Candied Yams -- 75 minutes -- Serves 8

As you may have guessed, this is a Thanksgiving recipe, and is one of our favorites! I have scaled down the recipe to fit in a single casserole dish, but it can easily be doubled or halved depending on your/your family's needs.

Yams are already a gluten free dish, and I first created this recipe about ten years ago when I hosted my first Thanksgiving, so it is one of those glorious few dishes that I haven't had to recreate in the past couple of years since going gluten free. The only change is from normal butter to goat butter (if you haven't tried the goat butter, it is a remarkable experience and WELL worth the expense - especially if you are cow-casein intolerant as many GF folks are).

This creates a rich, sweet, slightly tangy and scrumptious dish that complements the rest of the Thanksgiving table beautifully.

3 lbs Garnet Yams

2C Orange Juice

1/4C Brown Sugar

12 large Marshmallows

1/3C Butter (goat or cow)

Peel the yams and cut into 1/2" medallions, quartering any medallions larger than 1 1/2". Place yams in a large casserole dish (I think mine holds about 4 quarts). Pour in the 2C orange juice and sprinkle the 1/4C brown sugar over the top. Cut butter into small cubes and place evenly around the top. Similarly place marshmallows around the top. Cover. Bake at 400 degrees for 60 minutes or until yams are soft, marshmallows have melted into the dish, and liquid is boiling.

**NOTE: If you want to put the yams in with your turkey (I use a 325 degree oven), increase bake time by about 30-45 minutes and plan for completion along with your turkey! This is a forgiving dish, so if you forget to put the yams in early enough, turn up temp to 425 after removing your turkey - I did this last night and it completed in about 20 minutes (total bake time of 60 at 325 and 20 at 425).