Candied Yams with Marshmallows
Yams in a thick spiced brown butter syrup, baked until soft but still holding their shape, then buried under a full layer of marshmallows and toasted until golden.
Servings: 12 servings
Equipment
- 13 x 9-inch baking dish
Ingredients
Yams
- 6 pounds yams about two 3-pound bags, peeled and cut into quartered rounds
- butter for greasing the dish
Spice mix
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Brown butter syrup
- 1 cup butter 2 sticks, browned
- 1 cup brown sugar packed
- 1/2 cup orange juice
- 2 tablespoons maple syrup
- 1/4 cup cognac optional
Topping
- 1 1/2 bags marshmallows regular size, not mini or jumbo. Buy 2 bags.
Instructions
- Prep the pan and spices. Butter a 13 x 9-inch dish. Peel the yams, slice them into rounds, then cut each round into quarters so the pieces are medium, not small. Stir the cinnamon, ginger, allspice, nutmeg and cloves together and set aside.
- Brown the butter. Melt the 2 sticks of butter in a saucepan and keep cooking until it turns nutty brown and smells toasty.
- Build the syrup. Add the brown sugar to the brown butter and stir; it will be thick. Stir in the orange juice and maple syrup, then pull the pan off the heat and stir in the spice mix. If you are using cognac, stir it in here, off the heat.
- Sauce the yams. Put the yams in the buttered dish. Pour the hot syrup over them and toss to coat.
- Let it sit for 45 minutes. Leave the yams in the syrup so the sauce thickens and the spice works in. Do not skip this step.
- Coat again. Toss the yams in the syrup once more. It should be thick and glossy, with a layer of syrup on the bottom of the dish and every piece fully coated.
- Bake covered. Cover and bake at 350 degrees F for 45 to 50 minutes, until a fork slides through. They should be soft but still holding their shape.
- Marshmallow it. Remove from the oven and cover the top with a full, generous layer of regular-size marshmallows.
- Toast. Return to the oven at 400 degrees F until the marshmallows puff up and are nicely toasted. Watch closely, this step moves fast.
Notes
Cut them medium. Slice each peeled yam into rounds, then quarter each round. Small pieces turn to mush and large ones stay firm in the middle.
The 45 minute rest matters. That is when the syrup thickens and the yams take on the spice. Skipping it leaves you with sweet yams in thin liquid.
Regular-size marshmallows only. Minis melt into a flat sheet and jumbo ones never toast through.
Make ahead: bake the yams a day early and refrigerate covered. Reheat at 325 degrees F, then marshmallow and toast right before serving.
Cognac is optional. A quarter cup stirred in off the heat gives the syrup a warm background note. Leave it out and the recipe is alcohol free.
No marshmallows? Bake the last 10 minutes uncovered so the syrup tightens and glazes the tops.
Nutrition
Calories: 562kcal | Carbohydrates: 104g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 636mg | Fiber: 6g | Sugar: 59g | Vitamin A: 26425IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 1mg