Candied Yams Marshmallow Pecan (Printable)

Sweet potatoes baked with spiced glaze, topped with gooey marshmallows and crunchy pecan crumble.

# 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 Make It:

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 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.
06 - Sprinkle mini marshmallows evenly over the yams, then top with the pecan crumble.
07 - 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.
08 - Let cool slightly before serving.

# Expert Suggestions:

01 -
  • The marshmallows toast into this gooey, caramelized layer that tastes like nostalgia in every bite.
  • That pecan crumble adds a buttery crunch that keeps you coming back for seconds without thinking.
  • It comes together in under two hours, which means you can make it the same day your guests arrive.
02 -
  • Don't skip the foil cover during the first bake—uncovered yams dry out and cook unevenly, and you'll have some pieces falling apart and others still raw.
  • Watch those last 7 minutes like a hawk because marshmallows go from golden to charred faster than you'd expect, and burnt sugar tastes bitter instead of caramelized.
03 -
  • Slice your yams with intention and make them uniform—this is what separates a good version from one where some pieces are perfect and others are falling apart.
  • Don't be shy with the foil during the covered bake, and don't skip watching those final minutes because golden marshmallows are the difference between a dish people crave and one they tolerate.
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