Candied Yams Marshmallow Pecan (Printable)

Tender yams in spiced glaze topped with gooey marshmallows and crunchy pecan crumble.

# 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

# Directions:

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

# Expert Tips:

01 -
  • Those marshmallows melt into the warm yams and create pockets of gooey sweetness that nobody can resist.
  • The pecan crumble adds a satisfying crunch that keeps things interesting instead of just being soft and mushy.
  • You can make it ahead and bake it fresh, which means one less thing to panic about on a busy day.
02 -
  • Don't skip the foil for the first 30 minutes—I learned this the hard way when yam edges dried out and the centers stayed hard.
  • Watch that final 5–7 minutes like a hawk because marshmallows go from golden to charred in about 30 seconds.
  • If you're making this ahead, assemble everything, cover it, refrigerate, and then add a few extra minutes to the baking time since it'll start cold.
03 -
  • Use a fork to mix the crumble instead of your fingers—the butter stays cold and creates a crunchier texture.
  • Don't peel and slice the yams too far in advance or they'll oxidize and turn grayish; do it right before cooking.
  • If marshmallows are browning too fast, loosely tent foil over the dish for the last minute or two.
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