Candied Yam Casserole
3 pounds of yams, scrubbed
boiling water
1 teaspoon of salt
1/4 teaspoon of ground white pepper
1/4 cup of butter or margarine
3/4 cup of milk
16 whole regular size marshmallows
In a large saucepan of Dutch oven, cook yams in boiling water to cover, to which one teaspoon of salt has been added. Boil, covered, about 25 to 30 minutes, until fork tender, drain. Peel yams, mash with fork on wooden board. Scoop into large bowl, add 1teaspoon of salt and pepper.
Preheat oven to 350ºF. Grease a 2 1/2 quart casserole. Heat butter with milk until rim of bubbles forms around edge of pan. Slowly pour hot milk and butter into mashed yams, beating at low speed of electric mixer as you add. (Or use potato masher.) Continue beating at high speed until very smooth.
Spoon yam mixture into prepared casserole. Place marshmallows 1/2 inch into yam mixture, about 1 inch apart. Bake 35 - 40 minutes or until tops of marshmallows are golden brown. Makes 10 - 12 servings. |
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