If you're not up for peeling, boiling, and mashing sweet potatoes, this recipe is for you. It is super simple and quick to make. Starting out with canned yams, which are heated through, we add some butter, brown sugar and chopped pecans. Then, just when you think they couldn't get any better, we top with marshmallows, BOOM! I love this fast side dish added to our Thanksgiving dinner. This recipe can easily be doubled, tripled, or quadrupled to feed any size of crowd.
- 1 (29 oz.) can yams
- 4 tablespoons butter
- 3/4 cup brown sugar
- 3/4 cup chopped pecans
- 2 cups marshmallows (mini or regular size)
- Over medium heat, pour undrained yams into a sauce pan. Warm through, bringing to a simmer. If desired, using a wooden spoon or spatula,...
- Get the full instructions at The Girl Who Serves Spumoni