Glazed Yams with Marshmallows, Gluten-Free
A requirement at holiday dinners here — especially Thanksgiving — the sweeter, the better, and don’t try forgetting the marshmallows!
Gluten-Free Glazed Yams with Marshmallows
A must-have along with turkey, gravy, dressing, green beans, cranberry sauce and pumpkin pie. No reason why any of these need any gluten in them, so check the ingredients lists or contact the manufacturers, and start cooking!
3 medium Yams, 1.75 lbs.
(or, for simplicity, use a 13-oz. can of vacuum-packed Yams)
2 Tablespoons Brown Sugar
2 Tablespoons Honey
1 1/2 Teaspoons Cornstarch
1 tablespoon Margarine (or casein-free Earth Balance)
1/4 cup Water, or pineapple juice
5 Ounces Marshmallows, large (half a package) — be sure to check the ingredients list for gluten
Earlier in the day, cook the yams until fork tender. Let cool; peel. Cut in 1/2-inch slices. (Or, for simplicity, use canned, vacuum-packed yams. Under all that marshmallow, who can tell?) Arrange in greased 8x8x2″ baking dish.
Combine brown sugar and remaining ingredients except for marshmallows in saucepan. Cook over medium heat, stirring constantly, until boils; boil one minute, still stirring, or until thickened and bubbly. Pour over yams. Bake 20 to 30 minutes. Last 5 minutes, top with marshmallows. Bake until marshmallows are golden. Serve.
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