Southern Candied Yams Recipe
Super easy Southern Candied Yams are topped with toasty marshmallows and buttery pecans.
Servings: 8
Cost: $8
Equipment
- baking dish
Ingredients
- 5 medium sized yams
- 8 tbsp salted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp kosher salt
- 1 tbsp orange juice
- 1/2 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Peel and slice your yams into 1/2 inch rounds. Stack and arrange in a baking dish coated with cooking spray. (I used a 2 quart baking dish for this recipe)
- In a small saucepan, melt the butter, sugar, cinnamon, nutmeg, ginger, salt and orange juice.
- Bring the mixture to a boil and remove from the heat, stir to combine.
- Pour the syrup mixture over the yams and toss to coat a little bit. (Your yams will not be completely coated, this will happen in the oven.)
- Cover the baking dish with foil and bake at 350 degrees for 30 minutes.
- Uncover the casserole and toss the yams to coat in the sauce. Cover and return to the oven for another 30 minutes.
- Uncover the yams and toss to coat in the sauce again.
- Top with the marshmallows and pecans. Return to the oven and bake the yams for an additional 10-15 minutes or until the marshmallows are golden brown.
- Remove the yams from the oven and serve immediately.
Video
Notes
You can prep your potatoes in advance by peeling, slicing and storing in an airtight container or zip top bag in the refrigerator.
Alternatively, you can bake the entire candied yam casserole, cover and refrigerate for up to 48 hours. To reheat, remove the foil and bake at 350 degrees until warmed through.
Nutrition
Calories: 620kcal | Carbohydrates: 114g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 425mg | Potassium: 2180mg | Fiber: 12g | Sugar: 40g | Vitamin A: 732IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 2mg