So I’ve never got Thanksgiving. This year was no exception. Why, I found myself asking last Wednesday, did Americans dedicate one day a year to remembering the slaughtering of thousands of Native Americans? Also I’m working myself to death writing essay after essay about Post Modernism and watching my relationship fall apart, so how, I thought, can I ever enjoy this holiday? I mean I just don’t have the time or the energy for it! With this in mind, I grumpily dragged myself to the bus stop and endured a six-hour ride to DC, determined that I would have a miserable time.
But that’s not what happened. In fact, right now I am feeling in a truly thankful mood. Now maybe it’s simply because there are only three weeks until I will be reunited with my family at the airport, maybe it’s because it’s less than five weeks until Christmas, or maybe it’s because I’m sitting writing this in Washington DC my stomach stuffed full of Thanksgiving leftovers exhausted from a day’s sightseeing and surrounded by people I love. All I know is everything is suddenly rather wonderful and this makes me very very happy. And when you’re happy my goodness you want to eat good sugary food to sustain the high, and these Candied Yams are truly perfect.
How can marshmallows go with sweet potato, turkey and gravy?
Now when this appeared on the table last Thursday, I was slightly concerned. How can marshmallows go with sweet potato, turkey and gravy? But, cautiously, I tasted a tiny tiny amount and was blown away. The gooey marshmallows melt into the sweet potato cutting through the saltiness of the meat. And it’s so easy to make. So now, even though I am packing up my stuff, getting ready to return to the real world of final exams and 10 page papers on Post Modernist literature, I’m still really happy, because I know in my bag I’ve got a pot of candied yams to microwave when I get back to North Carolina to help me remember to feel grateful however grumpy I get.
- . ¼ cup butter, melted
- . 2 tablespoons maple syrup
- . 1 tsp ground cinnamon
- . ½ tsp salt
- . ¼ tsp ground nutmeg
- . 3 cups mini marshmallows
- 5 sweet potatoes, baked until soft (I just popped them in the microwave for a couple of minutes and scooped the insides out when they were soft)
- Preheat oven to 350 degrees Fahrenheit
- Beat potatoes, butter, cinnamon, salt, nutmeg and maple syrup in a bowl for 2 minutes until well blended.
- Spoon into a lightly greased baking tin and top with marshmallows.
- Bake for 15-20 minutes until sweet potato mixture is piping hot and the marshmallows are brown and gooey.