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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3 large yams
½ cup Port wine
½ cup maple syrup
½ teaspoon cinnamon
Sea salt to taste
3 tablespoons sweet butter
¾ cup water
1½ packages powdered gelatin
1 cup baker’s sugar
½ cup agave nectar, divided in half
¼ teaspoon vanilla extract
½ cup confectioners sugar
Confectioners sugar for dusting


Bake yams in 375 degree oven until soft, about 1½ hours. Remove skin, cool and slice to ¼” thick. Mix port, maple syrup, and cinnamon. Season sliced yams with sea salt. Place sliced yams in baking dish and cover with port mixture. Dot with butter and bake at 350o for 20 minutes. Set aside.

For Marshmallows, place 6 tablespoons water in a small mixing bowl. Sprinkle the gelatin evenly over water and let mixture stand 5 minutes. Place bowl over a medium saucepan of simmering water and allow gelatin to dissolve without stirring. Remove bowl from heat.

Meanwhile, combine the remaining water, sugar, and ¼ cup agave nectar. Cook over high heat until it reaches 235 degrees on a candy thermometer. Remove from heat. Pour in remaining agave nectar and place gelatin in mixing bowl.

Slowly add hot sugar to gelatin and beat for 15 minutes on high speed. Beat in vanilla. Spread mixture into a 5” x 8” silpat. Cover pan with plastic wrap and refrigerate overnight.

Line another silpat with confectioner’s sugar. Carefully turn marshmallows onto non-stick sheet. Pat with confectioner’s sugar and cut into desired shapes.

Dust 6” x 12” glass dish with Confectioners sugar. Pour marshmallow

mixture into pan. Dust top with confectioner’s sugar. Wet hands and smooth out.

Dust with more confectioner’s sugar. Let stand overnight, covered so that it dries

out. Cut with hot cookie cutter. Dust with more sugar. Place warm marshmallows over Candied yams and place under broiler until browned Serve and enjoy!

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