Candied Yams

Yes. Assemble the entire dish (through step 5) up to 1 day ahead, cover, and refrigerate. Bake from cold for 50–60 minutes covered, then add pecans and bake uncovered for 15 minutes more. Or bake fully, cool, refrigerate up to 3 days, and reheat covered at 325°F for 15–20 minutes.

Use canned sweet potato or yam puree (1 can, drained if watery) spread evenly in the dish, but reduce baking time to 25–30 minutes covered and 10 minutes uncovered with pecans; canned yams are already cooked and just need heating and browning.

Yes, this is a classic variation. After baking covered for 35 minutes and uncovered for 12 minutes, sprinkle a layer of mini marshmallows evenly over the top and broil on high for 2–3 minutes until golden and puffed; watch carefully as they burn quickly.

Yes. Cool completely, cover tightly with plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 325°F for 20–25 minutes until warmed through.

True yams (starchy tubers from Africa) are different from sweet potatoes, but in American supermarkets, the orange vegetables labeled 'yams' are usually sweet potatoes. Either works identically in this recipe; choose whatever your market calls yams and cook as directed.

Refrigerate in an airtight container up to 4 days. Reheat covered at 325°F for 15–20 minutes until warmed through, or microwave a single serving at 50% power for 2–3 minutes, stirring halfway.