This is a slightly different take on a delicious classic that features on our holiday meal table every year. In New Zealand, our native root vegetable which is called sweet potato in the US, is called 'Kumara' down here in the Pacific, and comes in many colourful varieties including purple and gold. Kumara usually accompanies a roast meal, smothered in olive oil and baked until crispy, or can be baked whole and stuffed with fried onions and cheese, and topped with sour cream and bacon chunks. The magic of the kumara is that it adds a hint of sweetness to every meal, and this recipe takes that one step further, making a beautifully aromatic, honeyed addition to all the savoury dishes that come with Christmas.
Our recipe for honey, cinnamon and marshmallow candied yams is refined sugar free and can also be prepared in advance to cut down kitchen time on the day of your celebration!
- 4/5 large sweet potatoes
- 1 cup honey
- 1/2 cup butter, softened
- 1/2 tbs cinnamon
- 1/2 cup pecan bits
- Refined sugar free marshmallows
Boil sweet potatoes or yams until softened. They will vary in size, so just check them, usually 20-30 mins is sufficient boiling time.
Cool and peel sweet potatoes, and slice into rounds. At this point, you can store sweet potatoes/yams in an airtight container in the fridge until you are ready to serve.
Prepare cinnamon honey butter by combining the honey, butter, and cinnamon, and stirring until completely smooth. Store in another container until ready to use.
When ready to serve, preheat oven to 500F / 260C.
Lay sweet potato slices out on a tray lined with baking paper, top with a spoonful of cinnamon honey butter, sprinkle on pecan bites and top with marshmallows.
Bake for 7-10 minutes until marshmallows are melted and browning.