Candied Purple Yams

My mother makes the best candied yams. They taste just like candy, you forget you're eating a vegetable. So when our friend Felicia (User: Backenforth) invited us to her place for a "Friendsgiving" I knew my mom's candied yams would be one of the things I'd bring. Felicia's favorite color is purple so inspiration struck and I knew I had to find purple yams.

At Whole Foods I found garnet yams, which are purple on the outside but white on the inside--not what I wanted. It took a little research and going to a few stores to finally find purple yams with purple flesh at a local Asian grocery.

5-6 purple flesh yams (check your local Asian grocery)

3/4 cup brown sugar plus more for topping (to taste, I like my candied yams to literally taste like candy)

1/2 bag of mini marshmallows

This recipe will make one 8x8 dish, double as needed.

Preheat oven to 350.

Wash and chop yams into small cubes. Add to pot of water and parboil for 5-7 minutes. Parboiling is partially cooking the yams you don't want them cooked all the way through (they'll finish in the oven).

Drain the yams and coat with 1 cup of brown sugar. Pour yams into your greased baking dish and then add extra brown sugar and cover with marshmallows.

Bake for 15-20 minutes or until the marshmallows are melted and golden.