My mother is a very practical woman, so I was aghast and conversely pleased when I discovered that her marshmallow yams were made with the real thing – peeled, boiled and smooshed. No canned yams for my mom, oh no, not her. The dish is as much for the kids to get their potassium, fiber, and A/B/C vitamins (you could put marshmallows on chicken liver and kids would eat it), as it is to add great color to your feast.
I know. I know. It’s the night before Thanksgiving and if you don’t have your groceries by now, you’re thinking about eliminating certain dishes because you’re exhausted and Turkey Day resentments have begun to set in. Well, buck up, tuck the kids in, and head to your local Ralph’s, which is open 24 hours and is still well stocked with whatever you need, which for my Mom’s Marshmallow Yams, is the following:
(This will feed about 20, so adjust accordingly.) 7 medium size yams 2 cans crushed pineapple (in juice, not syrup – and yes, CANS, because you’re running out of time) ½ stick butter, melted 2 teaspoons ground ginger 1 teaspoon nutmeg 1 bag miniature marshmallows
Peel and boil yams; strain and place in mixing bowl. Add pineapple (I drain most of the juice first), butter, ginger and nutmeg. Mix well and pour into 13×9 baking dish. Heat oven to 350°. Place marshmallows in one layer over yam mixture. Bake for approximately 25 minutes or until marshmallows are golden. Serve immediately.
There is scientific evidence* that exercise before the Thanksgiving meal makes it taste, on average, seven times better than normal – or you could visit your local marijuana dispensary for the same result but you’d be hard pressed to find one open tomorrow. (They’re everywhere! Moratorium, schmoratorium.) So, think about a morning run, walk or hike before, during or after the Macy’s parade and you won’t feel so guilty tomorrow when you consume more calories in a meal than many of us do in a week. (It’s L.A. We’re mostly vain and mostly fit.)