Wash and bake your yam.
Mash with a hand mixer or potato masher.
Add butter, sugar, and cream.
Mix.
Place in a small casserole dish.
Top with marshmallows.
Broil for about 5-10 minutes or until the marshmallows are golden brown.
Enjoy!
irections for sauce:
This recipe makes enough sauce for about
he top of the melted marshmallow mix.
Now grease your
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
grater to grate the yam into a bowl.
Add
emoving to wire rack.
Best when served warm!
Pierce yams all over with fork. Bake in microwave until cooked. Cut in half. Scoop pulp into a bowl. Add Marshmallow Creme, butter and syrup. Beat with mixer until smooth. Beat in eggs until blended. Season with salt and pepper (optional). This can be done one day ahead, covered and chilled.
ollops about 2 inches apart. Recipe should make about 50 cookies
Mix chocolate and milk in saucepan.
Heat slowly, stirring to blend.
Beat in marshmallow sauce.
(I usually make a double recipe.)
Drain yams and mash.
Drain pineapple, reserving juice.
Add juice to yams with sugar and butter.
Beat well.
Stir in pineapple and pecans.
Coat inside of 9-inch pie plate with no-stick cooking spray.
Spoon in yam mixture.
Bake in 375\u00b0 oven for 20 minutes.
Sprinkle with marshmallows.
Bake 10 minutes longer.
ith a little whipped cream (recipe follows) or cinnamon on top
Boil the tom yam stock over a medium high
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
plenda(R) and vanilla (and marshmallow flavored oil if using.).
eat until combined.
If marshmallow is not the desired color
Preheat oven to 375.
Just wash your yams well & cut them into pieces of your desired size, I like them a bit thicker.
Toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn't become toxic once it reaches certain temps like oilve oil may}.
Lay them out on a cookie sheet, meaty part facing down & season with kosher salt or I used Mrs. Dash since it's salt-less. Bake for 20 mins or until the thickest pieces are tender!
Preheat oven to 350\u00b0F.
Place yam on foiled line sheet. Bake til tender and it begins to ooze syrup. About 45 minutes or so. Cool enough to handle. Skin and put in a mixing bowl. Add all the ingredients. Mix with a hand mixer. Cover and gently heat.
o temperature indicated on package/recipe.
Roll out dough on
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
hilled whipping cream and for best results, the bowl and beaters