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Yam Mallow Pecan Crisp

No recipe image available.Tender chunks of yam (sweet potatoes) baked in a buttery orange syrup, topped with pecan streusel and miniature marshmallows. A classic side dish for the holiday table.

Recipe Ingredients:

2 (28-ounce) cans yams, drained
1 cup orange juice
1/4 cup granulated sugar
2 tablespoons butter
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 cup chopped pecans
1/4 teaspoon kosher or sea salt
1/2 cup cold butter
1 1/2 cups miniature marshmallows

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Place drained yams into greased 13x9x2-inch baking dish. Pour orange juice over yams, sprinkle with sugar and dot with 2 tablespoons butter.
  3. In a small bowl, combine flour, brown sugar, cinnamon, pecans, salt and butter until crumbly. Sprinkle over yam mixture.
  4. Bake for 30 minutes or until hot and bubbly and lightly browned.
  5. Remove from oven, sprinkle top with marshmallows, return to oven and bake for 3 or 4 minutes, or until marshmallows have puffed up and turned lightly golden. Watch closely!

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 340.5 calories; 29% calories from fat; 11.7g total fat; 25.4mg cholesterol; 176.6mg sodium; 349.3mg potassium; 57.4g carbohydrates; 4.0g fiber; 37.8g sugar; 53.3g net carbs; 3.0g protein.

Recipe by Hope Cantil; copyright © 1999; property of See Terms of Use.