Candied Yams Marshmallow Pecan (Printable)

Tender spiced yams baked with marshmallow topping and a crunchy pecan crumble.

# 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

# Method:

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.
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 Advice:

01 -
  • The marshmallows get that perfect gooey-crispy texture when you catch them at just the right moment in the oven, which honestly feels like a small victory.
  • This recipe feeds a crowd without requiring you to fuss over it constantly, leaving you time to handle other dishes or just breathe before dinner service.
02 -
  • The difference between success and a burnt-marshmallow disaster is literally two minutes, so set a timer and stand there—this is not the time to start another task.
  • If your yams are releasing a lot of liquid, it means they're releasing their natural starches and the glaze will thicken beautifully, so don't panic if it looks soupy at first.
03 -
  • Those yam slices don't need to be perfect rounds—rustic irregular pieces actually look more appealing and cook more evenly because of varied thickness.
  • If your marshmallows start burning before the pecan crumble crisps up, cover the top loosely with foil for the last minute or two, then uncover to finish crisping.
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