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Candied "Yams" with Marshmallows

A couple of weeks ago, I received a request for this Thanksgiving recipe. Making candied yams with marshmallows low-carb was a real challenge for me. Everything in the traditional recipe is just about sugar. Both marshmallows and sweet potatoes, sometimes called yams are high in carbs.

After several attempts, I finally discovered the best way to make marshmallows that worked even in baked goods! Once I had the marshmallows, it was very easy to complete the recipe. To keep the net carbs low, I used pumpkin instead of sweet potatoes.

The result was delicious! The only downside is that the marshmallow topping gets quite dry after a couple of days. So, just make sure you only make enough for the next 1-2 days.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

5.1 grams 0.61 grams 3.8 grams 12.3 grams 7.7 grams 141 calories
Total Carbs5.7grams
Fiber0.61grams
Net Carbs5.1grams
Protein3.8grams
Fat12.3grams
of which Saturated7.7grams
Energy141kcal
Potassium314mg

Macronutrient ratio: Calories from carbs (13.9%), protein (10.4%), fat (75.7%)

Ingredients (makes 4 servings):

Other alternatives to pumpkin

  • sweet potato / "yam" (add 8.3 g net carbs per serving)
  • butternut or coquina squash (add 2.7 g net carbs per serving)

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Preheat the oven to 200 C / 400 F. Peel, deseed and dice the pumpkin into small cubes. Place in a pot filled with hot water and boil for about 10 minutes.
  2. When done, drain and place in a baking dish. Top with the butter and place the pumpkin in the oven for about 15 minutes. When done, remove from the oven and set aside.

    Note: You can also use small ramekins for individual servings. I didn't use any sweetener, but you can sprinkle the pumpkin with some Erythritol or a few drops of stevia.
  3. Meanwhile, prepare the marshmallow cream according to my my Healthy Low-Carb Marshmallows recipe. To make 4 servings of candied "yams", you'll need to make ⅓ of the marshmallow cream.
    Note: You can also use previously prepared marshmallows.
  4. Switch the oven to grill. Top the pumpkin with the marshmallow cream and spread evenly.
  5. Place in the oven for 5-10 minutes. The time depends on your oven.
    Note: I'd suggest you watch it at all times until it starts to brown. It's very easy to burn the marshmallow topping. As you can see on the photo above, this batch was left in the oven for a bit too long (1-2 minutes more than needed).
  6. When done, remove from the oven. Serve either warm or cold. You can even reheat it later if needed.
    Note: I made a large batch and kept in the fridge for 3 days. I'd suggest you only make enough for 1-2 days. The marshmallow topping gets dry.
    Enjoy! :-)

Comments (10)

Awesome! Is there something you cannot do? If there was a meal I could have never imagined low-carb it was this one :-D

Reply

Thank you Sally! Smile

Reply

OMG I can't believe these are low-carb! Especially the marshmallows = best recipe ever :-D

Reply

Thank you Pipa!

Reply

Love this recipe Martina! Do you think I could use whole marshmallows? I still have a bag of your marshmallows on my counter Smile

Reply

Thank you Amy! Yes, that will work too Smile

Reply

if you prepare the marshmallow ahead, should you put it in the fridge to set? It will still be ok to dollop on top after a day or more in the fridge? Smile thanks! (not that it's too labor intensive, just cleanup intensive!)

Reply

Hi Emma, I do because they stay fresh for longer. If you use them within the next day or two, you can keep them on a table under a kitchen towel Smile

Reply

I made this recipe yesterday for a Friendsgiving and it was fantastic! The marshmallow was so great; I was a little worried about how it would taste, but even my non low-carb friends really enjoyed it. Thank you!!

Reply

So glad to hear that Molly, you really made my day! Smile

Reply

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