Mom’s Irresistible Candied Yams!






PRINT Mom’s Candied Yams Recipe

 The sweet fragrance of the brown sugar and marshmallows drew us into the kitchen as soon as we entered our parent’s home! Our Mom would have to guard the baking dish of candied yams to keep us from sneaking out a perfectly toasted cluster of marshmallows from the top! She’d always make a double batch, so that there would be enough for us to enjoy the following day when we’d go back for left overs. Since our Mom’s passing we’ve taken over her roll of preparing our family’s Thanksgiving meal…and of course her famous Candied Yams. Our Thanksgiving meal wouldn’t be the same without this delicious and memory filled side dish.  We know that once you try her recipe you won’t be able to resist making this dish a permanent addition to your Thanksgiving dinner, too!

Prep time: 5 Minutes

Total cook time: 40 Minutes

Servings: 12


  • 4 pounds yams, sliced into ½ inch wheels
  • 6 tablespoons unsalted butter, cut into ½ inch cubes
  • 1/2-1 cup chopped walnuts
  • 1 cup packed brown sugar
  • 3 cups mini marshmallows


  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish.
  2. Bring a large pot of water to a boil. Add sliced yams and simmer for 10 minutes or until tender, but not fully cooked. Drain, cool and peel.
  3. Layer yams in baking dish. Scatter cubes of butter over yams. Cover yams with sugar. Scatter walnuts over sugar. Top with marshmallows and bake for 30 minutes.

Sugar should be caramelized and bubbling and marshmallows should be a beautiful golden brown color!

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