Southern Candied Yams

Southern candied yams with marshmallows is a classic holiday side dish. This version is made on top of the stove to save precious oven space during busy holiday meal preparations.

Course Side Dish

Cuisine American - Southern

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 426kcal

Author Marye Audet-White

Equipment

Iron Skillet

Ingredients

3 pounds sweet potatoes
1 ½ cups Karo Syrup light or dark is fine
½ cup dark brown sugar more or less to taste
½ cup butter
1 teaspoon of salt
2 ½ cups mini marshmallows

Instructions

Peel the sweet potatoes.
Slice into thick rounds (about 1 inch) or cut in a large dice.
Bring a large pot of salted water to a boil.
Add the sweet potatoes and simmer until just tender. Don't overcook - it will take 10 - 15 minutes depending on the size of the sweet potatoes.
Remove from heat and immediately drain really well.
Gently transfer the sweet potatoes to a heavy, large skillet.
Add the brown sugar, Karo syrup, butter, and salt.
Place on medium heat until the butter and brown sugar melt and the mixture is thick and bubbly.
Reduce heat to low and simmer for about 1 ½ hours, basting every 10-15 minutes.
Just before serving top with the marshmallows and place in a 350°F oven for 10 minutes or until marshmallows get golden and melty.

Notes

Storage:

Cover and refrigerate for three to five days. Freeze, without the marshmallows, for up to 3 months.

Tips:

Use fresh sweet potatoes not canned for best results.
Dark brown sugar gives more flavor.
Watch the marshmallows carefully in the oven.

Nutrition