Candied Yam Souffle

Total Time:
40 min
10 min
30 min

8 servings

  • 1 stick butter
  • 1 cup light brown sugar
  • 1/2 cup chopped pecans
  • 2 large (40-ounce) cans large yams or sweet potatoes, drained
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 (12-ounce) jar marshmallow topping

Preheat oven to 325 degrees F.

Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

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    I make this dish every Thanksgiving and Christmas It is SO GOOD..One of those dishes the whole family always looks forward to...Love it Sandra ..Thank You
    I've made this reciped for the last two Thanksgivings. It's the best sweet potato recipe we've ever had and SOOOOO easy. When I have a lot of dishes to prepare, I'm relieved at how simple and foolproof this always turns out. Yams out of a can are as fast as you can get, and the marshmallow fluff topping always looks beautiful, no matter how sloppy I think I spread it on. And, this is the only dish my niece will eat. If you need a quick and easy good side dish, this is a wonderful bet.
    Simple and delicious. I made it without the pecans though, but still awesome! Thanks!!!
    It was simple to make and tastes amazing!!!!
    A very simple recipe with delicious results!! The whole family loves it!
    Easy to make. I made this for Thanksgiving my first year cooking. Was a hit! I just didnt include the nuts since there were people with allergies visiting.
    Great side. Had it for Thanksgiving and everyone loved it.
    Delicious loveeee da yams
    This was so easy and very delicious. It was a bit sweet, but that's why I liked it so much. The marshmallow crust on top was so pretty. Will definitely make this again (maybe with a tad less brown sugar)!!
    I made this for the first time for Thanksgiving Dinner and it won rave reviews from all of my diners from the oldest down to the youngest. I love Sandra Lee, and as a mom of three almost all my mels are semi-homemade! People thought I was up all night peeling and slicing yams, when in fact they were fresh out the can! I gave this recipe 5 stars, it was delicious, and so easy to make..Thanks again Sandra!
    I use to make this dish off hand and it came out good. Following your recipe convinced me that cooking is not only fun & easy but tasty! I made this dish for Thanksgiving...what a hit!
    If I don't want to use the canned yams, how many fresh yams would this recipe require?
    So easy to make!
    We made this for Christmas dinner. It was a huge hit! And yes, it does call for two 40 oz cans - which makes it super easy to prepare.

    The only change I made was to use marshmallows instead of the marshmallow creme the recipe calls for. I read some reviews prior to preparing the reipe that mentioned it was really sweet. I thought using large marshmallows would be easy, slightly less sweet and easier to "scrape off" for those that didn't want that much sweetness. And honestly, I think the dish would be fine without it.

    My husband even liked it and he is not a sweet potato/yam kind of guy!
    This was a nice alternative to the Candied yams I usually make. At my daughters request I searched for a recipe that would include marshmellows. This was wonderful and everyone enjoyed it. I used fresh yams and chose not to use the pecans. Very easy to make even when using fresh yams. I'm sure my daughter will always request this dish.
    I thought I remembered when I saw her make this she only used 1 large 40 oz can. Is this a recipe print error or am I wrong. I made it both ways and the one can worked better I thought. Thanks
    I made these last night for Thanksgiving and they were a huge success! I didn't have the pecans since it was a last minute thing I did but used real marshmallows instead. HUGE success. New recipe for making these that is so easy, my husband could do it! Thanks Sandra for the new family holiday recipe tradition! Doing these again - by request - for Christmas!
    I made this recipe for Thanksgiving dinner yesterday, and everyone liked it. It was super simple to make. I love the crunch on of the pecans inside the dish, and the toasted marshmellow on top was delicious. The marshmellow fluff was a bit messy, so next time I make this, I'll use real marshmellows instead.
    I make this every year for Thanksgiving. I make it with fresh sweet potatoes, though. I just boil and mash them. My whole family LOVES this recipe. It's definitely a favorite. It's like a dessert, it's so sweet and yummy.
    I have always done this but in a frying pan without mashing the yams. This was so simple and will free up so much time for me during the holidays. We absolutely love this recipe and will be using it often. Thank you Sandra Lee for helping this stay at home, homeschooling mommy of four to save time and still have wonderful meals for my family!
    I enjoyed this recipe very much. It was easy to cut in half. I did use alittle less sugar and not as much cream. Everyone enjoyed it.
    Everyone thought this one was great and so did I. I didn't have the marshmallow topping so I used mini marshmallows and it worked out great. I will keep this one for sure because it was so easy to prepare and the taste was wonderful.
    Very easy to make and such a yummy sweet side dish. Even those who are not yam lovers (like me) will like it if they give it a taste.
    Love this recipe-the combination is new for me. Thanks
    I found this way too sweet and I thought the bits of nut were out of place. I expect souffles to be smooth. Will not make again. Hope no one tries this for a major holiday.
    Great side dish any time of the year
    I made for Thanksgiving last year in hopes that it would take the place of our traditional yams with marshmellows on the top. The top was the only part everyone everyone ate. This Souffle came out pefect. I couldn't be happier. A few of my family members hate yams but couldn't resist this recipe. I was creamy and had the right amount of flavor. The nuts gave the right amount of crunchyness. I hardly had enough to take home for leftovers. You can make this for Christmas and have a little fun with it and add red or green food coloring to the marshmellow fluff. No more plain yam casserol where the marshmellow is the only thing everyone eats.
    I loved this it recipe it was easy and was so good even my kids loved it.
    Because the canned yams are already sweetened, this is too sweet with 1c of brown sugar. Use about 1/2c instead. Also, it's much better if you put real mini marshmallows on top instead of the gooey jar kind of topping.
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