Whiskey-Infused Yam Casserole with Pecans and Marshmallows

Whiskey-Infused Yam Casserole with Pecans and Marshmallows

A comforting and decadent side dish perfect for holiday gatherings or special occasions. This Whiskey-Infused Yam Casserole combines the natural sweetness of yams with a hint of whiskey, adding depth and complexity to every bite. Topped with crunchy pecans and gooey marshmallows, this dish is a delightful blend of flavors and textures.

Ingredients:

1. 4 large yams (sweet potatoes), peeled and cut into chunks
2. 1/2 cup unsalted butter, melted
3. 1/2 cup brown sugar, packed
4. 1/4 cup heavy cream
5. 1/4 cup bourbon whiskey
6. 1 teaspoon vanilla extract
7. 1/2 teaspoon ground cinnamon
8. 1/2 teaspoon ground nutmeg
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground ginger
11. 1 cup chopped pecans
12. 2 cups mini marshmallows

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Yams: Place the yam chunks in a large pot and cover with water. Bring to a boil over medium-high heat and cook until they are tender, about 15 minutes. Drain and transfer to a large mixing bowl.
3. Mash the Yams: Using a potato masher or electric mixer, mash the yams until smooth. Add the melted butter, brown sugar, heavy cream, whiskey, vanilla extract, cinnamon, nutmeg, salt, and ginger. Mix until well combined and fluffy.
4. Assemble the Casserole: Spread the mashed yam mixture evenly into the prepared baking dish. Sprinkle the chopped pecans evenly over the top, followed by an even layer of mini marshmallows.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and slightly crispy on top.
6. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this decadent, whiskey-infused yam casserole as a side dish that will surely impress your guests!

This dish combines the heartiness of yams with the smooth, warming kick of whiskey, and the sugary goodness of marshmallows, making it the ultimate comfort food fit for a feast.

The source of the article is from the blog elperiodicodearanjuez.es