Kathi'S Toasted Marshmallow Cinnamon Candied Yams - cooking recipe

Ingredients

2 (29 ounce) cans cut sweet potatoes in syrup
3 tablespoons butter
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
1/8 teaspoon ground nutmeg (optional)
1 pinch ground cloves (optional)
1 dash salt (optional, use if butter is unsalted)
1 cup brown sugar
1/4 cup red-hot candies
2 cups miniature marshmallows

Preparation

Preheat oven to 350\u00b0F.
Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
Sprinkle the brown sugar evenly over all the yams and butter pats.
Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
Bake at 350\u00b0F for a total of 30-40 minutes.
After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
Continue to bake for the remaining time or until desired doneness.
Remove from oven and let set to cool for 15 minutes before serving.