BAKED YAMS TOPPED WITH GLAZED FRESH MARSHMALLOWS
2 large yams, washed
3 tablespoons sweet butter, melted
Sea salt to taste
2½ tablespoons unflavored gelatin (3 packages)
1½ cups granulated sugar
1 cup agave nectar
1 teaspoon vanilla
½ cup confectioner’s sugar for dusting
1/8 cup cornstarch
For yams, wrap yams in parchment and then in aluminum foil. Preheat oven to 400 degrees. Bake one hour. Reduce temperature to 350 degrees and bake another hour. Reduce oven temperature to 170 degrees and bake 30 minutes. Remove from oven and cool. When cool, remove yams from aluminum foil and remove skin from potato. Trim and slice each potato into 4 pieces.
Season each potato section to taste. Set aside.
For Marshmallows, place gelatin in mixing bowl. Place ½ cup water over. Let stand. Place ½ cup water, granulated sugar, agave nectar and salt in saucepan. Bring to boil and cover, simmering 4 minutes.
Uncover and bring to boil. Cook 7 to 8 minutes more.
Gradually pour hot syrup into the gelatin and beat on high for 12 to 15 minutes.
Beat in vanilla.
Line pan with a silpat and coat with confectioner’s sugar and cornstarch.
Pour in marshmallow mixture. Let rest 4 hours.
Cut marshmallows with a cookie cutter, the same size as the potatoes. Dip marshmallows in powdered sugar.
Place melted butter on each sweet potato and place potatoes on cookie sheet.
Place one marshmallow on each potato.
When ready to serve, place in 375 degree oven for 15 minutes.
Torch marshmallow with a blow torch. Serve and enjoy!
Pairs Well With
This is perfect for serving with a turkey dinner!