Save to Pinterest These marshmallow pecan yams are pure comfort and nostalgia for every holiday table I host. Silky yams are mashed with warm spices, lush cream, and brown sugar, then blanketed in pecans and bubbly marshmallows for a sweet-savory finish my whole family loves.
The first time I made this I was fretting over the turkey and barely noticed how fast my kids devoured the yam side. Now they insist it makes the feast. It has become a non-negotiable every year.
Ingredients
- Yams: Look for four large yams with firm unblemished skin and rich orange color for maximum flavor
- Salt: Brings out the natural sweetness and seasons the base layer
- Unsalted butter: A half cup adds richness and helps all the flavors meld together
- Brown sugar: Deep earthy sweetness that perfectly complements the yams
- Ground cinnamon and ground nutmeg: Warming spices for a familiar holiday aroma
- Heavy cream: Adds silkiness use the freshest cream for the best results
- Pure vanilla extract: Enhances all the flavors with just a little extra aromatic sweetness
- Mini marshmallows: Choose soft and fresh marshmallows for gooey melted topping check ingredients if you need them vegetarian
- Pecan halves or pieces: Add crunch and a toasty nutty note toast first for more depth choose pecans that are plump with golden brown edges
Instructions
- Prepare the Baking Dish and Oven:
- Set your oven to 375 degrees Fahrenheit and grease a two-quart baking dish with butter or oil to prevent sticking and make cleanup easy
- Cook the Yams:
- Peel and chop the yams into one-inch pieces bring to a boil in a large pot of water with salt then simmer for about fifteen minutes You want them fork tender but not falling apart Drain them thoroughly so your mash will not be watery
- Mash the Yams:
- Transfer the cooked yams to a large mixing bowl and mash until mostly smooth with a few small lumps for texture
- Mix in Sweeteners Spices and Cream:
- Stir in melted butter brown sugar cinnamon nutmeg cream and vanilla Mix thoroughly so the mash turns silky and even
- Spread and Layer:
- Evenly smooth the mashed yam mixture into your prepared baking dish making sure it reaches all the corners for consistent baking
- Add Pecans and Marshmallows:
- Sprinkle the pecans over the surface so every bite has crunch Then top generously with mini marshmallows covering most of the top for a golden blanket
- Bake:
- Place in the oven uncovered Let bake for twenty to twenty five minutes until the marshmallows puff and turn golden and the filling is heated through
- Cool and Serve:
- Let your casserole cool for about ten minutes to set before scooping and serving
Save to Pinterest Pecans have always felt a little special to me My grandmother loved sprinkling toasted nuts on every sweet casserole and it is the bite I look forward to the most The crunch mixed with gooey marshmallow and creamy yams always brings vivid memories of her bustling kitchen
Storage Tips
If you have leftovers cool completely and store covered in the fridge for up to four days For best results reheat uncovered at 325 degrees until bubbly again If the marshmallows start to darken too much tent with foil
Ingredient Substitutions
Sweet potatoes work perfectly if you cannot find yams You can use half and half instead of heavy cream for a lighter version and coconut cream for dairy free Swap walnuts for pecans if that is what you have or go nut free for allergies
Serving Suggestions
This dish shines next to classic roast turkey or ham but it also complements vegetarian holiday spreads Try serving a scoop alongside maple glazed carrots or spinach salad for a bright contrast For an extra festive touch sprinkle with a few cranberries or orange zest before serving
Cultural and Historical Context
Marshmallow topped yams have become a beloved American tradition for Thanksgiving and other fall gatherings The sweet topping was popularized in twentieth century recipe booklets and quickly found its way into family cookbooks across the country Even today the debate on marshmallow or not is real
Seasonal Adaptations
Try using pumpkin or butternut squash instead of yams for a different twist Add a hint of clove or allspice for even warmer fall flavor Top with crushed ginger cookies for a little crunch and spice
Success Stories
My friend once brought this to a Friendsgiving and confessed she was nervous about how nostalgic the classic look was Not a single scoop was left at the end Everyone raved about the contrast of gooey marshmallow with nutty pecans
Freezer Meal Conversion
You can assemble the casserole without the marshmallows and freeze well wrapped for up to one month When ready to serve thaw overnight then add the marshmallows right before baking as normal
Save to Pinterest Enjoy this dish for a taste of tradition and comfort. It never fails to bring smiles—and makes for perfect leftovers the next day.
Common Recipe Questions
- → Can I use sweet potatoes instead of yams?
Yes, sweet potatoes are an excellent substitute for yams and deliver a similar texture and flavor.
- → How do I keep the marshmallows from burning?
Bake uncovered only until marshmallows are golden, about 20–25 minutes. Watch closely in the final minutes.
- → Can I make this dish ahead of time?
You can assemble the yam mixture and topping up to a day in advance. Bake just before serving for best results.
- → What if I want a crunchier topping?
Toast pecans before adding them or mix in additional chopped nuts for extra texture and flavor.
- → Are there dairy-free or vegan options?
Use plant-based butter, cream substitutes, and vegan marshmallows to accommodate dietary preferences.
- → What seasonings complement this dish?
Cinnamon and nutmeg provide warming flavors, while a touch of orange zest offers a bright twist.