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candied yams with marshmallows and pecans
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Candied Yams with Marshmallows

These candied yams with marshmallows are sweet, buttery, and absolutely delicious! Tender sweet potatoes are coated in a rich brown butter glaze and topped with crunchy pecans and gooey, golden marshmallows. The perfect Thanksgiving side dish!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Rest Time10 minutes
Total Time1 hour 40 minutes
Course: holiday recipes, Side Dish
Cuisine: American
Servings: 8
Author: Julie Maestre

Equipment

  • 9x13 baking dish

Ingredients

  • 3 pounds sweet potatoes peeled and cut into 1¼ -inch chunks
  • ¾ cup pecans roughly chopped, divided, optional
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg optional
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2½ cups mini marshmallows

Instructions

  • Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with a little butter. Add the sweet potatoes to the dish and set aside.
  • Toast the pecans in a dry skillet over medium-low heat for about 4-6 minutes, until golden and fragrant. Transfer to a plate or bowl to cool.
  • Let the skillet cool for 1-2 minutes, then add the butter. Cook butter over medium-low heat, stirring frequently, until golden brown and has a nutty aroma, about 5-6 minutes. Take care not to burn the butter.
  • Once browned, add the brown sugar, granulated sugar, cinnamon, nutmeg and salt. Stir to combine. Add water to create a syrup and cook for 1-2 minutes to infuse the flavors. Remove from heat and stir in the vanilla extract.
  • Pour the butter mixture evenly over the sweet potatoes and toss well to coat. Cover tightly with foil and bake for 30 minutes.
  • Remove foil and gently stir the sweet potatoes. Continue baking for 20-30 minutes, until the potatoes are fork-tender, but still hold their shape, and the glaze is thick and glossy.
  • Once the potatoes are tender, stir in ½ cup of toasted pecans. Sprinkle the mini marshmallows evenly over the top.
  • Bake uncovered for 5-8 minutes, until the marshmallows are puffed and lightly golden. If desired, place under the broiler for 30-60 seconds for a toasty taste and appearance. Keep watch as the marshmallows can burn in a flash.
  • Sprinkle the remaining pecans over top of the marshmallows. Allow to rest for 5-10 minutes before serving. Spoon some of the buttery glaze over the top.

Notes

  • Watch the marshmallows closely. Especially if you use the broiler! They can go from perfectly golden to burnt in seconds.
  • Let them rest before serving. Give them about 10 minutes so the glaze can thicken slightly.
  • Don't overcook the sweet potatoes. You want them fork-tender but not mushy. They should still hold their shape.

Nutrition

Calories: 414kcal | Carbohydrates: 68g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 257mg | Potassium: 635mg | Fiber: 6g | Sugar: 36g | Vitamin A: 24400IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg