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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candied Yams With Marshmellows Recipe

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This recipe for Candied Yams With Marshmellows is from The Bethany Fern Notbohm Nell Family Cookbook Part 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
40 ounce canned yams
1 pinch salt
⅓ c butter(cut into slices)
⅔ c light brown sugar
2 c. miniature marshmallows (or more to cover yams)
Directions:
Directions:
Preheat oven to 400º and spray your 9x13 baking dish with non-stick cooking spray. Open yams and drain, spread in bottom of your prepared dish. Sprinkle salt over yams, then top with the butter slices and crumbled brown sugar followed by the marshmallows. Bake in oven's center rack for 20-25 minutes until yams are bubbling and marshmallows are melted and toasted.
Personal Notes:
Personal Notes:
Although I know this dish is traditional for many families, I first made it for Easter Dinner in 2024 to try something new. Despite majorly missing Savannah as she is in LA, I had a WONDERFUL Easter with Jackson, Amelia & Mike. The kids and I went to church in the morning and picked up Starbucks on the way home while jamming to Beyonce's new country music. Mike came for dinner and it was a lovely day celebrating the resurrection!

 

 

 

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