1. The New England yam bake recipe (1975)
Graced by Kraft marshmallows and Princella yams.
1 can pineapple slices (20 oz)
2 can yams (17 oz ea)
1/4 cup flour
3 tablespoons brown sugar
1/2 tsp cinnamon
1/8 tsp salt
3 tablespoons margarine
1/4 cup chopped nuts
1 cup miniature marshmallows
Drain pineapple, reserving 1/4 cup of the syrup. Line sides of a 10×6 inch baking dish with pineapple slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams.
Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams.
Bake at 350 degrees F for 25 minutes. Top with marshmallows. Broil until lightly browned.
2. Easy apple-mallow classic yam bake recipe
From the Daily Republican-Register (Mount Carmel, Illinois) November 8, 1977
Yams are commonly thought of as being synonymous with the fall and winter holidays — essential to the Thanksgiving menu and other feasts. However, yams are also a great flavor companion to ham and other roasted meats the year-round.
Marty Nabors, Homemakers School Home Economist, suggests that adding a yam casserole to your regular guest and family menus all year long is an easy and delicious way to add variety to your side dish specialties.
This recipe for Apple Mallow Yam Bake was developed by the Home Economists in the Kraft Kitchens especially to feature the aromatic flavors of fall. Fresh apple slices, cinnamon, brown sugar and crunchy pecans combine with the yams to create a dish reminiscent of old-fashioned autumn.
Toasted miniature marshmallows that top off the casserole provide an attractive finish, in addition to their unique combination of flavor and texture.
Besides being delicious, Apple Mallow Yam Bake is so easy (it takes only minutes to make it oven-ready), you’ll want to fix it often.
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
Two 17-ounce cans yams, drained
1/4 cup margarine
2 cups Kraft Miniature Marshmallows
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1-1/2 quart casserole. Dot with margarine, cover. Bake at 350 degrees, 35-40 minutes.
Sprinkle marshmallows over yams and apples. Broil until lightly browned. Makes 6 to 8 servings.
3. Berry-mallow yam bake – with cranberries (1978)
Combine 1/2 cup flour, 1/2 cup packed brown sugar, 1/2 cup old-fashioned or quick oats (uncooked), and 1 teaspoon cinnamon. Cut in 1/3 cup Parkay margarine ’til mixture resembles coarse crumbs.
Toss 1 crumb mixture with two 17-ounce cans of Royal Prince or Princella yams, drained, and 2 cups cranberries; place in 1-1/2 quart casserole dish. Top with remaining crumbs. Bake at 350 F for 35 minutes.
Sprinkle with 1-1/2 cups Kraft miniature marshmallows. Broil ’til lightly browned. Makes six servings. Yam yummy with turkey, ham or roast pork.
4. Orange-mallow yam bake recipe: Yams dressed for spring (1977)
From The McHenry Plaindealer (McHenry, Illinois) March 30, 1977
Yam casseroles are delicious at every season of the year. Although we used to think of yams only at Thanksgiving and other winter holiday meals, this versatile vegetable is now making appearances on menus the year-round. And people are discovering that yam side dishes are a great flavor companion to ham and other roasted meats.
Now, when you’re planning your Easter and other spring holiday dinners, it is a good time to try this orange-mallow yam bake. This new recipe was developed by the Home Economists in the Kraft Kitchens especially to feature the natural flavors we seem to crave with the advent of spring.
Fresh orange slices contribute a citrus contrast to the canned yams. And toasted miniature marshmallows top off the casserole with just the right amount of sweetness and an attractive finish.
Besides being delicious, Orange Mallow Yam Bake is so easy (it takes only minutes to make it oven-ready), you’ll want to fix it often.
Two 17-ounce cans yams, drained
2 oranges – peeled, sliced and cut in half
1/4 cup brown sugar, packed
1-1/2 cups Kraft Miniature Marshmallows
Arrange yams and orange slices in a 1-1/2 quart shallow baking dish. Sprinkle with brown sugar. Bake at 350 F for 20-25 minutes.
Sprinkle with marshmallows. Broil until lightly browned. Makes 6 to 8 servings.
5. Sunburst yam bake recipe, with pineapple & marmalade (1972)
2 (17-ounce) cans Royal Prince Yams (sweet potatoes), drained
1 (13-1/4 ounce) can pineapple tidbits, drained
1/4 cup Kraft Pure Orange Marmalade
1 cup Kraft Miniature Marshmallows or Marsh 10 Jet-Puffed Marshmallows
Arrange yams in a circle in 9-inch pie plate. Place pineapple in center. Dot yams and pineapple with marmalade. Bake at 350 F for 30 minutes. Top with marshmallows. Broil until lightly browned. Makes 6 servings.
6. Southern peach yam bake recipe (1979)
Holidays are a time when you want to serve your best, and a time to use our best… Royal Prince Yams. They’re the fancy grade yams with a delicate sweet taste and a deep rich color that’s sure to enhance a favorite recipe.
1/2 cup packed brown sugar
3 tablespoons flour
1/2 teaspoon nutmeg
2 tablespoons margarine (not spread) or 2 tablespoons butter
1/2 cup pecans, chopped
2 (17 ounce) cans yams, drained
1 (16 ounce) can peach slices, drained
1 1/2 cups miniature marshmallows
Combine sugar, flour and nutmeg; cut in butter until mixture resembles coarse crumbs. Add nuts.
Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with sugar mixture. Bake at 350 degrees F for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
Makes 6 servings
7. Classic nutty yam bake recipe, made with fresh yams or sweet potatoes (1973)
By Joyce Lundell, USU Home Economist – Morgan County News (Morgan, Utah) November 23, 1973
Just in time for your Thanksgiving dinner: Nutty Yam Bake. A recipe for traditional yams that can be made ahead and refrigerated.
3 large sweet potatoes or yams
1 cup sugar
1/4 cup butter or regular margarine
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups milk
1/2 cup flour
1/2 cup sugar
1/4 cup butter or regular margarine
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
butter or regular margarine
Cook sweet potatoes in boiling water until tender. Drain well.
Mash sweet potatoes while hot. Add 1 cup sugar, 1/4 cup butter, 1 teaspoon cinnamon, allspice and nutmeg; mix well. Beat in milk and eggs; whip well with mixer. Turn into greased 3-quart casserole dish.
Combine flour, 1/2 cup sugar and 1/4 cup butter until crumbly. Mix in walnuts and 1/2 teaspoon cinnamon. Sprinkle over top of sweet potato mixture. Dot with butter.
Bake at 375 degrees for 35 to 40 minutes. Makes 6 servings.