Wednesday, December 4, 2013

Grandma's Sweet Potatoes with Pineapple and Marshmallows

Hello there!  I hope everyone had a fabulous and festive Thanksgiving! (At least everyone here in the U.S.) I've been on a baking frenzy since Saturday, so no time to blog. Christmas is almost here!  But I wanted to take a few moments to share what's been cooking in the D-oh household of late.

We've had Turkey:


Pie:


Obscene amounts of gravy:


And my very favorite sweet potatoes in the whole wide world:


And because Thanksgiving is over, and we only serve these on Thanksgiving and Christmas, I'm sharing the recipe.  And here's hoping I'm not letting a family secret out of the bag.

My grandma made these, my mom made these and now I make these.  I can't imagine a Thanksgiving without them.

Start with some yams, pineapple rings, brown sugar, butter, cinnamon, salt, and flour. We'll get to the marshmallows later.


Open the pineapples and drain the juice into a measuring cup.



Line a baking dish with pineapple rings.


Throw in the yams.  I use Bruce's.  I've tried store brands, but they're just not the same. Pour some pineapple juice over the whole she-bang.


Toss the butter, brown sugar, cinnamon and salt into a bowl.


The recipe says "Mix until crumbly", but it doesn't really get crumbly.


I'm not even sure what you would call that.

Anyhoo, dot the butter/sugar mixture over the sweet taters.


Bake it in a 350 degree oven for about 25-30 minutes, or until it's nice and bubbly. Pull it out of the oven and cover liberally with mini-marshmallows.


Toast under the broiler until golden brown and delicious.


Of course, then there's my brother, who REFUSES to eat this unless the marshmallows have been incinerated.  Burnt marshmallows are fine and dandy, just not on the sweet potatoes.

If you make these, and I highly recommend you do, you must be sure to get some pineapple, yam, brown sugar and marshmallow in every bite.  Divine!

Here's the recipe.

Grandma's Sweet Potatoes

2 - 20 oz cans pineapple rings in light syrup or juice
2 - 40 oz cans yams
1/2 cup all-purpose flour
1/4 cup + 2 Tbs brown sugar
1 tsp cinnamon
1/4 tsp salt
6 Tbs butter, softened
Mini marshmallows to taste

Drain the pineapple and reserve 1/2 cup juice. Line the sides of a 10 x 6 baking dish with pineapple rings.  Pour yams in center and pour reserved pineapple juice over the yams.

Combine the remaining dry ingredients. Cut in butter until crumbly. Pat over yams.  Bake for 25 - 30 minutes. Top with marshmallows and broil until golden brown and delicious.  Serve warm.

Well, that's all for now.

Enjoy!

2 comments:

  1. We skipped the sweet potatoes this year, and your recipe makes me wish I had some! Yum! I love the pineapple in there!

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    Replies
    1. These may not be hip or trendy, but they sure are good! It just wouldn't be Thanksgiving without them.

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