(Yams ready to go back in the oven to toast marshmallows)
butter
2c mini-marshmallows
¼ c brown sugar
Preheat oven to 400°. Scrub yams under running water and cut off any bad spots. Prick skins with a fork. Rub a light coating of butter on the skins to soften them while baking and wrap in tin foil. Bake for 30-40 minutes (depending on size). When tender, bring them out and let set for a few minutes in the foil. Unpeel the foil and carefully slice open potatoes and spread open. Put a few dabs of butter inside each one, sprinkle with brown sugar and top with marshmallows. Put back in the oven for 5-8 mins until marshmallows have melted and are golden in color. You can also stick them under the broiler for a couple minutes until marshmallows are toasted.
Perfection!
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