There are a number of benefits in having a steady female presence in one's life. Among the numerous reasons I'm thankful for the lady in my life is her cooking. Catfish? Whoo boy! Her macaroni & cheese? Ruined me for anyone else's or any brand, for that matter.
So, when she told me that Thanksgiving wouldn't be complete without yams, I said sure thing, Babe, let's hit the grocery store and get down to business.
Ingredients:
1 29 Ounce Can of Yams
1/4 Cup of Brown Sugar
1/2 Teaspoon Salt
1 1/2 Teaspoon Pumpkin Pie Spice
1 Tablespoon Melted Butter
1/4 Cup of Evaporated Milk
Mini Marshmallows
Steps/Analysis:
Preheat the oven to 350 degrees. Pour the yams into an oven safe baking pan or casserole and get mashing. If you don't have a potato masher on hand, a fork works just as well.
Add the remaining wet and dry ingredients, except for the marshmallows, and stir to combine. You'll notice the pumpkin pie spice coming into play again. There's no sense in letting it go to waste, but if you didn't just finish baking a pie, cinnamon and nutmeg are essential.
Next, toss in a handful or two of marshmallows and give them a quick stir as well.
Finally, use the rest of your marshmallows to create a thin top layer. It's okay to see some yams poking through this level of soft, pillowy sweetness, so don't pack them too tight.
That's really all there is to it. Pop those yams into the oven for about 20 minutes or until the marshmallows on top are melty and starting to brown.
Serving/Notes:
Spoon these bad boys onto a plate with some turkey and enjoy.
In all likelihood, you'll have a ton of marshmallows left over because they're generally packaged in pretty big bags. My suggestion? Make some hot chocolate for yourself.
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