Ingredients:

  • 4 lbs fresh Garnet yams (sweet potatoes), peeled and sliced into 1-inch thick rounds
  • 1 tsp sea salt
  • 1/2 cup water
  • 1 cup dark brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/4 cup pure maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tbsp vanilla bean paste
  • 1.5 cups pecan halves, toasted
  • 2 cups mini marshmallows
  • 2 tbsp melted butter
  • 1/4 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Arrange the sliced yams in a 9x13 inch baking dish. Add 1/2 cup of water to the bottom of the dish, cover tightly with aluminum foil, and bake for 20 minutes to par-roast.
  2. While the yams par-roast, prepare the glaze. In a heavy-bottomed saucepan over medium heat, combine the 1/2 cup butter, dark brown sugar, maple syrup, lemon juice, cinnamon, nutmeg, and cloves.
  3. Bring the mixture to a simmer, whisking constantly for 5-7 minutes until the sugar is fully dissolved and the liquid thickens into a mahogany-hued syrup. Remove from heat and stir in the vanilla bean paste.
  4. Carefully remove the foil from the baking dish and drain any excess water. Pour the mahogany glaze evenly over the par-roasted yams.
  5. In a small bowl, toss the toasted pecans with 2 tbsp melted butter and flaky sea salt. Sprinkle the pecans and mini marshmallows over the yams.
  6. Return the dish to the oven, uncovered, and bake for the remaining 30-35 minutes until the syrup is bubbling and the topping is golden brown and caramelized.