Wednesday, November 9, 2011
This is my great grandmother Ireda Heath's recipe. It was one of my favorites when I was a little girl. My mother would make it every Thanksgiving. She would put the corn flakes in a baggie and one of us would get the job of crushing the corn flakes with Mom's rolling pin. Oh, how we argued over who got to do this job! The rest of the day, the lucky girl would covertly and smugly remind her sisters that they had not gotten to crush the corn flakes. Isn't it strange which memories float to the surface when you eat a dish from your childhood?
For this recipe you will need:
6-8 fresh yams or 1 large can yams, well drained
2 Tbsp brown sugar
9-12 large marshmallows
2-3c corn flakes, crushed
Peel and boil the fresh yams until soft. If using canned yams, you can skip this step. Mash the yams and brown sugar together with a fork until smooth. Fold in the walnuts. With wet hands, pack a small amount (about 1/8 cup) of yam mixture around a large marshmallow. Roll the yam ball in corn flake crumbs. Be sure to call one of my sisters and remind her that SHE didn't get to crush the corn flakes this year. Place in a shallow baking dish. Bake at 375˚F for 10 to 15 minutes (just until the marshmallows begin to melt.) Serve warm as a side dish.