Candied Yams with Marshmallow Topping

Ingredients

• 4 cups Yams (peeled and cut into 1‑inch chunks)
• 0.5 cup Brown Sugar (packed tightly; dark brown preferred)
• 0.25 cup Unsalted Butter (melted (2 tbsp))
• 1.5 cups Mini Marshmallows (for topping; can use regular marshmallows cut into pieces)

Instructions

1. Peel and Cut Yams

   Peel the yams, then cut them into roughly 1‑inch chunks so they cook quickly and evenly.

   Time: PT10M

2. Boil Yams Until Tender

   Place the yam chunks in a large pot, cover with cold water, bring to a boil, then simmer until a fork slides in easily.

   Time: PT20M

3. Drain and Mash

   Drain the yams and return them to the pot. Using a potato masher, mash them while still hot for a smooth texture.

   Time: PT5M

4. Combine Butter and Brown Sugar

   Melt the butter (microwave or saucepan) and stir in the packed brown sugar. Quickly fold the mixture into the mashed yams until fully incorporated.

   Time: PT5M

5. Prepare Baking Dish

   Lightly grease a 9‑x‑13‑inch baking dish with a little butter (or a non‑stick spray if you prefer). Transfer the sweet yam mixture into the dish and smooth the top.

   Time: PT2M

6. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

7. First Bake

   Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges start to turn a light golden brown.

   Time: PT25M

   Temperature: 400°F

8. Add Marshmallow Topping and Finish Baking

   Remove the dish, sprinkle the mini marshmallows evenly over the top, then return to the oven for an additional 5 minutes, watching closely until the marshmallows turn golden‑brown.

   Time: PT5M

   Temperature: 400°F

9. Cool and Serve

   Allow the candied yams to cool for about 15 minutes so the topping sets, then serve warm.

   Time: PT15M

Nutrition Facts

Calories

390

Protein

2g

Carbohydrates

70g

Fat

12g

Fiber

3g