One of the traditional sides for a holiday dinner is candied yams, but what we call yams in the United States, usually refers to the soft sweet potato grown in America. The actual yam is a similar yet different vegetable originating from the Asian and African continents.
Candied Yam & Pecan Bake
Ingredients
- 3 lbs soft sweet potatoes, peeled and cubed into 1½ to 2 inch chunks
- 1 C water
- 1 egg
- ½ C butter, melted
- ½ tsp vanilla extract
- ½ C brown sugar
- Salt – to taste
- Ground cinnamin – to taste
- ½ C milk
- 3 Tblsps flour
- ½ C crushed pecans
- 2 to 3 cups of miniature marshmallows
Preparation
-
Preheat oven to 350 degrees. Grease a medium sized baking dish.
-
Boil the sweet potatoes in water until soft (about 30 to 40 minutes), drain and transfer to baking dish.
-
Combine melted butter flour, milk, brown sugar, vanilla extract, egg, salt and cinnamon, into a bowl, then stir in the pecan pieces.
-
Pour the mixture over the sweet potatoes, covering completly, then bake in the oven for about 20 minutes.
-
Remove the dish from the oven, sprinkle the marshmallows over the top, and return to the oven, allowing to bake until marshmallows are sufficiently browned (about 5 minutes). Remove from oven and serve.
0 comments on “Candied Yam & Pecan Bake” Add yours →