Time for a good old fashioned Sweet Potato (Yam) Casserole With Marshmallows
by 1880 Americans were enjoying some sort of variation of candied sweet potatoes. American cookbooks, such as the widely published 1893 Boston Cooking School Cookbook by Fannie Farmer featured a recipe for glazed sweet potatoes. Likewise, in 1896 Texas Farm and Ranch published Sweet Potato Culture for Profit: A Full Account of the Origin,History and Botanical Characteristics of Sweet Potato, which included a recipe for glazed sweet potatoes.
Now you are probably hungry, and ready to make that Sweet Potato Casserole!
1 (40 ounce) canbruce cut yams, drained
1⁄2 cup brown sugar
1⁄4 teaspoon salt
1⁄2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bag miniature marshmallows
*Note: I used the large marshmellows, and cut them in half.
Butter 1 quart baking dish.
Heat oven to 350 degrees.
Mash yams in a large bowl and add brown sugar, salt, cinnamon,
egg, and melted butter. Mix well.
Line bottom of baking dish with 1 cp of chopped pecans.
Place 1/2 mixture in baking dish. Top with a layer of marshmallows,
then add remaining mixture, and top with the remaining marshmallows.
Bake for 30 minutes.
Remove from oven and top with remaining marshmallows.
Bake for another 10 minutes or until marshmallows are lightly browned.