Candied yams with pineapple always bring a spark of tropical flavor to our holiday table. We love how the sweet juices blend with tender yams creating a dish that's both comforting and exciting. It feels like a little taste of sunshine in the middle of winter.
We top everything with marshmallows for a perfect golden finish that wows guests every time. The creamy sweetness pairs beautifully with the fruity layers and we can't wait to share this recipe with you. It's simple yet impressive and sure to be a favorite from the first bite.
Candied Yams Pineapple Marshmallows Recipe
Ingredients
- 3 large yams peeled and cut into ½-inch slices
- 1 cup pineapple tidbits drained
- ½ cup brown sugar
- 4 tablespoons butter melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup marshmallows
| Metric | Value |
|---|---|
| Oven Temp | 375°F |
| Bake Time | 25 to 35 mins |
| Estimated Serves | 6 to 8 people |
- Preheat the oven to 375°F. Spread the yam slices in a baking dish so they form a single layer.
- Combine brown sugar butter cinnamon nutmeg and salt in a small bowl. Stir until smooth.
- Drizzle this sweet mixture over the yam slices. Scatter the pineapple tidbits among the yams to add extra flavor.
- Place the dish in the oven and bake for 25 to 35 minutes or until the yams become soft when pierced.
- Remove the dish from the oven. Top the yams with marshmallows. Return the dish to the oven for 3 to 5 minutes or until the marshmallows turn golden and start to melt.
- Serve the candied yams warm. We enjoy how the browned topping creates a delightful texture that contrasts with the tender yams and pineapple layers.
Ingredients
Below is our essential list for candied yams pineapple marshmallows. We prepare each item in the order used:
| Ingredient | Amount | Preparation |
|---|---|---|
| Fresh yams | 2 pounds | Peeled and cut into 1-inch slices |
| Pineapple tidbits | 1 can 20 ounces | Drained |
| Light brown sugar | 1 cup | Packed |
| Unsalted butter | 4 tablespoons | Melted |
| Ground cinnamon | 1 teaspoon | |
| Ground nutmeg | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Mini marshmallows | 2 cups |
We peel our yams to remove tough skin then slice them evenly for consistent cooking. We drain our pineapple well so the syrup does not thin out our sweet brown sugar mixture. We melt our butter and combine it with sugar and spices for a rich drizzle over the yams. The salt keeps the dish balanced while the marshmallows caramelize to a golden top in the final baking stage.
Equipment
We rely on essential kitchen tools to prepare our candied yams pineapple marshmallows recipe. The following items help us achieve a balanced texture for the yams and a perfectly golden marshmallow top.
| Equipment | Purpose |
|---|---|
| 9 by 13 inch baking dish | For arranging sliced yams with pineapple bits and then topping them with marshmallows |
| Sharp knife | For slicing yams into even rounds |
| Cutting board | For stable slicing and a safe work surface |
| Vegetable peeler | For removing yam skins quickly |
| Measuring cups | For precise measurement of sugar and pineapple juice |
| Measuring spoons | For adding accurate amounts of spices |
| Mixing bowl | For blending melted butter brown sugar and seasonings |
| Oven mitts | For safe handling of the hot baking dish |
Make-Ahead Tip
We prepare the candied yams with pineapple and the brown sugar mixture up to one day before our gathering. We store them in an airtight container in the refrigerator to preserve flavor. On serving day we arrange the chilled yams in our baking dish and spoon the seasoned syrup on top. We add the marshmallows right before baking so they stay fluffy. We then bake as instructed until golden. This approach saves time and keeps our holiday spread smooth.
| Step | Recommended Time |
|---|---|
| Assemble yams | 1 day in advance |
| Refrigerate assembled | Up to 24 hours |
| Add marshmallows | Right before baking |
| Bake | 25 to 35 minutes at 375°F |
Directions
Here is how we transform our sweet candied yams into a comforting holiday side. Each step helps us build layers of flavor and texture.
Prep
- Preheat the oven to 375°F.
- Peel the yams with a vegetable peeler. Slice them into 1-inch rounds.
- Grease a 9 by 13 inch baking dish or line it with foil for easier cleanup.
- Measure out light brown sugar, melted butter, ground cinnamon, ground nutmeg, and salt. Combine them in a mixing bowl.
Cook
- Arrange the yam slices in the baking dish.
- Drizzle the sweet mixture over the yams. Scatter the drained pineapple tidbits on top.
- Bake until the yams are fork-tender. We check them at 25 minutes. Continue baking up to 35 minutes if needed.
| Step | Time |
|---|---|
| Bake Yams | 25 to 35 minutes |
| Toast Marshmallows | 5 to 7 minutes |
Assemble
- Remove the dish from the oven and scatter a layer of mini marshmallows over the softened yams.
- Return the dish to the oven. Bake until the marshmallows turn golden on top. This usually takes 5 to 7 minutes.
- Serve warm. We love how the gooey topping contrasts with the tender yams and pineapple.
Serving Suggestions
We enjoy serving our Candied Yams Pineapple Marshmallows warm. We place them at the center of our holiday spread to highlight the sweet flavors. We often pair them with roasted ham or turkey for a balanced meal. We also add crisp green beans to provide a refreshing contrast.
We like to spoon any leftover syrup over a scoop of vanilla ice cream. This dessert-style twist blends the creamy sweetness of ice cream with leftover bits of buttery sauce. We can also transform the candied yams into an open-faced sandwich by layering them on toasted bread with leftover turkey or ham. The sweet and savory combination appeals to everyone.
| Main Dish | Flavor Profile | Serving Idea |
|---|---|---|
| Roast Turkey | Mildly savory | Slice turkey and spoon yams on the side |
| Honey Glazed Ham | Smoky sweet | Plate ham slices next to candied yams |
| Grilled Chicken | Light and tender | Top with candied yams for extra flavor |
Conclusion
We’ve loved sharing this eye-catching dish that brings a touch of sunshine to any holiday spread. The playful blend of textures and flavors shines without overwhelming the taste buds.
It’s a warm welcoming addition to our festive menu and a surefire way to create sweet memories around the table. We hope it finds a special place in your celebrations.
Frequently Asked Questions
1. Can I use canned yams instead of fresh ones?
You can, but fresh yams typically have a richer natural flavor and texture. If you choose canned yams, drain them thoroughly to reduce excess liquid, and keep an eye on baking time since they’re usually softer. Adjust the sugar and butter amounts if needed, as canned yams often come in lightly sweetened syrup. Fresh yams will give you that classic tenderness and sweet taste, making your candied yams with pineapple especially delightful for any holiday meal.
2. Do I have to include pineapple in this recipe?
Pineapple adds a bright, tropical twist to the dish, but you can leave it out if you prefer a more traditional version. Substituting chopped apples or peaches might also provide a fruity touch without overpowering the sweetness. If skipping pineapple, simply follow the same preparation steps for combining your yams with the brown sugar mixture and top with marshmallows. Your candied yams will still be comforting and sweet, enhanced by the buttery syrup.
3. How do I store and reheat leftovers?
Allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to three days. When you’re ready to enjoy, place the candied yams in a baking dish and cover with foil. Reheat in a 350°F oven for about 10 to 15 minutes, or until warmed through. If the marshmallow topping needs refreshing, add a handful of mini marshmallows near the end and toast until lightly golden for that gooey finish.
4. Can I prepare the yams ahead of time?
Yes. You can peel, slice, and arrange the yams, then mix the brown sugar, butter, and spices up to one day before baking. Store them separately in airtight containers in the fridge. Assemble the yams and syrup in your baking dish when you’re ready to cook. Wait until just before baking to add the marshmallows so they stay fluffy and crisp on top. This approach helps you save time while preserving flavor and texture.
5. Can I use large marshmallows instead of mini?
Absolutely. Large marshmallows will still create a sweet golden topping. Consider cutting them in half for more coverage and faster melting. Keep an eye on them in the oven, as they may brown quicker on the edges. The goal is a lightly toasted finish that pairs beautifully with the sweetness of the yams and pineapple. If you want a more uniform look, mini marshmallows are easier to spread evenly over the dish.