Mom's Candied Yams Recipe

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Mom's Candied Yams

Heidi Edwards


I love these when my mom makes them on the holidays :) and now that I am stationed in Germany I will miss them for the next few years will need to start making them myself... I have made them 2x but I just always think her cooking is so much better than mine. lol

pinch tips: How to Shuck, Cook, and Cut Corn


1 Hr


2 Hr 30 Min


5-6 lb
sm-med sized yams
1 c
brown sugar (mixed w/ 1 tsp salt)
mini or reg sized marshmellows (we always cut the reg ones in half i think if correct we used approx 24 but you can always use how many you prefer)
2-4 Tbsp
margerine ( i kinda just eyeball this amount )

Directions Step-By-Step

Boil yams in water until soft enough to poke w/ fork. Drain. Peel while still warm (makes it easier)
Cut Yams legnth ways 1/2" inch wide. Layer them in 3 layers, each layer going in different direction. Divide Margerine & Brown sugar mixt in 3rd)
Spray baking dish (3 quart size) with nonstick butter spray. Layer yams cover with margerine and Brown sugar mixture. Repeat in opposite direction.
Bake @ 300 for 2 1/2 hours or 275 for 3 hours. Basting every 15 minutes. Put marshmellows on 5 minutes before you want to serve them. Bake until golden brown (BE CAREFUL NOT TO BURN MARSHMELLOW'S)

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