Gonzalez Family Yams

Updated at: Thu, 17 Aug 2023 02:58:32 GMT

Step 1

Preheat oven to 350 degrees.

Step 2

Drain sweet potatoes, reserving the liquid.

Step 3

Add 1/2 cup liquid from sweet potatoes, brown sugar, and butter in a small sauce pan. Set over medium heat on stove until it starts to bubble.

Step 4

Once mixture bubbles, reduce heat to low.

Step 5

In a small bowl/cup, dissolve cornstarch in water.

Step 6

Add cornstarch slurry and pumpkin pie spice to sauce on stove. Make sure stove top is set to low heat and let sauce thicken, stirring occasionally so it doesn’t stick to the bottom of the pot.

Step 7

Sauce is done when it reaches desired thickness. It can be anywhere from the consistency of maple syrup to bbq sauce; it’s really personal preference on how runny you want it to be when you scoop it on your plate. We usually cook it for about 7 minutes.

Step 8

While sauce is thickening, cut sweet potatoes into bit sized pieces. Place in baking dish (an 8x8 pan works well).

Step 9

Once sauce is desired thickness, pour over sweet potatoes in the baking dish.

Step 10

Bake at 350 for 30 minutes. In the last 5 minutes of baking, remove pan from the oven and top sweet potatoes with marshmallows, then return to oven for about 5 minutes.

Step 11

Watch the dish closely once marshmallows have been added so they don’t burn. If you want the marshmallows to be golden brown, you can briefly broil them on low. Just keep a close eye on them since they have a tendency to burn quickly.

Step 12

Once marshmallows are desired toastiness, serve and enjoy! We like to serve with dinner rolls to soak up the extra liquid that runs on your plate.

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