Ingredients:

  • 2 cans (40 oz each) Canned Cut Sweet Potatoes/Yams, drained with 1/4 cup liquid reserved
  • 1/2 tsp Sea salt
  • 1 cup (200g) Light or Dark Brown Sugar, packed
  • 1/2 cup (113g) Unsalted Butter, cubed
  • 1/4 cup (60ml) Reserved canning liquid
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1 tsp Vanilla extract
  • 3 cups (150g) Miniature Marshmallows
  • 1/2 cup (60g) Chopped pecans

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Open the 2 cans (40 oz each) and drain them, but save 1/4 cup (60ml) of that liquid.
  3. In a medium saucepan over medium heat, combine the brown sugar, butter, and 1/4 cup of the reserved canning liquid. Whisk constantly until the butter is melted and sugar has dissolved.
  4. Simmer the glaze for 3–4 minutes until it thickens into a glossy, mahogany-colored syrup. Remove from heat and stir in the vanilla extract, cinnamon, and nutmeg.
  5. Arrange the drained yams thoroughly in an even layer in a buttered 9x13 inch baking dish. Pour the hot brown sugar glaze evenly over the yams, ensuring every piece is coated. Sprinkle with 1/2 tsp sea salt.
  6. Place the dish in the oven for 15 minutes until the syrup is bubbling vigorously around the edges.
  7. Remove from oven and sprinkle miniature marshmallows and chopped pecans evenly over the top. Return to the oven for 5–7 minutes, or until marshmallows are golden brown and toasted.