Paula Deen Candied Yams With Marshmallows

This Paula Deen Candied Yams With Marshmallows recipe is made with tender, sweet yams, a rich blend of brown sugar and spices, and topped with gooey, golden marshmallows. 

The sweetness of the yams and the soft, melt-in-your-mouth texture of the marshmallows make a great combination. You can say that this is one of the best Paula Deen recipes ever, perfect for holiday feasts or special family dinners. It’s a dish that brings comfort and joy to any table with its delightful mix of flavors and textures.

Paula Deen Marshmallows Candied Yams Ingredients

• 6 medium-sized yams (peeled and sliced)
• 1 1/2 cup mini marshmallows
• 1 stick of salted butter
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tbsp pure vanilla extract

How To Make Paula Deen Candied Yams With Marshmallows

1. Prepare Yams: Place the peeled and cut yams in a large pot. Cover them with water. Boil for about 5 minutes, then drain and set aside.
2. Make Candied Mixture: In a separate pot, melt the butter over medium-high heat. Reduce the heat and add granulated and brown sugars. Stir for 1 minute. Add cinnamon, nutmeg, ginger, and vanilla extract.
3. Bake Yams: Place the yams in a buttered baking dish. Pour the candied mixture over the yams, ensuring they are well coated. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
4. Add Marshmallows: Remove the yams from the oven. Add marshmallows on top. Bake for another 5-7 minutes or until the marshmallows are golden brown and gooey.
5. Serve: Let the candied yams and marshmallows cool for 10 minutes before serving.

Quick Tips:

• Yam Size: Use medium-sized yams for even cooking.
• Marshmallow Choices: Mini marshmallows are recommended for even coverage.
• Add Pecans: You can add about 1/2 cup of roasted pecans if you like.

How Do You Fix Watery Candied Yams?

If your Paula Deen Candied Yams with Marshmallows turn out watery, here’s a quick fix:

1. Drain the Liquid: Carefully pour off any excess water from the dish.
2. Thicken the Sauce: Create a cornstarch slurry (mix cornstarch with a little water). Stir this into the yam sauce and heat until it thickens.
3. Bake Again: Return the yams to the oven, uncovered, for a few extra minutes. This helps reduce the moisture.

What To Serve With Candied Yams With Marshmallows

Serve Paula Deen Candied Yams with Marshmallows with Meatloaf, Mississippi Pot Roast, Chicken Casserole, or Salisbury Steak.

How Long Does Candied Yams With Marshmallows Last

In the Fridge: These candied yams with marshmallows can last in the fridge for about 3 to 5 days. Make sure to let it cool before placing it in the fridge.

In the Freezer: Candied yams with marshmallows can be frozen for up to 3 months. Make sure to freeze it in portions so you can thaw easily. For thawing, leave it in the refrigerator overnight or use the microwave for a quick thaw.

How To Reheat Candied Yams With Marshmallows

To reheat Candied Yams With Marshmallows, simply place them in an oven preheated to 350°F (175°C). Cover with foil to prevent the marshmallows from burning and heat for about 15-20 minutes, or until thoroughly warm.

Paula Deen Candied Yams With Marshmallows Nutrition Facts

• Calories: 350 kcal Per Serving
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 70g
• Dietary Fiber: 5g
• Sugars: 40g
• Protein: 2g

Try More Paula Deen Recipes:

• Paula Deen Banana Nut Muffins
• Paula Deen Pumpkin Bread
• Paula Deen Carrot Cake

Paula Deen Candied Yams With Marshmallows

Author: Hamdi Saidani Cooking Method:Baked Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 10 minutesTotal time:1 hour Servings:6 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This Paula Deen Candied Yams With Marshmallows recipe is made with tender, sweet yams, a rich blend of brown sugar and spices, and topped with gooey, golden marshmallows
The sweetness of the yams and the soft, melt-in-your-mouth texture of the marshmallows make a great combination. You can say that this is one of the best Paula Deen recipes ever, perfect for holiday feasts or special family dinners.

Ingredients

• 6 medium-sized yams (peeled and sliced)
• 1 1/2 cup mini marshmallows
• 1 stick of salted butter
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tbsp pure vanilla extract

Instructions

1. Prepare Yams: Place the peeled and cut yams in a large pot. Cover them with water. Boil for about 5 minutes, then drain and set aside.
2. Make Candied Mixture: In a separate pot, melt the butter over medium-high heat. Reduce the heat and add granulated and brown sugars. Stir for 1 minute. Add cinnamon, nutmeg, ginger, and vanilla extract.
3. Bake Yams: Place the yams in a buttered baking dish. Pour the candied mixture over the yams, ensuring they are well coated. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
4. Add Marshmallows: Remove the yams from the oven. Add marshmallows on top. Bake for another 5-7 minutes or until the marshmallows are golden brown and gooey.
5. Serve: Let the candied yams and marshmallows cool for 10 minutes before serving.

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