Introduction: Candied Purple Yams
My mother makes the best candied yams. They taste just like candy, you forget you're eating a vegetable. So when our friend Felicia (User: Backenforth) invited us to her place for a "Friendsgiving" I knew my mom's candied yams would be one of the things I'd bring. Felicia's favorite color is purple so inspiration struck and I knew I had to find purple yams.
At Whole Foods I found garnet yams, which are purple on the outside but white on the inside--not what I wanted. It took a little research and going to a few stores to finally find purple yams with purple flesh at a local Asian grocery.
Step 1: Ingredients
5-6 purple flesh yams (check your local Asian grocery)
3/4 cup brown sugar plus more for topping (to taste, I like my candied yams to literally taste like candy)
1/2 bag of mini marshmallows
This recipe will make one 8x8 dish, double as needed.
Step 2: Prep Potatoes
Preheat oven to 350.
Wash and chop yams into small cubes. Add to pot of water and parboil for 5-7 minutes. Parboiling is partially cooking the yams you don't want them cooked all the way through (they'll finish in the oven).
Step 3: Sugar & Marshmallows
Drain the yams and coat with 1 cup of brown sugar. Pour yams into your greased baking dish and then add extra brown sugar and cover with marshmallows.
Step 4: Bake & Enjoy!
Bake for 15-20 minutes or until the marshmallows are melted and golden.
Runner Up in the
Three Ingredient Challenge