3-4 large cans of yams/sweet potatoes (Bruce’s or Glory Sweet Traditions are my pick)
1 bag of mini marshmallows
1 box of Maple & Brown Sugar instant oatmeal packs (Quaker, of course)
Dark brown sugar (optional)
I've cooked this recipe two different ways: In a glass baking dish or in a crock pot. For my taste, the glass baking dish wins hands down, but if you are bringing the dish to someone else’s house, the crock pot version will be better for keeping it warm and it will still be pretty darn good. If you are using a glass baking dish, make sure you choose a size that will allow you to spread your 3 or 4 cans of yams out into a tight but single layer. If you are using a crock pot, you are going to build this dish one can per layer.
PREHEAT oven to 400 degrees.
YAMS: Open your cans of yams and drain off all liquid. In baking dish, gently pour out all cans and spread out to cover dish bottom. In crock pot, pour out one can, skip to the Topping step and repeat "topping" process with each additional layer.
TOPPING: Into a microwaveable dish, pour 3/4 cup marshmallows times the number of cans you're using (3 cans = 2 1/4 cups, etc.) then open and pour out dry oatmeal packets over the marshmallows, 1 packet for each can you used (3 cans=3 packets). OPTIONAL - add 1 tsp of brown sugar per each bag of oatmeal to the topping bowl to achieve a darker more caramelized affect, but the dish is absolutely sweet enough without it. Cook on high for 25 to 50 seconds and KEEP AN EYE ON IT. If it starts expand over the sides, pull it out. Mix promptly to achieve a "rice crispy treat" type texture. Break off pieces of the mix in the size of almonds and walnuts and sprinkle across the dish. When you run out, use remaining mini marshmallows to fill in to gaps.
COOK: place you dish in the oven at 400 for approximately 15 then increase the heat to 475 for an additional 10-15 minutes, but keep your eye on it so the marshmallows don’t get too dark (unless that’s the way you like them, MOM).
And it’s done! Enjoy!