Ingredients:

  • 2 cans (29 oz each) canned yams, drained thoroughly
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/3 cup whole milk or heavy cream
  • 2 large eggs, room temperature and lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/4 cup cold butter, cubed
  • 2 cups miniature marshmallows

Instructions:

  1. Preheat your oven to 350°F (175°C). Drain the canned yams in a colander for at least 5 minutes to remove excess syrup.
  2. In a large mixing bowl, combine the drained yams and melted butter. Use an electric hand mixer on medium speed to whip the mixture until smooth and aerated.
  3. Incorporate the granulated sugar, milk (or heavy cream), beaten eggs, vanilla extract, cinnamon, and sea salt. Mix until the base is silken and homogenous.
  4. Transfer the yam mixture into a 9x13-inch ceramic baking dish and spread evenly.
  5. In a small bowl, prepare the shattering pecan topping by combining brown sugar, flour, and chopped pecans. Use a pastry cutter or fork to cut in the cold cubed butter until the mixture resembles coarse crumbs.
  6. Sprinkle the pecan crumble evenly over the potato base. Bake for 25 minutes.
  7. Remove from oven, top with miniature marshmallows, and return to the oven for 5 minutes or until the marshmallows are toasted and golden brown.