My good friend Jennifer gave me the original recipe, and of course I had to change it, tweak it and make it different to suit my tastes. The result is a yam dish that is more like chunky pumpkin pie than yams. This would be because I hate sweet potatoes, and this is the only way I like their nasty vileness. Anyway, here it is...
2 Cans of sweet potatoes, or one or two large fresh sweet potatoes, peeled and boiled until tender.
Two large Granny Smith Apples chopped into 1/2 /1 cm pieces
1/2 cup of coarsely broken pecans
3/4 cup of brown sugar,
3/4 teas cloves
3/4 tea cinnamon
1/2 cup butter or margarine (real butter is best)
2 cups baby marshmallows.
Combine the sugar, cloves, cinnamon, and butter in a sauce pan, and warm gently until the sugar dissolves well. While it is heating, lay the yams out in a square (13 X13 or so) baking dish. Sprinkle the apple pieces on top, then pour the now warm mixture over the top. Sprinkle the pecans on top, then the marshmallows.
Bake at 350 for 35 - 45 minutes. This time really just depends on how soft you want the apples, I like mine pretty firm, so I usually remove them from the oven earlier, but some people like them softer. NOTE: Try and take these out of the oven as close to dinner time as possible,a s the marshmallows will shrivel up and look yucky. If you need to, leave half of them off, then throw more on and brown under the broiler when dinner is ready, watching closely. (We all know that marshmallows will catch fire and burst into FLAMES right? So really, watch it closely, not that I ever set a pan of Yummy yams on FIRE!) Ahem.