There is a southern classic side dish that often graces the table during Thanksgiving. Candied Yams offer a distinctive sweet and saltiness that tempts your taste buds. So much so, that you seek excuses to make it again throughout the year. There are so many ways to prepare them, from out of the can to grandmother’s recipe with toasted marshmallow goodness oozing down the sides of the pan. And now there’s a another way to get your fix.
Dwan Bryant, local baker, puts passion and love into everything she makes. Her cakes and cupcakes include unique flavor profiles that will remind you of childhood memories and favorite dishes. A native Virginian, she grew up in a tight-knit family community. She remembers her grandmother’s southern-style cooking, who was also a pastry chef, as her business inspiration today. The sky’s the limit with what she can bake, and no matter the occasion, she pours her heart and soul into each dish.
When asked about her recommendation for a fall cupcake, Dwan graciously shared this delightful recipe that is sure to become a staple dessert on your menu this year.
Candied Yam Cupcakes with Toasted Marshmallow Meringue Frosting
Prep: 1 hour
Cook: 12-15 minutes
Total: 75 minutes
1 pound yams (peeled and cubed)
4 large eggs
1 cup canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
A few pinches of brown sugar
A few pinches of Himalayan pink sea salt
3 egg whites
¼ tsp cream of tartar
¾ c white sugar
Place peeled and cubed yams on a foil-lined baking sheet and toss lightly with olive oil to coat. Sprinkle with Himalayan sea salt and a few pinches of brown sugar. Roast about 45 minutes until golden brown and soft (turning every 10 minutes). Allow to cool, then mash with a potato masher or a fork.
Preheat oven to 350 degrees F. Line 2-12 cup cupcake tins with paper liners.
Place eggs, oil, sugar, vanilla extract and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
Bake 12-15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for 5 minutes, transfer to wire rack to cool completely.
Fill a saucepan 2 inches high with water and bring to a simmer over medium-low heat. Place egg whites, sugar and cream of tartar in a glass or metal bowl and set over the saucepan. The bowl should not touch the water. Whisk continuously for 3-5 minutes until the sugar is completely dissolved. (Make sure the meringue does not get too hot, or the egg whites will cook through, and the meringue won’t be stiff but lumpy. Remove from saucepan in-between to cool down a bit if necessary). The meringue should be warm to the touch, about 160 degrees. Remove from heat and beat with an electric mixer with whisk attachment on high speed until shiny, glossy and stiff peaks form, for about 5-7 minutes.
Fill a piping bag with the meringue or use a spoon to dollop the cooked meringue on top of the cupcakes. Toast the meringue with food torch, garnish with candied pecans if desired. Enjoy!