Food that's both savory and sweet is just fine, but being a firm believer that candied yams or sweet potatoes suffer from a severe identity crisis in this department— we're just not huge fans. To help them out a little we pushed the recipe a little further into the sweet category and came out with the most glorious of Thanksgiving sweets!
Recipe: Candied Sweet Potato Marshmallows
After a few recipe adjustments, we ended up with basically a bite sized pumpkin pie-tasting morsel. They are perfect just they way they are and are actually quite satisfactory to the taste buds as one or two makes a nice way to end a meal or addition to a warm cup of milk before bed. Here's how to whip up a batch of your own:
Candied Sweet Potato Marshmallows
Yields: 64 marshmallows
3 packages of gelatin
1 cup cold water (divided)
1 1/2 cups white sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup sweet potato puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 teaspoons vanilla
(optional: food coloring)
Add gelatin to 1/2 cup of cold water in the bowl of a stand mixer (or large bowl if using a hand mixer) fitted with a whisk attachment. Combine remaining 1/2 cup water, white sugar, corn syrup and salt in a medium sauce pan and bring to a boil. Leave on heat (without stirring) until a candy thermometer reads 240 degrees Fahrenheit.
Immediately remove from heat and pour into mixing bowl with gelatin. Mix on low until combined and increase speed to high for 10 minutes or until thick peaks have formed that don't fall when whisk is removed. While mixture is whipping, combine remaining ingredients (sweet potato and spices) in a small dish and mix to combine. When peaks have formed, scrape bowl and add mixture and beat on medium speed for 30 seconds. Scrape perimeter of bowl and beat again until all streaks have vanished.
Mixture will be thinner than a traditional marshmallow (if you've made them in the past, don't panic!). Pour into an 8x8 pan lined with parchment paper, or coated with a thick later of powdered sugar to make removal easier. Allow to sit uncovered, overnight to set.
Remove from pan and sprinkle top with powdered sugar (which will help your cutting device not stick). Use a pizza wheel, knife, or bench scraper to cut 1" squares. Roll in powdered sugar and shake to remove excess. Enjoy!
Related: Holiday Food Gifts: Snowflake Marshmallows
(Image: Sarah Rae Trover)
Comments (14)
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Awesome! I wish I'd seen this earlier today, as I just made vanilla bean marshmallows! I would have loved to have made this version.
view UptownGirl's profile
Those sound amazing! Can anyone think of a beverage those would go along with? I like giving homemade gifts at Christmas, and these sound like just the ticket. They just need a hot beverage pairing...
view Skerlie B's profile
I'm a little confused - you say these are like mini pumpkin pies, yet they're made with sweet potatoes. Could they be made with pumpkin puree instead of sweet potatoes?
view artnbarb's profile
My implications of saying they taste like pumpkin pie, was more in relation of how something based on a savory ingredient is sweet in the "right way" (and the spice pairing puts them in that category also). Pumpkin would work out just as well, feel free to switch them up as your pantry allows!
-Sarahrae
view sarahrae's profile
Yes, I think I'll give this recipe a try using pumpkin! Can't wait!
view artnbarb's profile
Skerlie-I would think a white hot chocolate would pair wonderfully with these!
These look SO yummy!
view juju73's profile
Oooh, these look amazing!
view cupcakemuffin's profile
Quick questions from the Brit living in Australia...
If I can't find corn syrup, what can I substitute instead? Golden syrup? Glucose?
And at the end, when you say to roll in powdered sugar - what's powdered sugar?! I'm pretty sure that icing sugar = confectioner's sugar, perhaps powdered sugar is caster sugar?...
Please help, I want to try this!
(I love sweet potatoes)
view FoodieGreenie's profile
How much gelatin is a 'package of gelatin'? I'd love to make these to top some white chocolate on a stick for gifts, but I don't know how much gelatin to use.
view Priscatip's profile
FoodieGreenie: Powdered Sugar is the same as Confectioner's Sugar, if you do a quick image search, hopefully your suspicions will be confirmed by the pictures that come up!
Priscatip: 7.2 grams, or 1 tbs (or 6 sheets).
view sarahrae's profile
Sarahrae: thank you! I'm usually pretty good at translating recipes into English/Aussie (multilingual in one language...), especially now I know that a stick of butter is four ounces, but that one really threw me!
Anyone else got any ideas for substituting corn syrup? Corn's not such a big thing down here...
view FoodieGreenie's profile
After a quick google, I found references of health food stores in Australia carrying corn syrup (which feels a little ironic, but moving on) as well as Woolworths & Coles.
I also found several people saying their grocery stores carry Karo Corn Syrup (there should be two kinds, light and dark... use the light) in the ethnic section of the store.
You might try Golden Syrup, though the point of using it in the first place is it's crystaline content to help stabalize the other sugars in the recipe, so I don't know if it works in this case: http://en.wikipedia.org/wiki/Golden_syrup
You can also find many American goods available to order in AU here: http://www.usafoods.com.au/p839/pancakes-amp-syrups/karo-light/
Good luck!
view sarahrae's profile
Again, thanks! I tried the Coles website but couldn't find it. Awful website to navigate at times though!
My quick read of wikipedia reckoned that glucose syrup and corn syrup should be pretty much interchangeable - not yet sure about here, but I know glucose syrup is easy to buy in the UK.
I'll keep looking then - I'm planning on making them sometime during Christmas week itself, so I've got some time - I'll probably find it in the Asian supermarket at Vic market or some such place...
view FoodieGreenie's profile
There's a good chance of finding some in Vic, I read several accounts of people stumbling across it while there.
Pick up a few bottles when you find it, once you make marshmallows for the first time, you'll want to make them again (I might suggest the basic recipe from Martha Stewart, they have a totally different texture).
view sarahrae's profile