Twice Baked Yam Casserole

Hi all, and happy Friday to you. I first would like to send my apologies to anyone who stopped by Wednesday expecting to see my usual dinner and a movie post. The affects of hurricane Sandy reached all the way out here in North Eastern Pennsylvania and I was without power for a couple days. I would also like to take this time to send my thoughts out to any of you or your family members who were caught in the storms path.

Autumn may not officially end until late December, but as far as I’m concerned once all the leaves have fallen the season has ended for another year. It’s hard to believe but Thanksgiving is less than three weeks away!! Christmas and the rest of the holidays will be sneaking right up on us as well. For the month of November and December, as my Friday food posts I’m going to share with you some of my favorite side dishes and deserts to go with any holiday meal. We’re going to start with one of my new favorites, Twice Baked Yam Casserole.

 

Serves 12 (I usually use do 1 large yam per two people so adjust the recipe to however many you are serving)

6 large yams

6 tablespoons of butter

6 tablespoons of brown sugar

6 tablespoons of heavy cream

½ teaspoon of cinnamon

¼ teaspoon of nutmeg

1 teaspoon of salt

1 cup of chopped walnuts or pecans (optional)

1 bag mini marshmallows - If you have large marshmallows already at home just cut them into small pieces.

Pre-heat your oven to 375 degrees and wash the yams thoroughly. Take a fork or a sharp knife and carefully poke a few wholes into the yams. This will help them bake faster and will allow the steam to escape. Line a baking tray with tin foil and place the yams on top. Bake the yams for about one hour or until they are very tender when your piece them with a fork. The timing all depends on the actual size of the yam. Remove from the oven and allow the yams to cool slightly.

Once you can handle the yams, remove their skins and place them in a large mixing bowl. Add the butter, brown sugar, heavy cream, cinnamon, nutmeg, and salt. Use a hand mixer or potato masher to whip all the ingredients together. Season to taste.

Spread the whipped yams into a lightly greased 9x12 baking dish (Smaller or larger depending on how much you’re making.) Sprinkle the chopped nuts over top and then add the mini marshmallows. I add just enough so that the top is almost covered but you can still see the yams underneath it. Place the baking dish back into the oven and lower the heat to 350. Bake for about 10 to 15 minutes or until the marshmallows are golden brown.