Candied Yams Marshmallow Pecan (Print)

Tender sweet potatoes baked in brown sugar glaze, finished with marshmallows and pecan crumble topping.

# Components:

→ Yams

01 - 4 large yams (sweet potatoes), peeled and sliced 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Peel and slice yams into 1-inch rounds, then arrange 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. Pour glaze evenly over yams and gently toss to coat. Cover tightly with aluminum foil.
03 - Bake covered for 30 minutes. Remove foil, gently stir yams, and bake uncovered for an additional 10 minutes until tender.
04 - In a bowl, combine pecans, flour, brown sugar, softened butter, cinnamon, and salt. Mix with a fork until crumbly texture forms.
05 - Sprinkle mini marshmallows evenly over the yams, then distribute pecan crumble topping over the marshmallows.
06 - Return dish to oven and bake for 5-7 minutes until marshmallows are golden brown and topping is crisp. Monitor closely to prevent burning.
07 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It tastes like comfort: This dish has that soul food warmth that makes people slow down and actually enjoy their meal.
  • The texture contrast is addictive: Creamy yams, gooey marshmallows, and crunchy pecans all fighting for your attention in the best way.
  • It comes together faster than you'd think: Twenty minutes of prep means you're not stuck in the kitchen stressing while everything else is cooking.
02 -
  • Don't skip the foil cover in the first half: I learned this the hard way when my yams turned into jerky because I thought I knew better than the recipe—the foil traps steam and keeps them from drying out.
  • Marshmallows are drama queens: They can go from perfect to blackened in the time it takes you to blink, so set a timer and actually watch the oven instead of wandering away.
03 -
  • Add a tiny pinch of allspice or cloves to the glaze: Just enough that people can't identify it but can taste that something makes it special—this is the move that makes people ask for your secret.
  • Don't wash your yams until you're ready to peel them: Wet yams are slippery and frustrating, so keep them dry until the last minute and your knife work will be so much safer.
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