Candied Yams (Sweet Potatoes) with Pecans and Marshmallows

These candied yams (sweet potatoes) with pecan and toasted marshmallows are made with fresh sweet potatoes. They’re a wonderful side dish to add to your holiday meal that can be partially prepared ahead of time.

So, what’s in a name anyway?

When deciding on a name for this recipe I went with what I’ve called it for years and what my grandmother called it…”Candied Yams“.

But technically, the “yams” in this recipe are really sweet potatoes.

ABOUT THE SWEET POTATOES

Yams vs. Sweet Potatoes

Although yams and sweet potatoes may informally be referred to interchangeably, they’re actually not the same thing.

Yams and sweet potatoes are two different vegetables.

But in my mind, I just keep it simple…yams have the purple-ish reddish skin, and sweet potatoes have the lighter tan colored skin. So simple, but definitely not technically correct.

For more details about yams vs. sweet potatoes, there’s a great short video on the Food Network with Alton Brown about the “Difference Between a Sweet Potato and a Yam”.  A link to this article is at the bottom of this post.

Orange-Fleshed Sweet Potatoes

I’ve always used the sweet potatoes with the purple skin for my holiday recipes because the inside of the potato has such a beautiful and vibrant orange color to it.

I’ve been lucky when picking the sweet potatoes with the purple skin and orange flesh inside because there are also varieties of purple skinned sweet potatoes that are white inside.

And sometimes sweet potatoes with the light tan colored skin are actually white inside too.

I learned this the hard way when cutting into a sweet potato expecting to see a bright orange color for my candied yam recipe.

Thank goodness I had time to go back to the grocery store to buy the orange fleshed sweet potatoes, or “yams” as I call them.

ABOUT THIS RECIPE

In this recipe I refer to yams and sweet potatoes interchangeably (although they are technically two different vegetables).

I’ve been making this dish for years and it’s always a hit as a side dish with my Thanksgiving and Christmas dinners.

I generally use fresh sweet potatoes when making candied yams like in this recipe.

And the toppings in each layer include butter, brown sugar, real maple syrup and coarsely chopped pecans.

Brown Sugar

In this recipe I used light brown sugar to keep the dish as colorful and bright as possible.

Light brown sugar has less molasses in it and is a lighter color than the dark brown sugar which is made with more molasses.

About Partially Making These Candied Yams Ahead of Time

When making candied yams with fresh sweet potatoes (like in this recipe), I’ve had good luck with making them partially ahead of time.

Below in the directions I explain how this recipe can be partially made ahead of time.

But with canned yams, I don’t recommend making them ahead of time because I’ve found that:

• The color of the sweet potato mixture gets darker when its sits for a while (not a particularly appetizing color)
• Some liquid accumulates in the bottom of the baking dish when it sits for a while (may be as a result of the salt added within the layers)
• The partially made recipe would need to be stirred after being stored in the refrigerator, and some of the canned yams don’t appear to be firm enough to stand up to stirring (they get mushy)

At the end of this post there are links to variations of this recipe using canned sweet potatoes.

Serving

These yams can either be served right from the baking dish (with a warning to guests that the dish is hot of course)…

…or transferred to a serving bowl.

They taste best when served as soon as soon as possible so that the marshmallows are still crispy.  So good.

Let’s check out the ingredients.

Yams (orange-fleshed sweet potatoes), butter, real maple syrup, brown sugar, ground cinnamon, salt, coarsely chopped pecans and miniature marshmallows

Baking Dish – 8 x 8-inch square glass baking dish

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Yams:

Peeling and Cutting the Yams – Cut off a small piece from each end and peel the yams.

Cut each yam in half widthwise.

With the flat sides down, cut each half yam in half from top-to-bottom.

TIP – When cutting the yams, set them on the cutting board with the flat, cut-side facing down so that the yam doesn’t roll when cutting it.

With the flat sides down, cut the yams into about 2-inch chunks that are as equal in size as possible.

TIP – Don’t cut the pieces too small or they may turn into mush when cooked.

TIP – Cut the yams into pieces that are all about the same size so that they cook evenly.

Testing the Quantity of Cut Yams – Do a quick “quantity” test to see if more cut yams can fit in the baking dish or if there are too many…

…In the baking dish (ungreased), add the cut pieces of yams.

Fill the baking dish with cut pieces of yams so that they are evenly spread across the dish and reach about 1/2 inch below the top of the dish.

The 1/2-inch space should be enough for the layer of marshmallows that’s added towards the end.

Boil the Yams:

Boiling the Yams – Fill a large pot about 2/3’s full with cold water and add the cut yams.

TIP – If the water level in the pot is close to the top, remove some of the water so it doesn’t boil over.

TIP – The potatoes should cook more evenly when added to cold water. If added to boiling water, the outside of the potato cooks faster than the inside.

Heat the pan on medium heat and bring the water to a boil.

Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato (about 8 to 9 minutes once the water starts to boil).

Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Casserole Dish:

Preparing the Baking Dish – While the yams are boiling, generously grease the inside (bottom and sides) of the baking dish (8×8 inch square baking dish).

Set the dish aside.

Layer #1:

Preparation of Ingredients – Once the yams are fork tender, strain them in a colander.

Set aside.

Preheat the oven to 350 degrees F.

If making the yams ahead of time, no need to preheat the oven at this point.

Cut the butter into small cubes.

Set aside.

Yams:

Layering the Yams and Toppings – Layer #1:  to the greased baking dish, add an even layer of half the quantity of the cooked yams.

Salt:

Lightly sprinkle half the quantity of salt on the yams.

Maple Syrup:

Evenly drizzle half the quantity of the maple syrup on the yams.

Cinnamon:

Evenly sprinkle half the quantity of the ground cinnamon on the yams.

Butter:

Top the yams with half the quantity of the cubes of butter (add the butter evenly around the yams so it’s not all in one area).

Brown Sugar:

Evenly add half the quantity of the brown sugar on top of the yams.

Pecans:

Next, for the last topping on Layer #1…

…on top of the yams…

…evenly add half the quantity of the coarsely chopped pecans.

Layer #2:

Next, for Layer #2 – add an even layer of the remaining yams…

…lightly sprinkle the remaining salt on the yams…

…evenly drizzle the remaining maple syrup on the yams…

…evenly sprinkle the remaining ground cinnamon on the yams…

…top the yams with the remaining cubes of butter…

…evenly sprinkle the remaining brown sugar on the yams…

…and last but not least…top the yams with the remaining coarsely chopped pecans.

If Making This Before Serving:

Skip the step of wrapping the yams in cellophane (discussed below); and

Skip the step of storing the yams in the refrigerator (discussed below).

Next, go to the step of wrapping the dish in foil and starting the baking process (discussed below).

If Partially Preparing This Ahead of Time:

No more prep is needed for now except for…

…wrapping the baking dish with the prepared yams in cellophane and storing it in the refrigerator for up to 2 days before the baking process and serving.

Here’s a picture of how the layered ingredients look after being in the refrigerator for 2 days.

The only thing different that needs to be done if partially preparing these yams ahead of time and storing them in the refrigerator is to stir the ingredients together before the baking process.

If prepared ahead of time, about 45 minutes before serving, remove the yams from the refrigerator, set the dish on the counter for about 10 minutes to bring it and the ingredients to room temperature, remove and discard the cellophane, and stir the ingredients together.

If the yams are made before serving, no need to stir the ingredients before the baking process.

Bake Covered:

For the Baking Process – Preheat the oven to 350 degrees F.

ABOUT 35 MINUTES BEFORE SERVING – cover the yams in foil and bake in a preheated oven for 15 minutes.

Remove the yams from the oven and set the baking dish onto a cookie sheet (for use when baking the yams again topped with marshmallows).

Marshmallows:

Remove and discard the foil.

Top the yams with marshmallows.

Spread the marshmallows evenly over the yams.

Bake Uncovered:

Bake uncovered in a preheated oven (at 350 degrees F.) until the yams are heated through and the marshmallows start to turn a light golden color (about 20 minutes).

Serve as soon as possible while the marshmallows are still crispy.

Serve warm…

…(with a warning to guests that the baking dish is hot of course).

Or…

…transfer the yams to a serving dish or bowl and…

…serve warm.

Thank you so much for stopping by CCC!

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Variations on this Recipe

Here are more recipes similar to this one, only canned sweet potatoes are used “Candied Sweet Potatoes (Canned Yams) with Walnuts and Marshmallows” and “Candied Sweet Potatoes with Pineapple & Macadamia Nuts“.

Holiday Recipes

Candied yams taste like comfort food and are a wonderful complement to turkey, gravy, mashed potatoes, dressing, cranberry sauce and even ambrosia salad.

Here are more holiday recipes you may like “No-Bake Cherry Cheese Pie with Helpful Tips“, “Limeade Cranberry and Blackberry Compote” and “Thanksgiving Turkey Chocolate Cupcakes“.

Side Dish Recipes

More Side Dishes You May Like:

Cheesy Scalloped Potatoes with Sage and Ham

How to Make Homestyle Elbow Macaroni Salad

Easy Potato Salad with Egg

Blackberry and Lemon Mason Jar Lid Pies

Link to Article about the Difference Between a Sweet Potato and a Yam

For more details about yams vs. sweet potatoes, here’s a great short video from the Food Network with Alton Brown about the Difference Between a Sweet Potato and a Yam.