Okay, so today I tried out this recipe for Bruce’s candied yams with marshmallows. I gotta say, it’s a classic for a reason! It’s like a hug in food form, all sweet and comforting, perfect for those holiday meals or whenever you need a little pick-me-up.
First things first, I gathered up all my ingredients. You know, the usual suspects: yams, brown sugar, cinnamon, cloves, allspice, and of course, those fluffy marshmallows. I made sure I had everything laid out before I started, like a real pro, haha.
I started by giving those yams a good scrub and then boiling them until they were fork-tender. It took a bit of time, but patience is key, my friends. Once they were cooked, I let them cool down just enough so I wouldn’t burn my fingers off, then peeled the skin right off.
Next up, I grabbed my trusty potato masher and mashed those yams in a big bowl. I added the ingredients one at a time: first the brown sugar, then a dash of cinnamon, a pinch of cloves, and a sprinkle of allspice. I made sure to mix it all up real good after each addition, so every bite would be packed with flavor.
Then, I greased up a baking dish and spread the yam mixture evenly. And now for the best part – the marshmallows! I covered the whole thing with a layer of those little white clouds of sweetness. I mean, can you ever really have too many marshmallows?
- Preheat the oven, then pop the dish in.
- Bake until the marshmallows are golden brown.
- Keep an eye on those marshmallows – they can go from perfect to burnt in a blink!
Here is my process:
Finally, I pulled it out of the oven and let it cool for just a few minutes. The smell was absolutely amazing, all warm and spicy and sweet. I scooped out a big serving, making sure to get a good mix of yams and gooey marshmallows. And let me tell you, it was pure bliss. The yams were smooth and flavorful, and the marshmallows added that perfect touch of sweetness and texture. It’s definitely a dish that brings back memories of family gatherings and happy times. 10/10, would make again!
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