PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Toasty Marshmallows with Baked Yams
| Toasty Marshmallows with Baked Yams | Print |
Recipe By: Alice Morrow
Toasty Marshmallows with Baked Yams
Ingredients
- 9 yams
- 1 T. canola oil
- 1 stick butter, cut into tablespoons
- ⅓ c. Steen Cane Syrup
- ½ t. ground cinnamon
- ½ t. ground nutmeg
- Salt, red pepper
- 3-4 c. mini marshmallows
Instructions
- Preheat oven 350. Place foil on a baking sheet.
- Prick the yams with a fork all over and rub with the canola oil.
- Roast in oven for 1 hour or until tender. Let cool slightly.
- Split each yam in half lengthwise and carefully scrape the flesh out into a large saucepan.
- Transfer 12 of the potato skin halves to a baking sheet. You can discard the rest of skins. You bake more to get more flesh.
- With a whisk, mash and whip the yams over moderate heat until slightly dry.
- Add the butter, syrup, cinnamon and nutmeg.
- Season with salt and pepper. Whisk until smooth and hot.
- Spoon the yam mixture into the skins.
- Press the marshmallows into the mashed yams.
- Bake in the oven at 350 for 10-12 minutes until heated through.
- Then turn on broiler and broil for 1 minute or until marshmallows are toasty.
Notes
*****The filled yams can be covered and refrigerated overnight. Return to room temperature, top with marshmallows and heat as directed above.
You can change up the types of syrups and seasonings. You can also add shredded coconut or different chopped nuts, dates or raisins.
You can change up the types of syrups and seasonings. You can also add shredded coconut or different chopped nuts, dates or raisins.
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