Candied Yams

For that quick last minute new family tradition. One of our favorite holiday dishes.

Candied Yams

1 large can of yams in light syrup - drained
1 20 ounce can of crushed pineapple in its own juice - drained (the cook gets to drink the pineapple juice)
1 bag of marshmallows
1/2 cup of margarine
1 teaspoon of Cinnamon
1/4 cup of brown sugar
1 greased casserole dish with a lid or foil pan with extra foil to cover.

Put the yams, crushed pineapple, 1/2 a bag of the marshmallows and margarine in your large mixing bowl. I use my Kitchen-Aide K5 (TM) with the paddle. Mix until slightly lumpy. Pour into the greased casserole dish or foil pan. Cover with the remaining marshmallows.

Since I always have used a covered Corning ware (TM) glass casserole I always cook mine at 325f for 1 1/2 to 2 hours. If using a foil pan cooking time may be less and you will need to uncover it for the last 10 to 15 minutes for a golden crust of marshmallow's.

This dish may be doubled. If doubling only use 1-20 ounce can of pineapple and one bag of marshmallows. If tripling add another 20 ounce can of pineapple and an extra bag of marshmallows. If quadrupling only use 2 -20 ounce cans of crushed pineapple and 2 bags of marshmallows.

*Updated to reflect the addition of Cinnamon and Brown Sugar on 11/24/2016.  Teri figured out that I forgot the last 2 ingredients. Thank you Teri.