Makes 6 to 8 servings

• 4 cups canned yams, drained well
• ½ teaspoon salt
• Pinch of cayenne pepper
• ¼ cup miniature marshmallows
• 4 tablespoons melted butter
• 1/3 cup honey or pure cane syrup
• 1½ cups chopped pecans

One day before serving, mash the yams well and add the salt, pepper, marshmallows, and one tablespoon of butter. Form into 12 balls, the size of a small orange. Place in a covered container and refrigerate for 24 hours The next day, preheat the oven to 350 degrees. Heat the honey (or syrup) and 1 tablespoon of butter in a small saucepan. With 2 forks, roll each yam ball, first in the honey mixture, then in the chopped pecans. Place the yam balls in a baking dish. Spoon 2 more tablespoons of melted butter over the yams and bake for 15 minutes. Ah, and for dessert.  Cajungrocer has a myriad sweet treats like pralines of all kinds, but you can certainly whip up a batch of muffins made with Louisiana’s own Steen’s 100% pure cane syrup.