Marshmallow Yam au Gratin
This recipe is our traditional thanksgiving side dish. This recipe was modified from the 1975 edition of Joy of Cooking cookbook, P. 325 Stuffed Sweet potatoes with the awesome quote "Marshmallows may be substituted for bread crumbs and butter. These are a matter of taste, or --in our strongly biased view--lack of it." LOL!
Ingredients
- 3 large shapely yams
- 2 Tbls vegan butter
- 2-4 Tbls brown sugar
- 3/4 cup crushed Pineapple (or the can)
- Optional: 1 Tbls dry sherry
- 2 containers of Marshmallow fluff
Directions
- Preheat Oven to 375
- Place either tin foil or baking sheet in the oven in the rack under where the yams are going to cook.
- Wash the yams, grease the yams with vegan butter, bake for 40 to 60 minutes depending on size, when potatoes are half done, pull out rack; quickly puncture the skin with a fork allowing the steam to escape. return to oven and finish baking. When done cook until they can be worked.
- Cut the potatoes in half and scoop out all the insides into a mixing bowl.
- Add brown sugar and vegan butter and mix/mash with a potato masher.
- Place in a glass baking pan or aluminum 1/2 baking steam pan, cook for 20 minutes to reheat it.
- fill the top with marshmallow fluff one spoonful at a time. Put back in oven and check for brown every minute. It browns FAST.