Candied Yams w/ Pecans

6 large yams, boiled, peeled and mashed

1 bag jumbo marshmallows

1 can pineapple orange juice concentrate

1 cup brown sugar

1 cup chopped pecans

1 tsp Chinese Five Spice

1/2 tsp. sea salt

1/2 stick unsalted butter

This recipe yields 12 – 14 servings

Bring a large pot of water to a boil. Add yams to water and boil for about an hour or until the yams are tender. Drain the yams and allow them to cool before handling. Yams hold heat, so let them sit for about 15-20 mins. Melt the butter in a sauce pan, add half the brown sugar, salt, Chinese Five Spice, pecans, 10 jumbo marshmallows and the juice concentrate and bring to a boil. Cut the fire down to low heat and simmer the sauce uncovered. In the mean time peel the yams and mash them in a large baking pan. Sprinkle the remaining brown sugar over the yams, pour on the hot candy glaze, and dress the top of the yams with the remaining marshmallows. Preheat the oven to 350 and bake until the marshmallows are melted and golden brown on top.

Wine pairings: This was a toughy since this dish is usually served as a side. Wines are normally paired with the main dish like a meat, casserole or vegetable, but I was able to find some suggestions at

  • Zind Humbrecht CSU Pinot Gris
  • Aussie Sparking Shiraz
  • Dry Sherry
  • Dry Madeira



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