maple pecan yam bake

by jani on November 12, 2012

Is it just me – or does it seem almost impossible that Thanksgiving is just around the corner? That’s right folks – so let’s do the countdown – 11 days until Thanksgiving and 44 days until Christmas.  Well, at least the latter doesn’t sound that close… but still?!

Close or not, we are so excited for Thanksgiving this year. We will be enjoying (almost) the whole family at our home… we’re talking l-a-r-g-e here. And if you asked any of our kids… Thanksgiving just wouldn’t be the same without HB’s own recipe, Maple Pecan Yam Bake! Of course the turkey, stuffing, gravy and pumpkin pies are a must. But this following recipe is seriously the best yam recipe I have ever eaten. And,  of course I’m not biased!

Ingredients:

  • 8 large Red Garnet yams
  • 1 cup whipping cream
  • 1 cube butter, softened
  • 2 eggs, beaten
  • 1/2  cup genuine maple syrup, or increase to taste
  • salt and pepper to taste
  • 2 tsp cinnamon or to taste
  • 1/2  tsp ginger
  • 1/2  tsp nutmeg or mace
  • 1 cup mini marshmallows (or to cover yams in ramekins or 9 x 13 casserole dish)
  • 1/2 cup toasted pecans (or 3 half pecans per ramekin)

Slice tips off yams and discard, pierce yams 6-8 times with fork or knife. Bake at 425 F on baking sheet for one hour (use aluminum foil sheet to eliminate cleanup) or until fork can easily pierce through. Remove skins and scoop meat into large mixing bowl. Add butter, half and half (or whipping cream), maple syrup, eggs and mix until smooth texture. Mix in seasonings. Remove mixture to a 9 x 13 baking dish or ramekins. We used 8 ramekins and placed remainder in a smaller baking dish. Layer marshmallows and pecan pieces to cover mixture, broil until marshmallows are golden brown. You will want to watch closely, as they can easily burn.  Serves 16

Notice the pierced fork marks; this is very important for the yam (or potato) to release steam as it bakes.

A fun job for the kiddies is layering on the marshmallows and then placing the pecans – just so!

I promise you that this recipe will be a hit at your Thanksgiving table or any fall dinner you’re planning. Your guests will love their individual ramekin yam casseroles! The best part about this dish is it’s super easy to make. Enjoy!

Just a quick note: If you decide to cook your yams the night before, make sure to melt the butter before adding it to the mixture and bake the ramekins or casserole for and additional 30- 45 minutes before broiling the marshmallows.

{ 12 comments… read them below or add one }

Vanessa November 12, 2012 at 7:11 am

These are beautiful!!!

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jani November 12, 2012 at 8:29 am

Thanks, Vanessa!

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sharon November 12, 2012 at 8:09 am

I had this yesterday from your hubby and……DELICIOUS!! Thank you! Trev is going to make them for Thanksgiving!!

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jani November 12, 2012 at 8:30 am

I’m so glad – and thanks so much for that cute little cake! We love anything chocolate! :)

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aly November 12, 2012 at 9:29 am

Wow! I can’t wait to try these!

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jani November 12, 2012 at 3:16 pm

Thanks, Aly!

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Elizabeth Ann November 15, 2012 at 5:50 pm

Pinning this! ;-) What an amazing side dish for Thanksgiving!

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jani November 16, 2012 at 2:05 am

Thank you so much! I love comments; so please come back for a visit!

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Alli Miller @ Cupcake Diaries November 18, 2012 at 9:14 pm

My heart just did a song and dance after seeing this recipe. Thanks so much for sharing and for linking up at the Thanksgiving Linky Party!

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jani November 19, 2012 at 10:27 am

Thanks so much Alli. It was the first link up that I did right! I love any excuse for a party! :)

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Marie December 11, 2012 at 5:10 pm

Whoa, those look awesome. And I LOVE the individual portions, good idea!!

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jani December 14, 2012 at 6:13 pm

Thanks, Marie! Can’t wait to see you!

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