Recipe: Candied Sweet Potato Marshmallows
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!
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 8×8 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!
(Image: Sarah Rae Trover)