Sweet Potatoes with Marshmellows ('Candied Yams')

Mmmm, yams. Mmmm, marshmallows.

Enough said for this post? I think so. We're keeping it short and sweet.

I love this dish. It came together quickly (use a can of yams to make it even faster), and is always a favorite at Thanksgiving. If you usually puree your yams, or you don't use marshmallows, I encourage you to try this recipe... delicious.

Wondering about the sad side with no marshmallows? That's Tim's end, he prefers the yams without marshmallow - crazy boy!

Candied Yams
from The Farm Journal Vegetable Cookbook

6 medium to large yams
1/4 cup margarine/butter, melted
1/4 cup orange juice
1/2 teaspoon ground cinnamon
2 cups mini marshmallows


Preheat oven to 375 degrees.

Scrub/clean yams under water, then bake until tender - approximately 1 hour. Remove from oven and allow to cool, so you can handle them. Remove skins & slice or cube.

Grease 2 quart casserole (I used 'Pam').

Mix margarine, orange juice, ground cinnamon & yams. Pour into casserole dish.

Top with marshmallows & bake 15-20 min or until yams are hot & marshmallows are lightly browned. (After 20 minutes, my marshmallows weren't browned, but everything was warm. So I turned on the broiler for a couple minutes - done in a jiffy!)

Guten appetit!