With the big US feast day coming up in a few days, a friend asked for a yams with broiled marshmallows on top.
Here’s my version, which started in the Fanny Farmer Boston School of Cooking Cookbook circa 1971. It has undergone a few adjustments since then.
1 small sweet potato or yam per person.
OJ to mix
Small can each crushed pineapple in pineapple juice and 1 small can mandarin oranges canned in its own juice. You can use fresh oranges but pineapple needs to be canned to keep the proper texture.
Handful of chopped pecans
a dash of pumpkin pie spice (or just nutmeg)
mini marshmallows, a little or a lot
Cut the yams into chunks and boil until the skins peel easily, about 20 minutes. Smash the yams with enough OJ to moisten into the creamy texture you like for mashed potatoes. Stir in the remaining ingredients except Marshmallows. Heat through in the oven just before serving. Sprinkle marshmallows on top and put under the broiler for 5 minutes or until the marshmallows melt and start to brown. Serve warm.
NOTE: I usually leave off the marshmallows because Thanksgiving is too laden with calories as it is. I am also a by guess and by gosh cook. Exact ingredients don’t happen.
This can be made up ahead of time and kept cool until close to serving time. This can be an advantage on Turkey Day when many dishes are in and out of the oven at odd times and every burner is in use at the same time.