Candied Yams

Name: Candied Yams
Yield: Serves 4 to 6
Ingredients: 2 pounds yams, peeled and cut into 2-inch pieces; 5 tablespoons unsalted butter; 1/4 cup heavy cream; 1/4 cup whole milk; 2 teaspoons salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/2 teaspoon freshly ground black pepper; 1 cup mini marshmallows

January 24, 2012

We serve this comforting and nostalgic Thanksgiving favorite throughout the fall and winter months. Yams are sweet on their own, so you don’t want to overdo it with the marshmallows. Here we provide just enough to give you a sweet taste every few bites. Candied yams are a natural for the Gobble, Gobble Balls (page 39), of course, but try them with the Spicy Pork Meatballs (page 21) too.

Recipe information

Yield
Serves 4 to 6

Ingredients

2 pounds yams, peeled and cut into 2-inch pieces

5 tablespoons unsalted butter

1/4 cup heavy cream

1/4 cup whole milk

2 teaspoons salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

1 cup mini marshmallows

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Place the yams in a medium pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until forktender, about 20 minutes. Drain thoroughly, until completely dry.
Step 3
Place the yams in a large bowl and add the butter, cream, milk, salt, cinnamon, allspice, and pepper. Mash with a wire whisk or potato masher until well combined. Taste and adjust the seasoning.
Step 4
Spread the mashed yams into the bottom of a 9-inch square baking dish. Dot with the marshmallows, pushing them into the yams so that they are sticking out halfway.
Step 5
Bake until the marshmallows are melted and golden brown, about 20 minutes. Serve immediately.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsRoot Vegetable Vegetable Side Lunch Dinner Vegetarian Gluten Free Roast Thanksgiving Fall Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes