Name: Candied Yams (Candied Sweet Potatoes)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American (Southern / Holiday traditional)
Ingredients: 5 large sweet potatoes (≈ 2 lbs), peeled and cut into rounds or cubes; 6 tablespoons unsalted butter; ⅓ cup white sugar; ⅓ cup brown sugar, packed; 2 tablespoons fresh orange juice; 2 teaspoons ground cinnamon; ½ teaspoon salt; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; 2 teaspoons vanilla extract; 8 oz (≈ 1 bag) miniature marshmallows

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Sweet potatoes baked in a buttery sugar glaze, often topped with marshmallows — a classic comforting side dish, especially at holiday meals. These candied yams are soft, sweet, and spiced to perfection, making them a staple on my holiday table every single year. Candied Yams (Candied Sweet Potatoes)

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between rich sweetness and warm spices. The buttery glaze melts into the sweet potatoes as they bake, and the toasted marshmallow topping adds that indulgent finish I can never resist. It’s a nostalgic dish that feels like home and brings comfort to any holiday gathering—or even a cozy dinner at home. Plus, I can make it ahead, making my holiday prep a little easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 large sweet potatoes (≈ 2 lbs), peeled and cut into rounds or cubes
6 tablespoons unsalted butter
⅓ cup white sugar
⅓ cup brown sugar, packed
2 tablespoons fresh orange juice
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 teaspoons vanilla extract
8 oz (≈ 1 bag) miniature marshmallows

Directions

I preheat the oven to 375 °F (≈190 °C) and grease a 9×9‑inch or 9×13‑inch baking dish.
I peel and chop the sweet potatoes into rounds or cubes, about ½‑inch thick, and place them in the baking dish.
In a saucepan over medium‑high heat, I melt the butter and add the white sugar, brown sugar, orange juice, cinnamon, salt, ginger, nutmeg, cloves, and vanilla. I stir it all together and let it boil gently for about 5 minutes, just until it thickens a bit.
I pour the syrup mixture over the sweet potatoes, coating them evenly.
I cover the dish with foil and bake it for about 30 minutes.
After that, I remove the foil, baste the potatoes with the syrup, and bake uncovered for another 50‑55 minutes, basting every 15 minutes.
With about 10 minutes left in the bake time, I sprinkle marshmallows over the top and return the dish to the oven until they’re melted and lightly toasted.
Once done, I remove it from the oven, let it cool slightly, and serve warm.

Servings and timing

This recipe yields about 8 servings.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Sometimes I like to use maple syrup instead of white sugar to deepen the flavor. If I’m going for something a little lighter, I’ll cut back on the sugars or even skip the marshmallows. A handful of chopped pecans on top adds a great crunch and a touch of elegance. And when I want a citrus kick, I add a bit of orange zest along with the juice. It’s easy to tweak depending on my mood or what’s already in my pantry.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place the dish back in the oven at 325 °F until warm or use the microwave for individual portions. If I’m reheating a large batch, I cover it loosely with foil to prevent the marshmallows from burning or drying out. I sometimes add a splash of orange juice or a pat of butter before reheating to refresh the flavor.

FAQs

Can I make candied yams ahead of time?

Yes, I often assemble the dish up to the point just before baking, then refrigerate it. When I’m ready to serve, I pop it into the oven and add the marshmallows near the end.

Can I use canned yams instead of fresh sweet potatoes?

I can use canned yams to save time, especially when prepping multiple dishes. I make sure to drain them well and skip the initial baking time, focusing instead on warming them through and getting the topping just right.

Why are marshmallows added to candied yams?

I like the contrast of gooey, toasted marshmallows against the spiced sweet potatoes—it adds both texture and sweetness. It’s also a traditional Southern-style topping that people expect and love at holiday dinners.

What’s the difference between yams and sweet potatoes?

Even though I call them yams, what I’m actually using are orange-fleshed sweet potatoes. True yams are starchier and are rarely found in most American grocery stores.

How do I keep marshmallows from burning?

I always add marshmallows toward the end of baking—about the last 10 minutes—and I keep a close eye on them. They can toast quickly, so if I’m using a broiler, I never step away from the oven.

Conclusion

This candied yams recipe is my go-to for a reason—it’s simple, cozy, and irresistibly delicious. With its spiced glaze, buttery texture, and gooey marshmallow topping, it brings the holiday spirit to life on any table. Whether I’m serving it for a special occasion or just because I’m craving something warm and sweet, it never disappoints.

Candied Yams (Candied Sweet Potatoes)