Candied Yams Marshmallow Pecan

My grandmother used to make candied yams every Thanksgiving, and the kitchen would fill with this amber-sweet smell that somehow meant the holiday was officially here. Years later, I realized her secret wasn't anything fancy—it was just giving the yams time to soften into something almost buttery, then letting the marshmallows get just golden enough to catch a little color. The first time I made it myself, I nearly burned the topping by looking away for thirty seconds, but that slight char actually made it better. Now I make this whenever I want that same feeling without waiting for November.

I made this for a potluck once where I didn't know many people, and by the time I pulled it out of the oven, someone was already asking for the recipe before they'd even tasted it. The marshmallows on top were still gooey in the middle and crispy at the edges, and watching people's faces when they tried it—that mixture of surprise and instant comfort—reminded me why I cook at all. One person told me it tasted like their childhood, and suddenly we had something real to talk about.

Ingredients

• Large yams (sweet potatoes): Four medium-large ones give you enough substance to balance the sweet topping without the dish becoming cloying; peel them while they're raw for easier slicing, though they'll be slippery so go slowly.
• Packed brown sugar: The darker molasses notes matter here more than with regular sugar, adding depth to the glaze that keeps it from tasting one-dimensional.
• Unsalted butter (for glaze): Melted butter carries the spices into the yams more evenly than solid butter would, and unsalted lets you control the salt level.
• Maple syrup: A quarter cup is enough to add warmth without making the dish taste like breakfast; pure syrup makes a difference over pancake syrup.
• Heavy cream: This rounds out the glaze and prevents it from being too sticky, almost like a sauce that clings to the yams.
• Ground cinnamon and nutmeg: Toast these in your mind as you measure them—that's the scent you're chasing, warm and slightly earthy without being overwhelming.
• Mini marshmallows: They melt faster and distribute more evenly than large ones, which tend to create hot pockets of goo.
• Pecans: Roughly chop them so you get different sized pieces that toast unevenly and give texture variation in every bite.
• All-purpose flour and softened butter (for crumble): These two create the streusel-like topping that stays crispy even when the marshmallows melt around it.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Set your oven and prep the dish:

Preheat to 375°F and grease your 9x13-inch baking dish with a light hand—just enough so the yams don't stick. The temperature is hot enough to soften the yams through and caramelize the sugar, but not so hot that the tops burn before the centers are tender.

Slice and arrange the yams:

Cut them into even 1-inch rounds so they cook at the same rate; they should layer snugly in the dish like fallen leaves. Any thick spots will stay firm while thin ones soften, so consistency matters more than you might think.

Make the glaze:

Whisk the brown sugar, melted butter, maple syrup, cream, spices, salt, and vanilla until it looks like thin caramel and smells like someone's baking in the room. The mixture should be smooth with no lumps of brown sugar hiding at the bottom of the bowl.

Coat and cover:

Pour the glaze over the yams and toss gently—they're delicate at this point—then cover the dish tightly with foil to trap steam. This first covered bake is what transforms the raw yams into something soft enough to cut with a spoon.

First bake and stir:

After 30 minutes, carefully remove the foil and give the yams a gentle stir to redistribute the glaze, then bake uncovered for 10 minutes more. This step lets the top edges start to caramelize while the centers finish cooking.

Make the crumble topping:

While the yams are in the oven, combine the pecans, flour, brown sugar, softened butter, cinnamon, and salt in a bowl and mix with a fork until the butter is distributed and the mixture looks crumbly with pea-sized pieces. Don't overwork it or you'll end up with a paste instead of a crumble.

Add marshmallows and crumble:

Sprinkle the mini marshmallows evenly over the hot yams, then top with the pecan crumble, being gentle so the marshmallows don't deflate. The warmth of the yams will start to soften the marshmallows, but they'll hold their shape during this last bake.

Final bake until golden:

Return to the oven for 5–7 minutes, watching closely so the marshmallows turn golden without burning and the crumble toasts slightly. The whole thing should smell almost toasted, with just a hint of caramel.

Cool slightly before serving:

Let it rest for a few minutes so the marshmallows set slightly and the whole dish becomes easier to serve without falling apart. Three to five minutes is enough—any longer and the marshmallows firm up too much.

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My neighbor came over to borrow something once and caught me pulling this out of the oven, and before I could even offer her a taste, she was already asking if she could stay for dinner. It became this yearly thing where she'd show up around dinnertime in November, and we stopped pretending it was a coincidence. Now when I make it, I automatically add an extra serving.

Why the Glaze Matters More Than You Think

The glaze is really where this dish earns its keep—it's what transforms plain roasted yams into something that tastes like it's been simmering for hours. The combination of brown sugar, maple syrup, and butter creates this glossy coating that catches and caramelizes on the edges, turning almost candy-like in spots. The cream and spices round it out so it tastes warm and complex rather than one-note sweet, which is why people often ask if there's something else in there they can't quite place.

The Crumble Texture Trick

The secret to a crumble that stays crispy even with marshmallows melting around it is keeping your butter pieces large and not overmixing—you want the fork to break it into crumb-sized chunks rather than creating a uniform paste. I learned this by making the opposite mistake once, pressing the mixture together too much, and ending up with a dense layer that absorbed all the marshmallow moisture. Now I use my fork like I'm breaking up dried herbs, quick and light, and the difference is remarkable.

Make-Ahead Strategy and Serving Ideas

This dish is forgiving in a way that makes weeknight cooking easier—you can assemble it in the morning, cover it, and refrigerate it for up to 24 hours, then just add an extra 10 minutes to the final bake time since it'll start cold. It goes with literally anything savory on a holiday table, but I've also made it as a side to roasted chicken in the middle of summer just because I wanted that warm-spice comfort. People always assume it's more work than it actually is, which makes serving it feel a little bit special.

• Assemble up to a day ahead, but add the marshmallows and crumble right before the final bake so they don't get soggy.
• This recipe easily feeds eight as a side dish, but the portions are generous enough that it could stretch to ten if you're serving lots of other things.
• Leftovers keep for three days covered in the fridge and reheat beautifully at 350°F for about 10 minutes, though the marshmallows won't puff back up quite the same way.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There's something about candied yams that feels like permission to make something unapologetically sweet and comforting, without apology or pretense. Once you've made this, you'll have it in your back pocket forever.

Recipe Questions & Answers

→ Can I use regular sweet potatoes instead of yams?

Yes, regular sweet potatoes work well and provide a similar sweet, tender texture to the dish.

→ How do I prevent the marshmallows from burning?

Keep a close eye during the final bake stage and remove from heat once marshmallows are golden brown to avoid burning.

→ Is there a way to make the pecan crumble nut-free?

Yes, substitute pecans with seeds such as sunflower or pumpkin seeds for a nut-free alternative.

→ Can I prepare this dish in advance?

Absolutely, assemble the yams and glaze, refrigerate, and bake fresh just before serving for best results.

→ What spices enhance the flavor best?

Cinnamon and nutmeg provide warmth, while a touch of vanilla adds depth. Optional allspice or cloves can add extra complexity.

→ How should leftovers be stored?

Store covered in the refrigerator up to 3 days and reheat gently to maintain texture and flavor.