Candied Canned Yams With Marshmallows (GF)

The memory is as clear as the Thanksgiving centerpiece on my grandmother’s table. The aroma of roasted turkey mingled with the sweet, comforting scent of candied yams baking in the oven. As a child, I wasn’t always the biggest fan of vegetables, but these were different. Nestled under a blanket of golden-brown marshmallows, they were less like a side dish and more like a sneak peek at dessert. To this day, that familiar sweetness brings back a rush of warmth and the feeling of being surrounded by family.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12
• Yield: 4 quarts
• Dietary Type: Gluten-Free

Ingredients

• 3 (40 ounce) cans cut yams in syrup, syrup reserved
• ½ cup rice flour (or ¼ cup cornstarch as a GF alternative, or ½ cup all-purpose flour if gluten-free doesn’t matter)
• ½ cup brown sugar
• 1 teaspoon salt
• ¼ cup butter (half a stick)
• 10 ounces marshmallows (less if desired)

Equipment Needed

• 9x13x2 inch baking pan (or 4 quart casserole dish)
• Cooking spray
• 4-cup microwavable measuring cup
• Whisk or spoon for stirring

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Generously spray a 9x13x2 inch baking pan (or a 4-quart casserole dish) with cooking spray. This ensures the yams don’t stick and makes cleanup a breeze.

2. In a 4-cup microwavable measuring cup, combine the rice flour (or cornstarch/all-purpose flour), brown sugar, and salt. Whisk or stir well to break up any clumps. This step is crucial for creating a smooth and consistent sauce.

3. Carefully drain the yams, reserving the syrup. Add the reserved yam syrup to the measuring cup with the flour mixture until the cup contains about 2 ½ cups of liquid. (You’ll likely add about 2 cups of syrup, but remember some of the sugar and flour will dissolve.) Stir thoroughly to ensure the flour mixture is well incorporated into the syrup.

4. Add the butter, sliced, to the syrup mixture. This will enrich the sauce and add a beautiful sheen.

5. Microwave the syrup mixture, stirring frequently, until it thickens into a pourable sauce. The time it takes may vary depending on your microwave. A good starting point is 90 seconds, then stir every 30 or 20 seconds. It took me about 10 minutes to reach the desired consistency. Watch closely: If the sauce becomes too thick, simply add a tablespoon or two of water and stir until smooth again. The goal is a thick, yet easily pourable, consistency.

6. Arrange the drained yams in the prepared baking dish. Spread them out evenly to ensure they are all coated with the sauce.

7. Pour the thickened sauce evenly over the yams in the baking dish.

8. Bake in the preheated oven for about 25 minutes, or until the sauce begins to bubble. This allows the flavors to meld together beautifully.

9. Remove the baking dish from the oven and evenly distribute the marshmallows over the top of the yams. Use fewer marshmallows if you prefer a less sweet and gooey topping.

10. Return the dish to the oven and bake for an additional 10 minutes, or until the marshmallows are puffed and lightly browned. Keep a close eye on them to prevent burning!

Expert Tips & Tricks

• For a richer, more complex flavor, consider adding a dash of cinnamon, nutmeg, or ginger to the syrup mixture.
• If you don’t have a microwave, you can prepare the sauce in a saucepan over medium heat, stirring constantly until thickened.
• To prevent the marshmallows from sticking to the pan, lightly spray the top of the marshmallows with cooking spray before the final bake.
• If the sauce seems too thin after microwaving, continue microwaving in short bursts, stirring in between, until it reaches your desired consistency.
• Want a little crunch? Sprinkle chopped pecans or walnuts over the marshmallows before baking.

Serving & Storage Suggestions

Candied yams with marshmallows are best served warm, straight from the oven. The combination of the sweet, tender yams and the gooey, toasted marshmallows is irresistible. This dish is a classic holiday side, perfect alongside roast turkey, ham, or even as a sweet element on a vegetarian plate.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm the entire dish in a preheated oven at 350°F until heated through. The marshmallows may lose some of their original texture upon reheating, but the flavor will remain delicious. I don’t recommend freezing this dish, as the texture of the yams and marshmallows can change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	474.8 kcal	N/A
Calories from Fat	43 g	9%
Total Fat	4.9 g	7%
Saturated Fat	2.7 g	13%
Cholesterol	10.2 mg	3%
Sodium	359.7 mg	14%
Total Carbohydrate	105.5 g	35%
Dietary Fiber	8.7 g	34%
Sugars	38.9 g	N/A
Protein	4.5 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the butter with a dairy-free butter alternative or coconut oil.
• Less Sweet: Reduce the amount of brown sugar or marshmallows. You can also use sugar-free marshmallows for a lower-sugar option.
• Spice It Up: Add a pinch of cayenne pepper to the syrup mixture for a surprising kick.
• Citrus Zest: Grate the zest of an orange or lemon into the syrup for a bright, aromatic twist.
• Maple Syrup: Replace the brown sugar with maple syrup for a richer, more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use fresh yams instead of canned?
A: Yes, but you’ll need to cook them until tender before adding them to the casserole. Peel, cube, and boil or roast the yams until they are easily pierced with a fork.

Q: Can I make this ahead of time?
A: You can prepare the yam mixture and sauce ahead of time and store it in the refrigerator for up to 24 hours. Add the marshmallows just before baking.

Q: What if my marshmallows burn too quickly?
A: Tent the baking dish with foil to prevent the marshmallows from browning too much.

Q: Can I use a different type of sweetener?
A: Yes, you can substitute the brown sugar with honey, maple syrup, or agave nectar. Keep in mind that this will alter the flavor slightly.

Q: How do I prevent the sauce from being too watery?
A: Make sure to drain the yams well and follow the syrup-to-flour ratio closely. If the sauce is still too thin, microwave it for a longer period, stirring frequently.

Final Thoughts

This Candied Canned Yams with Marshmallows recipe is more than just a side dish; it’s a journey back to simpler times, filled with the warmth of family and the joy of shared meals. Whether you’re looking for a classic holiday favorite or a comforting treat any time of year, this recipe is sure to please. Don’t be afraid to experiment with the variations and make it your own. So, gather your ingredients, preheat your oven, and get ready to create a little bit of magic in your kitchen. I’d love to hear your feedback and see your creations – happy baking!