Day 11 of the 22 Days of Thanksgiving: Candied Yams

This recipe is one of the first recipes I ever created as a teenager. I have been making it for 20 years. These yams are super simple to make and take very little effort, but they are so decadent and a sweet addition to the savory turkey dinner that is Thanksgiving.

Only 5 ingredients, how simple is that?

Pour the yams into a non-stick skillet and bring to a simmer.

Once the yams are heated through, drain the liquid and replace on the stove.

Now for the decadence.  We start with some creamy and rich butter.

Once the butter has melted into the yams, we add the brown sugar and crunchy pecans.

These candied yams are ready for the baking dish.

What would candied yams be without a layer of marshmallows?

Just 15 minutes in the oven and you have toasted marshmallow perfection.

I dare you to not have seconds!

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If you're not up for peeling, boiling, and mashing sweet potatoes, this recipe is for you. It is super simple and quick to make. Starting out with canned yams, which are heated through, we add some butter, brown sugar and chopped pecans. Then, just when you think they couldn't get any better, we top with marshmallows, BOOM! I love this fast side dish added to our Thanksgiving dinner. This recipe can easily be doubled, tripled, or quadrupled to feed any size of crowd.
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Over medium heat, pour undrained yams into a sauce pan.
  2. Warm through, bringing to a simmer.
  3. If desired, using a wooden spoon or spatula, cut yams into smaller pieces.
  4. Drain off liquid and replace on stove.
  5. Add butter and mix well.
  6. Stir in brown sugar and pecans, just until the sugar dissolves.
  7. Pour yams into an 8x8 baking dish.
  8. Top with an even layer of marshmallows.
  9. Bake at 350 degrees for 15 minutes, just until marshmallows are toasted and golden brown.
Recipe Notes

Use a 9x13 pan if recipe is going to be tripled or quadrupled.

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