Candied Yams

By hazelljbmh

The dish can be assembled, covered with aluminum foil, and held at room temperature for several hours before baking.

Ingredients

• 5 lb orange-fleshed yams such as Garnet (about 6 large)
• 1/4 cup unsalted butter, cut into small pieces, plus extra for greasing
• 1/2 cup firmly packed golden brown sugar
• salt and freshly ground pepper
• 1 3/4 cups miniature marshmallows
• 1/2 cup fresh orange juice

Preparation

Step 1

Preheat the oven to 400. Prick the yams several times with a fork. Put them in the oven and bake until just tender, about 1 1/4 hours. Transfer yams to a wire rack and let them cool to room temperature. Cover loosely and let stand overnight at room temperature to firm their texture.
Preheat the oven to 350. Grease a 9x13 baking dish.
Peel the yams and cut them into slices 1/2 inch thick. Arrange the slices, overlapping them, in the prepared dish. Evenly sprinkle the brown sugar and butter pieces over the yams. Season lightly with salt. Tightly cover the dish with aluminum foil and bake until hot and steaming, about 25 minutes.
Uncover the dish. If using, scatter the marshmallows over the yams. Drizzle the orange juice over the dish. Return the dish to the oven and continue to bake, basting occasionally with the syrup that accumulates in the pan, until the marshmallows are melted and gooe, 15-20 minutes. Season generously with pepper. Serve hot.