Tuesday, November 27, 2012

1 Maple Pecan Yam Bake

This Thanksgiving, I decided to try a new sweet potato recipe! Not only were these yam bakes delicious, they made the Thanksgiving plate stunning! 
Maple Pecan Yam Bake
1 cup whipping cream
8 large Red Garnet yams
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)
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. (I used 12 ramekins) 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.
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1 comment:

  1. These look delish! And I love the little bowls, going to have to try for Christmas!


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