Heavenly Candied Yams with Marshmallow Topping: A Classic Comfort Food Recipe
Candied yams with marshmallows are a quintessential holiday side dish, bringing a touch of sweetness and comforting warmth to any gathering. This recipe takes the classic candied yam dish to the next level with a perfectly balanced sweetness, tender yams, and a beautifully browned marshmallow topping. Forget the bland, mushy versions you might have encountered. This recipe guarantees a delightful culinary experience, transforming ordinary yams into an extraordinary treat. We’ll guide you through each step, ensuring your candied yams are a crowd-pleaser. Get ready to embrace the deliciousness of this timeless comfort food!
Why This Candied Yam Recipe is the Best
What sets this candied yam recipe apart from the rest? It’s all about the details. Here’s what makes it exceptional:
* **Perfectly Balanced Sweetness:** We use a combination of brown sugar, granulated sugar, and maple syrup to create a nuanced sweetness that’s not overpowering.
* **Tender, Not Mushy Yams:** The key is partially cooking the yams before baking to ensure they retain their shape and texture.
* **Rich, Buttery Sauce:** Butter, combined with the sugars and spices, creates a luscious caramel-like sauce that coats the yams beautifully.
* **Golden Brown Marshmallow Topping:** A generous layer of marshmallows is toasted to golden brown perfection, adding a delightful textural contrast.
* **Easy to Customize:** This recipe is easily adaptable to your preferences. Add a pinch of cinnamon, nutmeg, or ginger for extra warmth, or use different types of marshmallows for a unique twist.
Ingredients You’ll Need
Before we dive into the instructions, let’s gather all the necessary ingredients. This will make the cooking process smoother and more enjoyable.
* **Yams:** 3 pounds, peeled and sliced into ½-inch thick rounds. Look for yams with deep orange flesh, as they tend to be sweeter and more flavorful. Sweet potatoes can be substituted, but the flavor profile will be slightly different.
* **Butter:** ½ cup (1 stick), unsalted, melted. Butter adds richness and flavor to the sauce. Unsalted butter allows you to control the saltiness of the dish.
* **Brown Sugar:** ¾ cup, packed. Brown sugar adds a molasses-like flavor that complements the yams perfectly.
* **Granulated Sugar:** ½ cup. Granulated sugar provides a clean, bright sweetness.
* **Maple Syrup:** ¼ cup, pure maple syrup. Maple syrup adds a subtle caramel flavor that enhances the overall taste.
* **Vanilla Extract:** 1 teaspoon. Vanilla extract adds a touch of warmth and complexity.
* **Salt:** ¼ teaspoon. Salt enhances the sweetness and balances the flavors.
* **Cinnamon:** ½ teaspoon (optional). Cinnamon adds a warm, comforting spice.
* **Nutmeg:** ¼ teaspoon (optional). Nutmeg adds a subtle, nutty flavor.
* **Miniature Marshmallows:** 10 ounces (about 6 cups). Miniature marshmallows are preferred as they melt more evenly and create a smoother topping.
Step-by-Step Instructions: Making the Best Candied Yams with Marshmallows
Now that we have all the ingredients, let’s get cooking! Follow these step-by-step instructions to create the most delicious candied yams with marshmallows you’ve ever tasted.
**Step 1: Prepare the Yams**
* **Peel the yams:** Use a vegetable peeler to remove the skin from the yams. Make sure to remove all traces of the skin.
* **Slice the yams:** Cut the yams into ½-inch thick rounds. Aim for uniform thickness to ensure even cooking. If the yams are very large, you can halve or quarter the rounds.
* **Parboil the yams:** Place the yam slices in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for about 8-10 minutes, or until the yams are slightly tender but still firm. This step is crucial to prevent the yams from becoming mushy during baking.
* **Drain the yams:** Drain the yams in a colander and set aside.
**Step 2: Make the Sauce**
* **Preheat the oven:** Preheat your oven to 350°F (175°C).
* **Melt the butter:** In a large bowl, melt the butter in the microwave or in a saucepan over low heat.
* **Combine the sugars:** Add the brown sugar and granulated sugar to the melted butter and whisk until well combined.
* **Add the maple syrup and vanilla:** Stir in the maple syrup and vanilla extract until everything is smooth and well incorporated.
* **Add the salt and spices:** Add the salt, cinnamon (if using), and nutmeg (if using) to the sauce and stir well.
**Step 3: Assemble and Bake**
* **Arrange the yams:** Grease a 9×13 inch baking dish. Arrange the parboiled yam slices in a single layer in the prepared baking dish. You may need to overlap them slightly.
* **Pour the sauce:** Pour the sauce evenly over the yams, making sure each slice is coated. Gently toss the yams in the sauce to ensure they are well covered. You can use your hands or a large spoon.
* **Bake:** Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the yams are tender. Remove the foil during the last 10 minutes of baking to allow the sauce to thicken and caramelize.
**Step 4: Add the Marshmallows**
* **Add marshmallows:** Remove the baking dish from the oven and sprinkle the miniature marshmallows evenly over the yams.
* **Broil:** Return the baking dish to the oven and broil for 1-2 minutes, or until the marshmallows are golden brown and slightly puffed. Watch closely to prevent burning. The marshmallows can go from perfectly toasted to burnt very quickly.
**Step 5: Let Cool and Serve**
* **Let cool slightly:** Remove the baking dish from the oven and let the candied yams cool for a few minutes before serving. This allows the marshmallow topping to set slightly.
* **Serve:** Serve the candied yams warm and enjoy! They are delicious on their own or as a side dish to your favorite holiday meal.
Tips for Perfect Candied Yams with Marshmallows
Here are some tips to help you achieve candied yam perfection:
* **Choose the right yams:** Look for yams with deep orange flesh, as they tend to be sweeter and more flavorful. Avoid yams that are bruised or have soft spots.
* **Don’t overcook the yams:** Parboiling the yams is crucial to prevent them from becoming mushy during baking. Cook them until they are slightly tender but still firm.
* **Use pure maple syrup:** Pure maple syrup has a richer, more complex flavor than imitation syrup. It’s worth the splurge for this recipe.
* **Watch the marshmallows carefully:** The marshmallows can burn very quickly under the broiler. Keep a close eye on them and remove the dish from the oven as soon as they are golden brown.
* **Customize the flavors:** Feel free to add your favorite spices, such as cinnamon, nutmeg, or ginger, to the sauce. You can also use different types of marshmallows, such as flavored marshmallows or large marshmallows cut into smaller pieces.
* **Make ahead:** The candied yams can be made ahead of time and reheated before serving. Prepare the yams and sauce as directed, but do not add the marshmallows. Store the yams in the refrigerator for up to 2 days. When ready to serve, reheat the yams in a 350°F (175°C) oven until heated through. Then, add the marshmallows and broil until golden brown.
Variations and Add-ins
Want to spice things up? Here are some fun variations and add-ins to try:
* **Pecans or Walnuts:** Add chopped pecans or walnuts to the sauce or sprinkle them over the marshmallow topping for a nutty crunch.
* **Coconut Flakes:** Sprinkle toasted coconut flakes over the marshmallow topping for a tropical twist.
* **Orange Zest:** Add orange zest to the sauce for a bright, citrusy flavor.
* **Bourbon:** Add a tablespoon of bourbon to the sauce for a boozy kick.
* **Cranberries:** Add dried cranberries to the sauce for a tart and chewy element.
* **Gingerbread Spice:** Use gingerbread spice instead of cinnamon and nutmeg for a festive flavor.
* **Sweet Potato Variation:** While the recipe calls for yams, sweet potatoes can be substituted. Note that sweet potatoes tend to be slightly less sweet and have a different texture.
Serving Suggestions
Candied yams with marshmallows are a versatile side dish that pairs well with a variety of main courses. Here are some serving suggestions:
* **Holiday Meals:** Serve them alongside turkey, ham, or roast beef for a classic holiday feast.
* **Pork:** Pair them with roasted pork loin or pork chops for a sweet and savory combination.
* **Chicken:** Serve them with roasted chicken or grilled chicken for a comforting meal.
* **Vegetarian Dishes:** They make a great side dish for vegetarian mains, such as lentil loaf or nut roast.
* **Dessert:** While they are technically a side dish, candied yams with marshmallows can also be served as a dessert. A small scoop alongside a scoop of vanilla ice cream is absolutely divine.
Storage Instructions
* **Refrigerate:** Leftover candied yams with marshmallows can be stored in an airtight container in the refrigerator for up to 3 days. Be aware the marshmallow topping will soften during refrigeration.
* **Reheat:** To reheat, bake in a 350°F (175°C) oven until heated through. You can also microwave them in short intervals, stirring occasionally, until warmed. If desired, you can add a fresh layer of marshmallows and broil for a minute or two to refresh the topping, but keep a very close eye on them as they can burn quickly.
* **Freezing:** Freezing is not recommended, as the texture of the yams and marshmallows will change significantly.
Candied Yams vs. Sweet Potatoes: What’s the Difference?
This is a common question! In many grocery stores, yams and sweet potatoes are often mislabeled or used interchangeably. True yams are starchy and have a rough, brown skin, while sweet potatoes have a smoother skin and come in a variety of colors, including orange, white, and purple.
In the United States, the orange-fleshed sweet potatoes are often labeled as “yams.” This recipe works well with either orange-fleshed sweet potatoes or true yams, although the flavor profile will be slightly different. Sweet potatoes tend to be a bit less sweet and have a slightly firmer texture.
Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Per Serving (approximate):
* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 40-50mg
* Sodium: 100-150mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 2-3g
Enjoy Your Homemade Candied Yams!
With this recipe and these helpful tips, you’re well on your way to creating the best candied yams with marshmallows you’ve ever tasted. Enjoy the warm, comforting flavors and the delightful marshmallow topping. This dish is sure to be a hit at your next holiday gathering or family dinner. Happy cooking!