Ingredients:

  • 40 oz canned yams, drained and rinsed
  • 0.5 cup unsalted butter, melted
  • 0.25 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 2 cups mini marshmallows
  • 0.5 cup chopped pecans
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat and Prep: Set your oven to 375°F (190°C). Grease your 9x13 inch baking dish with a bit of butter or non stick spray.
  2. Rinse the Yams: Dump the canned yams into a colander. Rinse them thoroughly under cold water. Note: This step is vital to remove the metallic taste of the canning liquid.
  3. Mash Until Smooth: Transfer the yams to your large bowl. Use your hand mixer or masher to break them down. Mash until no large lumps remain.
  4. Incorporate Flavors: Add the 0.5 cup melted butter, room temperature eggs, brown sugar, vanilla, salt, and cinnamon.
  5. Aerat the Mixture: Beat the mixture for about 2 minutes with the electric mixer. Note: You are looking for the color to lighten slightly as air is incorporated.
  6. The First Bake: Spread the potato mixture into your dish. Bake for 15–20 minutes until the edges are bubbling and the center no longer jiggles.
  7. Prep the Topping: While the base bakes, toss your chopped pecans with the 2 tablespoons of melted butter in a small bowl.
  8. Add the Toppings: Pull the dish from the oven. Sprinkle the buttery pecans and mini marshmallows evenly over the entire surface.
  9. The Golden Toast: Return to the oven for 5–7 minutes. Watch closely until marshmallows are puffed and toasted golden brown.
  10. Rest and Serve: Let the dish sit for 5 minutes before serving. This allows the marshmallows to set slightly so they don't slide off.