Grandma Rita’s Yams – Sheila Hurst

6 medium sized yams (fresh, not canned)

½ cup brown sugar

½ stick butter

½ tea salt

1 tea cinnamon

½ tsp nutmeg

¼ tea ground cloves

(Or you can substitute 2 tsp pumpkin pie spice for the spices)

1 egg, slightly beaten

Half and Half

¾ c pecans or walnuts

Boil yams until fork tender. Add a glug of cooking oil to water so the sticky residue from potatoes is easier to clean from pot. Peel and mash yams with all ingredients, except cream. Adjust spices to your personal taste. Whip with mixer, adding cream until consistency of regular mashed potatoes. Add ¾ cup chopped pecans ore walnuts and turn into Pyrex dish. Bake at 375˚ until hot through. Top with large size marshmallows and brown under broiler, 3-4” away from heat, until brown. Watch carefully- they burn easily. If you prefer, you can heat yams in microwave and then put marshmallows on and place under broiler. Yams are a much deeper orange color and they are more flavorful than sweet potatoes.