Roasted and Whipped Yams with Creamy Amaretto Sauce

  • 4 medium-sized Yams
  • 4 tbsp (½ stick) of unsalted butter
  • Salt, to taste
  • 1 cup Mini Marshmallows
  • 1 cup Amaretto liqueur 
  1. Preheat the oven or air fryer to 365 degrees.
  2. Wash yams and remove any excess sprouts from the skin by hand.  
  3. Roast the yams for about an hour OR till fork tender.

Whip the yams:
Begin by first splitting the yams with a small knife, discarding the skins, and placing the flesh in a mixing bowl. Next, add 4 tbsp of unsalted butter to the peeled yams. Using a hand mixer or stand mixer, whip the yams and butter until smooth, ensuring not to over-whip to maintain their density. Season with salt to taste, then transfer the whipped yams to an oven-safe dish, covering it with aluminum foil for reheating at the time of service.

Prepare the creamy Amaretto sauce:
In a small saucepan over medium-high heat, reduce Amaretto liqueur by half, resulting in ½ cup. Turn off the heat and gently stir with a wooden spoon while gradually adding mini marshmallows, ensuring they melt completely in the Amaretto liqueur. Remove from heat and set aside to top your whipped yams at the time of service. *Optional dish enhancement: Add a dash of ground cinnamon or crushed candied pecans to the top of whipped yams.
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