Butterscotch Yams

These yams have been traditional on my Thanksgiving table for over 20 years. I wouldn't think of making them any other way.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 (17 ounce) cans  yams, well drained or 6  medium  yams, cooked, peeled, and quartered
• 1⁄2 cup light corn syrup
• 1⁄2 cup light brown sugar, firmly packed
• 1⁄4 cup half-and-half
• 2  tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
•  mini marshmallows (optional)

Directions

1. Preheat oven to 325 degrees.
2. Place yams in large baking dish. Bake in preheated oven for 15 minutes.
3. Meanwhile, in medium saucepan, combine corn syrup, sugar, half-and-half, butter, salt, and cinnamon. Stirring constantly, bring to a boil, and boil for 5 minutes. Pour over yams.
4. Bake, basting often, 15 minutes more.
5. (If you have to have marshmallows on your yams, sprinkle mini marshmallows over finished yams, and broil for 3 minutes or so, until melted and nicely browned.).