Candied Yams Marshmallow Pecan (Printable Version)

Tender yams baked in a spiced glaze with marshmallows and crunchy pecan topping for a perfect side dish.

# What You 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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Arrange the 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 the glaze evenly over the 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 to 7 minutes, or until marshmallows are golden and topping is crisp. Monitor closely to prevent burning.
08 - Let cool slightly before serving.

# Expert Advice:

01 -
  • The glaze gets sticky and luxurious without any fussing or constant stirring.
  • Those crispy-edged marshmallows with the crunchy pecan topping hit every texture at once.
  • You can prep it the night before and just pop it in the oven when things get hectic.
02 -
  • Don't skip the foil during the first bake—I learned this the hard way when my yams came out dried out and the edges overcooked while the centers stayed firm.
  • Softened butter in the crumble matters more than you'd think; cold butter won't distribute evenly and you'll end up with flour clumps instead of that perfect crumbly texture.
03 -
  • If your yams are unevenly sized, cut the larger ones thinner so everything finishes cooking at the same time and you don't end up with some soft and some still firm.
  • Keep an eye on the final bake from the side of the oven rather than opening the door, which releases heat and throws off your timing.
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