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Candied Yam and Marshmallow Casserole

Guest Author - Lisa Babick

Potatoes
* Cinnamon Sugared NutsOther Menu Ideas:
* "No Turkey" Thanksgiving Feast
* Turkey Leftover Party

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Holly Leaves Votive Candle Holder icon

With its intricately-shaped scrollwork base and hand-painted holly leaves and berries, this handcrafted metal candelabra will form a gracious centerpiece on your holiday table, buffet or mantel.


This sweet dish is a traditional favorite. You can prepare the yams up to 8 hours ahead to save time in the kitchen.

INGREDIENTS
2 40-ounce cans yam chunks in light syrup, drained
1/3 cup packed light brown sugar
5 tablespoons unsalted butter, cut into pieces
1/4 cup water
2-1/2 cups miniature marshmallows

DIRECTIONS

1. Preheat oven to 350F. Lightly butter a 9 X 13-inch baking dish.
2. Spread the yams in the prepared dish. Sprinkle with brown sugar, add the butter and drizzle with water.
3. Bake, stirring occasionally, until syrupy and bubbling, about 45 minutes. Remove from the oven. Position the broiler rack 6 inches from the source of heat and preheat the broiler.
4. Spread the marshmallows on top of the yams. Broil until the marshmallows are lightly toasted, 1 to 2 minutes.
5. Serve immediately.
7. Allow to cool completely on a wire rack before serving.


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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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