4cupssweet potatoes, that have been peeled, cube chopped, and boiled/steamed
3tablespoonsalted butter
2cupsmarshmallows
¼cupchopped pecans (+ extra for garnish)
¼cupbrown sugar
¼cupheavy whipping cream (or milk)
⅛teaspooncinnamon powder (optional)
Instructions
In a large bowl, add half of the sweet potatoes and mash them well.
Add the other half of the sweet potatoes but do not mash them. Keep them cubed.
Add the pecans and cinnamon powder to the bowl.
In a small butter pot, brown 2 tablespoon of the butter. Add heavy whipping cream/milk and the sugar. Let it come to a simmer on low heat making sure to stir/whisk the whole time.
Mix the butter pot contents with the sweet potatoes in the bowl.
Put the sweet potatoe mixture in an oven safe pan and spread it out evenly with a spatula so the top has a flat surface.
Brown the additional 1 tablespoon of butter and pour it over the sweet potato mixture. Try to be as even as possible. Feel free to use more butter if you need to (It's Thanksgiving! Go big folks.)
Layer the marshmallows on top of the candied yams. Get pretty with it! Use some extra pecans and write your family's surname; use a cookie cutter and have a pattern/leaf in the middle; alter lines of pecans and marshmallows... or be simple and just use marshmallows on top.
Tightly cover the oven safe pan with foil paper. Leave air in the middle so the foil does not touch the marshmallows at all.
Bake for 10 minutes at 350.
Uncover the foil and bake again for 3-5 minutes.
If you prefer to brown your marshmallows even more, broil them on low heat for 1-2 minutes (keep an eye on them though).