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Sweet Pea's Easy Candied Yams




Source of Recipe


Internet


List of Ingredients




3 Large Cans (22- to 29-oz.) Yams or Sweet Potatoes
1 Stick of Butter or Margarine
1 Cup firmly-packed Dark Brown Sugar
2 to 3 Tablespoons of Flour (gives consistency & binds ingredients)
1-1/4 Teaspoons Ground Cinnamon
1/4 (heaping) Teaspoon Ground Nutmeg
1/4 (heaping) Teaspoon Allspice (optional, but adds to flavor)
1 Small to Medium Can of Pineapple Chunks (reserve juice)
1/2 Cup reserved Pineapple (or Orange) Juice
1/3 Cup Log Cabin Syrup
1/4 to 1/2 Cup Pecans
Marshmallows


Recipe



In a pot, over Medium heat, melt the stick of Butter. Add the Brown sugar and stir until smooth and blended. Sprinkle in the Flour, Cinnamon, Nutmeg, and Allspice. Stir and blend.

Add the Pineapple Juice and the Syrup. Mix well. Cook over Medium heat for about 10 minutes, stirring occasionally, then remove from the heat.

Drain the liquid from the canned Yams. Arrange the yams in an oven-proof casserole dish and pour the liquid butter-brown sugar mixture evenly over all. Sprinkle on the Pecan Pieces (if used) and the Pineapple Chunks (if used).

Top with those big, jet-puffed Marshmallows. Don't be a wimp and use those little mini-marshmallows, unless that's all you have. (Just kidding -- use what you LIKE).

Place the casserole in a pre-heated, Medium oven and bake, uncovered, until the marshmallow topping begins to brown. KEEP AN EYE ON THIS DISH, as the marshmallow topping tends to brown quickly (and all-at-once). I mention this, as I tend to burn the topping every year (I never learn) -- then I have to scrape it off and start again with new marshmallows.

NOTE: If you are going to cook or warm this dish in the microwave before serving, it may help to microwave the casserole BEFORE you put the marshmallows on and brown the top in the oven, or else you will wind up with melted marshmallows on top (but hey -- that's still good).

Now, sit back and enjoy the compliments.