Baked yams in a buttery orange syrup, topped with a crisp pecan streusel and minature marshmallows.

Yam Mallow Pecan Crisp

2 (28-ounce) cans yams, drained

1 cup orange juice

1/4 cup granulated sugar

2 tablespoons butter

1 cup all-purpose flour

1/2 cup brown sugar, firmly packed

1 teaspoon ground cinnamon

1/4 cup chopped pecans

1/4 teaspoon kosher or sea salt

1/2 cup cold butter

1 1/2 cups miniature marshmallows

1. Preheat oven to 350°F (175°C).
2. Place drained yams into greased 13 x 9 x 2-inch baking dish. Pour orange juice over yams, sprinkle with sugar and dot with 2 tablespoons butter.
3. In a small bowl, combine flour, brown sugar, cinnamon, pecans, salt and butter until crumbly. Sprinkle over yam mixture.
4. Bake for 30 minutes or until hot and bubbly and lightly browned.
5. Remove from oven, sprinkle top with marshmallows, return to oven and bake for 3 or 4 minutes, or until marshmallows have puffed up and turned lightly golden. Watch closely!

Makes 16 servings.

Nutritional Information Per Serving (1/12 of recipe): 340.5 calories; 29% calories from fat; 11.7g total fat; 25.4mg cholesterol; 176.6mg sodium; 349.3mg potassium; 57.4g carbohydrates; 4.0g fiber; 37.8g sugar; 53.3g net carbs; 3.0g protein.

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