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Food & Drink

A Sweet Way to Give Thanks

harold dieterle's yams recipe!

Years of mucked-up side dishes (crunchy corn souffle) and culinary flops (Who could forget the zucchini and chocolate chip stuffing?) have earned you the onerous nickname “Thanksgiving Disaster.” Erase years of kitchen catastrophes with this sweet twist on a holiday classic, courtesy of Harold Dieterle, chef and co-owner of Perilla and the recently opened Kin Shop.

Purple Yams Roasted with Cassia & Toasted Marshmallow

Serves four people

Roasted Yams
5 lb. Okinawan purple yams (possible substitute: Japanese yams)
1 tbsp. butter at room temperature
¼ c. dark brown sugar
1 tbsp. cassia or cinnamon (cassia is available at Kalustyan’s)
Salt and pepper to taste
2 tsp. vegetable oil

Marshmallow
1½ tbsp. glucose syrup (available at SOS Chefs or NY Cake)
½ c. plus 6½ tbsp. sugar
4 tbsp. water
1.5 sheets of gelatin
Whites from 2½ eggs (about 5¼ tbsp.)
1 tbsp. vanilla extract
Candy thermometer (recommended)

1. While oven is preheating to 375°, peel and cut yams into ¾-inch dice. Mix butter, brown sugar, vegetable oil, salt and pepper, and cassia or cinnamon in a large bowl; add yams and coat well.

2. Place yams on sheet trays and bake for 20 minutes or until tender.

3. Put glucose, sugar, and water in a small pot over low heat, stirring occasionally until it forms a soft ball. Test with the candy thermometer: Temperature should be 235°-245°.

4. While the glucose and sugar mixture is cooking, place gelatin in ice cold water for about 6 minutes, until it blooms.

5. Drain excess water and set the gelatin aside in a bowl. When sugar mixture is fully cooked, whisk in gelatin.

6. Place egg whites in a stand mixer bowl and slowly whip until foamy. With the mixer on medium, slowly stream the hot sugar and gelatin mixture into the whites. Once the sugar and gelatin mixture is fully incorporated, increase the speed to high and whip until white and fluffy.

7. When the stand mixer bowl is cool to the touch, add vanilla extract and whip on low.

8. Arrange yams on a platter and spoon marshmallow fluff over them. If desired, brulee the fluff with a butane torch.

Sample more of Dieterle’s inspired creations at Kin Shop, 469 Sixth Avenue, between 11th and 12th Streets (212-675-4295 or kinshopnyc.com); and Perilla, 9 Jones Street, between West 4th and Bleecker Streets (212-929-6868 or perillanyc.com).

Photo: Janelle Jones

LOCATIONS
469 6th Ave
bt 11th & 12th Sts
New York, NY 10011
212-675-4295
9 Jones St
bt Bleecker & W 4th St
New York, NY 10014
212-929-6868
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