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Glenn's Candied Yams

Posted by Denise on October 9, 2011

glenn's candied yams by hibiscus

Glenn's Candied Yams are one of the Holiday dishes that we look forward to each year. The hibiscus is in our yard. Isn't it gorgeous?


Believe it or not, the Holidays are coming up in a matter of weeks! Yikes! We want to help you prepare for the upcoming celebratory meals by posting some of our family’s favorite holiday recipes each week, mixed in with our fall regulars.

One of the really cool things about marriage is the combining of two different upbringings and experiences into one family, then building on those to make your own experiences. Food experiences are no different. When we first got married, we each had a few favorite recipes that we brought with us, but very few. As we have gotten older, we remember other recipes and sought them out after getting hungry for them. Also, at two different times, my mom put together family cookbooks to help us out. We cherish those!

Glenn was always pretty quiet about foods he remembered from his childhood, but every once in a while he would describe a dish and we would go on a mission to figure out how to make it. Unfortunately, most of his relatives who remember how to make their recipes are gone, so we have to find out how to make his favorites by trial and error. Do your family a favor and write yours down!

Many years ago, Glenn decided that he wanted to come up with a candied yam recipe that reminded him of the dish that his step-mother, Barbara, made for the family when he was a child. After a few tries, he hit it. Glenn’s Candied Yam recipe uses canned yams and their juice, combined with marshmallow fluff and brown sugar to make a sweet and gooey sauce for the firm yams. Together they make a delicious side to the savory main dishes we serve at Thanksgiving and Christmas.

This recipe can easily be halved to serve a smaller group. It keeps for up to 3 days in the refrigerator if well covered.  If it lasts that long! J




Glenn's Candied Yams

Serves 4 - 6


glenn's candied yams ingredients

 Ingredients for Potatoes Romanoff



1            40 oz. can of yams, drained but reserve liquid

1            7 oz. jar of marshmallow fluff

¾          Cup light brown sugar, packed

3             Tablespoons flour






1.     Pre-heat oven to 3500 F. Pour half of the juice from the can of yams into a large casserole dish. Add the brown sugar to the liquid and stir to dissolve the sugar.


making sauce 1 adding brown sugar





2.     Add the flour to the liquid and mix thoroughly. Place the yams in the casserole dish with the brown sugar and juice mixture.



  making sauce 3


yams in dish





3.      Pour the second half of the reserved liquid from the yams into another dish. Add the marshmallow fluff to it and whisk together to totally incorporate the fluff with the liquid. Once mixed, set aside until final 15 minutes of baking.


 adding marshmallow fluff


4.     Bake the casserole on lower rack of the oven for 45 minutes. Take the yams out of the oven and pour the reserved liquid with the marshmallow fluff over the top. Put back into the oven and bake for 15 more minutes or so until the marshmallow on top browns. Let stand for several minutes before serving.


adding fluff mixture to yams


finished yams



yams finished



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