SWEET POTATOES WITH MARSHMALLOWS
We usually boil and mash our yams for Thanksgiving with butter, then cover with
marshmallows and toast in the oven. Joan taught me to do that. Since I grew up in a Mexican household – we had turkey and stuffing, but none of the other traditionally American side dishes.

2 pounds yams, peeled, cut into 1-inch pieces
6 Tablespoons butter, softened
1 bag mini marshmallows
2 Granny Smith apples (Optional)
Sugar (to taste)

Peel and boil yams in a large pot until soft, about one hour. Yams take longer to cook than russet potatoes. Drain and mash with butter. Transfer to casserole dish and top with marshmallows. Toast in 350 degree oven until lightly brown.

GRANNY SMITH VARIATION: My nephew, Jesus, got a sweet potato casserole recipe from his wife’s family. Same recipe as above, then slice a few Granny Smith apples very thinly on top. Sprinkle with sugar and melted butter before baking. The tangy apples and sugar are wonderful. We decided to add the marshmallows on top of that.