Sweet Potato Brûlée {Whole 30 Thanksgiving}

Does anybody actually like candied yams?

This time of year always makes me ponder the same, age old question. Does anybody actually like candied yams? Every Thanksgiving seems to serve the sticky sweet yams topped in marshmallows. Everyone loves the tradition. Kids love the dessert during dinner. But I honestly can’t eat more than a few bites. Inevitably, at the end of the meal there is a dish of naked yams leftover. Yet in spite of it’s sickly sweet taste, and middling popularity, a Thanksgiving dinner feels lacking without it. 

When my husband and I started hosting Thanksgiving, we knew we needed something similar on the table. We had just completed our first Whole 30, and were desperately trying to find a healthier way to have a traditional meal. I knew that we couldn’t omit sweet potato from the menu completely. I just didn’t know how to honor the original candied yams, with something that I would actually enjoy serving. 

Sweet Potatoes a New Way: Brûlée!

After some recipe research and experimenting, I came up with the idea of a brûlée. After all, everyone’s favorite part of candied yams is the marshmallows. This side dish has a light sweetness from a candied maple topping, and a silky smooth and spicy mash underneath. It is the perfect combination of sweet and savory for the holiday! Best of all, it is a dish your guests will enjoy, and not feel guilty about eating. 

Light it Up

The best part of the original dish was always the marshmallows. I loved the crunchy topping, and how the sweet would balance out the saltiness from the rest of the meal. In order to get a crunchy brûlée topping, you will need a few things. First, you really should get  [amazon_textlink asin=’B073Q676M1′ text=’a kitchen torch’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’1103dfa4-c981-11e7-8a28-af291fd165ba’]  If you are scared of the kitchen torch, you can try to candy the [amazon_textlink asin=’B000JJHDVG’ text=’maple sugar’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’22105858-c981-11e7-9e86-43b4b188ca67′] topping in your broiler. However, I’ve had mixed results with that. Plus, the torch has a very festive feel to it. 

With Sugar on Top

The next key ingredient, is [amazon_textlink asin=’B000JJHDVG’ text=’ maple sugar’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’e822a246-c980-11e7-8118-e743fd69ea51′]. I’ve tried to get a crunchy candied topping using other sugar substitutes, but this really is the best. Plus, it has that great maple taste, that really goes well with the cinnamon in the mash.

Key Tools

Finally, you should invest in a good [amazon_textlink asin=’B00C1WRG66′ text=’potato ricer/ food mill’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’00c4853b-c982-11e7-9773-0b16e6c30ffe’]. Ask any chef, and they will tell you this is the secret weapon for silky potatoes. A food mill will ensure there are no lumps in your mash, and prevent them from getting gummy. 

Though not required for this recipe, I like to use my [amazon_textlink asin=’B00FLYWNYQ’ text=’Instant Pot’ template=’ProductLink’ store=’urbancavew-20′ marketplace=’US’ link_id=’cc339d44-c4c7-11e7-8319-3b8b018234b3′] to steam the potatoes. You can always boil the potatoes, or cook them in the microwave. However, I have found that the Instant Pot provides a perfect cook every time, and helps the potatoes mash more smoothly. 

Serving suggestions

A few notes on serving. I traditionally serve this in individual ramekins. I love the way it looks, and it also helps with portion control. However, you can also make this recipe in a larger batch just as easily. 

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