This candied yams recipe is a simple and quick way to enjoy a Thanksgiving favorite! Canned yams or sweet potatoes may be used.
This candied yams recipe is a simple and quick way to enjoy a Thanksgiving favorite! Canned yams or sweet potatoes may be used.
My first Thanksgiving in charge and this dish was wonderful! I prepared it ahead of time so I'll give the details in case it helps someone else. Four large fresh yams (microwaved 20 minutes per a previous reviewer) peeled and cubed (they were almost too soft to cube) fit in a 1 1/2 quart casserole. I added the butter, sugar and a cup of marshmallows and left it in the fridge. Nothing I had was cooking at 400, so I tossed it in for 20-30 minutes with some other things at 350, and for another 20-25 at 375. I left it covered that entire time as I wanted it to heat up, but not burn. The marshmallows melted in and it was all golden bubbly goodness. I covered the top with more marshmallows and popped it back in uncovered long enough for the marshmallows to merge and get toasty. (Just about the same time it takes to brown the french onions on the green bean casserole!) They held a soft cube form long enough to pick up with a fork, but dissolved the minute they hit your mouth. Scrumptious! Second time around, I peeled the yams first and cubed them and steamed them until tender. It seemed MUCH easier for me than microwaving first and the final texture came out better. I used too much butter, though, and it was very watery in the bottom. Or there may be something to using a higher heat to carmelize the sugar. Still tasted great!Read More
This recipe was great to use as a GENERAL GUIDE. This was ,by the way, the best of all the Candied Yams recipes I have found online yet. I would make these additions/changes; ~make sure you drain the canned yams first ~sprinkle 1/2 tsp of cinnamon before adding the brown sugar ~definetely use less butter (try 1/2 of what the recipe calls for) ~cut the cooking time to 25 minutes (At 25 minutes my yams/marshmellows looked so golden, puffy and yummy that I was tempted to pull them out early, but I decided to follow the recipe.) By the end of the recipes cooking time my marshmellows had all melted away and dissapeared :( Very disapointing!Read More
My first Thanksgiving in charge and this dish was wonderful! I prepared it ahead of time so I'll give the details in case it helps someone else. Four large fresh yams (microwaved 20 minutes per a previous reviewer) peeled and cubed (they were almost too soft to cube) fit in a 1 1/2 quart casserole. I added the butter, sugar and a cup of marshmallows and left it in the fridge. Nothing I had was cooking at 400, so I tossed it in for 20-30 minutes with some other things at 350, and for another 20-25 at 375. I left it covered that entire time as I wanted it to heat up, but not burn. The marshmallows melted in and it was all golden bubbly goodness. I covered the top with more marshmallows and popped it back in uncovered long enough for the marshmallows to merge and get toasty. (Just about the same time it takes to brown the french onions on the green bean casserole!) They held a soft cube form long enough to pick up with a fork, but dissolved the minute they hit your mouth. Scrumptious! Second time around, I peeled the yams first and cubed them and steamed them until tender. It seemed MUCH easier for me than microwaving first and the final texture came out better. I used too much butter, though, and it was very watery in the bottom. Or there may be something to using a higher heat to carmelize the sugar. Still tasted great!
Good ...i did use fresh yams,1 tsp vanilla extract and few dash of cinamon,peeled,cubed boiled 15mins before baking in the oven.Even added a little butter and brown sugar after taking it out n let it sit for at least 15mins before eating and the flavour just marinated..i did not use the marsmallows... thanks
I agree, cinnamon really does give this one an extra punch. Had the same problem with marshmallows melting all the way through, will try the big marshmallows next time. One thing to suggest, use a foil pan to cook these in...the cooked marshmallows are really tough to get off your pans!! But for as easy as this one is I can't believe how many compliments I got on it!!!!
I made this last Thanksgiving-had never made this dish before because I thought I did not like candied yams. Well either I was missing out or this is just a really good recipe ;-) I made it again for Christmas. My husband likes it so much I am making it here in the middle of June! Be sure to drain the yams before you start.
OK, following everyone's suggestions, I did this: Take 1 40 oz. can AND 1 15 oz. can, thoroughly drain and mash. Add 1/2 cup brown sugar and mix. Sprinkle cinnamon on top. I put several cubes of butter over top. This will fit in an 8x8 dish. Bake at 350 degrees for 25 minutes covered and THEN uncovered with large marshmallows on top for another 10 min. Marshmallows were golden and made lovely crust. Everyone raved about this dish and it was devoured right away!
I used fresh Yams (microwaved for about 20 minutes then peeled.) EASY AS PIE! And great!!!!
These were great. The only problem I had was that I forgot to drain the canned yams -- next time, I'll remember!
This dish is absolutely delicious! The yams just melt in your mouth! I took the advice of other reviewers and added cinnamon along with the brown sugar and also used freshed yams. I let it sit in my fridge for about 5 hours so the flavors could blend before adding marshmallows and sticking it in the oven. I also made sure to spray my aluminum foil with cooking spray so it wouldn't stick to the foil. After the initial 25 minutes of cooking, I took off the foil and added more marshmallows and let it cook uncovered for another 10 minutes. The marshmallows got nice and browned and crispy, tasting like the toasted marshmallows you get over a camp fire. The combination of the marshmallows with the yams was so amazing. The whole thing just melts in your mouth!!!
Fantastic! I used fresh yams and just parboiled them instead of canned but it was a super easy dish to make and delicious! I just served it for (CDN) Thanksgiving this past weekend and everyone loved it!!
OK, I have NEVER liked Candied Yams, but this is with out a doubt THE BEST recipe for them you will EVER find! I now LOVE them! I followed the recipe, but then added the cinnamon that a few other reviewers mentioned, and I think that's what sent this dish over the top! The instructions were easy to follow, it was so simple to make. I didn't tell my husband that we have leftovers, because by tomorrow morning.... we won't! My recommendation???? Don't look further for another recipe. This is the one! BTW- we had 17 people for Thanksgiving, and this was the side dish everyone raved over.
Other's have stated they did not know to drain the cans, so I was sure to do that, altho the recipe I usually use calls for more liquid. I think the problems people were having with the marshmallows is because the recipe calls to add them at the beginning. I suggest allowing the yams to cook most of the way, about 20 mins and then add the marshmallows with no cover on it. Watch them puff up and get a light golden brown and your done! I also suggest playing around with flavors, cinnamon of course is good, but you can also try adding molasses, orange juice or maple syrup. :)
This recipe was great to use as a GENERAL GUIDE. This was ,by the way, the best of all the Candied Yams recipes I have found online yet. I would make these additions/changes; ~make sure you drain the canned yams first ~sprinkle 1/2 tsp of cinnamon before adding the brown sugar ~definetely use less butter (try 1/2 of what the recipe calls for) ~cut the cooking time to 25 minutes (At 25 minutes my yams/marshmellows looked so golden, puffy and yummy that I was tempted to pull them out early, but I decided to follow the recipe.) By the end of the recipes cooking time my marshmellows had all melted away and dissapeared :( Very disapointing!
Great recipe. I have altered this recipe a bit. I do not use canned yams. I buy about 5 to 6 medium to large yams. I cook the yams then peel the skins off. I then let the yams cool. I peel the skins off and then mash the yams with a hand mixer until it looks like a paste. I use a 9x13 pan to put the mashed yams in. I cut up pieces of butter and put them on top of the mashed yams. I then sprinkle brown sugar all over (amount will very depending on the sweetness level). I then put an entire bag of small marshmallows on top. Cover the 9x13 pan with foil. I cooked the the yams at 400 degrees for 25 minutes (what it said in the recipe). I then uncover the yams to have the marshmallows turn golden brown.
This is a fantastic basic recipe. Wonderful to build upon based on individual tastes. I added a tsp of vanilla, a sprinkle of salt and a decent dusting of cinnamon to the sweet potatoes, butter and brown sugar. I combined them all together in a bowl and then scooped it into a glass Pyrex dish. Definitely add the marshmallows. It adds a great sweet crunch when they're toasted. Spray the foil with Pam before you cover it. That way the marshmallows don't pull off when you remove the foil. Also spray the Pyrex dish with Pam. It helps with cleanup. I quadrupled the recipe so I could add the leftovers to a pie crust and bake into a sweet potato pie.
This is a good basic recipe, but some things can be done to take it over the top. First, it definitely needs cinnamon! I sprinkled some over top the marshmallows (about 1/2 a tsp as I doubled the recipe). I also just simmered the butter and sugar and then poured over top the yams for a more even covering. Last, I included a bit of the canned syrup, for extra yam flavor and everyone liked it. I didn't use all of it because then I'd have yam soup! Also, knowing from experience, I know that mini marshmallows can melt too easily so large marshmallows are the way to go in my opinion. Someone mentioned putting in some vanilla extract...that sounds really good and I might just try that next time!
This Recipe is always a hit! I have always said I dont like candied Yams but when I made this recipe and tried it I couldnt get enough. The first time I made it I did add the cinnamon and a little nutmeg and I have made it the same way ever since. Everyone raves about the yams when I make them this way. Just be sure to drain the yams and i always cook them with marshmallows at first then add more marshmallows about half way through.
Candied Yams is one of the few dishes that I actually prefer with canned items. I have tried to make this soul food staple in the past and always ended up with a soggy mess. Thank you to the reviewers who said to DRAIN THE CANS before using them! This came out PERFECT! I remembered the cinnamon after I had already layered the marshmallows(big ones, BTW) so I just sprinkled it on top. Wonderful! Just like my Granny's!
I also made these for Thanksgiving. But i did bake at 350 and covered with foil for 15 mins then I removed the foil and baked until marshmallows melted alittle and turn just alittle brown. I didn't have any problems with mine melting into the yams.They were GREAT !!! This was a big hit with the family. Even with the picky eaters.
This is how my mom has made these for years. She melts the butter and mixes it with the sweet potato juice, and brown sugar,and adds cinamon. Pours over the sweet potatoes and bakes til hot. Then she adds the marshmallows and ups the temp on the oven to brown them. Same recipe different technique.
Good base recipe. Adding another can of yams keeps this recipe from tasting too rich...Drained then heated two 29oz cans Bruce yams in pot, mashed coarsely...In small saucepan I melted 1/4c butter & 1/2c sugar together then stirred mixture in w yams b4 smoothing it all into 8x8 pan...Per others' suggestions, I dusted w cinnamon; sprinkled w pecans; topped GENEROUSLY w marshmallows; covered w Spam-sprayed foil...Baked for 15mins, removed foil, watched marshmallows brown quickly...RESULTS: Beautiful presentation, good flavor, not runny at all. My son liked the hint of cinnamon but we'll leave out pecans next time (it just didn't compliment the creamy texture of the dish)...Next batch I'll also keep the yams whole. This was the first time I've ever mashed yams & I have to say I prefer them whole, mashed reminds me too much of babyfood.
I fixed these for some skeptics who pride themselves on their Candied Yams. They asked me for the recipe. I did slice them into bite-size pieces and then drained them until dry. I mixed brown sugar with a dash of cinnamon, nutmeg and ground cloves then sprinkled them over the 1st layer of yams, then followed w/ small butter slices. I then repeated the process for another layer. Baked it in a covered nonstick sprayed pan for 20 min, then added the marshmallows and baked uncovered until they were golden. Voila!
I'm making.. Oops, I mean troubleshooting.. this recipe right now (on thanksgiving) because no where in this -what should have been really simple- recipe did it say that you should drain the sweet potatoes. So instead of having whats in the picture going to my table, I have what amounts to sugary sweet potato soup heading there. A person shouldn't have to read comments to a recipe, for things that should have been said in the recipe itself. Theres no telling -at all- that it wasn't intended to have all of the liquid, let alone how much liquid from the can should have been drained out in the first place. Also, aside from all that, the marshmallows didn't get brown what-so-ever being covered, so it needed to be put back in the oven any way to brown those. Should have scrapped this idea from the menu all together and given the marshmallows to the kids. This "should be simple" recipe is a complete failure to launch.
I had never made candied yams before, so I didn't know you were supposed to use cans and had instead bought several fresh yams (3 large, 1 smaller). I peeled and cubed them into large chunks, and put them into a microwave-safe casserole dish with 2 Tbsp. water, covered with Saran Wrap, for 15 minutes (kept checking them every 5 min). I drained out the water, and added the 1/4c. butter and 1/2c. dark brown sugar, a dash of cinnamon, and then the marshmallows. After cooking it for 25 minutes at 400 degrees, the yams were just heavenly!!! The marshmallows didn't dissintegrate into the yams, which were perfectly tender, and there was no extra liquid in the bottom of the pan...the sugar caramelized nicely. Thanks to MAMABEAR2TWOCUBS for giving me a starting point for this recipe using fresh yams!
This is an excellent baseline recipe. For those who have had trouble getting the marshmallows not to melt try this. Wait unti after baking to add the marshmallows then use your broiler to brown and melt them. The yams heat the bottom and the broiler the top. Works great, but keep an eye on it so they don't burn.
Very easy recipe to do! I doubled it with 2 large cans of yams in a 9x13 glass dish. Doubled the rest of the ingredients and added about 1 heaping teaspoon of Cinnamon just a dash of allspice. Wonderful flavor and enjoyed by many!
oh so GOOD! First time doing Yams. I followed the recipe as is, but added cinammon after the butter as a reviewer reccomended, and Loved it! Traditional dish for my hubby and I wanted to have a recipe of my own to make for him for the holidays. Just heard him say "oh this is delicious" over and over ;) Definately a keeper. Thanks for sharing.
Very Good!! I used 4 sweet potatoe yams cubed and steemed and large marshmellows cut in half to fit all the way across and it was so yummy, thanks for sharing.
Love, Love, Love! this recipe is sooo easy. I tried it 3 years ago and have been making it for Thanksgiving ever since. I sprinkle yams with cinnamon and add chopped pecans before layering with marshmallows.
Always use fresh yams or sweet potatoes (boiled until soft), I also add orange juice (not too much) and cinnamon with all other ingredients. The orange juice gives it a really nice flavor.
this is a simple, easy, and good recipe. i added some vanilla extract, and cut down on the sugar since i put plenty of marshmallows on top...also, DO NOT FORGET TO DRAIN THE YAMS.
I drained the yams and mashed the ingredients in. Adding a light layer of pecans under the marshmellows made this an even better dish.
this is a good starter recipe. i used can yams, and drained them then corsely cut them into smaller pieces. i then added the brown sugar, cinnamon, nutmeg and vanilla. i just eyeballed everything to my taste. i topped with mini marshmellows. this came out delicious!!! just watch your marshmellows when you uncover to let them brown- they burn EASY lol. def. going to be a holiday staple recipe for me.
Very good, but it was way too long for the marshmallows to be uncovered. They were almost burned in only 15 minutes. I put on some oil-sprayed foil at that point, and it turned out alright. I'm just glad we were watching. Also, the directions don't mention draining the potatoes, but that's what you need to do. I also mashed them a little but not too much. One of my friends said "this is the best thing to ever happen to sweet potatoes" and proceeded to eat 3 helpings!
This was a hit! I do not eat Yams, but made the dish for my family and everyone LOVED it! I allowed the yams to cook in the over until they got hot, then I added the mini marshmallows (the entire bag). I did this so I could make sure that the top didn't burn. This will definitely be on the Thanksgiving menu this year!
Very yummy recipe, but I agree marshmallows should be added in at very end, IF YOU WANT TO SEE THEM. Mine melted down & I had no more to use, so it tasted wonderful but didn't have a neat topping. I can't wait to make this again :-)
Followed the recipe and it came out perfectly. My husband and I devoured it!
I just made these yams today for christmas. They tasted great but they were WAY to soupy! For those of you thinking about making these, DRAIN the canned yams first!!
This is a simple, easy recipe, and pretty good.
I make this for Thanksgiving and Christmas every year... I was hoping to find a recipe online close to what I typically make, as I couldn't quite remember at what temp. or for how long to bake it....this one is the same, so I am very excited!!! Thanks, all, for your tips on adding cinnamon! YUM!
First time making candied yams, turned out very good. The only downside was that it was very soupy.
A classic! Great, simple recipe. Add spices if you'd like but this recipe will hold up perfectly.
Bake fresh yams in foil or Roast in oil to retain sweetness and flavor! boiling makes them bland.
I made this for both Thanksgiving and Christmas of 2001, and my family enjoyed it both times. I do like my yams SWEET, and I know some people don't, so if you don't, this recipe may be a little too sweet for your tastes. In the future, I might try adding some crushed pineapple.
yummy~! I used fresh yam instead, microwave for 5 mins then peeled it, put mashmallows at the end of the 10 mins so it won't totally melted away~! used tons of mashmallows and less sugar since i love the browed mashmallows heheh thanks for the great recipe~
Been making these since I was a kid and they are great, especially with the young set. Just a couple of tips: yes drain them, lighlty mashing makes them easier to serve more people ( We like them mashed more with butter for a creamier texture), we add cinammon and a dash of nutmeg-cook them to heat through on the stove top, then add them to the pan and top with marshmallows, just baking till they are nicely browned. You can also add coarsely chopped nuts like pecans before baking. Hope that helps some folks! :)
These were great yams. I have been making sweet potato casseroles for years, but not the candied variety. It was a nice change of pace. I did however make some changes. For those who said or were concerned about them being "watery or soupy", here is a solution. The canned yams need to be dried. You can "dry" them by draining them and putting them on a lightly greased sheet pan. Put them in a 200 degree oven for 1 hour. Now put them in a casserole dish. I sprinkled mine with a light dusting of cinnamon. I then put pea size dots of butter over them. I didn't use the required amount of butter stated...it was too much for my taste. I sprinkled about 1 tbs. of white sugar over the cinnamon and butter. I then spread the brown sugar over it and baked according to directions. It came out great and not too sweet. It had a sticky (not watery) glaze on it like I remembered them to have. I didn't use the marshmallows. I will save those for my sweet potato casserole. I will definately make these again.
I was late for Chirstmas dinner, so I brought all the stuff to make this dish. Of course everything was ready when I got there. I just threw it together and baked while we set the table. It was done even before the turkey was carved. I added some cinamon and slivered almonds to the very top before cooking, tasted great! I left it in the oven until the top got golden brown and the marshmallows just started to melt.
With all the fancy sweet potato recipes out there this is the one I make every year because it's the way my mom made them and it reminds me of her.However I don't bake these.I melt the butter in a large skillet,add brown sugar and cook till bubbles form. Add DRAINED sweet potatoes turn to coat and cook uncovered medium heat turning every few minutes till heated through.
this is a great recipe but i just changed it a bit. i used a 1/3 cup of butter mashed the yams first and put in the oven 40 min. at 350 works alot better. i feel that 400 at 25 min. cooks way too fast.
Great reciepe! I used 2 large cans of Bruce's yams, drained all of the juice, cut up the yams into smaller bits and then followed the rest of the reciepe the same. It was very sweet and the toasted marshmallows on top were AWESOME!! My husband NEVER eats stuff like this and he gobbled it up! This will definaltey be a Thanksgiving/Christmas food item at our house :o)
So easy, so delicious. Sprinkle a few more marshmallows on the top the last 3 minutes if you want to see them--so tasty!
This is a great recipe. I mixed the butter, brown sugar and some heavy cream together and poured over the potatoes. The cream makes it even better. I also chopped walnuts and sprinkled on top of the marshmallows. My family raved about them.
I used fresh yams and cubes them. I also added cinnamon-an idea from previous reviews. I added another half cup marshmallows and the dish came out perfect! Everyone at my Christmas Eve dinner loved them!
Part of my old North Carolina rooted recipe inclues a pinch of cinnamon, nutmeg, 1 small box of raisin, 1/2 cup clear Keyro syrup and 1/3rd cup pecan pieces. Never and drop left. GOOOOOOOD!
I have a major sweet tooth so I added more brown sugar and a sprinkle of cinnamon as suggested by other reviews. I loved it! My boyfriend's dad also commented on how much he enjoyed it out of all the other things we had for Christmas dinner, too. I plan to make any excuse I can to cook this dish again!
This is a great recipe. I made it for Thanksgivng this year and it was all eatten within 5 minutes of it being placed on the table. Everyone asked for it to be made again for Christmas and it will be on the table for my family and friends.
Turns out super every time!! Oh, I do drain the potatoes...the recipe doesn't say to, but I do.
This dish turned out perfectly! I added pineapple rings to the bottom of the dish first and covered the dish with tin foil while baking and removed the foil the last 8 minutes of cook time and the marshmallows browned nicely without completely melting. I couldn't have been happier! Thanks!
Yum, thanks for the recipe. I always add a drizzle of honey and some spices if I feel like it (nutmeg, cinnamon, cloves). Pulled it out at 20 min.
Wish you would have noted to drain the yam cans...
This recipe is simple and delicious. To keep marshmallows from melting, cook with foil on and take off for the last 8 minutes to brown, it will turn out beautiful. You can also cook without marshmallows and add at the last few minutes. Wonderful!
Good Recipe if you're on the go. I prefer using Fresh Sweet Potatoes Over the canned ones, but it is quicker using the canned ones but so much tastier fresh. What ever you prefer. Won't hurt my feelings!
Add cinnamon and chopped PECANS!!!
This recipe was really great. I took the advice of other reviews, and drained the sweet potatos, mashed them up a bit and added cinnamon. My boyfriend and I finished the entire dish the night I made it.
You forgot to tell me to drain off the water from the can before I bake.............I thought they would gel in the oven. They were great any way and the girls thought it was cute.
These were so good! I added cinnamon and it was gobbled up before dinner was over. Even the kids who couldn't believe it was made with sweet potatoes loved it!
yum yum, my dad is the only one who likes yams, and he loved it!
Simply Fantastic. I made these ahead of time and then just warmed them up in the oven next to the ham in the last half hour or so. I peeled, cubed then micro waved the yams, arranged them in a baking dish, brushed generously with butter, and then sprinkled a mixture of brown sugar, cinnamon and a bit of maple sugar that sitting around. Lightly topped with marshmallows, and then covered the entire thing popped it into the oven in the last 20 mins or so at 375. Uncovered it for 10 mins to toast the marshmallows a bit. All I can say is amazing. They were a bit sweet to be sure, but texture and smell were heavenly. My 3 year old got the most amazing look on her face when she tried them. I'll be doing these at christmas for sure now :)
I followed the directions, but the marshmallows melt at the end of 25 minutes. It would be better to state in the recipe to put the marshmallows on the last 10 minutes, so they do not burn or melt away.
This was super easy and quick to prepare. I was disappointed because a lot of the marshmallows melted so it didn't look very pretty. But it tasted wonderful. My family loved it. I think next time I'll use less brown sugar and more marshmallows or maybe big marshmallows.
So easy. So good. I followed other viewers advice about adding vanilla extract, cinnamon and melting the butter for better distribution. Loved it and before this I never really liked candied yams.
Great recipe. Very easy. A favorite in my house!
This has become a holiday favorite for the past 2 years. I like to add chopped pecans on top of the marshmallow for a little extra flavor.
Super easy & delicious..
I make these every Thanksgiving and Xmas. These are a huge hit in my large family. I use Bruces canned yams.
Same family recipe we use, but we add cinnamon, nutmeg, and crushed pineapple ---- love this!!!!
Delicious and simple. Much easier and tastier than what I used to make. Sprinkled some cinnamon on top-AWESOME!
The only thing I did not like about this recipe is that the marshmallows were completely melted after 25 minutes. I will put them on later next time. Otherwise, it is delicious!
Hmmm, hmmm good. Wouldn't change a thing. Thanks for sharing.
Oh My Goodness! These are the best candied yams I've ever had! Ok, so I didn't even think I liked candied yams, then I made these. I drained ALL the liquid out and added some cinnamon. Absolutely Fantastic!
I used a 40 oz can of sweet potatoes(drained), kept the sugar and butter the same, sprinkled with cinnamon between the butter and sugar, and cut large marshmallows in half for this recipe. Covered for the first 15 min. only. The marshmallows didn't melt, but came out perfectly poofy and brown. I will definitely be making this again next Thanksgiving!!
This is a must have for our family at Thanksgiving. I'd probably be disowned if I didn't make it. I'm only giving it 4 stars because I make a few changes. I make this recipe x5 because we have a big family and everyone loves it. I cut down on the butter a little and use the liquid from the yams to make up the difference(probably about 2/3 butter to 1/3 yam liquid). I melt the butter and add the brown sugar with a little nutmeg and vanilla. I added pineapple one year and everyone loved it so now I always do. One year I put the pineapple slices on the bottom of the pan and it was really good. The next year I tried adding pineapple chunks to the yams and everyone raved about it. I use mini marshmallows and add them after fully cooking the yams. They come out nicely browned and gooey.
This was very good, I used fresh Yams (4) peeled, cubed and boiled for about 15 mins (until tender), put them into a casserole, added the butter and brown sugar (I put a smidge more then called for in the recipe..we like them sweet) and then I added a cup of marshmallows and baked. About 5 mins before serving I added more marshmallows to the top and let them cook/brown. At the very end I turned on the Broiler to high and let them really brown up, everyone loved them!
This was great, IF your looking for the really sweet sweet potatoes with marshmallows! Of course I was, so I felt like this was a great basic candied yams recipe. The only changes that I made were that I mashed the sweet potatoes (I warmed them up in thier own juice from the cans, then mashed them adding some cinnamon and nutmeg). And since I doubled the recipe I just winged it as far as the butter, brown sugar and marshmallow went. But I did take the lid off the casserole dish the last ten minutes or so to toast up the marshmallows.
Coarsely mash potatoes to keep flavorful topping on top and add toasted pecans!
I've been using this recipe for funeral luncheons lately - so easy & quick. I use 29 oz of sweet potatoes plus a small can. DELISH!
This were great and easy. I used fresh yams and just cooked them in the microwave until they were soft, then cut them into chunks just like the ones in the can. I also sprinkled some cinnimon in along with the brown sugar. They turned out perfect!
The recipe didnt say to drain the sweet potatoes, but I did drain part of the liquid off. My marshmallows didnt toast up and look pretty, but the dish still tasted great!! I liked the fact that the potatoes were in pieces rather than mashed (nice to have different textures at the table) and what syrup I left on them got nice and thick, like a candy syrup. I will be keeping this recipe for sure!!
Not only was this recipe very simple, but very tasty!!! It was my first time cooking a holiday meal for my family and I must admit that sweet potatoes and yams are just not something my family makes but my husband insisted it had to be on the table. Much to my surprise, there was nothing left over from this dish, nor did it end up in the trash!! Thanks so much for posting this recipe. I will be serving this for all my holiday cooking!! For me, there is no reason to alter it in my opinion. It's delicious just the way it is. :)
Great basic recipe. Used a larger can of sweet potatoes (yams); I coarsely mashed the yams and added 1/2 of the brown sugar to them, 1 tbsp vanilla, 1 tsp cinnamon and 1/2 tsp nutmeg. I put the remainder of the brown sugar on top with the margarine and the marshmallows. I don't like pecans but they would be a good addition to the top also. Baked 15 minutes covered with foil and 15 minutes uncovered to let the marshmallows brown. Make sure you drain the yams or you will have a mess.
I have used this method for many years however I discovered a new way. I mix butter, brown sugar, cornstarch, and a little milk or heavy cream. Pour over the yams and bake. It takes the real sweetness out and it's thick. I didn't measure anything, just kinda threw it together. Turned out great.....
Very easy & Yummy!!
I followed thi recipe exactly and the turnout was not as pleasing as I'd like it to be :(
Made this at Thanksgiving dinner and it was all gone! Even the older relatives ate it who aren't big yam fans, big hit and so simple to make.
This was so easy and good I'm sure I'll use it for the rest of my life! I did add some vanilla and nutmeg before I baked it and I didn't use marshmellows. Everyone at my Thanksgiving dinner loved these candied yams!
This recipe is great, but I added some pecans and spices like cinnamon and a dash of cloves. I also melted the brown sugar and butter together. The smell of it in the oven was phenomenal!
These were fantastic! I am 49 years old, and have just found out I like yams. I would've taken a picture, but they disappeared too quickly! I did put extra marshmallows on at the end and put them under the broiler for a brief browning....be sure and keep your eyes on those marshmallows ~ Thanks so much for sharing the recipe.
I mixed in the brown sugar with the yams as recommended, then dabbed the top with butter all over. I then sprinkled cinnamon over the butter and covered in a layer of marsh mellows. I would definitely use more marsh mellows next time.