Candied Yams Marshmallow Pecan

My grandmother used to make this dish every Thanksgiving, and I'd watch from the kitchen counter as she layered those glossy yam slices into the baking dish like she was arranging something precious. The smell of cinnamon and nutmeg would fill the whole house by the time the marshmallows hit the oven, golden and bubbling at the edges. Years later, I realized that what made hers so special wasn't just the recipe, but the way she'd let me taste the glaze before it went on, letting me add just a pinch more vanilla if it needed it. Now when I make this, I'm not just following steps, I'm carrying forward something that tasted like home.

I made this for the first time in my own kitchen on a random November evening, not even a holiday, just because I'd been craving something warm and a little bit fancy. My partner walked in halfway through baking and the expression on his face when he saw those golden marshmallows melting over the pecans told me everything I needed to know about whether this was keeper material. We ended up eating it straight from the baking dish with spoons, laughing at how ridiculously good something so simple could be.

Ingredients

• Yams (4 large, peeled and sliced into 1-inch rounds): These need to be evenly thick so they cook at the same rate, otherwise you'll end up with some mushy and some still firm by the time the marshmallows go on.
• Packed brown sugar (1 cup for glaze): Don't skip the packing step because it changes the sweetness intensity; I learned this the hard way when I carelessly spooned it once and the glaze tasted thin.
• Unsalted butter, melted (1/2 cup): The unsalted part matters because it lets you control the salt level yourself, which is crucial when you're layering flavors like this.
• Maple syrup (1/4 cup): This brings a subtle depth that regular sugar can't match, giving the glaze something almost smoky underneath the sweetness.
• Heavy cream (1/4 cup): It luxurifies everything and helps the glaze cling to the yams instead of pooling at the bottom.
• Ground cinnamon (1 tsp in glaze, 1/2 tsp in crumble): Use fresh cinnamon if you can because stale stuff tastes like dusty cabinets instead of autumn.
• Ground nutmeg (1/2 tsp): A little goes such a long way here, so resist the urge to dump in more unless you're really confident.
• Salt (1/4 tsp in glaze, pinch in crumble): This is your secret weapon for making all the sweet parts taste sweeter by contrast.
• Pure vanilla extract (1 tsp): The word pure matters because imitation changes the whole character of what you're making.
• Mini marshmallows (2 cups): Mini ones toast more evenly than the giant kind, and they distribute better across the surface so every bite has a little marshmallow.
• Pecans, roughly chopped (3/4 cup): Rough chopping keeps some texture, whereas if you go too fine they almost disappear into the crumble.
• All-purpose flour (1/2 cup for crumble): This is what gives the topping structure and keeps it from becoming one dense layer.
• Packed brown sugar (1/3 cup for crumble): Same packing principle as the glaze, and this is what creates those caramelized bits when it bakes.
• Unsalted butter, softened (1/4 cup for crumble): Softened, not melted, because you need it to hold the texture of the crumble when it bakes instead of making everything oily.

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Heat your oven and prepare the dish:

Get the oven to 375°F and lightly grease that 9x13-inch baking dish so nothing sticks to the bottom. I like using butter for this because it adds a tiny bit of flavor and prevents sticking better than spray.

Layer the yam slices:

Arrange your sliced yams in a single, even layer in the dish, slightly overlapping them if you need to fit everything. The more evenly sized they are, the more evenly they'll cook.

Mix the glaze together:

In a medium bowl, whisk the brown sugar, melted butter, maple syrup, heavy cream, cinnamon, nutmeg, salt, and vanilla until it's completely smooth with no streaks of brown sugar. This usually takes about a minute of steady whisking.

Coat the yams:

Pour that glaze evenly over the yam slices and gently toss them around so everything gets coated, then cover the dish tightly with foil. The foil traps steam and helps the yams become tender without drying out.

Bake covered:

Bake for 30 minutes, and don't peek because you want that steam working its magic. After 30 minutes, carefully remove the foil and give the yams a gentle stir to redistribute the glaze.

Finish the yam baking:

Bake uncovered for another 10 minutes until the yams are really tender when you poke them with a fork. You're looking for them to be almost falling apart but not quite.

Make the pecan crumble:

While the yams finish, combine the chopped pecans, flour, brown sugar, softened butter, cinnamon, and salt in a bowl and mix with a fork until it becomes crumbly with small clumps. Don't overmix or you'll end up with a paste instead of a crumble.

Top and finish:

Sprinkle the mini marshmallows evenly over the yams, then scatter that pecan crumble over the top. Return everything to the oven.

Bake until golden:

Bake for 5 to 7 minutes, watching carefully because marshmallows can go from golden to burnt faster than you'd expect. You're looking for the marshmallows to be puffy and slightly browned at the peaks.

Cool slightly before serving:

Let it sit for a few minutes so the marshmallows firm up a tiny bit and everything becomes easier to scoop. Serve while it's still warm, and watch people's faces light up.

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There's something about passing this dish to someone and watching them take that first bite, their fork cutting through marshmallow and pecan crumble down into the sweet, spiced yams underneath. In that moment, you're not just serving food, you're offering comfort and tradition and the kind of deliciousness that makes people slow down and actually taste what they're eating.

The Art of the Glaze

The glaze is really the backbone of this whole dish, and getting it right means understanding that it needs to be thick enough to coat the yams but loose enough to actually distribute evenly. I've found that letting the yams cook covered with that glaze for the full 30 minutes creates a kind of caramelization on the bottom of the dish that's pure magic when you serve it. The maple syrup in particular does something special here, adding a note that's almost smoky underneath all the spice, and I'd never go back to making this without it now.

Why the Crumble Matters

Without this crumble, you'd just have soft, sweet yams with marshmallows, which sounds nice but doesn't have any complexity. The crumble gives you something to bite into, a textural moment that keeps things interesting, and the pecans add a slight bitterness that balances the sweetness perfectly. It's the difference between a good side dish and one that people actually remember and ask for the recipe for.

Make Ahead and Storage

You can absolutely assemble this the night before, cover it with foil, and refrigerate it until you're ready to bake. The glaze will have time to really penetrate the yams, which honestly makes them taste even better, so don't hesitate to do this if it helps your holiday timeline. Just add an extra 5 to 10 minutes to the baking time if you're starting from cold.

• Leftovers keep in the refrigerator for about 3 days, and reheating gently in a 325°F oven keeps them soft and delicious.
• You can freeze the unbaked assembled dish for up to a month, then bake straight from frozen, adding about 15 extra minutes to the time.
• If you're making this ahead and the marshmallows go a little dark in the fridge, don't worry because they're meant to get toasty anyway.

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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This dish has become my answer to bringing something to the table that's both comforting and a little bit special. Make it once and you'll understand why it's been a centerpiece of holiday tables for generations.

Recipe FAQs

→ What types of yams work best for this dish?

Firm, large sweet potatoes peeled and sliced into 1-inch rounds provide the best texture and hold up well during baking.

→ Can I substitute pecans with other nuts?

Walnuts are a good alternative if pecans are unavailable or if you prefer a different nutty flavor.

→ How can I prevent the marshmallows from burning?

Keep a close watch during the final baking stage and remove the dish once marshmallows turn a light golden brown.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble the yams and toppings in advance, refrigerate, and bake just before serving.

→ What spices enhance the glaze flavor?

Cinnamon and nutmeg are essential, and adding a pinch of allspice or cloves can deepen the aromatic profile.