Candied Sweet Potatoes (Yams) With Marshmallows

Let me tell you, these candied sweet potatoes with marshmallows taste like home. Growing up in the South, this dish was always sitting on the table during the holidays, and everybody went straight for it. The glaze is buttery and rich, the potatoes stay tender, and those marshmallows on top? Pure magic. No need to stress about whether it’ll work, I've done the testing and hard part for you! No guessing, just Southern tradition in a pan.

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I know, I know...there's always a debate about whether candied yams need marshmallows. Check out my Southern Candied Sweet Potatoes recipe for a warm glazed

Candied Sweet Potatoes with Marshmallow Ingredients

• Sweet Potatoes: Look for sweet potatoes that are firm and smooth, without any soft spots, bruises, or blemishes. The skin should be free of cuts or cracks. Choose sweet potatoes that are medium to large in size, as they will be easier to peel and cut into uniform pieces for cooking. Check the texture of the sweet potatoes by gently squeezing them. They should feel firm and dense, indicating freshness.
• Butter: Butter is what gives the glaze its richness. It melts down with the sugars to create that glossy sauce that clings to every piece of sweet potato.
• Brown Sugar or Sweetener: It caramelizes while baking, giving the potatoes that sticky, candy-like coating that makes candied yams so irresistible.
• White Sugar or Sweetener: It’s what helps give the glaze that smooth, shiny texture and just the right amount of sweetness.
• Cinnamon, Nutmeg, and Cloves: These warm spices bring in that holiday flavor.
• Salt: Don’t skip it. Salt balances all that sweetness and brings out the natural flavor of the sweet potatoes. Just a pinch makes everything taste brighter.
• Vanilla Extract: It ties the butter, sugar, and spices together so every bite has that smooth, comforting flavor.
• Marshmallows: You can use regular marshmallows or miniature marshmallows depending on your preference and the presentation you're looking for. Both types of marshmallows will melt and create a sweet, gooey topping.
  • Regular-sized marshmallows provide a larger surface area and can create a thicker layer of marshmallow topping when placed on top of the dish.
  • Miniature marshmallows are smaller in size and melt more quickly than regular marshmallows. They also tend to distribute more evenly, ensuring each serving gets a perfect blend of sweet potato and marshmallow.

The Difference Between Sweet Potatoes and Yams

The terms "sweet potatoes" and "yams" are often used interchangeably, but they are actually two different types of root vegetables with distinct characteristics. In many parts of the world, especially in the United States, what are labeled as "yams" in grocery stores are actually sweet potatoes, as true yams are less common and primarily found in specialty markets catering to specific cultural cuisines.

Sweet potatoes are native to the Americas and the flesh is usually sweet and moist, with varying shades of yellow, orange, or purple. ams are native to Africa, Asia, and Oceania and have a starchy, dry texture and a milder, less sweet flavor compared to sweet potatoes. 

How to Make Candied Sweet Potatoes (Yams) With Marshmallows

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Prep the sweet potatoes. Peel and slice the sweet potatoes into thick rounds (about ½ to ¾ inch). Place them evenly in a greased baking dish.
2. Make the glaze. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, white sugar, cinnamon, nutmeg, cloves, salt, and vanilla extract. Let it bubble for until everything is smooth and glossy.
3. Coat the sweet potatoes. Pour the hot glaze evenly over the sweet potatoes. Use a spoon to gently toss or press the potatoes down so every piece gets coated.
4. Bake until tender. Cover the dish with foil and bake until the sweet potatoes are starting to soften.
5. Uncover and caramelize. Remove the foil and bake with the marshmallows for another 15–20 minutes, basting with the glaze once or twice..
6. Serve hot. Let it sit for a few minutes (the marshmallows will be molten!), then serve warm. Don’t forget to spoon that extra glaze from the bottom of the pan over the top, it’s liquid gold.

How to Tell When it's Finished Baking

• Golden Marshmallows: You’ll know it’s ready when those marshmallows on top are puffed up and golden brown. They’ll be melty, gooey, and just a little toasty, exactly how you want them.
• Bubbling Glaze: Take a peek at the edges of the pan. If you see the glaze bubbling around the sweet potatoes, that means the sugars have caramelized and worked their magic.
• Fork-Tender Potatoes: Stick a fork or knife into one of the potatoes, if it slides in easily, you’re good. The sweet potatoes should be soft and tender all the way through.
• That Smell: Honestly, your nose will tell you. When the whole kitchen smells sweet, buttery, and caramelized, that’s your sign it’s just about perfect.

Frequently Asked Questions and Pro Tips

More Sweet Potatoes Recipes

Southern Sweet Potato Casserole
Sweet Potato Oatmeal
Stovetop Candied Sweet Potatoes
Sweet Potato Casserole with Marshmallows
Air Fryer Sweet Potato Fries
Mashed Sweet Potatoes with Brown Sugar

Pair With These Recipes

Cajun Seafood Gumbo with Shrimp and Crab
Southern Cooked Cabbage
Baked Turkey Wings
Southern Soul Food Oxtail
Southern Soul Food Baked Mac and Cheese