Candied Yams

By exdircomp

Ingredients

• 3 lbs. sweet potatoes, peeled and cut into 2" pieces
• Salt
• 1 ⁄4 lb. butter
• 1 ⁄2 cup fresh orange juice
• 1 tbsp. freshly grated orange zest
• 1 ⁄2 cup lightly toasted chopped pecans
• 1/2 cup coconut optional
• 2 ⁄3 cup brown sugar
• 1 bag mini marshmallows
• 1 bag jumbo marshmallow

Preparation

Step 1

Set oven 400°F.

Wrap each yam in foil then prick holes in each.

Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.

Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).

Using fingers remove the skins from yams.

Cut in 2 inch circles

Place in a buttered baking dish.

Melt butter in a medium pan; add, orange juice, orange zest, pecans, coconut and a pinch of salt. Add two cups minature marshmallows Stir and Pour butter sauce over yams; sprinkle brown sugar on top.

Bake on 350 degrees 30–40 minutes, stirring occasionally


Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.