Candied Yams With Pecans And Marshmallows

If you're using a sous vide immersion circulator, preheat your water bath to 185°F.

Transfer sliced sweet potatoes to a vacuum bag or resealable bag. Add 4 tbsp unsalted butter, 2 tbsp maple syrup, ½ tsp pumpkin spice, and 1/2 tsp kosher salt and seal bag. If you're using a resealable bag, use the water displacement method to seal.

Lower the bag into the heated water bath and cook for 1 hour. You may need to add a layer of ping pong balls to keep the yams underwater. Alternatively, you can try and weigh down the bag with a couple of large metal serving spoons. If you are not using ping pong balls, cover the water bath with foil or cling wrap to keep the water from evaporating and to sustain a high water temperature.

Meanwhile, zest and juice 1 orange until you get 1 ½ tsp zest and 3 tbsp juice. Use 1 ½ tbsp butter to grease an 8×8-inch baking dish.

Remove yams with tongs, carefully open the bags, and pour the liquid into a small saucepan with 3 tbsp orange juice, ¼ cup packed brown sugar, remaining 2 ½ tbsp butter, remaining 2 tbsp maple syrup, ½ tsp vanilla extract, ½ tsp salt, and remaining ½ tsp pumpkin spice.

Arrange a rack in the middle of the oven and heat oven to 350°F.

Bring mixture in saucepan to a boil over medium-high heat. Reduce heat to medium and simmer until reduced by half and syrupy, about 8 to 10 minutes.

Meanwhile, layer the yams evenly in the buttered baking dish.

When syrup has thickened, pour mixture over the yams. Top with 1 ½ tsp orange zest, ¾ cup chopped toasted pecans, and 3 cups mini marshmallows.

Transfer yams to oven and bake for 10 to 15 minutes until marshmallows are toasted and yams are warmed through.