A Comfort Food Classic Elevated

There’s something undeniably comforting about a dish that bridges the gap between savory and sweet. Enter candied yams with marshmallow meringue a Southern classic that has graced holiday tables for generations, embodying a sense of warmth, nostalgia, and sheer indulgence. But why reserve such a decadent treat only for Thanksgiving or Christmas? This dish, with its caramelized sweet potatoes and fluffy, cloud-like meringue, can transform any meal into a celebration.

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
Craig Claiborne

Imagine the rich, caramel notes of brown sugar mingling with the earthy sweetness of yams, while a silky marshmallow meringue adds an airy contrast, lightly toasted to perfection. This recipe takes an old favorite and infuses it with a modern twist, without losing the heart of what makes it so beloved. Whether you’re cooking for a family gathering or just craving a taste of comfort, this dish is sure to delight your senses and warm your soul. So, get ready to make a dish that’s not just a side but a centerpiece one that celebrates tradition while embracing a bit of culinary creativity.

Why You’ll Love This Candied Yams with Marshmallow Meringue Recipe

Perfect Balance of Flavors: This dish strikes the perfect harmony between the natural sweetness of yams, the deep caramel flavors of brown sugar, and the light, airy sweetness of marshmallow meringue. It’s a symphony of taste that will please any palate.
Elevated Classic: While traditional candied yams are delightful on their own, the addition of a marshmallow meringue layer brings a gourmet twist that will impress your guests and make you the star of any potluck or family gathering.
Versatile Dish: Though it’s a beloved holiday side dish, it’s versatile enough to be enjoyed year-round. Pair it with roasted meats, serve it as a standalone dessert, or even enjoy it as a sweet snack!
Texture Play: The contrast between the velvety yams, the slightly crunchy caramelized topping, and the soft, pillowy meringue creates a textural delight in every bite.
Easy to Make: Despite its sophisticated appearance, this recipe is surprisingly simple to prepare, making it accessible even for novice cooks. With a few straightforward steps, you can create a show-stopping dish that looks like it took hours to perfect.

How to Make Candied Yams with Marshmallow Meringue

Ingredients:

4 large yams or sweet potatoes, peeled and sliced into ½-inch rounds
1 cup brown sugar
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup orange juice
3 large egg whites
¾ cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

Step-by-Step Instructions:

Prepare the Yams:
- Preheat your oven to 375°F (190°C). Arrange the yam slices in a single layer in a large baking dish.
- In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, ginger, salt, vanilla extract, and orange juice. Pour this mixture evenly over the yams, ensuring they are well-coated.
Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, basting occasionally, until the yams are tender and the syrup has thickened.
Make the Marshmallow Meringue:
- While the yams are baking, prepare the marshmallow meringue. In a clean, grease-free bowl, whisk the egg whites with cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and whisk until stiff, glossy peaks form. Fold in the vanilla extract.
Top and Toast:
- Once the yams are done, remove them from the oven and switch the oven to broil. Carefully spread the marshmallow meringue over the yams in an even layer. Use a spatula to create peaks and swirls for a decorative effect.
- Place the dish under the broiler for 1-2 minutes, watching closely, until the meringue is golden and lightly toasted. This can happen quickly, so don’t walk away!
Serve:
- Let the dish cool slightly before serving. Enjoy the warm, gooey, and delightful combination of sweet yams and marshmallow meringue.

Tips for Perfect Candied Yams with Marshmallow Meringue

Choose the Right Yams: Look for firm, medium-sized yams or sweet potatoes. They should be free of blemishes and soft spots. Their natural sweetness and texture are crucial to the dish.
Mind the Meringue: When making meringue, ensure that your bowl and whisk are completely clean and free of any fat residue. Even a tiny bit of yolk can prevent the egg whites from whipping properly.
Don’t Overbake the Yams: Overcooking can cause the yams to become too mushy. Check for doneness by piercing them with a fork; they should be tender but still hold their shape.
Toast with Caution: The marshmallow meringue can burn quickly under the broiler. Keep a close eye on it and pull it out as soon as it reaches the desired level of toasting.
Make It Ahead: You can prepare the candied yams a day in advance and reheat them before adding the meringue. This can save time when preparing a big meal.

Candied Yams with Marshmallow Meringue Recipe FAQ

Question	Answer
Can I use canned yams instead of fresh?	Yes, you can use canned yams, but the texture may be slightly different. Make sure to drain them well.
Can I make this recipe vegan?	Absolutely! Substitute the butter with a vegan alternative and use aquafaba instead of egg whites for the meringue.
How do I store leftovers?	Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
What if I don’t have cream of tartar?	You can use a few drops of lemon juice or white vinegar as a substitute. It helps stabilize the meringue.
Can I add other toppings?	Certainly! Try adding chopped pecans or a drizzle of maple syrup to enhance the flavors further.

Candied Yams with Marshmallow Meringue

Thomas J. Moss

HeavenlyCandied Yams with Marshmallow Meringue: Decadent Comfort Food Bliss

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 9

Servings 8

Calories 300 kcal

Equipment

Baking dish,
electric mixer,

Ingredients

4 large yams or sweet potatoes peeled and sliced into ½-inch rounds
1 cup brown sugar
½ cup unsalted butter melted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup orange juice
3 large egg whites
¾ cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

Instructions

Prepare the Yams:
Preheat your oven to 375°F (190°C). Arrange the yam slices in a single layer in a large baking dish.
In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, ginger, salt, vanilla extract, and orange juice. Pour this mixture evenly over the yams, ensuring they are well-coated.
Bake:
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, basting occasionally, until the yams are tender and the syrup has thickened.
Make the Marshmallow Meringue:
While the yams are baking, prepare the marshmallow meringue. In a clean, grease-free bowl, whisk the egg whites with cream of tartar on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and whisk until stiff, glossy peaks form. Fold in the vanilla extract.
Top and Toast:
Once the yams are done, remove them from the oven and switch the oven to broil. Carefully spread the marshmallow meringue over the yams in an even layer. Use a spatula to create peaks and swirls for a decorative effect.
Place the dish under the broiler for 1-2 minutes, watching closely, until the meringue is golden and lightly toasted. This can happen quickly, so don’t walk away!
Serve:
Let the dish cool slightly before serving. Enjoy the warm, gooey, and delightful combination of sweet yams and marshmallow meringue.

Notes

Adjust the level of sweetness according to your preference by reducing or increasing the amount of brown sugar.

Nutrition (per serving):

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