Wednesday, November 23, 2011

THANKSGIVING RECIPE! - Smoky-Sweet Candied Yams

I prepared these subtly smoky and very sweet candied yams a day before Thanksgiving, mainly because they reheat incredibly well.  This way on Thanksgiving, you can be thankful for a lot less stress and a lot more time to relax and drink wine. You can also add more marshmallows to the top when reheating so that a new layer is golden and crisp on top of the original golden crispy layer.  It's very easy, very basic, and a must have on the Thanksgiving table!


40 oz can of yams, drained
1/2 cup of brown sugar
1/4 tsp. salt
1/4 tsp. J&D's Bacon Salt
1/2 tsp. cinnamon
1 egg, beaten
4 Tbsp. melted butter
1-16oz bag of mini marshmallows

1.  Preheat oven to 350.
2.  In a large bowl, mash the drained yams.
3.  Add brown sugar, salt, J&D's Bacon Salt, cinnamon, egg, and melted butter.  Mix well.
4.  Place half of the mixture into a 1 qt. baking dish.
5.  Cover with a layer of mini marshmallows.
6.  Add remaining mixture to the top of the marshmallows.
7.  Add another layer of marshmallows.
8.  Bake 30 minutes.
9.  Add remaining marshmallows and bake another 10 minutes until golden brown.

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