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Sunday, April 22, 2018

CANDIED YAMS

Serve this comforting and nostalgic Thanksgiving favorite throughout the fall and winter months. Yams are sweet on their own, so you don’t want to overdo it with the marshmallows. Here we provide just enough to give you a sweet taste every few bites. Candied yams are a natural for the Turkey Balls, of course, but try them with the Spicy Pork Meatballs too.

Serves 4 to 6

2 POUNDS YAMS, PEELED AND CUT INTO 2-INCH PIECES
5 TABLESPOONS UNSALTED BUTTER
1/4 CUP HEAVY CREAM
1/4 CUP WHOLE MILK
2 TEASPOONS SALT
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND ALLSPICE
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1 CUP MINI MARSHMALLOWS

• Preheat the oven to 400F.

• Place the yams in a medium pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 20 minutes. Drain thoroughly, until completely dry.

• Place the yams in a large bowl and add the butter, cream, milk, salt, cinnamon, allspice, and pepper. Mash with a wire whisk or potato masher until well combined. Taste and adjust the seasoning.

• Spread the mashed yams into the bottom of a 9-inch square baking dish. Dot with the marshmallows, pushing them into the yams so that they are sticking out halfway.

• Bake until the marshmallows are melted and golden brown, about 20 minutes. Serve immediately.

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