Four years after making Mashed Okinawan Purple Sweet Potato, it finally occurred to me to use the Okinawan purple sweet potatoes in a more traditional Thanksgiving recipe -- Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping. Actually, it came about when Gourmet Pigs requested candied yams, which I dismissed as too pedestrian.
What if I made them with purple sweet potatoes, she suggested.
Apologies for the less than stellar photos. Poor evening lighting and no leftovers the next day to photograph. That ought to tell you how popular this dish was at the Thanksgiving table!
I boiled the sweet potatoes with some sugar and spices -- cinnamon, nutmeg, and allspice -- and then baked them until the marshmallows on top turned golden. Easy. I kept the sugar content low, figuring the natural sweetness of the Okinawan purple sweet potatoes and the marshmallows would provide plenty. The only caveat is that the sweet potatoes took a lot longer to soften than I expected and didn't further soften in the oven. I was afraid boiling too long would make them mushy, but the Okinawan sweet potatoes were still a bit firm. So, I would suggest boiling them for 45 minutes, instead of half that time like I did.
A colorful twist on this traditional Thanksgiving treat.