Thursday, November 15, 2012

THE Best Candied Yams EVER

A few years ago I was asked to bring candied yams to our Thanksgiving dinner. I was never a big candied yams fan. What I knew of them they were jazzed up canned yams with marshmallows on top. Eh.

So I looked up a recipe and found this one. It sounded easy, and liquid to cook the sweet potatoes?!?! But it is seriously amazing, even my yam hating hubby loves them. I usually double or triple the recipe and it works just great.

First you're gonna wash and peel the yams. If you've never peeled a yam/sweet potato before just know that they are sticky and messy and your hands will be orange, but it's oh so worth it.

Then you're gonna chop them up into 2 inch cubes and put them in a large pot.

Cover them with butter, sugar and brown sugar. That's A LOT of butter, but it's Thanksgiving so calories don't matter right?

You're gonna cook these on medium heat until they are tender. When they're done they'll look something like this. The first time I made them I was so skeptical. I can't believe they make so much liquid!

When the yams are fork tender you'll scoop them out with a slotted spoon. (I never have a pic of the final product because that's when I'm doing 5 million things and forget to take a pic.) Put them in a casserole dish, top them with large marshmallows and put in a 400 degree oven until the marshmallows are nice and toasty. It's best to put the marshmallows on top right before serving. If you're traveling with them bring your marshmallows along with you and top right before it's time to eat otherwise they just end up being a melty mess on top of the yams.

Seriously, these should be called dessert, they are so delicious. They're super yummy without marshmallows if you don't want to add them.

The Best Candied Yams EVER
Adapted from Food Network: Keyshawn's Mom's Candied Yams
4 servings but you can totally double or triple or quadrulple, whatever you need. :)

3 pounds sweet potatoes or yams
1 cup sugar
1 cup brown sugar
2 sticks sweet butter, cubed
1 bag large marshmallows (optional)

Peel yams/sweet potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat, stirring occasionally, until potatoes are fork tender (about 20 minutes, maybe longer if you're making a larger batch) but not mushy.

Scoop yams out with a slotted spoon, into a casserole or baking dish. Right before you serve, top with marshmallows. Cook in a 400 degree oven until marshmallows are puffed and toasty, about 10 minutes. ENJOY!


  1. I'm very excited to make these :) I've never made fresh yams before, but this is the year! Not sure my husband's family really likes yams, so there's not really a risk +more for me! These look great, thanks for posting!

  2. I made these for Thanksgiving and they are being demanded for Christmas! Thank you so much for this recipe!