Not only is this a tongue twister, it is a tongue teaser. The sweet and moist yams create a creamy sensational filling. This recipe is also fun for kids in the kitchen.

Yummy Yammy Face

6 medium sweet potatoes (yams)

4 tablespoons margarine or butter

1/2 cup evaporated skimmed milk

1/3 cup granulated sugar

1 teaspoon vanilla extract

Miniature marshmallows

 

Topping:
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons margarine or butter, softened
1 teaspoon vanilla extract

1. Preheat the oven to 375°F (190°C).
2. Wash the yams and poke holes with a fork. Bake for 45 minutes to 1 hour or until tender. Scoop out the inside of each potato and place mixture into a mixing bowl.
3. In the bowl, mash the potatoes until no lumps remain. Add the margarine, evaporated milk, sugar and vanilla, blending until smooth and creamy.
4. Transfer the mixture into a 9-inch pie plate coated with nonstick cooking spray. Crumble the topping around the edge to form hair. Arrange the marshmallows for the eyes and make a big smile.
5. Lower the oven temperature to 350°F (175°C). Bake for 20 to 30 minutes or until the topping is brown and the marshmallows have melted.
6. For Topping: In a bowl, mix together the brown sugar, flour and cinnamon. With a fork, blend in the margarine and vanilla until the mixture is crumbly.

Makes 8 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of the Lousiana Sweet Potato Commission.