"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Candied Yams Recipe

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This recipe for Candied Yams, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frankie/Robert Jon Benson- DeKalb, IL
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7-8 sweet potatoes or yams (or canned)
brown sugar
8 tsp. butter/margarine
maraschino cherries (optional)
mini or large marshmallows

Directions:
Directions:
Depending on the size of pan (I use 13 x 9 x 2), bake 7-8 sweet potatoes (yams) in the oven until they're soft. This can be done the night before you need them. Let them cool, peel them, and cut up into rectangles about 1.5 to 2 inches long and an inch thick. If time is an issue, simply buy the canned yams, drain, and put a layer of these in
your pan. Sprinkle a generous layer of brown sugar over all and add 8 teaspoons of butter/margarine, dolloped evenly across the whole dish. Bake in a
preheated 350 F oven for about 30 minutes or until bubbly. Remove from oven, but leave oven on.
Drain a jar of maraschino cherries (optional) and drop each one down among the yams. Add a layer of either mini or large marshmallows (I prefer mini). Turn your oven broiler on and put the pan under it, but leave about 9 inches between the broiler and the top of the marshmallows. Keep a CONSTANT eye on this and take out when the marshmallows have browned to your liking. It will only take a couple of minutes. As additional garnish, sprinkle on colored holiday sugars over marshmallows (optional) Take out, cool a bit, and serve.

Personal Notes:
Personal Notes:
This is a traditional holiday dish which the family enjoys!

 

 

 

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