Candied Yams with Marshmallow Pecan (Printable Version)

Tender sweet potatoes glazed with spices, topped with marshmallows and pecan crumble for a delicious side.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Distribute sliced yams evenly in the prepared baking 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 glaze evenly over yams, tossing gently to coat. Cover tightly with foil.
05 - Bake for 30 minutes covered. 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 distribute pecan crumble mixture over marshmallows.
08 - Return dish to oven and bake for 5-7 minutes, or until marshmallows are golden and topping is crisp. Monitor carefully to prevent burning.
09 - Allow to cool slightly before serving.

# Additional Tips::

01 -
  • The marshmallows get just gooey enough while the pecan crumble stays crispy, and that textural play is honestly addictive.
  • It comes together faster than you'd expect, leaving you with time to handle other dishes instead of being glued to the stove.
  • People who claim they don't like sweet potatoes will ask for seconds once they taste this version.
02 -
  • Don't skip the foil-covered baking step—it's what transforms firm yams into something creamy and tender, not dry.
  • Watch the marshmallows like they're gold, because they go from perfect to overdone in about 90 seconds once they start browning.
  • Make sure your yams are cut evenly so they cook at the same pace; one thick slice mixed with thin ones means uneven results.
03 -
  • Peel and slice your yams just before assembling so they don't oxidize and turn gray—the color matters for presentation and freshness.
  • If you don't have a pastry blender, a fork works great for mixing the crumble topping, and your hands work too if you're gentle and keep them cool.
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