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Yams or candy potatoes? Don’t concern, they’re the similar factor. No matter you select to name them, they’re a vacation facet dish staple. Whilst maximum attach this toothsome dish with thanksgiving, it is in reality a “house candy house” meals that is highest all season lengthy. Yams – in particular, candied yams crowned with marshmallows – are my favourite facet dish, and after this fast educational, they’ll be yours too.
Get started by way of peeling your yams. It’s essential to peel throughout the white stuff and get to the intense orange section. Subsequent, reduce the yams into smaller items (watch your palms!) after which slice them into cubes. Coat the dish with oil or butter and drop within the yams.
Subsequent, we’re including the primary layer of sweetness which is the important thing to mushy, melt-in-your-mouth candy potatoes. We’re beginning with melting one stick of butter (sure, the entire stick!) right into a saucepan. Upload brown sugar and ginger, cinnamon and nutmeg. (I’m from Jamaica, so cinnamon and nutmeg are in just about the entirety we prepare dinner.) The ones are the spices that in reality deliver out the flavour on this specific dish.
Flip off the warmth, upload vanilla extract and pour this combination over your cubed yams. Combine, combine, then combine some extra! Pop the yams within the oven for his or her first spherical of cooking.
When they’re able to be pulled out of the oven – it’s display time (and my children’ favourite section). You guessed it – deliver at the marshmallows! Totally duvet your yams for melty marshmallow goodness. Stay within the oven till your mallows are golden brown.
There you will have it. This staple facet dish captures the essence of the vacations: heat, spice and a little bit little bit of magic.
Candied Yams with Marshmallows
Yields: 15 servings (or 1 cup)
- 5 kilos orange-fleshed candy potatoes
- 2/3 cup packed brown sugar, gentle or darkish
- 1 stick unsalted butter
- 1 Tbsp floor cinnamon
- 1 Tbsp floor nutmeg
- ½ Tbsp floor ginger
- 1 ½ tsp vanilla extract
- 4 cups mini marshmallows, roughly as wanted
|Preparation| Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch baking pan or shallow 3-quart casserole.
Peel the candy potatoes and reduce them into 3/4-inch cubes. You’ll have about 10 to twelve cups when completed. Organize in ready baking pan.
In a saucepan, soften the butter and mix the brown sugar, cinnamon, nutmeg and ginger after which position it over medium warmth. Deliver the mix to a boil; stir till sugar is dissolved, about 7 to eight mins. Stir the vanilla extract into the sauce aggregate and pour frivolously over the candy potatoes. Combine all of it in combination, duvet the baking pan tightly with foil and bake for 45 mins.
Take away foil from baking pan, use a fork or knife to test the doneness of the potatoes; they will have to be mushy and the liquid syrupy.
Build up the oven temperature to 450°F. When the oven has reached 450°F, duvet the candy potatoes with the miniature marshmallows and go back the pan to the oven and bake exposed for approximately 3 to five mins, or till the marshmallows are in part melted and golden brown.