Thanksgiving wouldn’t be complete without a big bowl of candied yams on the table. They’re the perfect balance of sweet and savory, and they make everyone happy. But here’s the thing – I got tired of serving them the same old way every single year.
That’s when I started mashing my candied yams instead of leaving them in chunks. It changed everything. The texture is so much smoother, and the marshmallow topping melts right into every bite. Plus, it’s way easier to serve when you’ve got a bunch of hungry people lined up around your dining room table.
Want them extra sweet? Add more brown sugar. Prefer a hint of spice? Throw in some cinnamon and nutmeg. This recipe is easy to adjust based on what your family likes best.
Why You’ll Love These Mashed Candied Yams
- Quick and easy – Using canned yams means this side dish comes together in under 45 minutes, saving you tons of time compared to roasting fresh sweet potatoes.
- Perfect balance of flavors – The combination of brown sugar, cinnamon, and butter creates a sweet, warm flavor that pairs beautifully with the creamy yams and toasted marshmallows on top.
- Simple ingredients – You only need five basic ingredients that you can easily find at any grocery store, making this recipe accessible for everyone.
- Crowd-pleasing holiday side – This classic dish is always a hit at Thanksgiving and Christmas dinners, and it’s one of those recipes that both kids and adults look forward to every year.
What Kind of Yams Should I Use?
For this recipe, canned yams are actually your best bet since they’re already cooked and tender, making the whole process super quick and easy. You can use any brand you find at the grocery store, just look for the 40-ounce cans in the canned vegetable aisle. If you can’t find that exact size, you can use two smaller cans that add up to around 40 ounces total. Some cans come packed in syrup and others in water – either works fine, just be sure to drain them well before mashing. If you want to use fresh sweet potatoes instead, you’ll need to peel, cube, and boil them until they’re fork-tender, which will add about 20-30 minutes to your prep time.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Canned yams: You can use fresh sweet potatoes instead – you’ll need about 3 pounds. Peel, cube, and boil them until tender (about 15-20 minutes), then drain well before mashing. Fresh yams work too, though they’re a bit drier than sweet potatoes.
- Unsalted butter: Salted butter works fine here – just skip any additional salt you might add. For a dairy-free version, coconut oil or vegan butter are solid choices.
- Dark brown sugar: Light brown sugar is an easy swap and won’t change much. You can also use maple syrup (about 1/3 cup) or honey for a different sweetness, though the texture will be slightly looser.
- Ground cinnamon: Try pumpkin pie spice or a mix of cinnamon and nutmeg if you want more warmth. You can also add a pinch of ginger for extra kick.
- Mini marshmallows: Regular marshmallows cut into pieces work just as well. For a different topping, try a pecan streusel (chopped pecans, brown sugar, and butter) or skip the marshmallows entirely for a less sweet dish.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with mashed candied yams is not draining the canned yams well enough, which leads to a watery, runny dish instead of a creamy side – pat them dry with paper towels after draining for the best texture.
Another common error is adding the marshmallows too early in the baking process, causing them to burn or disappear completely, so always add them during the last 10-15 minutes of baking time.
To avoid clumpy, unevenly sweetened yams, make sure to mix the melted butter, brown sugar, and cinnamon together first before adding to the mashed yams, and don’t skip mashing them until they’re smooth with no large chunks remaining.
If your yams seem too thick, add a tablespoon of the reserved liquid from the can at a time until you reach your desired consistency, but be careful not to add too much at once.
What to Serve With Mashed Candied Yams?
Mashed candied yams are a classic side dish that pairs perfectly with holiday meals like Thanksgiving or Christmas dinner. They go great alongside roasted turkey or baked ham, and complement other traditional sides like green bean casserole, stuffing, and cranberry sauce. If you’re serving them at a regular family dinner, try pairing them with roasted chicken, pork chops, or even grilled sausages. The sweet flavor of the yams balances out savory main dishes really well, so don’t be afraid to serve them with anything that could use a touch of sweetness on the plate.
Storage Instructions
Store: Keep your mashed candied yams in an airtight container in the fridge for up to 4 days. If you topped them with marshmallows, they might get a little sticky, but they’ll still taste great when you reheat them.
Make Ahead: This is a perfect make-ahead dish for the holidays! You can prepare everything up to 2 days in advance and store it in the baking dish covered tightly with foil. Just wait to add the marshmallows until right before you bake, so they get that nice golden topping.
Reheat: Warm them up in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway through to make sure they heat evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1450
- Protein: 6-8 g
- Fat: 18-22 g
- Carbohydrates: 320-340 g
Ingredients
- 1/2 tsp ground cinnamon (freshly ground preferred)
- 1 1/2 cups mini marshmallows (for topping)
- 1/4 cup unsalted melted butter (melted and cooled slightly)
- 1/2 cup dark brown sugar
- 40 oz canned yams (I use Libby’s)
Step 1: Preheat the Oven and Prepare the Dish
- 40 oz canned yams (I use Libby’s)
Preheat your oven to 400°F (200°C).
Drain the canned yams and place them in an 8×8-inch casserole dish, spreading them out evenly.
Step 2: Mash the Yams
- 40 oz canned yams (from Step 1)
Mash the yams directly in the casserole dish with a potato masher or fork until they reach your desired consistency.
I like to leave mine a little chunky for some texture.
Step 3: Mix in Butter and Sugar
- 1/4 cup unsalted melted butter (melted and cooled slightly)
- 1/2 cup dark brown sugar
- mashed yams (from Step 2)
Pour the melted and slightly cooled butter over the mashed yams.
Add the dark brown sugar and stir until well combined, ensuring the mixture is evenly sweetened.
Step 4: Top with Cinnamon and Marshmallows
- 1/2 tsp ground cinnamon (freshly ground preferred)
- 1 1/2 cups mini marshmallows (for topping)
- yam mixture (from Step 3)
Sprinkle ground cinnamon evenly over the yam mixture.
Add the mini marshmallows on top, covering the surface.
To prevent the marshmallows from sticking, spray the underside of a piece of foil with nonstick spray and cover the dish.
Step 5: Bake and Finish
Bake the casserole covered for 20 minutes.
Then remove the foil and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and gooey.
Let cool slightly before serving for the best texture.
Quick Mashed Candied Yams
Ingredients
- 1/2 tsp ground cinnamon (freshly ground preferred)
- 1 1/2 cups mini marshmallows (for topping)
- 1/4 cup unsalted melted butter (melted and cooled slightly)
- 1/2 cup dark brown sugar
- 40 oz canned yams (I use Libby's)
Instructions
- Preheat your oven to 400°F (200°C). Drain the canned yams and place them in an 8x8-inch casserole dish, spreading them out evenly.
- Mash the yams directly in the casserole dish with a potato masher or fork until they reach your desired consistency. I like to leave mine a little chunky for some texture.
- Pour the melted and slightly cooled butter over the mashed yams. Add the dark brown sugar and stir until well combined, ensuring the mixture is evenly sweetened.
- Sprinkle ground cinnamon evenly over the yam mixture. Add the mini marshmallows on top, covering the surface. To prevent the marshmallows from sticking, spray the underside of a piece of foil with nonstick spray and cover the dish.
- Bake the casserole covered for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and gooey. Let cool slightly before serving for the best texture.
I love this recipe. On the sweet potatoes, I bake mine in the oven, instead of boiling or using canned ones. I bake Rocket Red ones (they are bright red and not stringy) and then pell them and put them in a bowl and add the the spices and then top them off with the marshmallows. It saves time, sweeter than can ones and you don’t have to mash them, just stir in spices and bake until marshmallows are golden.