Glazed Yams with Marshmallows, Gluten-Free
These glazed yams with marshmallows are a must-have along with turkey, gravy, dressing, green beans, cranberry sauce and pumpkin pie. There is 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 it 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. Watch carefully since they'll brown fast.
This gluten-free yams with marshmallows recipe is a dish that didn’t have to change at all to convert to gluten-free living. It was already that way.
This is one of my gluten-free recipes that is wheat-free, barley-free and rye-free. It can also be casein-free, dairy-free, lactose-free and nut-free. It is suitable for a wheat-free diet.
In case you’re wondering, yams and sweet potatoes are interchangeable terms in the U.S. In some other parts of the world a yam is much larger and different vegetable, but apparently those are not available in most U.S. supermarkets.
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