1 lb. Sweet Potatoes (boiled and skinned)
1/2 c. Sour Cream
1 Egg Yolk
1/2 tsp salt
1/4 tsp Mace
- Beat all ingredients until the mix is smooth.
- Pour mix into a buttered dish (a small casserole or so).
- Bake at 350°F for 30min uncovered.
A lot of people like marshmallows baked on top of their candied yams. I also like it, but I tried finding a healthier option, so I made coconut whipped cream to go on top of it when it was ready to be served. The problem I had was that I added the sweetener too soon and it caused the liquid and the cream to separate further, which does not make for good whipping cream. The syrupy liquid and the sweet cream made an excellent topping for the yams... but the whip would have tasted good as well.
Also, the ingredients call for mace. If you don't have mace, that's fine, you can use cinnamon or something like that. I rather like having it around. I like the taste of it, but it's definitely not something you want to overdo.
I used the wrong sized casserole and basically had to shove the mix up into the corners of the pan. In the end, I only used half the pan, but since the yams were already cooked, it just needed to all be heated together. So, future reference, use a smaller pan next time.
The taste was delicious, and I really liked with the failed coconut whip topping. I like my candied yams to be a bit more liquidy than this was. In other words, these were too dry for me. That's probably why I liked the failed coconut whipped topping on mine. Because of that, I will give it a 4. TC is not fond of sweet potatoes, so I couldn't get him to eat enough for a rating.