Low-Carb Candied "Yams" with Marshmallows

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Low-Carb Candied "Yams" with MarshmallowsPin recipeFollow us 122.1k

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.

Hands-on Overall

Nutritional values (per serving)

Net carbs5.1 grams
Protein3.8 grams
Fat12.3 grams
Calories141 kcal

Calories from carbs 14%, protein 10%, fat 76%

Total carbs5.4 gramsFiber0.4 gramsSugars2.5 gramsSaturated fat7.6 gramsSodium34 mg(1% RDA)Magnesium11 mg(3% RDA)Potassium315 mg(16% EMR)

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. Low-Carb Candied "Yams" with Marshmallows
  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.
    Low-Carb Candied "Yams" with Marshmallows
    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.
    Low-Carb Candied "Yams" with Marshmallows
  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 1/3 of the marshmallow cream.
    Note: You can also use previously prepared marshmallows.
    Low-Carb Candied "Yams" with Marshmallows
  4. Switch the oven to grill. Top the pumpkin with the marshmallow cream and spread evenly. Low-Carb Candied "Yams" with Marshmallows
  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). Low-Carb Candied "Yams" with Marshmallows
  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.
    Low-Carb Candied "Yams" with Marshmallows Enjoy! :-)

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Egg white, fresh
0.1 g0.9 g0 g4 kcal
Gelatin powder, thickening agent, unsweetened
0 g2 g0 g8 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pumpkin, fresh
4.5 g0.8 g0.1 g20 kcal
Butter, unsalted, grass-fed
0 g0.1 g12.2 g108 kcal
Total per serving
5.1 g3.8 g12.3 g141 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

good healthy recipe. but just an FYI. sweet potatoes are not the same as yams. sweets are more yellow in color as the yams are more orange and have more flavor. yams were grown originally to feed cattle and farm animals but eventually farmers started eating them as food. they are way better than sweets. anyway. hope this doesn't confuse you. thanks for the recipe. oh yeah, I have been looking for a marshmallow recipe for ever, now I have a great one. thanks

Reply

Thank you Terry, that is really useful. We only have sweet potatoes where I live so it's great to know the difference! 😊

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! 😊

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? 😊 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 😊

Reply

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

Reply

Thank you Amy! Yes, that will work too 😊

Reply

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

Reply

Thank you Pipa!

Reply

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! 😊

Reply