Ingredients:

  • 2 cans (29 oz each) Sweet Potatoes/Yams in syrup, thoroughly drained and rinsed
  • 1/4 cup (57g) Unsalted Butter, melted and cooled
  • 1/4 cup (60ml) Whole Milk
  • 2 large Eggs, room temperature and lightly beaten
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 1 tsp Vanilla Extract
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 cup (60g) All-Purpose Flour
  • 1/2 cup (100g) Light Brown Sugar, packed (for topping)
  • 1/2 cup (115g) Cold Unsalted Butter, cubed
  • 1 cup (110g) Raw Pecans, roughly chopped
  • 1 cup (50g) Miniature Marshmallows

Instructions:

  1. Preheat your oven to 375°F (190°C). Take a little bit of butter and grease your 9x13 inch baking dish thoroughly, making sure to get into the corners.
  2. Open those cans and dump the yams into a colander. Rinse them under cold running water until the water runs clear and they no longer feel sticky. Pat them very dry with paper towels. Note: This prevents the base from becoming watery.
  3. Place the dried yams in your large mixing bowl. Use your masher to break them down to the consistency you like. I prefer a few small lumps for a home style feel.
  4. Add the melted butter, whole milk, beaten eggs, 1/4 cup brown sugar, vanilla, salt, cinnamon, and ginger. Whisk this mixture until it looks glossy and completely combined.
  5. Pour the yam mixture into your greased baking dish and use a spatula to spread it out into an even layer.
  6. In a separate medium bowl, whisk together the flour and the remaining 1/2 cup brown sugar. Drop in those cold butter cubes.
  7. Use your pastry cutter to work the butter into the flour mixture until it looks like coarse, pea sized crumbs. Don't overwork it!
  8. Gently fold in the chopped pecans with a spoon or your hands.
  9. Sprinkle the pecan mixture evenly over the top of the yams, then scatter the miniature marshmallows over the pecans.
  10. Bake for 20 minutes until the marshmallows are puffed and toasted golden brown and the pecan topping is fragrant and bubbling at the edges. > Chef's Note: If you notice the marshmallows browning too quickly (every oven has its own personality!), simply tent a piece of foil loosely over the top for the last 5 minutes of baking.