Candied Purple Yams

Ingredients

• purple yams (Steam for 1 hour, then peel and mash)
• 1 cup whole milk (For the mashed yams)
• 10 tbsp butter (Melt with the milk and mashed yams)
• 6 oz cream cheese (Add after transferring the yam mixture to a bowl)
• 1 cup marshmallows (Mixed into the yam mixture)
• 8 oz marshmallows (Melt for the marshmallow sauce)
• 4 tbsp whole milk (Melt with the marshmallows for the sauce)
• marshmallows (For topping before broiling)

Steps

1. 1

   Steam the purple yams for 1 hour, until tender enough to mash.

2. 2

   Peel the steamed yams and mash them together.

3. 3

   Transfer the mashed yams to a pot. Add 1 cup of whole milk and 10 tablespoons of butter.

4. 4

   Heat the yam mixture until the butter has melted, stirring to combine.

5. 5

   Transfer the mixture to a bowl. Add 6 ounces of cream cheese and 1 cup of marshmallows, then mix together.

6. 6

   Transfer the yam mixture to a baking sheet.

7. 7

   Using a double boiler, melt 8 ounces of marshmallows with 4 tablespoons of milk to make the marshmallow sauce.

8. 8

   Pour the marshmallow sauce over the yams.

9. 9

   Bake at 350°F (175°C) for 30 minutes.

10. 10

    Top the baked yams with additional marshmallows.

11. 11

    Broil for 1 minute, watching closely, until the marshmallow topping is toasted.

Notes

The source does not specify the quantity or variety/weight of the purple yams, the baking-sheet size, or the amount of marshmallows used for the final topping. The transcript says to steam the yams for one hour but does not provide a doneness cue beyond mashing them.

Nutrition per serving

• side dish
• dessert
• holiday
• Thanksgiving
• baked
• broiled
• vegetarian