Candied Yams Marshmallow Pecan (Print Version)

Tender yams baked in brown sugar glaze with gooey marshmallows and a crunchy pecan topping.

# What You'll Need:

→ Yams

01 - 4 large yams (sweet potatoes), peeled and cut into 1-inch rounds

→ Glaze

02 - 1 cup packed brown sugar
03 - 1/2 cup unsalted butter, melted
04 - 1/4 cup maple syrup
05 - 1/4 cup heavy cream
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 teaspoon pure vanilla extract

→ Topping

10 - 2 cups mini marshmallows
11 - 3/4 cup pecans, roughly chopped
12 - 1/2 cup all-purpose flour
13 - 1/3 cup packed brown sugar
14 - 1/4 cup unsalted butter, softened
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt

# How To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and arrange sliced yams evenly in the prepared dish.
02 - In a medium bowl, whisk together brown sugar, melted butter, maple syrup, heavy cream, cinnamon, nutmeg, salt, and vanilla extract until smooth.
03 - Pour glaze evenly over yams, tossing gently to coat. Cover tightly with foil and bake for 30 minutes.
04 - Remove foil, gently stir yams, and bake uncovered for another 10 minutes until tender.
05 - In a bowl, combine pecans, flour, brown sugar, softened butter, cinnamon, and salt. Mix with a fork until crumbly texture forms.
06 - Sprinkle mini marshmallows evenly over the yams, then top with the pecan crumble mixture.
07 - Return dish to oven and bake for 5-7 minutes, or until marshmallows are golden and topping is crisp. Monitor closely to prevent burning.
08 - Let cool slightly before serving.

# Expert Tips:

01 -
  • The marshmallow tops caramelize into this addictive sweet-salty crust that nobody can resist.
  • You can prep everything ahead and just slide it in the oven when guests arrive, which feels like cheating in the best way.
  • The pecan crumble adds texture and keeps the dish from being one-note sweet—it's actually sophisticated comfort food.
02 -
  • Don't skip the heavy cream in the glaze—I learned this the hard way when mine turned grainy, and the cream is what keeps it silky and clingy to the yams.
  • Watch those last few minutes like a hawk because marshmallows go from golden to singed in about 30 seconds flat.
03 -
  • Slice all your yams to roughly the same thickness before you start—it's the difference between some pieces turning to mush while others stay firm.
  • If your marshmallows start browning too fast, tent the whole dish loosely with foil for the last minute or two instead of pulling them out early.
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