Side Dishes

A Vegetable They’ll Eat:
Scotch-Marshmallow-Caramel-Kissed Yams

1 Comment 18 December 2009

Scotch-Marshmallow-Caramel-Kissed Yams

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“At 17, and right before entering culinary school, I was buying Scotch Kisses at See’s Candies as a gift. The salesperson handed me a Xerox copy of recipes, including one for Scotch Kiss Yams. It called for canned everything—yams, pineapple, and mandarin oranges—and margarine. After I graduated from the California Culinary Academy, I adapted the recipe by only using fresh ingredients—real yams, real butter, fresh pineapple—and lots and lots of Scotch Kisses!”

A Vegetable They’ll Eat:
Scotch-Marshmallow-Caramel-Kissed Yams
Serves 10 to 12

6 pounds medium garnet yams
1 teaspoon salt
4 cups fresh pineapple, chopped and drained
30 See’s® Candies Scotch Kisses
¼ cup fresh orange juice
½ cup cold butter, cut into ¼-inch cubes

Directions:
(1) Fill a large stock pot with cold water and ½ tsp salt. Bring to a boil.
(2) Wash yams and cut in half width-wise. Add to boiling water and cook for approximately 20 minutes or until easily pierced with fork.
(3) Using a potato ricer, mash yam halves one piece at a time into a mixing bowl, discarding the skins and fibers that adhere to the device.
(4) Add orange juice and salt to yam puree. (Adding orange juice helps prevent oxidation or browning that naturally occur.)
(5) Using a rubber spatula, evenly spread yam puree into a greased 9 X 13 inch baking pan.
(6) Add chopped pineapple in a single layer evenly covering the surface.
(7) Unwrap Scoth Kiss Candies and arrange in rows on top of pineapple.
(8) Tuck 1/4-inch cubes of chilled butter between the candies.
(9) Bake 375° oven for about 35-40 minutes, being careful not to allow white marshmallow candy to over brown.
(10) Serve immediately or cool and reheat.

Bon Appetweet!

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ’09 >>

Photography By: Natali Wi

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