While a roast turkey is the standard centerpiece of the Thanksgiving table no holiday meal is complete without a sweet side of yams. Glazed candied or casserole-style the yam is a fall favorite though it’s delicious enough to enjoy year-round.
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Of course it's worth noting that when people in the U.S. talk about yams they're usually talking about sweet potatoes. The history of the confusion dates back to the trans-Atlantic slave trade but arose from agribusiness marketing when the Louisiana sweet potato industry adopted the term "yam" in 1937 to distinguish a new moist orange-fleshed type from the conventional dry white-fleshed varieties (via LSU AgCenter ). While the two tubers should not be cooked together most "yams" sold in U.S. supermarkets are simply mislabeled sweet potatoes so the confusion is unlikely to contribute to any Thanksgiving squabbles.
Whether you’re making candied yams or sweet potato casserole chances are that the holiday dish in your household gets a little sweeter with the help of marshmallows. But with one simple change you can transform the side dish into the star of the table. Ditch the store-bought marshmallows and opt for homemade marshmallow fluff instead. The fluff isn’t as sweet and adds extra creaminess and flavor to yam dishes. Plus it’s surprisingly easy to make yourself especially if you’re looking for a vegetarian alternative to gelatin-based marshmallows. Here’s how making your own marshmallow fluff can make yams (and a few other dishes) even more delicious.
Marshmallows have a springy texture and sweet flavor that make them an excellent topping for the earthy slightly nutty yam especially when roasted to golden gooey perfection. Traditional recipes date back to 2000 B.C. and used the mallow plant (hence the name) for emulsion instead of gelatin but modern marshmallows are deceptively simple to make. And while homemade ones are a step up from store-bought topping your yams with homemade marshmallow fluff instead will earn your dish raves.
