Candied Yams Marshmallow Pecan (Print View)

Tender sweet yams glazed in spiced brown sugar with marshmallow and pecan crumble topping.

# Components:

→ 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

# Preparation Steps:

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 aluminum 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 texture forms.
07 - Sprinkle mini marshmallows evenly over the yams, then top with the pecan crumble mixture.
08 - 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.
09 - Let cool slightly before serving.

# Expert Advice:

01 -
  • The marshmallows get gooey and crispy at the same time, which is honestly a textural miracle.
  • Your kitchen will smell so good that people will start arriving early just to see what's happening.
  • It comes together faster than you'd expect, leaving you time to handle the other dishes.
02 -
  • Don't skip watching during that final marshmallow toast—I learned this the hard way when I stepped away for 30 seconds and came back to charcoal.
  • If your yams release a lot of liquid, that's normal; the glaze thickens as it cools, and any extra liquid adds more flavor anyway.
03 -
  • Choose yams that are similar in size so they all cook at the same rate—nobody wants some pieces mushy and others still crunchy.
  • The pecan crumble stays crispest if you don't mix it too much; a fork works better than your hands or a pastry blender for getting that perfect chunky texture.
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