The*Empress
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courtesy Angie Yazel
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: No Rating
1 (40-ounce) can yams, drained
1 (20-ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon
2 cups caramel popcorn, coarsely ground and kernels discarded
4 tablespoons margarine, melted
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows
With an electric mixer, beat yams, pineapple, and cinnamon until smooth. Pour into a greased casserole pan.
Preheat oven to 350 degrees F. Combine the remaining ingredients and sprinkle on top. Bake 20 minutes or until marshmallows are golden brown. Serve warm.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: No Rating
1 (40-ounce) can yams, drained
1 (20-ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon
2 cups caramel popcorn, coarsely ground and kernels discarded
4 tablespoons margarine, melted
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows
With an electric mixer, beat yams, pineapple, and cinnamon until smooth. Pour into a greased casserole pan.
Preheat oven to 350 degrees F. Combine the remaining ingredients and sprinkle on top. Bake 20 minutes or until marshmallows are golden brown. Serve warm.
