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
- 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
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 →