Ingredients

The following ingredients have 12 Servings
  • 3 pound(s) yams (sweet potatoes)
  • 3/4 cup(s) light brown sugar
  • 3/4 cup(s) white sugar
  • 1 stick(s) salted butter
  • 1 to 2 tablespoon(s) sweetened condensed milk
  • Optional - 1 teaspoon of cinnamon
  • Optional - mini marshmallows for topping
  • 3 tablespoon(s) water

Instruction

  • Peel the yams and cut into 3/4 inch slices.
  • Place 3 tbsp. of water and the yams in a pot or a big cast iron skillet. Cover with the brown sugar and white sugar. Use a loose lid to cover. I have started to add the butter later to slowly melt when I turn the heat off the pot.
  • Cook over low to medium-low heat, loosely covered, carefully stirring occasionally, until the yams are fork-tender (about 25 to 30 minutes)
  • Turn the heat off and add the butter in cubes to melt. Gently stir. Mix in, to taste, 1 to 2 tablespoons of sweetened condensed milk. This will give your yam mixture an ooey, gooey texture.
  • You may also add cinnamon to taste.
  • Transfer the yams to a baking dish with the liquid OR you may use a masher to blend all that sugary, juicy goodness with the yams. No need to remove any of the liquid, it will all blend perfectly.
  • Bake uncovered at 350 F for about 25-30 minutes. Add the marshmallows the last 5 minutes and bake until they are a light golden brown.
  • NOTES: If you double this recipe, use a really big pot, otherwise, cook time is longer. To make this ahead of time, place the covered casserole in the fridge without the marshmallows. Once you're ready to bake, first place in the microwave on low or defrost just to take the chill off. Then pop it in the oven at 350 F.