Mom's Candied Yams

Mom's Candied Yams Recipe

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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


★★★★☆ 2 votes

1 Hr
2 Hr 30 Min


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  • 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 )

How to Make Mom's Candied Yams


  1. Boil yams in water until soft enough to poke w/ fork. Drain. Peel while still warm (makes it easier)
  2. 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)
  3. Spray baking dish (3 quart size) with nonstick butter spray. Layer yams cover with margerine and Brown sugar mixture. Repeat in opposite direction.
  4. 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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