Ingredients:

  • 2 cans (40 oz total) canned yams, thoroughly drained and rinsed
  • 0.5 cup unsalted butter, melted and cooled
  • 0.33 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 2.5 cups mini marshmallows
  • 0.5 cup chopped pecans
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish generously with butter.
  2. Empty the canned yams into a colander and rinse under cold water to remove excess syrup. Allow to drain for 5 minutes to prevent a watery consistency.
  3. In a large mixing bowl, combine the drained yams, 1/2 cup melted butter, brown sugar, egg, vanilla, cinnamon, nutmeg, and sea salt.
  4. Mash the mixture using a potato masher or electric hand mixer until the texture is silky and mostly smooth.
  5. Spread the sweet potato mixture evenly into the prepared baking dish.
  6. Toss the chopped pecans with 2 tablespoons of melted butter and sprinkle them evenly over the sweet potato base.
  7. Top the pecan layer with a thick, even layer of mini marshmallows.
  8. Bake for 25-30 minutes until the marshmallows are puffed and transform into a toasted, golden-brown crust.