This dish has converted many former yam haters. It's sweet and tangy, and looks great on the holiday table. It's also a great dish to bring for holiday pot lucks at work.
- 3 medium sized yams
- 1/4 cup butter
- 1/2 - 1 cup brown sugar
- 1/2 - 1 cup unsweetened pineapple juice
- 6-8 pineapple rings
- 6-8 large marshmallows
- 3-4 maraschino cherries, halved
- 1 cup chopped walnuts
Preparation time 10mins
Cooking time 45mins
In a large pot, boil the yams until fork tender, about 20 minutes. Drain the water and carefully remove and discard the skins (they should pull off easily). Leave the yams in the pot, or transfer to a mixing bowl. Let sit for about 10 minutes and then drain any remaining water.
Add the butter and brown sugar (start with a 1/2 cup and add more if needed) to the yams, and mash until smooth. Add the pineapple juice (start with a 1/2 cup and add more if needed) and mix together. Stir in the chopped walnuts. Taste test. Mixture should be sweet and tangy.
Spread the mixture evenly in a glass casserole dish. Layer the pineapple rings on top. Place a large marshmallow in the middle of each pineapple ring. Place a maraschino cherry half on top of each marshmallow.
Bake at 400 degrees for about 15 minutes (just until the marshmallows have browned).