Best Candied Yams With Marshmallows Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
• Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams.
• Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray.
• Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.

Steps:

• Drain yams saving 3/4 cup of the syrup.
• Combine syrup, butter, raisins, cinnamon and marshmallows.
• Heat over medium stirring till marshmallows melt.
• Add yams and stir.
• Pour mixture into casserole dish.
• Bake at 350 degree oven for 30 minutes.
• Top with some extra mini marshmallows and bake additional 10 minutes til browned.

Steps:

• Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.
• Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.
• Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.
• Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.

Steps:

• Preheat oven to 350°F.
• Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
• Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
• Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
• If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
• Sprinkle the brown sugar evenly over all the yams and butter pats.
• Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
• Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
• Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
• Bake at 350°F for a total of 30-40 minutes.
• After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
• Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
• Continue to bake for the remaining time or until desired doneness.
• Remove from oven and let set to cool for 15 minutes before serving.