Easy Paula Deen Candied Yams With Marshmallows Recipe – Sweet Joy

Candied yams with marshmallows offer a delectable side dish that transforms ordinary root vegetables into a culinary masterpiece.

Sweet, caramelized goodness transforms these humble tubers into an irresistible treat that captures the essence of comfort food.

Each bite promises a perfect balance between natural vegetable sweetness and decadent sugary coating.

Southern-style cooking elevates this simple ingredient into a memorable experience that warms hearts and sparks conversations.

The golden-brown marshmallow topping creates a delightful contrast against the rich, amber-hued base, promising a sensory adventure for anyone who loves indulgent side dishes.

Families and friends will gather around this classic recipe, drawn by its inviting aroma and nostalgic appeal.

The magic happens when simple ingredients merge into something extraordinary: a crowd-pleasing sensation that becomes the star of any meal:

Why Paula Deen’s Candied Yams with Marshmallows Steal the Show

• Sweeten Your Comfort: This recipe transforms humble yams into a decadent dessert-like side dish that melts in your mouth with rich, sugary goodness.
• Quick Festive Magic: With just 30 minutes of active cooking time, you'll create a showstopping holiday side dish that looks and tastes like a culinary masterpiece.
• Texture Wonderland: Experience a delightful contrast between soft, caramelized yams and crispy, golden marshmallow tops that create an irresistible sensory experience.
• Spice-Infused Delight: Warm spices like cinnamon, nutmeg, and ginger elevate the sweet yams, adding depth and complexity that makes this dish unforgettably delicious.

Must-Have Ingredients for Paula Deen Candied Yams

• Yams, Sweet Potatoes: Fresh and vibrant root vegetables that form the hearty foundation of this classic holiday side dish. Look for firm, smooth-skinned potatoes without blemishes or soft spots.

• Granulated Sugar, Brown Sugar: Rich sweeteners that create a deep caramel-like coating for the yams. Dark brown sugar offers more molasses flavor and deeper color.
• Vanilla Extract: Warm aromatic liquid that enhances overall sweetness and adds depth to the candied mixture.

• Butter: Provides rich, creamy base for the candied mixture and helps create smooth caramelization.
• Cinnamon, Nutmeg, Ginger: Warm, fragrant spices that complement the sweet potato's natural flavor. Use freshly ground spices for more intense taste.
• Marshmallows: Fluffy topping that creates a golden, gooey layer with delightful caramelized finish.

Steps to Paula Deen Candied Yams with Marshmallows

Step 1: Prepare Sweet Potatoes

Peel and chop 4-5 large sweet potatoes into 1-inch chunks. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes until slightly tender. Drain and set aside.

Step 2: Create Delicious Caramel Sauce

• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Vanilla extract

Stir continuously for 1-2 minutes until sauce becomes smooth and slightly thickened.

Step 3: Arrange And Coat Potatoes

Transfer sweet potatoes to a greased 9×13 inch baking dish. Pour the caramel sauce evenly over potatoes, gently tossing to ensure complete coverage.

Step 4: First Baking Stage

Preheat oven to 375°F. Bake potatoes for 20 minutes, allowing sauce to caramelize and potatoes to become tender.

Step 5: Add Marshmallow Topping

Remove dish from oven and generously cover top with mini marshmallows or large marshmallows cut into smaller pieces.

Step 6: Final Baking

Return to oven and bake for 5-7 minutes until marshmallows turn golden brown and puffy.

Step 7: Cool And Serve

Allow candied yams to rest for 10 minutes before serving. Enjoy warm as a delightful side dish.

Tips for Outstanding Paula Deen Candied Yams

• Melt Marshmallows Strategically: Pull the dish from the oven when marshmallows reach a light golden color to prevent burning and achieve a perfect caramelized topping.
• Elevate Flavor Complexity: Combine brown and white sugars for a deeper, more nuanced sweetness that transforms ordinary yams into a gourmet side dish.
• Balance Spice Subtly: Sprinkle ground cinnamon, nutmeg, and ginger sparingly to enhance the yams' natural sweetness without overwhelming the dish.
• Select Premium Butter: Opt for high-quality unsalted butter to create a rich, smooth coating that adds depth and luxurious texture.
• Simplify Preparation: Refrigerate the candied yam mixture before final baking, allowing you to spend more time with guests during holiday meals.

Keeping Paula Deen Candied Yams Fresh

• Store candied yams in shallow airtight glass containers to maximize freshness and prevent cross-contamination. Refrigerate immediately after cooling to 40°F or lower, which keeps the dish safe and maintains its delectable caramelized flavor for 3-4 days. Separate marshmallow topping from the yam base before storing to prevent soggy texture and preserve the crisp, golden-brown layer.
• Freeze plain candied yams without marshmallows in freezer-safe containers, removing excess air to prevent freezer burn. Label containers with date and contents, ensuring optimal preservation for up to 2 months. Thaw overnight in refrigerator and reheat gently to maintain the original creamy consistency and rich sweetness.
• Avoid repeated reheating, which can degrade texture and taste. When rewarming, add a small splash of water or butter to restore moisture and prevent dryness.

Different Spins on Paula Deen Candied Yams with Marshmallows

• Southern Pecan Crunch: Sprinkle chopped toasted pecans over the yams before adding marshmallows for a nutty, crunchy texture that complements the sweet candied coating.
• Maple Bourbon Infusion: Replace vanilla extract with bourbon and add a splash of pure maple syrup to the candied mixture, creating a rich, sophisticated flavor profile with deep caramel undertones.
• Citrus Zest Sparkle: Grate fresh orange or lemon zest into the sugar mixture and sprinkle some on top before baking to introduce a bright, tangy element that cuts through the sweetness of the dish.
• Spiced Coconut Fusion: Incorporate shredded coconut and a pinch of cardamom into the sugar mixture, then top with toasted coconut flakes alongside the marshmallows for a tropical-inspired version of the classic recipe.

A Reflection on Paula Deen Candied Yams with Marshmallows

Southern comfort shines through Paula Deen’s candied yams, a classic holiday side dish that whispers memories of family gatherings.

Classic autumn spices dance with sweet marshmallow clouds, creating a culinary experience beyond simple ingredients.

Southern kitchens come alive with this traditional recipe, blending nostalgia and deliciousness.

Warm butter, brown sugar, and tender yams meld into a symphony of flavor that celebrates heritage and home cooking.

Generations have cherished this recipe, passing down comfort through each sugary, spiced bite.

Paula Deen’s candied yams invite you to savor tradition, share something special, and create delectable memories that connect hearts around the dinner table – go ahead, snap a photo, tag friends, and spread sweet southern love.

Paula Deen Candied Yams With Marshmallows Recipe

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4.6 from 26 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Southern comfort shines through Paula Deen’s candied yams, a classic holiday side dish blending sweet potatoes with gooey marshmallow topping. Creamy, caramelized, and rich with brown sugar, this recipe promises a delightful slice of warmth you’ll savor with each comforting bite.

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Ingredients

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Main Ingredients:

• 6 medium-sized yams (peeled and sliced)
• 1 stick (113 grams) salted butter

Sweeteners:

• ¾ cup (150 grams) dark brown sugar
• ¾ cup (150 grams) granulated sugar
• 1 ½ cup mini marshmallows

Spices and Flavor Enhancers:

• 1 tablespoon cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 tablespoon pure vanilla extract

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Instructions

1. Wash and peel the yams, cutting them into uniform 1-inch (2.5 centimeters) cubes to ensure even cooking.
2. Fill a large pot with water and bring to a rolling boil. Gently add the yam cubes and cook for 4-5 minutes until slightly tender but not mushy. Carefully drain in a colander and set aside.
3. In a medium saucepan, melt unsalted butter over medium heat until it becomes golden and fragrant. Gradually incorporate granulated sugar and dark brown sugar, stirring continuously.
4. Enhance the butter-sugar mixture with ground cinnamon, freshly grated nutmeg, powdered ginger, and pure vanilla extract. Whisk until the ingredients are fully integrated and the mixture develops a smooth, glossy texture.
5. Grease a 9×13 inch (23×33 centimeters) ceramic baking dish with butter or cooking spray. Arrange the parboiled yam cubes in a single layer, ensuring even distribution.
6. Pour the aromatic sugar mixture evenly over the yams, using a spatula to coat each cube thoroughly. Ensure no yam piece is left unglazed.
7. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 18-22 minutes, allowing the yams to caramelize and absorb the sweet spices.
8. Remove the dish from the oven and generously top with miniature marshmallows, covering the entire surface in a uniform layer.
9. Return to the oven and broil for 2-3 minutes, watching carefully to prevent burning. The marshmallows should transform into a golden-brown, puffy topping.
10. Remove from the oven and let the candied yams rest for 8-10 minutes, allowing the sugars to set and the marshmallows to cool slightly before serving.

Notes

• Warm ovens transform ordinary sweet potatoes into a festive masterpiece with golden marshmallow peaks.
• Fresh, firm sweet potatoes guarantee the most vibrant and delectable holiday side dish.
• Perfectly balanced spices like cinnamon and nutmeg elevate the natural sweetness of yams.
• Prepare components in advance to streamline your holiday cooking and reduce day-of stress.
• Refrigerated leftovers reheat beautifully, maintaining the original dish’s rich, comforting flavors.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450 kcal
• Sugar: 45 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 68 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 30 mg