Sweet potatoes are one of my favorite foods on earth. I absolutely love them plain. They make a fantastic dinner all on their own. That said, during the fall, I LOVE jazzing them up a bit by using the canned kind (come on - it seems like a treat even if it isn't!) and adding lots of yummy toppings. This dish makes the perfect accompaniment to a Thanksgiving feast, or it works well for a dessert.
1 15 Ounce Can Yams (Drained)
1 Teaspoon Butter
2 Tablespoons Water
2 Tablespoons Brown Sugar
1/2 Teaspoon Cinnamon
Handful (Vegetarian) Marshmallows (Whole Foods has gelatin free marshmallows)
*Pre-heat the oven to 350 degrees
1. Melt butter in a skillet.
2. Add water, brown sugar, cinnamon, and nutmeg.
3. Heat two minutes - until bubbly
4. Add yams to a baking dish.
6. Bake for 15 minutes.