- 4
Ingredients
- 4 medium yams
- 2 tablespoons maple syrup
- 1/2 orange (zested)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (freshly grated)
- pinch of Kosher salt
- 2 1/2 cups sweetened, shredded coconut
- 3/4 cup pecans (toasted, chopped)
- 1/2 cup sugar
- 1 cup mini marshmallows
Preparation
Step 1
Preheat oven to 425º F. Line a baking sheet with foil and set aside.
Rinse and scrub yams with a brush and pat dry. Prick yams all over with a fork
and place on prepared baking sheet. Place in oven and bake 40-60 minutes or
until tender. Remove from oven and allow to cool slightly.
Lower oven to 350º F.
In a large bowl, add yam flesh and mash until smooth. Add maple syrup, orange
zest, ginger, cinnamon, nutmeg, and salt and stir to combine.
In a medium bowl, add coconut, pecans, and sugar. Stir to combine and set
aside.
Using a 2-inch cookie scoop, scoop yam mixture and press 3 mini marshmallows
into the center of each ball. Roll each ball in the pecan mixture and place
on cookie sheet. Bake for 15 minutes or until marshmallows are soft and
gooey. Transfer to platter and serve.
Tip: Make this recipe a few days in advance and freeze before baking for one less dish to prep on turkey day!