Candied Yams from Scratch

Reyhan Sun Recipe

By Reyhan Sun Yonja

10 Min
40 Min
Stove Top

Water is not needed ~ the yams cook in the sugar and butter without water, as the yams themselves give off their own juices.


3 lb
3/4 c
brown sugar
3/4 c
white sugar
1 1/2 stick
salted sweet cream butter
2 to 3 Tbsp
sweetened condensed milk
cinnamon and/or nutmeg to taste
mini marshmallows for topping

Directions Step-By-Step


No water needed!

Peel the yams and cut into 3/4 inch slices. Place the yams in an 8 quart stock pot, cover with brown sugar, sugar, and butter. Cook over low to medium low heat until the yams are fork-tender (about 20 to 25 minutes, do not overcook). Water is not needed ~ the yams cook in the sugar and butter without water, as the yams themselves give off their own juices. Do not add the sweetened condensed milk yet.

Once the yams are fork-tender, use a masher or hand mixer to blend all that sugary, juicy goodness with the yams ~ No need to remove any of the liquid, it will all blend perfectly.

Mix in, to taste, a couple of tablespoons of sweetened condensed milk. This will give your yam mixture an ooey, gooey texture.

You may also add cinnamon and/or nutmeg to taste.

Spoon into a casserole dish and cover lightly with marshmallows and bake uncovered at 350° until the marshmallows are a light golden brown and ENJOY!


If you double this recipe, use a really big pot, otherwise, cook time is longer.

To make this ahead of time, place the covered casserole in the fridge without the marshmallows. Once you're ready to bake, first place in the microwave on low or defrost just to take the chill off and then add the marshmallows and pop it in the oven at 350°.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #homemade

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Jan 21, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Nov 28, 2014 - Reyhan Sun shared a photo of this recipe. View photo
Bobby Webb Bobdoescooking
Mar 26, 2014
Hi Reyhan, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click hope to see you there. Bobby
Reyhan Sun Yonja
Dec 3, 2013
That is so awesome to hear! Thanks for letting me know and I'm so glad you and your guests enjoyed them. =)
Jamey McClanahan Jamey_mc
Dec 3, 2013
Just wanted to say that I made these for the 25 people I had over for Thanksgiving Dinner last week and they were a total HIT! Everyone loved them so much. There wasn't much left over for the next day and those were gone right away. Although I love the recipe that has been in our family for years, this is now going to be the one I make going forward. Thanks Reyhan Sun for a great recipe!!