Yam Custerole

sweet yam, pecan and marshmallow casserole




1 #10 can of yams, drained 1 8oz brick of cream cheese 2 eggs Big Dash of Cardamom ½ 10 ounce Bag Mini Marshmallows **Candied Pecans (Pecans, Brown Sugar, Molasses, Butter)-make first.

Nutritional information

No nutrition information available


Drain yams and put in processor, with eggs, cream cheese and cardamom. Process until very smooth. Empty into mixing bowl. Rinse out processor bowl and dry. Add half of the mashmallow into the processor bowl and process until gooey. Fold the other marshmallows and the pecans into the yam puree. Put into greased dish 8x8 or 9x9 baking dish and into 350 degree oven for 1 hour. After 1 hour, pour the marshmallow goo evenly over the yams and put back into oven for 15 minutes. Take out and let cool and set. ** take 2 cups pecan halves and sautee, stirring constantly, in 2T butter until starting to toast. Add ½C brown sugar and stir until well coated. Then add ¼C molasses and stir well, sautéing until gooey. Take off of heat and let cool, occasionally stirring to keep them from clumping together.