Best Candied Yams with Heavy Cream

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   Wash the yams thoroughly under cold water and pat dry. Pierce each yam several times with a fork to allow steam to escape during cooking.

3. 3

   Place the yams directly on the oven rack and roast for 30 minutes until they are completely soft and a fork easily pierces the flesh.

   Start 30-minute timer
4. 4

   Remove the yams from the oven and let them cool for 2-3 minutes until they are safe to handle.

   Start 2-minute timer
5. 5

   Peel away the skin and place the soft flesh in a large mixing bowl. Mash until smooth with no large lumps remaining.

6. 6

   Add the softened butter, sugar, and vanilla extract to the mashed yams, mixing well to combine.

7. 7

   In a separate small bowl, whisk together the cold heavy cream and room-temperature eggs until fully incorporated.

8. 8

   Pour the cream mixture into the yams and stir with a whisk until you have a smooth, custard-like consistency.

9. 9

   Lightly grease a 9x13-inch baking dish or similar casserole dish.

10. 10

    Pour the creamy yam mixture into the prepared dish and spread it into an even layer.

11. 11

    In a separate bowl, combine the all-purpose flour, packed brown sugar, melted butter, chopped pecans, and unsweetened shredded coconut. Mix with a fork until the mixture resembles coarse crumbs with some slightly larger clumps.

12. 12

    Sprinkle the topping evenly over the yam layer, pressing down gently so it adheres but doesn't compact too much. If using mini marshmallows, add them now or during the last few minutes of baking as desired.

13. 13

    Reduce the oven temperature to 325°F (160 °C) (165°C (325 °F)).

14. 14

    Place the assembled casserole on the middle rack and bake for 57 minutes until the top is golden brown and the yam filling begins to bubble slightly at the edges.

    Start 57-minute timer