As some of you read in our engagement story or wedding details, Ben and I got married last year. When you are newly engaged and dreaming of your wedding there are a lot of aspects to marriage besides the big wedding and romantic honeymoon that don’t really get thought about as much. Ben and I each grew up with our own traditions and family expectations. Getting married means that we now get to spend our holidays together, which I love, but it also means combining families and making some compromises on what we’re used to. For our first Thanksgiving, my brother drove up and my in-laws were generous enough to come down to the Bay Area and we all converged on my parent’s house for some delicious food and family time. It was a lot of fun and a really great experience to get to try some new dishes at Thanksgiving. My grandmother-in-law and mother-in-law brought a delicious sweet potato dish to share. I grew up used to my mom’s Sweet Potato Souffle, topped with a crunchy brown sugar and pecan topping. This Thanksgiving I was able to enjoy what Ben grew up with, sweet potatoes with golden marshmallows! How do you turn that down? They were generous enough to share this yummy layered recipe and I am looking forward to making it this year!
6 to 7 medium sized yams (Garnet/red skinned)
1/2 tablespoon butter (each layer)
1/8 cup brown sugar (each layer)
1/2 teaspoon cinnamon (each layer)
1 tablespoon orange juice (each layer)
1/2 teaspoon honey (each layer)
1 10-oz bag of Kraft Jet Puffed large marshmallows
- Preheat oven to 350 degrees.
- In a large pot, cover yams with water, cover with lid and cook yams just until tender (until they test tender with a knife in the center, being careful to not over cook.)
- Remove yams from pan and let cool until cool enough to handle.
- Peel yams and cut into 1/2-inch round slices.
- Grease casserole (11″ x 7″ x 3″ deep dish oval casserole or baking dish) with a small amount of butter.
- Place a layer of yam slices side by side, flat side up, until bottom of casserole is filled.
- Divide 1/2 tablespoon of butter into small pieces and place over the top of the yam slices.
- Sprinkle with brown sugar, cinnamon, honey and orange juice.
- Add another layer of yam slices and butter, brown sugar, cinnamon, honey and orange juice. (Add a third layer of yams, butter, brown sugar, cinnamon, honey and orange juice, depending on size of yams and casserole dish). The top yam layer should be approximately 1/2-inch from the top of the casserole.
- Place marshmallows on top, side by side, flat side up and down and close together. Push marshmallows down slightly. (They will be a little higher in the center of the casserole).
- Bake at 350 degrees F until marshmallows are puffed and light brown – about 15-20 minutes.
- Serve piping hot next to your turkey and enjoy with family!
What type of sweet potatoes do you do for Thanksgiving?