This brown sugar candied yams recipe couldn't be easier and it makes a perfect holiday side dish for Thanksgiving or Christmas! Canned yams are already tender, so there's no peeling necessary and it cuts the cooking time in half. Even better than that, they are cooked in sweet cinnamon syrup and topped with melted mini marshmallows!
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Instructions
Preheat your oven to 375°F (190°C) and drain the canned yams, reserving ¼ cup of liquid to add back to the yams. Then, pour the yams into an 8x8 baking dish or 1-quart casserole dish along with the reserved liquid.
Next, pour the melted butter over the yams and then sprinkle them with brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir to combine.
Spread the yams in an even layer, cut any large pieces in half if desired, then sprinkle the mini marshmallows over the yams.
Bake at 375°F (190°C) for 25-30 minutes until the marshmallows have browned and the yams are coated in a bubbly brown syrup. Remove from the oven and serve while warm.
Notes
40 ounces of candied yams is equal to 1 40-ounce can, or about 2-2 ½ pounds of fresh yams.
If your marshmallows are browning more than you'd like, loosely cover the dish with foil for the remainder of the baking time.
If you would prefer to use fresh sweet potatoes or yams for this recipe, simply peel them, boil them until tender, and use them as instructed. You can omit the liquid, just increase the amount of butter to 4 tablespoons instead of 2 tablespoons. It should take about 5 medium yams/sweet potatoes.
To store: Once cool, you can store your brown sugar candied yams in an airtight container and refrigerate them for up to 4 days.
To reheat: Reheat individual portions in the microwave or larger amounts in the oven at 350°F (175°C) for 15-20 minutes.