9 graham crackers
2 c. miniature marshmallows
2 tbsp. creamery butter
2 tsp. nutmeg

FILLING:

1 1/2 to 2 lb. canned yams
2 eggs, slightly beaten
1 1/2 c. granulated sugar
3/4 c. light brown sugar, firmly packed
1 1/2 stick creamery butter
2 tbsp. corn syrup
1 tbsp. sorghum molasses
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. salt

Combine in a 3 quart saucepan over medium heat, canned yams (drained), granulated sugar, brown sugar, and butter. Heat until butter is fully melted, then whip with an electric mixer until smooth. Set yam mixture aside and prepare your 2 quart baking dish. Using 2 tablespoons of butter, liberally grease sides and bottom of the dish. Grind graham cracker into fine crumbs. Dust the baking dish with about 2 tablespoons of the crumbs, then place 1/4 inch of the crumbs in the bottom of the dish, placing 1/2 cup of miniature marshmallows on top of the graham cracker crumbs.

When yam mixture has cooled to lukewarm, add the eggs gradually, beating until smooth. Add corn syrup and sorghum molasses, beating until smooth. Combine the spices in a small bowl and mix well. Add to the yam mixture, beat until thoroughly blended. Pour yam mixture into baking dish. Cover with remaining graham cracker crumbs followed by remaining miniature marshmallows. Bake 25-30 minutes in a 300 degree oven or until lightly browned.

Serving suggestion: Serve warm as a dessert with a dollop of French vanilla ice cream. For a more elegant dessert, substitute marshmallow cream for miniature marshmallows, and bake in individual custard dishes.