Yams with Marshmallows
Yams with Marshmallows is the ultimate holiday side! Perfectly roasted sweet potatoes come together with light and fluffy marshmallows to create a warm and comforting dish that’s sure to delight!
Classic Yams with Marshmallows
If you’re looking for a way to elevate an upcoming holiday feast, look no further than than yams with marshmallows. This classic and comforting side dish makes an appearance on Thanksgiving tables across the county because it’s incredibly delicious!
You’ll start with some sweet potatoes (more on the difference between sweet potatoes and yams later) that you’ll dress up with brown sugar, butter, and warm spices. This will serve as the base for that fluffy marshmallow topping you know and love. It’s pure magic when you put it all together!
Add this Thanksgiving yams recipe to the menu, and your guests are sure to walk away from the table happy. Paired with turkey, gluten free stuffing, green beans, and my famous pumpkin apple pie-in-a-pie for dessert, you’ve got yourself the ultimate Turkey Day spread!
Why you will love this recipe
- Only 30 minutes of prep time
- Sweet and indulgent
- Versatile — goes with a variety of other sides
- Looks just as good as it tastes!
- Warm, comforting, and delicious
How to Make Perfect Yams with Marshmallows
Recipe prep: Preheat your oven to 400 degrees F and cover each sweet potato with aluminum foil. Bake the sweet potatoes for 40-45 minutes or until fork tender.
Prepare the sweet potatoes: Remove the potatoes from the foil and peel them with your hands. You could also simply cut them in half lengthwise and scoop out the insides.
Dress up the potato purée: Add the sweet potatoes to a medium-sized bowl, then add the butter, brown sugar, salt, cinnamon, and nutmeg. Mash until smooth.
Assemble: Add the sweet potato purée to a 9×13-inch baking dish, then top it with the marshmallows. Bake at 400 degrees F for 8-10 minutes.
Serve immediately and enjoy!
- This dish pairs wonderfully with roasted meats like turkey, making it the ideal yams recipe for Thanksgiving. That said, it would also taste great with pork tenderloin, roasted chicken, or pot roast!
- Be sure to watch those marshmallows. They can turn from perfectly toasted to burnt in a flash! Remove the baking dish from the oven as soon as they are lightly melted and golden for the best results.
- For an even more attractive presentation, broil your yams with marshmallows for a few minutes at the end of the cooking time. The top will become golden brown and toasted.
Key Ingredients and Substitutions
Sweet Potatoes: The base of this Thanksgiving yams recipe! While it’s called “yams with marshmallows,” there actually isn’t a yam in sight. I prefer sweet potatoes as they are easier to find and boast a better flavor. Yams tend to be starchier and lean more towards the savory side.
Brown Sugar: Warm and earthy, opt for brown sugar instead of white. It brings a deeper and more complex flavor to the overall dish!
Butter: Use unsalted for the best results. And make sure to melt it before you get started.
Spices and Seasonings: You’ll need a dash of salt as well as ground cinnamon and nutmeg. These warm seasonings complement the sweet potatoes and brown sugar in the best way imaginable.
Marshmallows: For the top layer of your yams recipe for Thanksgiving! You can use either mini or medium-sized, depending on what you have at home or what’s readily available at the supermarket.
Frequently asked Questions about this Thanksgiving Yams Recipe
Are yams and sweet potatoes the same thing?
Nope! While both are root vegetables, yams and sweet potatoes are not the same thing. As mentioned above, yams are typically starchier and boast a white, purple, or reddish color. Sweet potatoes are orange and tend to be more moist. They are often confused, as some areas of the US call sweet potatoes yams. Now you know!
Can I use canned yams for this recipe?
If you are set on using yams instead of sweet potatoes, you can use the canned variety since those are the easiest to find. Keep in mind that it will change the flavor and texture of this Thanksgiving yams recipe — play around with the added butter, sugar, and seasonings until you get the results you’re looking for.
Can I make this dish ahead of time?
Sure! You can make the sweet potato purée up to 24 hours in advance and store it in the refrigerator. Then, all you’ll have to do is add the potato mixture to the baking dish, top with the marshmallows, and pop it in the oven to bake.
Yams With Marshmallows
- 2 lb sweet potatoes
- 1/3 cup butter melted
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cup marshmallows mini or medium sized
- Preheat the oven to 400F. Then, cover each sweet potato with foil paper and bake them for 40-45 minutes or until the potatoes are fork-tender.
- Remove the potatoes from the foil paper; do it carefully, as they will be very hot. Remove the peel with your hands, or alternatively, slice potatoes length-wise and scoop out the flesh.
- Place cooked sweet potatoes into a bowl and add the remaining ingredients, except for the marshmallows. Mash them using a potato masher or a stand mixer until everything is well combined and smooth. Taste and adjust the seasonings if needed to suit your preferences.
- Place sweet potato puree into a 9×13-inch baking tray and extend it evenly. Finally, top it with the marshmallows in a single layer and bake it at 400F for 8-10 minutes.
- Keep a close eye on the oven, as marshmallows can burn quickly. Remove the tray from the oven once they are lightly melted and brownish on top.
- Serve hot as a side dish in your future holiday dinner.
- Yams with Marshmallows are often served as a side dish during holiday dinners. They pair well with savory dishes like roasted meats and turkey.
- For an attractive presentation, consider briefly broiling the marshmallows on high for a minute or two at the end to achieve a golden, toasted appearance.