Four years after making Mashed Okinawan Purple Sweet Potato, it finally occurred to me to use the Okinawan purple sweet potatoes in a more traditional Thanksgiving recipe -- Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping. Actually, it came about when Gourmet Pigs requested candied yams, which I dismissed as too pedestrian.
What if I made them with purple sweet potatoes, she suggested.
Lightbulb!
Apologies for the less than stellar photos. Poor evening lighting and no leftovers the next day to photograph. That ought to tell you how popular this dish was at the Thanksgiving table!
I boiled the sweet potatoes with some sugar and spices -- cinnamon, nutmeg, and allspice -- and then baked them until the marshmallows on top turned golden. Easy. I kept the sugar content low, figuring the natural sweetness of the Okinawan purple sweet potatoes and the marshmallows would provide plenty. The only caveat is that the sweet potatoes took a lot longer to soften than I expected and didn't further soften in the oven. I was afraid boiling too long would make them mushy, but the Okinawan sweet potatoes were still a bit firm. So, I would suggest boiling them for 45 minutes, instead of half that time like I did.
A colorful twist on this traditional Thanksgiving treat.
Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping
For a 7-by-9-inch pan or an 8-by-8-inch pan, you'll need:
2 lbs Okinawan purple sweet potatoes, peeled and cubed
2 cups water
1/2 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground allspice or ground ginger
Okinawan purple sweet potatoes are so ordinary on the outside, but so extraordinary on the inside.
In a large sauce pan or pot on high heat, add 2 cups water, 1/2 cup sugar, 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp ground allspice or ground ginger if you don't have allspice.
Meanwhile, peel and cube the Okinawan purple sweet potatoes.
When the water reaches a boil, add the Okinawan purple sweet potatoes.
Turn the heat down to medium-low and let simmer for about half an hour to 45 minutes or until the Okinawan purple sweet potatoes are softened to your liking.
The water will start reducing. If the water is too low before the Okinawan sweet potatoes are softened to your liking, add more water.
You want the water to reduce to a thick syrup like so. All the sweetness and spices are in that syrup so don't burn it!
Place the Okinawan purple sweet potatoes and all the syrup in a pan.
Top with marshmallows.
Bake at 350 degrees for half an hour or until the marshmallows are golden.
Serve as part of your Thanksgiving table.
Enjoy!
New recipes served this Thanksgiving:
Brussels Sprouts Sauteed with Bacon
Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping
Corn Sauteed with Bacon and Green Onions
Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)
Italian Baked Ziti with Ground Turkey, Sausage, and Zucchini
South African Turkey Rub with Basil, Garlic, and Smoked Paprika
*****
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Thanks for sharing!
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