The best candied yams I have ever made
- Carbohydrate 55.6329281168152 g
- Cholesterol 21.3325 mg
- Fat 9.90989283938624 g
- Fiber 2.44358320986506 g
- Protein 2.00961610973591 g
- Saturated Fat 4.42503889633375 g
- Serving Size 1 1 Serving (127g)
- Sodium 56.5285195175968 mg
- Sugar 53.1893449069501 g
- Trans Fat 0.563887729703885 g
- Calories 310 calories
Step-by-step
- Preheat oven at 350(F) degrees, or 180(C) degrees.
- Cut Sweet Potatoes in half (length wise) and boil in water for approximately 25 minutes.
- Remove from heat and drain.
- When cool enough to handle, peel the potatoes and cut into fourths.
- Place potatoes in a 9x13" pan.
- Mix the dry ingredients and sprinkle evenly over the potatoes.
- Slice the 3 T Butter from the stick and then cut each T into fourths. Drop the butter evenly around the pan.
- Place marshmallows in the pan (3 rows of 4)
- Sprinkle pecans evenly over the potatoes in the pan.
- Pour Cream over top of the everything.
- Bake at 350(F) for 45 minutes or until marshmallows are golden brown.
- Enjoy!!!
Adapting the Base
Substituting coconut cream for heavy whipping cream alters the sauce viscosity and introduces a distinct tropical fat profile that changes the final bake. Whole sweet potatoes boil more evenly when cut uniformly, preventing exterior mushiness before the centers soften at the 25-minute mark. Keeping pieces sized identically ensures uniform heat absorption during the initial boil.Reheating and Leftovers
Refrigerate leftovers within two hours in an airtight glass container to maintain structural integrity for up to three days. Crisp the top layer by reheating portions in a 350-degree Fahrenheit oven for 12 minutes rather than using a microwave, which liquifies the marshmallow topping into a sticky syrup. Cold slices also incorporate well into morning hash browns when diced finely and seared in a cast-iron skillet.Common Pitfalls
Burning the sugar mixture occurs frequently when oven temperatures exceed 375 degrees Fahrenheit, scorching the dairy solids in the cream. Adding marshmallows too early results in carbonized sugar before the sweet potatoes finish heating through. Distribute butter pieces evenly across the surface rather than clumping them, allowing fats to emulsify properly with the brown sugar and flour thickener.
