I have always felt obliged to have this recipe on my Thanksgiving table because everyone wants it. Believe it or not children and adults alike will always look for this tasty concoction of sweet potatoes and marshmallows. It just wouldn’t be the same without some version of this. It is easy and I just felt I owed it to all of you to pass it along. It is especially good for those of you who need to bring something to someone’s house, and don’t have time for fuss and muss. So here you go. And those darn mini marshmallows which you just gotta have. I have to admit that I love this recipe!
1 stick unsalted butter
1 cup light brown sugar
1/2 cup chopped pecans
2 large cans of yams or app. 3 lbs. sweet potatoes, drained
1 small can (I like 8 oz.) crushed pineapple (optional)
1 teaspoon cinnamon
1 teaspoon ground nutmeg
mini-marshmallows (1 bag will more than cover it) or one jar of marshmallow topping
Preheat oven to 325 degrees.
Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for a few minutes. In the meantime, place drained yams in a large bowl and mash them (you can leave a few chunked pieces.) If you’re cooking your sweet potatoes , peel and cut into quarters (cubes) fill a large pot of water to cover potatoes , add a little salt to water and bring water to boil. Boil for about 12 minutes till you can pierce potato with a fork easily. Remove and drain potatoes. I always place my potatoes back in pot to steam off excess water.
Pour sugar/pecan and pineapple mixture over the yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan, actually any baking dish will do. Oven to Table is perfect here. Bake for about 15 minutes. Then remove, put mini marshmallows on top to cover, and raise the oven to 400 degrees. Bake for an additional 10 – 15 minutes to brown the marshmallows. Don’t let it burn.