My hope is that you all had a great Thanksgiving…mine was very quiet. This gave me time to experiment with some new recipes. The first of which I will share with you today. Why I named them Rocky Road Yams; I’m not sure. But ya’ll, everyone that tasted them said, “Make some more!” I really wanted a recipe that would be quick and easy, but also really tasty.
The final result was this…quick, easy and very tasty! MISSION ACCOMPLISHED. Need I say more?!
Put this recipe on your must try list ! Then, let me know if you make these yams. I would love to hear from you. You can email me at shelleysdesk@gmail.com. Happy Holidays to you and yours.
9 x 14 baking dish
2 40oz cans of yams
2 cups brown sugar – lightly packed
1 stick (real butter) – cut in slices
1 bag mini marshmallows
1 & 1/4 cups walnuts
1 bag Heath toffee bits
Baker’s Joy pan spray
Heavily spray baking dish with Baker’s Joy, then pour drained yams into dish and lightly smash each yam until bottom of dish is covered. Evenly spread sugar, butter, walnuts and marshmallows on top of yams. Place in oven, bake on 400 until marshmallows have melted; cover yams with foil and continue cooking on 350 for one hour. Remove from oven, sprinkle bag of Heath chips over the yams. Re-cover tightly with foil and let sit for twenty minutes. Serve and enjoy!
