Grandma’s Candied Yams
If I close my eyes I can still feel the warmth of the kitchen. I hear the Broadway songs playing on the 8-track player and my grandma’s voice singing along and can almost, just almost taste my grandma’s buttery candied yams.
Every Thanksgiving my grandma would make her candied yams and she always set aside a little dish for me. A special treat that my siblings didn’t know about (I guess they do now, don’t they?!?).
Although I watched my Bobs (yes- that’s her name and another story for another day) make her candied yams year after year, there never was a recipe written down, so I searched through my cookbooks last night to see if I could find a recipe that sounded like what I remember her using to make her yams and the one I found in the Joy of Cooking cookbook (you know, the old school one from the 50’s) looks to be about right. Enjoy!
- 32oz. can of sweet potatoes
- 1/2 cup brown sugar
- 1 stick of butter
- 1/2 cup of pecans (or walnuts- your pick)
- 7 or 8 large marshmallows cut in half
The first thing you want to do is preheat your oven to 375 degrees. Open and drain the sweet potatoes and then cut them into quarters. Put sweet potatoes in a glass casserole dish and crumble brown sugar over all of it. Cut slices of butter and dot over mixture. The more butter, the yummier. Sprinkle all of this with nuts and then top with marshmallow and make for 20 minutes. For extra gooey candied yams, put a few more marshmallows on top and bake for another 10 minutes or until the marshmallow starts to brown.