. I went onto your site to see how long I should bake, can you believe it I forgot. Also last year I added the marshmallows towards the end but they melted into the potatoes. I read how you turn the over off and just put the broiler on, why didn't I think of that after years of baking. I was going to use my torch to toast them. I just over the few years made candied as my boys taste have changed. It was always mashed sweet potatoes, but now I am hooked on this way. Thank you for not boiling them, then baking them, you took out a step, which I see most haven't. I guess I was doing something right.
Happy Thanksgiving :)
Gloria
Gloria says
Forgot, yes nutmeg and I put in cinnamon and a little ginger too, I love the combination of those three spices. I see some comments where they wouldn't, but I say yes, nutmeg is essential and adds more flavor.
Chloe says
Silly question - But do you leave the yams as cubes or did you mash them up?
First time I am making yams for Thanksgiving. Thanks!!!
Joshua Rief says
Hi, Chloe - not a silly question! I'm sitting here next to Chels and asked her - she says to leave them cubed! And don't worry about getting all of the cubes exactly the same size. Candied yams should be a bit of a rustic dish. :) Enjoy, and please comment back if you have any other questions!