Save My aunt's kitchen always smelled like cinnamon and brown sugar the moment she pulled this dish from the oven, and I'd hover by the counter waiting for it to cool just enough to steal a forkful. There's something about candied yams that makes everyone stop talking at the table—it's the kind of side dish that becomes the real main event. The first time I made this myself, I was terrified the marshmallows would burn, but that golden, slightly charred top is exactly what you're after. Now it's the one thing I refuse to let anyone else bring to the holiday table.
I made this for my cousin's wedding reception potluck, and someone actually asked for the recipe before they'd finished their plate—that's when I knew it was the keeper. The buttery pecans, the soft yams underneath, the way the marshmallow gets sticky and golden: it's comfort food that somehow feels fancy enough for a special occasion.
Ingredients
- Large yams (sweet potatoes): Look for ones that are roughly the same size so they cook evenly; cut them into rounds about an inch thick so they hold the glaze without falling apart.
- Packed brown sugar: Press it down in the measuring cup so you get the real amount, not a loose scoop that'll throw off the sweetness.
- Unsalted butter: Melted for the glaze, softened for the crumble—don't skip the distinction or your topping will be greasy instead of crumbly.
- Maple syrup: Use the real stuff if you can; the fake pancake syrup will make the glaze taste one-dimensional.
- Heavy cream: This is what makes the glaze silky instead of sticky, so don't substitute milk.
- Ground cinnamon, nutmeg, and salt: These spices are what make people ask what's different about your version compared to the basic ones.
- Pure vanilla extract: One teaspoon adds a warmth that ties everything together.
- Mini marshmallows: They toast faster than full-size ones and distribute better across the top.
- Pecans, roughly chopped: The crumble texture matters more than uniform pieces, so don't worry about making them perfect.
- All-purpose flour: This keeps the crumble from being too wet and helps it brown.
Instructions
- Get your oven ready and set the stage:
- Preheat to 375°F and grease your 9x13-inch dish so the yams don't stick. This matters more than you'd think when you're scooping them out later.
- Arrange the yams evenly:
- Lay your sliced yams in a single layer, slightly overlapping—they'll shrink a bit as they cook, so don't worry if there are small gaps.
- Make the glaze that holds everything together:
- Whisk brown sugar, melted butter, maple syrup, heavy cream, cinnamon, nutmeg, salt, and vanilla in a bowl until it's smooth and glossy. Take your time here; lumpy brown sugar will affect the texture.
- Pour and coat the yams:
- Pour the glaze over the yams and gently toss so everything gets coated, then cover the dish tightly with foil. This steams the yams so they become tender without drying out.
- First bake with the foil on:
- Bake for 30 minutes covered, then remove the foil and gently stir the yams to redistribute the glaze. Bake uncovered for another 10 minutes until the yams are fork-tender but not falling apart.
- Build the pecan crumble:
- While the yams are baking, combine pecans, flour, brown sugar, softened butter, cinnamon, and salt in a bowl. Mix with a fork until it looks like coarse breadcrumbs with some walnut-sized clumps.
- Layer on the toppings:
- Sprinkle marshmallows evenly across the hot yams, then scatter the pecan crumble over the top. Don't press down; let it stay loose so it gets crispy.
- Final bake for the golden finish:
- Return the dish to the oven for 5 to 7 minutes, watching like a hawk because marshmallows go from golden to charred in seconds. You want them puffy and lightly toasted, not burnt.
- Cool and serve:
- Let it sit for a few minutes so the marshmallows set slightly and the whole thing holds together better on the plate.
Save There's a moment every time I make this when the oven door opens and that wave of cinnamon and toasted marshmallow hits your face, and it instantly feels like a celebration even if it's just a regular Tuesday dinner. That's when I remember why this dish means so much—it's not just food, it's the smell of care and tradition.
Make It Ahead and Stress Free
One of my favorite discoveries was that you can assemble everything the night before, cover it, and refrigerate it until you're ready to bake. Just add 5 to 10 extra minutes to the baking time since the dish starts cold. This takes so much pressure off during busy holiday prep, and honestly, the flavors just seem to marry better when they sit overnight.
Customize with Your Favorite Spices
The cinnamon and nutmeg are classic, but I've played around with adding a pinch of allspice or cloves to the glaze when I'm feeling adventurous. A tiny bit of ginger powder also adds an interesting warmth that nobody can quite identify but everyone loves. Don't go crazy—these additions should whisper, not shout, in the background of the brown sugar sweetness.
Serving and Storage Tips
This dish is best served warm but tastes pretty good at room temperature too, which makes it perfect for potlucks where you're eating it hours after it's cooked. Leftovers keep for three days in the fridge, and honestly, I sometimes eat them cold straight from the container with a spoon. It pairs beautifully with roasted turkey, ham, or really any main protein you're serving at a holiday table.
- Swap the pecans for walnuts if that's what you have on hand or if someone at your table has a nut allergy you're working around.
- If marshmallows feel too sweet for your taste, use fewer of them or skip them entirely and just enjoy the pecan crumble.
- Store leftovers in an airtight container so the crumble doesn't get soggy from the steam.
Save This recipe has become my go-to because it's simple enough to make on a random Thursday but special enough that it still feels like a celebration. Once you make it, you'll understand why it never gets left off the table.
Recipe FAQ Section
- → What type of yams should I use?
Use large sweet potatoes peeled and sliced into 1-inch rounds for best texture and flavor.
- → Can I substitute pecans in the crumble?
Yes, walnuts can be used as an alternative to pecans for a different but equally tasty crunch.
- → How can I avoid burning the marshmallows?
Keep a close eye during the last bake; remove as soon as marshmallows turn golden brown.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the dish, refrigerate, and bake just before serving for convenience.
- → Can this dish accommodate dietary restrictions?
This version contains dairy, nuts, gluten, and gelatin in marshmallows—check labels and substitute as needed.