4 yams, 1 stick salted butter, melted, 3 eggs, divided, 3/4 cup light brown sugar, 1/2 cup white sugar, 2 tablespoon maple syrup, 1/2 cup sweetened condensed milk, 1 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon extract, 1/2 teaspoon salt, enough pecans, chopped and marshmallow to cover the top of the dish.

Preheat oven to 400 degrees.  Wash the yams with a sharp knife poke several holes in each yam.  Bake the yams on a cookie sheet covered with a piece of foil for approximately 1 hour or until the yams are tender and soft to the touch.  Remove the yams from the oven; when they are cooled, peel the skin off.  Add the yams to the bowl and the butter, egg yolks, sugar, vanilla, and lemon extracts,  with an electric mixer until smooth.  Add milk, and salt, mix well, set aside. Get out a bowl, add the egg whites, beat until stiff.  Fold the egg whites into the potato mixture.

Get out a baking dish, lightly grease, with butter. Pour the potato mixture into the baking dish.  Shake the baking dish to make sure the potatoes are evenly distributed.  Add the pecans bake, uncovered for 15-20 minutes, or until everything is hot.  Remove from the oven, add the marshmallows on top, return to the oven, bake for approximately 3-4 minutes until the marshmallows are browned.  Turn on the oven light and watch the dish to ensure it does not burn.

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