So candied yams on Thanksgiving are kind of a big deal at the Hooley Homestead. We do Thanksgiving with a lot of extended family each year so we bring a pan for actual Thanksgiving and I make a second pan for just our family to eat later on. What makes them so amazing you ask? I’m not entirely sure. Is it the yams or the pound of butter, brown sugar and marshmallows? I guess we’ll never know.
What I do know is that we’ve been making them the same way for years and years. My mother in law is actually who taught me how to make these because marrying her son came with the condition that I knew how to make candied yams and cut his hair. Because those were the current duties of his mother. But I digress.
Another bonus point for this recipe is the fact that it requires so few ingredients and very little prep time. So let’s get to the recipe.
A wonderfully sweet Thanksgiving staple!
- 6 Large Yams
- 1 Stick Salted Butter
- 1 Cup Brown Sugar
- 1 Bag Mini Marshmallows
Get a large pot of water and boil your raw yams until soft but not squishy. Approximately 45 minutes. Then allow them to cool for safe handling.
Preheat the oven to 350 degrees and grease a 13x9 glass baking dish.
Peel the yams and slice them long ways in about 1/2 inch slices. Lay out a layer of yam slices at the bottom of the dish. Tear up a couple of slices into smaller pieces to fill in any gaps. Top with a third of your butter cubes and a third of your brown sugar. Then lay out a second and third layer of yams, butter, and brown sugar.
Cover with foil and bake for approximately 35 minutes or until your see the butter bubbling along the bottom of your dish.
Remove the foil and top with marshmallows. Broil on low for just a couple of minutes (just until the marshmallows are lightly browned).
And of course step by step pics for the picture people.
Raw yams. Aren’t they so pretty?
Boiled, peeled and sliced.
Assembling the casserole dish.
Add all the marshmallows! Seriously I should’ve added more just because I could.
Pin it for later!