Candied Yams with Marshmallows

Ingredients

Equipment Needed

• •9x13-inch ceramic or glass baking dish
• •Medium saucepan (3-quart)
• •Vegetable peeler
• •Aluminum foil

Instructions

1. 1

   Prepare sweet potatoes

   Preheat your oven to 375°F. Peel the sweet potatoes using a vegetable peeler, working over the sink or a bowl to catch the mess. Cut them crosswise into rounds about three-quarters of an inch thick. Uniformity matters here because uneven slices cook unevenly. If you have larger potatoes, halve those thick rounds so everything cooks at the same pace.

   Look for sweet potatoes with deep orange flesh, often labeled garnet or jewel. The pale varieties lack the sweetness and moisture this dish demands.
2. 2

   Build the glaze

   Melt the butter in a medium saucepan over medium heat. Once melted and foaming, add the brown sugar and stir until dissolved, about two minutes. The mixture will look grainy at first, then smooth out as the sugar melts into the fat. Add the maple syrup, cinnamon, nutmeg, allspice, and salt. Stir to combine, then pour in the orange juice. The mixture will bubble vigorously when the cold juice hits the hot butter. Let it simmer for three minutes until slightly thickened.

3. 3

   Assemble the casserole

   Arrange half the sweet potato slices in a 9x13-inch baking dish, overlapping them like fallen dominoes. Pour half the warm glaze over the potatoes, using a spoon to ensure every slice gets coated. Layer the remaining potatoes on top and cover with the rest of the glaze. Add the vanilla extract directly to the dish and tilt it gently to distribute.

   A ceramic or glass baking dish works best. Metal pans conduct heat too aggressively and can scorch the sugary glaze at the edges.
4. 4

   Bake until tender

   Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20 to 25 minutes, basting the potatoes with the bubbling glaze every ten minutes. The potatoes are done when a fork slides through the thickest piece with no resistance and the glaze has reduced to a syrupy consistency that coats your spoon. The edges will be deeply caramelized, almost burnt-looking. This is correct.

5. 5

   Toast the marshmallows

   Remove the dish from the oven and switch your oven to broil. Arrange the marshmallows in a single layer across the top, packing them close but not crushing them. Place the dish on the upper oven rack, six inches from the broiler element. Watch constantly. The marshmallows will go from pale to golden to charred in about two to three minutes. Pull them the moment they achieve deep golden brown with darker patches. Do not walk away during this step.

   If your broiler runs hot, crack the oven door slightly. Some cooks prefer a kitchen torch for more control over the browning.
6. 6

   Rest and serve

   Let the casserole rest for ten minutes before serving. This allows the glaze to thicken slightly and the marshmallow layer to set enough to slice cleanly. Serve directly from the baking dish, scooping down to include both the caramelized bottom layer and the toasted marshmallow crown. Have extra napkins available. This dish is unapologetically messy.

Chef Tips

• •The orange juice isn't traditional to all versions, but it cuts the sweetness and adds complexity that keeps this from becoming cloying. Fresh squeezed makes a difference you'll taste.
• •Dark brown sugar contains more molasses than light brown, giving deeper flavor and darker color. Don't substitute light brown or, heaven forbid, white sugar.
• •If you're serving buffet-style, wait to add the marshmallows until just before guests arrive. They're best within the first thirty minutes of toasting, before they deflate and turn rubbery.
• •This dish pairs beautifully with savory counterpoints: roasted turkey, glazed ham, or peppery collard greens. The sweetness needs something salty and rich to balance it.

Advance Preparation

• •The casserole can be assembled through step 3 the day before. Cover tightly and refrigerate. Add 15 minutes to the covered baking time to account for the cold dish.
• •The glaze can be made up to 5 days ahead and refrigerated. Rewarm gently before assembling.
• •Never add marshmallows ahead of time. They must be toasted just before serving or they'll dissolve into a gummy layer.
• •Leftovers reheat well at 350°F covered with foil for 20 minutes. Add fresh marshmallows and broil again if you want that toasted crown.

Frequently Asked Questions

Nutrition Information

1 serving (about 392g)