What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please.

YAMS TOPPED WITH PECAN STREUSEL

Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/8 teaspoon white pepper

Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows

Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm.

*Glazed Pecans can be referenced at the following link.

http://Snapshotsincursive.com/2015/11/18