SHELLY'S CANDIED YAMS WITH PECANS
This is the recipe that, for many years, Shelly always brought to our family Thanksgiving Day dinners. Not everyone in our family likes yams, so we tended to have lots of leftovers. But I always liked this recipe, so I didn't mind having leftovers the next day. It's a little different than the Candied Yams my mom made as we were growing up. I thought I should post the recipe here so that it'll be handy in case I ever decide to have Candied Yams on the menu for our family's Thanksgiving Day dinner.
Provided by Vickie Parks @Northwestgal
Categories Vegetables
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Lightly grease a 9x13x2 inch baking dish (avoid a deep-dish baking pan); set aside
- In medium mixing bowl lightly mash yams - leave yams slightly lumpy. Fold in pecans; set aside.
- In small sauce pan, heat butter and honey, allow to simmer and melt. Add brown sugar, cinnamon and nutmeg, and stir until creamy; stir butter mixture into the yam mixture. Transfer seasoned yams to the greased baking dish.
- Cover dish, and bake for 30 minutes. Remove from oven. Uncover and sprinkle miniature marshmallows over yams. Bake uncovered for another 10 minutes or until marshmallows are lightly toasted.
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