Candied Yams

Ingredients

3 quarts water
1 1/4 teaspoons salt
4 medium sweet potatoes, peeled and cut crosswise into 3/4-inch slices (2 pounds)
1/2 stick (4 tablespoons) butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1/8 teaspoon freshly ground black pepper
1/2 cup pecan pieces
1/4 cup Steenís 100% Pure Cane Syrup
1/4 cup (packed) light brown sugar
1 cup miniature marshmallows

Instructions

Preheat the oven to 450ºF.

Bring the water, seasoned with 1 teaspoon of the salt, to a boil in a large saucepan. Add the potatoes. Boil for 7 to 8 minutes, or until fork tender.

Remove from the pot with a slotted spoon and transfer to a mixing bowl. Add the butter, the remaining 1/4 teaspoon salt, the cinnamon, nutmeg, sugar, pepper, pecans, and syrup and toss.

Pour into a casserole. Sprinkle the top with the brown sugar and the marshmallows. Bake for about 20 minutes, or until the marshmallows melt and turn light brown.

Serve hot.

Yield: 6 servings