The combination of mashed yams topped with marshmallows appeals to both the young and the young at heart. When autumn and winter holidays approach, save a few yams from your garden and prepare a candied yam recipe to add to your holiday meal. Enhance the natural sweetness of yams with the delectable sweetness of marshmallows covering the top of the casserole side dish. Once the combination of flavors melts together in your mouth, you may decide this concoction needs a place in your holiday traditions.
Peel the yams with the paring knife and cut them in half lengthwise. Place the yams into the stockpot and cover the yams with water. Set the stockpot onto the stovetop and set the burner to medium-high. When the water boils, reduce the heat to medium and simmer the yams until you can insert a fork into them easily--30 to 40 minutes. Remove the cooked yams from the burner and drain them well.
Transfer the hot yams to the mixing bowl. Add the brown sugar, egg, cinnamon and melted butter to the bowl. Mix the ingredients well with the hand mixer to completely incorporate them and make the mixture smooth.
Grease the casserole dish with butter and pour the yam ingredients into the dish. Scrape the bowl with the spatula and smooth the top of the yams.
Arrange the marshmallows over the top of the yams in the casserole dish. Cover the top of the casserole dish with a sheet of aluminum foil.
Set the oven to 350 degrees F and preheat the oven. Place the yams into the oven and bake for 30 minutes. Remove the aluminum foil and bake the yams for an additional ten minutes until the marshmallows brown lightly.
Remove the yams from the oven and serve immediately. This recipe serves six to eight.