Posted by: Erica Retrochef | July 2, 2012

Picnic Day: Yam Bake!

I’m going on a picnic, and I’m bringing…

I suppose if you want to be picky, the recipe is technically titled “Sunburst Yam Bake.” However, picnics are about relaxing, so stop being so picky!

Sunburst Yam Bake

2 1-lb. 1-oz. cans Royal Prince Yams (sweet potatoes), drained
1 13-1/4-oz. can pineapple tidbits, drained
1/4 cup Kraft Pure Orange Marmalade
1 cup Kraft Miniature Marshmallows or 10 Jet-Puffed Marshmallows

Arrange yams in a circle in 9-inch pie plate. Place pineapple in center. Dot yams and pineapple with marmalade. Bake at 350°, 30 minutes. Top with marshmallows. Broil until lightly browned.

Unlike Ozark Pudding, this isn’t a recipe I’ve tried before. In fact, I’ve never made yams myself; it’s somebody else’s traditional dish at the annual Thanksgiving get-together. (I have eaten them, however, since I feel obliged to help Grandma feel better about her terrible cooking for some reason.)

With the pineapple and marmalade, it looks sort of summery, though. Let’s give it a shot.

Canned yams are a little hit-or-miss. Some of them are a lovely shade of orange, some are pale tan.

I thought it was strange that the can tried to assure me these were the “sweetheart of the yam” — as opposed to all those other brands that just give you the intestines of the yam, I guess?

This seems like a lot of pineapple for this many yams — two pounds of yams is dwarfed by thirteen ounces of pineapple!

I’m always amused when a recipe instructs me to “dot” something with an ingredient, since it’s invariably an ingredient that is sticky and won’t easily portion out in small dots. Butter, for example — or marmalade. So I “smeared” the yams and pineapple with marmalade instead.

I tried to make a smiling sun, but I’m not really sure how well it came out.

Be careful with the broiler! I looked away from this for five seconds while it was starting to brown, and came quite close to creating Charcoal Yam Bake. Luckily, it’s only slightly past “perfectly toasted.”

My daughter, who hates sweet potatoes, was nearly in tears when she tasted this — I think she was disappointed that I wasted perfectly good marshmallows. But overall, this was a pretty good yam dish. While marshmallow mush just sweetens things up and isn’t very interesting, pineapple and marmalade provide a bright, citrus flavor that helps make the overall flavor complex and interesting. (Honestly, you could just leave out the yams and marshmallows, but then I guess this wouldn’t be Yam Bake, and we’d still be missing the letter “Y.”) It works pretty well for a summertime picnic!

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Responses

  1. WOW, Erica, I remember this recipe well, I must admit, it never looked so good when I attempted it and believe me, I have!

    Thank you so much for toting two dishes to the picnic Erica. We really appreciate it!!! Have FUN!

  2. That used to be a Thanksgiving staple, but why not move it to the Fourth of July?

    I’m glad to play the picnic game with you!

    Mae at maefood.blogspot.com and also the letter A

  3. Hi, I’m stopping by from The Picnic Game. I love yam, but have never tried with marshmallows before! Interesting combination!

  4. sounds delectable, but I would use fresh sweet potatoes rather than canned ones.


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