A Comfort Food Classic Elevated
There’s something undeniably comforting about a dish that bridges the gap between savory and sweet. Enter candied yams with marshmallow meringue a Southern classic that has graced holiday tables for generations, embodying a sense of warmth, nostalgia, and sheer indulgence. But why reserve such a decadent treat only for Thanksgiving or Christmas? This dish, with its caramelized sweet potatoes and fluffy, cloud-like meringue, can transform any meal into a celebration.
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
Craig Claiborne
Imagine the rich, caramel notes of brown sugar mingling with the earthy sweetness of yams, while a silky marshmallow meringue adds an airy contrast, lightly toasted to perfection. This recipe takes an old favorite and infuses it with a modern twist, without losing the heart of what makes it so beloved. Whether you’re cooking for a family gathering or just craving a taste of comfort, this dish is sure to delight your senses and warm your soul. So, get ready to make a dish that’s not just a side but a centerpiece one that celebrates tradition while embracing a bit of culinary creativity.
Table of Contents
Why You’ll Love This Candied Yams with Marshmallow Meringue Recipe
- Perfect Balance of Flavors: This dish strikes the perfect harmony between the natural sweetness of yams, the deep caramel flavors of brown sugar, and the light, airy sweetness of marshmallow meringue. It’s a symphony of taste that will please any palate.
- Elevated Classic: While traditional candied yams are delightful on their own, the addition of a marshmallow meringue layer brings a gourmet twist that will impress your guests and make you the star of any potluck or family gathering.
- Versatile Dish: Though it’s a beloved holiday side dish, it’s versatile enough to be enjoyed year-round. Pair it with roasted meats, serve it as a standalone dessert, or even enjoy it as a sweet snack!
- Texture Play: The contrast between the velvety yams, the slightly crunchy caramelized topping, and the soft, pillowy meringue creates a textural delight in every bite.
- Easy to Make: Despite its sophisticated appearance, this recipe is surprisingly simple to prepare, making it accessible even for novice cooks. With a few straightforward steps, you can create a show-stopping dish that looks like it took hours to perfect.
How to Make Candied Yams with Marshmallow Meringue
Ingredients:
- 4 large yams or sweet potatoes, peeled and sliced into ½-inch rounds
- 1 cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup orange juice
- 3 large egg whites
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
- Prepare the Yams:
- Preheat your oven to 375°F (190°C). Arrange the yam slices in a single layer in a large baking dish.
- In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, ginger, salt, vanilla extract, and orange juice. Pour this mixture evenly over the yams, ensuring they are well-coated.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, basting occasionally, until the yams are tender and the syrup has thickened.
- Make the Marshmallow Meringue:
- While the yams are baking, prepare the marshmallow meringue. In a clean, grease-free bowl, whisk the egg whites with cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and whisk until stiff, glossy peaks form. Fold in the vanilla extract.
- Top and Toast:
- Once the yams are done, remove them from the oven and switch the oven to broil. Carefully spread the marshmallow meringue over the yams in an even layer. Use a spatula to create peaks and swirls for a decorative effect.
- Place the dish under the broiler for 1-2 minutes, watching closely, until the meringue is golden and lightly toasted. This can happen quickly, so don’t walk away!
- Serve:
- Let the dish cool slightly before serving. Enjoy the warm, gooey, and delightful combination of sweet yams and marshmallow meringue.
Tips for Perfect Candied Yams with Marshmallow Meringue
- Choose the Right Yams: Look for firm, medium-sized yams or sweet potatoes. They should be free of blemishes and soft spots. Their natural sweetness and texture are crucial to the dish.
- Mind the Meringue: When making meringue, ensure that your bowl and whisk are completely clean and free of any fat residue. Even a tiny bit of yolk can prevent the egg whites from whipping properly.
- Don’t Overbake the Yams: Overcooking can cause the yams to become too mushy. Check for doneness by piercing them with a fork; they should be tender but still hold their shape.
- Toast with Caution: The marshmallow meringue can burn quickly under the broiler. Keep a close eye on it and pull it out as soon as it reaches the desired level of toasting.
- Make It Ahead: You can prepare the candied yams a day in advance and reheat them before adding the meringue. This can save time when preparing a big meal.
Candied Yams with Marshmallow Meringue Recipe FAQ
| Question | Answer |
| Can I use canned yams instead of fresh? | Yes, you can use canned yams, but the texture may be slightly different. Make sure to drain them well. |
| Can I make this recipe vegan? | Absolutely! Substitute the butter with a vegan alternative and use aquafaba instead of egg whites for the meringue. |
| How do I store leftovers? | Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven. |
| What if I don’t have cream of tartar? | You can use a few drops of lemon juice or white vinegar as a substitute. It helps stabilize the meringue. |
| Can I add other toppings? | Certainly! Try adding chopped pecans or a drizzle of maple syrup to enhance the flavors further. |
Stay Cozy
with a bowl of Irresistible Venison Chili during chilly nights.
People Also Ask
1. Are candied yams and candied sweet potatoes the same thing?
While often used interchangeably, candied yams and candied sweet potatoes refer to two different foods:
- Yams: True yams are starchy, dry, and less sweet. They originate from Africa and Asia and have a rough, bark-like skin. True yams are rarely used in U.S. recipes.
- Sweet potatoes: What most Americans call yams are actually orange-fleshed sweet potatoes, which are sweeter, softer, and more commonly used in recipes like candied yams. In most U.S. recipes for candied yams, sweet potatoes are the main ingredient.
2. Why are my candied yams runny?
Candied yams can become runny due to several reasons:
- Excess liquid: Using too much water, syrup, or butter can make the dish watery.
- Undercooking: The syrup needs to simmer long enough to thicken and caramelize.
- Incorrect sugar ratio: Too little sugar can prevent the syrup from thickening properly.
- Solution: Simmer the syrup longer, reduce the liquid, or add a thickening agent like cornstarch to achieve the right consistency.
3. Why do people put marshmallows on candied yams?
Adding marshmallows to candied yams is a uniquely American tradition:
- Sweet topping: Marshmallows create a caramelized, gooey layer that enhances the dish’s sweetness.
- Contrast: They provide a soft, fluffy texture that complements the dense, caramelized yams.
- Historical note: This practice began in the early 20th century as a marketing strategy by marshmallow manufacturers. While optional, marshmallows remain a popular topping for holiday candied yams.
4. Is marshmallow fluff the same as meringue?
No, marshmallow fluff and meringue are different:
- Marshmallow fluff: Made from sugar, corn syrup, and egg whites, it’s a spreadable, creamy product often used in desserts.
- Meringue: Made by whipping egg whites with sugar, it’s lighter and often baked or toasted for a crisp texture. While both contain egg whites, their textures and uses differ significantly.
5. How to thicken up candied yams?
To thicken candied yams:
- Reduce the syrup: Cook the syrup over medium heat until it thickens, stirring frequently.
- Add a thickening agent: Mix 1 teaspoon of cornstarch with 1 tablespoon of water, then stir it into the syrup while cooking.
- Use less liquid: Adjust the amount of water or butter to avoid excessive moisture. Properly thickened syrup will coat the yams without being runny.
6. Why is white stuff coming out of my yam?
The white substance coming out of a yam or sweet potato is sap:
- Natural occurrence: It’s a combination of starch and sugar that seeps out when the yam is cut or cooked.
- Safe to eat: It’s harmless and can be wiped away before cooking or eaten as is. This sap is more common in fresh or high-sugar varieties of sweet potatoes.
Common Mistakes When Making Candied Yams with Marshmallow Meringue:
- Using too much liquid: Excess butter or syrup can result in a watery dish. Stick to the recipe’s measurements for the best consistency.
- Skipping the syrup reduction step: Failing to simmer the syrup long enough can leave it thin and underwhelming.
- Burning the meringue: Over-toasting the meringue can leave a bitter taste. Use a torch or broiler carefully to achieve a golden finish.
- Uneven yam slices: Cutting yams into uneven pieces can cause inconsistent cooking, with some pieces undercooked and others overcooked.
- Over-sweetening: Balancing the sweetness of the yams, syrup, and marshmallow meringue is essential for a well-rounded flavor.
Conclusion
Candied Yams with Marshmallow Meringue combine the comforting sweetness of caramelized yams with the light, airy texture of toasted meringue. To ensure the dish turns out perfectly, focus on balancing the sweetness, reducing the syrup properly, and evenly cooking the yams. Avoid common mistakes like burning the meringue or using too much liquid, and you’ll have a show-stopping holiday side dish that’s sure to impress!
Candied Yams with Marshmallow Meringue
HeavenlyCandied Yams with Marshmallow Meringue: Decadent Comfort Food Bliss
Equipment
- Baking dish,
- electric mixer,
Ingredients
- 4 large yams or sweet potatoes peeled and sliced into ½-inch rounds
- 1 cup brown sugar
- ½ cup unsalted butter melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup orange juice
- 3 large egg whites
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Yams:
- Preheat your oven to 375°F (190°C). Arrange the yam slices in a single layer in a large baking dish.
- In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, ginger, salt, vanilla extract, and orange juice. Pour this mixture evenly over the yams, ensuring they are well-coated.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, basting occasionally, until the yams are tender and the syrup has thickened.
- Make the Marshmallow Meringue:
- While the yams are baking, prepare the marshmallow meringue. In a clean, grease-free bowl, whisk the egg whites with cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and whisk until stiff, glossy peaks form. Fold in the vanilla extract.
- Top and Toast:
- Once the yams are done, remove them from the oven and switch the oven to broil. Carefully spread the marshmallow meringue over the yams in an even layer. Use a spatula to create peaks and swirls for a decorative effect.
- Place the dish under the broiler for 1-2 minutes, watching closely, until the meringue is golden and lightly toasted. This can happen quickly, so don’t walk away!
- Serve:
- Let the dish cool slightly before serving. Enjoy the warm, gooey, and delightful combination of sweet yams and marshmallow meringue.
Notes
Adjust the level of sweetness according to your preference by reducing or increasing the amount of brown sugar.
Nutrition (per serving):
Calories: 300 | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 400mg | Fiber: 5g | Sugar: 35g | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mgLet me know!
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