Ingredients for Hasselback Candied Yams
- 2 large yams (about 1.5 lbs total), peeled
- 1/2 cup (1 stick) unsalted butter, melted
- Kosher Salt
- Dark Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Ground Allspice
- Clove
- Zest of 1 lemon
- Mini Marshmallows
- 1/2 cup pecan halves
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How to Make Hasselback Candied Yams
- Preheat oven to 400°F (200°C). Grease a 9x9 inch baking dish.
- Wash and peel the yams. Carefully slice each yam into thin slices, stopping about 3/4 of the way through. Use chopsticks or butter knives on either side of the yam to prevent slicing all the way through.
- Place the prepared yams in the prepared baking dish.
- In a medium bowl, whisk together the melted butter, salt, cinnamon, nutmeg, cloves, and lemon zest.
- Pour the butter mixture evenly over the yams, ensuring all slices are coated. Use a basting brush for even distribution.
- Cover the baking dish with aluminum foil.
- Bake for 40 minutes in the preheated oven.
- Remove the foil and baste the yams with any remaining butter mixture.
- Return to the oven, uncovered, and bake for another 15 minutes.
- Remove from oven and top evenly with mini marshmallows and pecans, gently pushing some between the yam slices.
- Broil for 2-3 minutes, or until marshmallows are golden brown and slightly toasted. Watch carefully to prevent burning.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
119g
Fat
41g
Carbs
37g
