Low-Carb Candied Yams with Marshmallows
Martina Slajerova- Ready in 35m
- 4.7 g net carbs
- 138 kcal
- Serves 12
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Making keto-approved candied yams with marshmallows was a real challenge for me. Both marshmallows and sweet potatoes are high in carbs.
After a few tweaks, I finally discovered the best way to make marshmallows that worked even for baked recipes! Once I had the marshmallows, it was very easy to complete the recipe. To keep the net carbs low, I used pumpkin instead of sweet potatoes.
The result was delicious. I hope you like it as much as I did!
Other alternatives to pumpkin:
- sweet potato or yam (add 8.3 g net carbs per serving)
- butternut or coquina squash (add 2.7 g net carbs per serving)
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel, deseed and dice the pumpkin into small cubes. Place in a pot filled with hot water and boil for about 10 minutes.
When done, drain and place in a baking dish. Top with the butter and place the pumpkin in the oven for about 15 minutes. When done, remove from the oven and set aside.
You can also use small ramekins for individual servings. I didn't use any sweetener, but you can sprinkle the pumpkin with some Erythritol or a few drops of stevia.
Meanwhile, prepare the marshmallow cream according to my Healthy Low-Carb Marshmallows recipe.
Top the pumpkin with the marshmallow cream and spread evenly.
Place under a broiler for 5-10 minutes. The time depends on your oven. I suggest you watch it at all times until it starts to brown. It's easy to burn the marshmallow topping. As you can see on the photo below, this tray was left in the oven for a bit too long (1-2 minutes more than needed).
When done, remove from the oven. Serve either warm or cold. You can even reheat it later if needed. This meal can be stored in the fridge for up to about 5 days.
Recipe
Low-Carb Candied Yams with Marshmallows
★★★★★4.7A healthy low-carb take on a classic American recipe. With these you can stay keto even during the Holiday ...
- Hands on
- 15m
- Overall
- 35m
- Servings
- 12
- 4.7 g
- Net carbs
- 4.9 g
- Protein
- 11.5 g
- Fat
- 138
- kcal
Ingredients makes 12 servings
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel, deseed and dice the pumpkin into small cubes. Place in a pot filled with hot water and boil for about 10 minutes.
When done, drain and place in a baking dish. Top with the butter and place the pumpkin in the oven for about 15 minutes. When done, remove from the oven and set aside.
You can also use small ramekins for individual servings. I didn't use any sweetener, but you can sprinkle the pumpkin with some Erythritol or a few drops of stevia.
Meanwhile, prepare the marshmallow cream according to my Healthy Low-Carb Marshmallows recipe.
Top the pumpkin with the marshmallow cream and spread evenly.
Place under a broiler for 5-10 minutes. The time depends on your oven. I suggest you watch it at all times until it starts to brown. It's easy to burn the marshmallow topping. As you can see on the photo below, this tray was left in the oven for a bit too long (1-2 minutes more than needed).
When done, remove from the oven. Serve either warm or cold. You can even reheat it later if needed. This meal can be stored in the fridge for up to about 5 days.
Nutrition per serving, about 1 cup
Carbs 13%Protein 14%Fat 73% of calories
- Net carbs
- 4.7 g
- Total carbs
- 5.1 g
- Fiber
- 0.4 g
- Sugars
- 2.1 g
- Protein
- 4.9 g
- Fat
- 11.5 g
- Saturated fat
- 7.2 g
- Calories
- 138 kcal
- Sodium
- 37 mg · 1.6% RDA
- Magnesium
- 11 mg · 2.81% RDA
- Potassium
- 315 mg · 15.7% EMR
Nutrition by ingredient
| Per about 1 cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg white, fresh | 0.1 g | 0.9 g | 0 g | 4 |
| Cream of tartar, raising agent | 0.2 g | 0 g | 0 g | 1 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Gelatin powder, thickening agent, unsweetened | 0 g | 3.1 g | 0 g | 12 |
| Pumpkin, fresh | 4.5 g | 0.8 g | 0.1 g | 20 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 11.5 g | 101 |
| Total | 4.7 g | 4.9 g | 11.5 g | 138 |
Serving size about 1 cup
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Vegetarian
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Comments & ratings (12)
good healthy recipe. but just an FYI. sweet potatoes are not the same as yams. sweets are more yellow in color as the yams are more orange and have more flavor. yams were grown originally to feed cattle and farm animals but eventually farmers started eating them as food. they are way better than sweets. anyway. hope this doesn't confuse you. thanks for the recipe. oh yeah, I have been looking for a marshmallow recipe for ever, now I have a great one. thanks
Thank you Terry, that is really useful. We only have sweet potatoes where I live so it's great to know the difference! 😊
I made this recipe yesterday for a Friendsgiving and it was fantastic! The marshmallow was so great; I was a little worried about how it would taste, but even my non low-carb friends really enjoyed it. Thank you!!
So glad to hear that Molly, you really made my day! 😊
if you prepare the marshmallow ahead, should you put it in the fridge to set? It will still be ok to dollop on top after a day or more in the fridge? 😊 thanks! (not that it's too labor intensive, just cleanup intensive!)
Hi Emma, I do because they stay fresh for longer. If you use them within the next day or two, you can keep them on a table under a kitchen towel 😊
Love this recipe Martina! Do you think I could use whole marshmallows? I still have a bag of your marshmallows on my counter 😊
Thank you Amy! Yes, that will work too 😊
OMG I can't believe these are low-carb! Especially the marshmallows = best recipe ever :-D
Thank you Pipa!
Awesome! Is there something you cannot do? If there was a meal I could have never imagined low-carb it was this one :-D
Thank you Sally! 😊