top of page

Candied Sweet Potatoes

(by Marilyn Strange)


2 cans, 16 oz. each, candied yams in syrup

1 - 2 T. cinnamon

3 - 4 T. sugar (or sugar substitute)

1⁄4 c. orange juice

8 - 10 oz. marshmallows


Preheat oven to 350 F.

Drain yams of syrup.

In a mixing bowl, mash yams until smooth.

(My family liked the consistency of baby food.

Add cinnamon, sugar, and orange juice, mixing well.

Place in an ovenproof casserole, cover, and bake for 30 minutes.

Uncover, add marshmallows on top, and bake 5 - 10 minutes more, or until the

marshmallows are golden brown.

Makes 10 - 12 servings.


(Read For the Love of Christmas, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 

Comments

bottom of page