With Fall and Winter come rich root vegetables as side dishes, additions to soup and stuffed in a variety of ways. You’ll be wanting to make these savory & sweet twice baked yams with marshmallows weekly. We’ll show how super easy it is to make twice baked yams as the perfect addition to any holiday spread. This new take on a classic dish incorporates savory and sweet ingredients to provide just enough delicious sophistication without taking itself too seriously. Best of all … it’s #supereasy to make!
Savory & Sweet Twice Baked Yams With Marshmallows
The recipe works for yams or sweet potatoes. Yams are considered the slightly starchier root vegetable compared to sweet potatoes. Personally, I don’t really taste the difference. Recipe is from my chef co-host, Jesse Brune-Horan.
Makes: 2 large yams/sweet potatoes
* 2 large yams, fresh & uncooked
* 1 tsp salt
* 1 tsp black pepper
* 2 tbsp butter
* 1 tsp nutmeg
* 1 tbsp yellow curry powder (less if you prefer)
* 8-12 large marshmallows
To prepare:
* Preheat oven to 400 degrees F
* Place uncooked yams in the oven, directly on the rack or on a baking sheet & cook until soft, 30-40 minutes (you should be able to easily penetrate with a knife)
* Allow baked yams to cool
* Using a sharp knife, slice yams down the center
* Scoop out the yam meat and place in a medium size mixing bowl, keep the skin as intact as possible
* Add the seasoning and mash thoroughly
* Refill the skins with mashed yams, they should look full and robust
* Place marshmallows on top of the yams, covering the top
* Cool oven to 350 degrees F
* Reheat yams for 15-20 minutes, until marshmallows are light brown
* Remove from oven, cool for 5 minutes and serve
@alisondeyette & @jessebrune
