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
Get the recipe for Roasted Japanese Yams with Marshmallows and Brown-Butter Crunch.
Prep Time
5
minutes
Cook Time
1.17
hours
Servings
4
servings
Total time: 1 hour, 15 minutes
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.