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1
Preheat oven to 350u00b0F.
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2
Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
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3
Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
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4
Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
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5
If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
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6
Sprinkle the brown sugar evenly over all the yams and butter pats.
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7
Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
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8
Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
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9
Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
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10
Bake at 350u00b0F for a total of 30-40 minutes.
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11
After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
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12
Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
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13
Continue to bake for the remaining time or until desired doneness.
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14
Remove from oven and let set to cool for 15 minutes before serving.
