|
Start with a mess of yams (I prefer red yams,
sweet potatoes can be substituted), cut them into manageable size pieces
(1.5"-2"), boil them until pierced with a fork with medium ease (not soggy),
peel them (cold water helps the comfort level here), quarter the pieces, put
them into a 2-4" high baking dish, fill the crevasses with light brown sugar,
grated orange peel, and whole pecans, squeeze the juice of the
oranges over the top, pour a generous shot of Grand Marnier over the
top and bake at 300-400° until the sugar is all liquid and bubbly, take
the dish out and cover with large marshmallows, put under the broiler,
take the dish out, replace the burnt marshmallows with fresh ones, put the dish
back in and watch it this time. When the marshmallows are melting and golden
brown on top, serve. (Jay Harris)
Note from Dorothy: It's actually been
years since Jay has burned the marshmallows - I guess writing the thing down
raised his level of awareness ;-). He normally uses an 8-inch Pyrex square
baking dish for this. I strongly suggest putting a large pan (pizza pan, cake
pan, etc.) underneath the baking dish because it inevitably spills over while
baking. (We've experienced several holiday meals with a very smoky kitchen.)
The oven temperature varies depending on what else
is being baked at the same time, thus the discrepancy! (Don't worry about it!)
|