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Candied Yams

  • Yield: 6 servings


  • 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


  • 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.