Pin My grandmother used to say that candied yams were the whole point of the holiday table, and honestly, she wasn't wrong. The first time I made this dish on my own, the kitchen filled with this intoxicating smell of cinnamon and caramel, and I understood what she meant. There's something almost magical about how the yams soften into buttery sweetness while the marshmallows turn golden and puffy on top. That moment when you pull it from the oven and watch everything bubble slightly at the edges—that's when you know you've got something special.
I'll never forget the Thanksgiving my cousin brought his new partner to dinner, and she took one bite of this and got this look on her face like she'd just discovered something she'd been missing her whole life. She asked for the recipe before dessert even came out. Watching someone fall in love with food you made—that's the real holiday magic right there.
Ingredients
- Large yams (sweet potatoes), 4 whole, peeled and cut into 1-inch rounds: The foundation of everything here—you want them sliced thick enough to hold their shape but thin enough to get tender in 40 minutes, so a ruler isn't crazy if you're particular.
- Packed brown sugar, 1 cup: This is your sweetness engine, and packed is the key word because loose brown sugar won't give you that rich glaze consistency.
- Unsalted butter, 1/2 cup melted: Use real butter, not margarine, because it's what carries all that spiced warmth into every layer of yam.
- Maple syrup, 1/4 cup: The secret ingredient that makes people ask what you did differently—it adds this subtle depth that brown sugar alone can't reach.
- Heavy cream, 1/4 cup: This keeps the glaze from being too thick and actually lets it settle into the yams instead of sitting on top.
- Ground cinnamon, 1 teaspoon: The spice that should smell like fall in your kitchen—sniff your container before using because old cinnamon is sadness in a jar.
- Ground nutmeg, 1/2 teaspoon: Just enough to make people tilt their head and wonder what that warm, woody note is.
- Salt, 1/4 teaspoon: Please don't skip this—salt is what keeps sweet from becoming cloying.
- Pure vanilla extract, 1 teaspoon: The difference between extract and imitation is worth the couple extra dollars, trust me.
- Mini marshmallows, 2 cups: The larger marshmallows get weird and rubbery, so mini ones give you that perfect pillowy texture.
- Pecans, 3/4 cup roughly chopped: Rough is the word because uniform pieces look too fancy and this dish is about feeling cozy, not polished.
- All-purpose flour, 1/2 cup: This is what makes the crumble actually crumble instead of turning into a paste.
- Packed brown sugar for topping, 1/3 cup: Yes, more brown sugar, and yes, pack it again—it's what holds the crumble together.
- Unsalted butter for crumble, 1/4 cup softened: Softened butter mixes into the crumble so you get those actual crispy bits instead of butter streaks.
- Ground cinnamon for topping, 1/2 teaspoon: A little extra warmth just where it matters most.
- Salt for topping, pinch: Same principle as before—just enough to make the sweet sing.
Instructions
- Get your oven ready and prepare the dish:
- Preheat to 375°F and lightly grease your 9x13-inch baking dish—just enough so nothing sticks, not so much that you end up with greasy corners. This is the moment where everything is calm and you're still in control.
- Layer those yams:
- Arrange your sliced yams in a single layer, overlapping them slightly like you're building something intentional. Don't worry about perfection here—rustic is the vibe.
- Build the glaze:
- In a bowl, whisk brown sugar, melted butter, maple syrup, cream, cinnamon, nutmeg, salt, and vanilla until it's completely smooth and reminds you of caramel. This part takes maybe two minutes and smells incredible.
- Coat everything and cover:
- Pour the glaze over your yams and gently toss to coat—the word gently matters because you don't want mashed yams, just evenly dressed ones. Cover tight with foil so nothing dries out.
- First bake:
- Bake covered for 30 minutes until the yams start getting tender and the glaze bubbles at the edges. You can peek if you want—this is your kitchen, your rules.
- Make the crumble while waiting:
- Combine pecans, flour, brown sugar, softened butter, cinnamon, and salt in a bowl and mix with a fork until it looks like wet sand. This texture is crucial because it actually gets crispy in the oven instead of dense.
- Second bake and topping assembly:
- Remove foil from the yams, stir them gently, and bake uncovered for 10 more minutes. While that's happening, sprinkle marshmallows evenly over top, then distribute the pecan crumble over everything.
- Final bake and watch closely:
- Return to oven for 5 to 7 minutes, keeping your eye on it because marshmallows go from golden to burnt in about 30 seconds. You'll know it's done when they're puffy and light brown and the crumble has crisped up.
- Cool slightly before serving:
- Let it sit for a few minutes so the marshmallows set slightly and you won't burn your mouth on molten sugar. Those few minutes are also when your house smells best.
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There's this quiet moment right after you take this out of the oven when the marshmallows are still slightly gooey and the pecans are still crackling with warmth—that's when you remember why you love cooking in the first place. It's not about impressing anyone or proving anything, it's just about creating something that makes people happy.
The Glaze Is Everything
The glaze is actually what separates this from just baked yams with toppings—it's thick enough to cling to each slice but liquid enough to redistribute when you stir. I once tried using only brown sugar and butter without the maple syrup or cream, thinking I could simplify, and the result was this grainy, disappointing paste that had none of the richness. That cream and maple syrup are there for a reason—they round out the flavor and create this silky texture that actually tastes like something special instead of just sweet.
Why Pecans Over Walnuts
Pecans have this buttery sweetness that complements the marshmallows in a way walnuts just don't—they're more tender and less bitter, so they don't fight with the other flavors. That said, if pecans are expensive or you hate them, walnuts will work fine and honestly some people swear by them. The crumble is flexible in ways the yams and glaze aren't, so don't stress if you need to swap.
Make Ahead Strategy and Storage
The smartest move is to assemble everything except the marshmallows and crumble the night before, cover it, and refrigerate—that way you're not in the kitchen at the last minute wondering if your timing is right. Then the next day, pull it from the fridge 15 minutes before baking to take the chill off, follow the instructions as written, and only add the toppings during the final stage so they stay crispy.
- Leftovers last about three days in the fridge and actually taste better the next day once the flavors have really settled.
- You can freeze the baked dish without toppings for up to two months, then thaw and add marshmallows and pecans when reheating.
- Reheat gently in a 350°F oven for about 15 minutes covered so it warms through without the bottom getting crunchy.
Pin This dish has somehow become the one thing everyone asks me to bring, and I'm completely fine with that. Making it year after year, watching it disappear off the table, knowing it makes people feel cared for—that's honestly everything I want from cooking.
Recipe Questions & Answers
- → What types of yams work best?
Choose large sweet potatoes with firm flesh, peeled and sliced into rounds for even cooking and texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or pecan alternatives provide a similar crunch and flavor if preferred or for allergy reasons.
- → How do I prevent marshmallows from burning?
Bake marshmallows on low heat and watch closely during the last 5–7 minutes, removing when golden brown.
- → Is it possible to prepare this dish ahead of time?
You can assemble and refrigerate it, then bake just before serving to maintain freshness and flavor.
- → What spices enhance the glaze?
Cinnamon and nutmeg provide warmth, while optional allspice or cloves add depth to the sweet glaze.