Servings: Makes 10 servings
To make marshmallows:
Brush a 9-inch square pan with oil. Generously dust with confectioners' sugar, tapping out excess. In the large bowl of an electric mixer, pour 1/2 cup water. Sprinkle gelatin on top; let stand until gelatin softens, about 5 minutes.
In a small saucepan over medium-low heat, combine granulated sugar, corn syrup, and 3 1/2 tablespoons water. Bring to a boil, stirring to dissolve sugar. Continue boiling, without stirring, until syrup reaches 240° (soft-ball stage) on a candy thermometer. Immediately remove pan from heat.
Using the whisk attachment of mixer, beat gelatin mixture at high speed. Gradually add hot syrup in a thin, steady stream. Beat 5 minutes longer, until mixture is white, fluffy, and stiff. Beat in vanilla. Pour marshmallow mixture into prepared pan. Using a spatula brushed with oil, spread marshmallow evenly in pan. Let stand uncovered at room temperature 10 to 12 hours.
Dust a large cutting board with confectioners' sugar. Brush a knife with oil, then cut around marshmallow edges to loosen from pan. Cut marshmallow into quarters. Using a spatula brushed with oil, transfer pieces to the cutting board. Cut marshmallow quarters into 1-inch squares.
To make yams:
Preheat oven to 400°. Place yams on a baking sheet; roast 50 to 60 minutes, or until fork-tender. Let cool completely. Peel yams, cut into 1-inch squares, and set aside.
Reduce oven temperature to 350°. In a food processor, combine graham cracker crumbs, walnuts and brown sugar until nuts are finely ground. Transfer to a bowl, add butter and toss with a fork until crumbs are evenly moistened. Press crumbs onto bottom of a 13" x 9" x 2" glass dish. Arrange yams on crust. Top evenly with marshmallows. Bake until marshmallows are melted and browned on top, 25 to 30 minutes.
From the November 2004 issue of O, The Oprah Magazine
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