Candied Yams Recipe

Preheat and cut

Preheat the oven to 375°F (190°C). Peel the yams and cut into roughly 1-inch cubes so they cook evenly.

Place the yam cubes in a medium-large saucepan and add 1 cup of water and 1 tsp salt. The water should come up slightly but does not need to cover the yams completely because they will steam and simmer.

Bring the pot to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, until yams are just tender when pierced with a fork, about 8–12 minutes depending on size. Do not overcook — they should hold shape. Drain well and transfer the yams to a 9x13-inch (or similar) baking dish in a single layer or slightly overlapping.

In a medium saucepan over medium heat, melt the 6 tbs (3/4 stick) of unsalted butter.

Once the butter is melted and beginning to foam, add the packed 1 cup light brown sugar and 2 tbs granulated sugar. Stir constantly until the sugar is dissolved and mixture is smooth, about 2–3 minutes.

Stir in 2 tbs maple syrup or light corn syrup if using (this adds shine and prevents crystallization). Cook another 30–45 seconds, then remove the pan from heat.

Whisk in 1 tsp pure vanilla extract, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp kosher salt. Taste carefully and adjust seasoning — the mixture should be deeply sweet with warm spice and a touch of salt to balance.

Pour the hot syrup evenly over the drained yams in the baking dish, gently stirring or tossing with a spatula to coat the cubes without breaking them up. Ensure syrup settles into spaces between pieces.

Cover the dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 20 minutes to allow flavors to meld and yams to finish cooking.

Remove the foil and optionally sprinkle the chopped pecans evenly over the yams. Return to the oven, uncovered, and bake for an additional 8–12 minutes until the syrup is bubbling and edges are caramelized.

If using marshmallows, remove the dish from the oven, sprinkle mini marshmallows in an even layer over the top, then place under a broiler on high for 30–90 seconds, watching closely, until marshmallows are puffed and golden. Alternatively, use a kitchen torch to toast marshmallows. Let rest 2–3 minutes.

If not using marshmallows, allow the candied yams to rest 5 minutes so the syrup thickens slightly before serving.