Roasted Japanese Yams With Marshmallows And Brown-Butter Crunch

Recipe adapted from Ilan Hall, The Gorbals, Brooklyn, NY

Roasted Japanese Yams With Marshmallows And Brown-Butter Crunch
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Cook Time
Total time: 1 hour, 15 minutes
  • 6 Japanese yamsSea salt, to taste1 cup large marshmallows, broken into quarters3 tablespoons milk powder½ cup dried cranberries½ cup sherry vinegar2 tablespoons Patrón Silver Tequila1 tablespoon pumpkin seed oil
  1. Preheat the oven to 325°. Place the Japanese yams on a baking sheet and season them liberally with salt. Roast the yams until tender, 45 minutes to 1 hour. Let the yams rest until they are cool enough to handle, then peel and split each yam in half lengthwise.
  2. Increase the oven temperature to broil. Place the split yams back on the baking sheet, and stuff each yam with 3 to 4 marshmallow bits. Sprinkle the milk powder evenly over the yams, then broil them until the marshmallows and milk powder have browned, 3 to 5 minutes.
  3. Meanwhile, combine the cranberries and sherry vinegar in a small saucepot over medium-high heat. Bring the vinegar to a boil, and let the liquid reduce until slightly thickened and a bit syrupy, about 5 minutes.
  4. When the yams are out of the oven and cool enough to handle, place them on a serving dish. Right before you're about to serve, add the Patrón Silver Tequila to the sherry vinegar and cranberries over medium-high heat and flambé, being careful not to burn yourself. Pour the Patrón Silver Tequila-sherry-cranberry mixture over the yams. Drizzle the yams with pumpkin seed oil and serve.
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