Saturday, November 19, 2011

Yams--two versions.

Melanie asked for this--Happy Thanksgiving all!!

Marshmallow yams:

I use three of the large (1 lb. 13 oz.) cans of yams.  Of course adjust it for your family size.
brown sugar
1 bag miniature marshmallows

Cut half the yams into smaller bite-size pieces into a casserole dish.  Place thin pieces of butter here and there on top of the yams.  Sprinkle generously with brown sugar.  Cover yams with marshmallows.  Repeat all layers with remaining yams, some butter, brown sugar and finishing with marshmallows. 

Bake uncovered at 350 for 30-45 min.  Yams should be hot and bubbly inside, but make sure the marshmallows are golden brown but not burned.

Coconut yams:

1/3 c. chopped pecans
1/3 c. coconut
1/3 c. brown sugar
3 T. flour

Mix together and add 3 T. melted butter.  Spoon over canned and bite-size yams and bake as above.

I usually double the topping when I use three of the big cans of yams--I love extra topping!!  Adjust for the amount you are making.

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