Thanksgiving Recipe: Candied Yams

So, I completely thought the whole "sweet potatoes with marshmallows on top" was an American thing, until I served it at an "orphan's" Thanksgiving dinner one year. As in, all red-blooded 'Muricans ate it at Thanksgiving. Apparently not. It's a Southern/Midwestern thing. And the rest of the country is seriously missing out, I say.

This is my Mama's recipe, and I print it as she gave it to me. This is one of those recipes that you kind of have to do by feel but, honestly, you smother it in melted marshmallows. How could you really mess it up?

Mama's Candied Yams (aka Sweet Potato Casserole)


1.) Preheat oven to 350 degrees
2.) Drain and mash 2 big cans sweet potatoes
3.) Mix in well:
1 egg
Dash of salt
Pinch of cloves
Some cinnamon (I heart this ingredient. Precise, no?)
Brown sugar to make it sweet (This is even more precise!)
A few chunks of butter
Handful of mini marshmallows (you'll need more for topping)
4.) Spread into a pan and cook until heated through, about 30-45 minutes.
5.) Remove from oven, and cover with mini marshmallows. Return to oven until the top marshmallows are ’melty’ (exact phrase ala Mama) and browned.