| SCNA COOK BOOK |
Yam Cassarole with Marshmallows
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3 cans cut yams (40 oz.), drained 1 ½ cups all-purpose flour 1 ½ cups packed brown sugar 1 ½ cups quick cooking oats 3 teaspoons ground cinnamon 1 ½ cups butter, softened 1 ½ cups low fat milk (2%) 3 cups, mini marshmallows Optional: 1 ½ cups whole cranberry sauce
(Portions can be reduced proportionally for fewer than 12 servings.)
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INSTRUCTIONS
Prep Time: approximately 10 minutes.
1. Preheat oven to 350 degrees F
2. Mix the flour, brown sugar, oats, and cinnamon together in a bowl. Add butter and milk until mixture resembles a paste.
3. Place yams into a non-stick baking pan so that they cover the entire bottom in a single level. (Optional add cranberry sauce around the yams before putting mixture on top.)
4. Pour mixture evenly over all the yams in the pan.
5. Bake in the pre-heated oven for 25 minutes.
6. Cover the entire pan mixture with the marshmallows and return everything to the oven for an additional 10 minutes or until the marshmallows are a golden brown.
7. Remove from oven and let everything rest for about 5 minutes so yams can absorb remaining liquid.
8. Serve and enjoy!
Serves 12-14