Taste

Candied Yams and Sweet Potato Gnocchi Recipe

Heirloom Eats

Candied Yams and Sweet Potato Gnocchi Recipe

Photography by Rich Smith

heir·loom (noun): a valuable object that has belonged to a family for several generations

Candied Yams and Sweet Potato Gnocchi

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Landas Richards

“Three women shaped how I cook: my Bigmama, my Aunt Bebe, and my great-grandmother, Lillian. From early mornings prepping for Sunday service to crumbling cornbread for dressing and grating cheese for mac and cheese, their kitchens were my classroom. They taught me to taste as I cook, trust instinct, and cook with heart. This recipe is my bridge between their wisdom and what I’ve learned since, honoring lessons they lived and flavors they passed down.”
– Landas Richards

Candied Yams and Sweet Potato Gnocchi

Landas Richards

Course Dessert

Cuisine American

Servings 4 Servings

Ingredients

For the sweet potato gnocchi:

2 cups roasted sweet
potato dry not watery
1 cup ricotta cheese drained
1 egg yolk
½ tsp. salt
Pinch of nutmeg
1¼-1½ cups flour
Butter for sautéing

For the chunky candied yam glaze:

¼ cup butter
½ cup brown sugar
1 Tbsp. molasses
¼ cup heavy cream
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
Pinch of salt
2 cups roasted sweet
potato diced

For the pecans:

Pecans to taste
Butter for toasting
Pinch of salt
Pinch of brown sugar

For the Swiss meringue:

3 egg whites
¾ cup sugar
Pinch of cream of tartar
½ tsp. vanilla extract optional

Instructions

For the sweet potatoes:

Mash roasted sweet potatoes or pass through a ricer until smooth.
Mix with ricotta, egg yolk, salt, and nutmeg. Fold in flour until soft dough forms.
Roll into ropes and cut into gnocchi. Boil in salted water until they float (2-3 minutes).
Finish by sautéing in butter until lightly golden.

For the glaze:

Melt butter in a pan, add brown sugar and molasses, and cook until bubbling.
Slowly whisk in cream to create a thick caramel sauce. Add spices, vanilla, and salt, then fold in roasted sweet potato chunks. The glaze should be glossy and thick enough to coat.

For the pecans:

Roughly chop pecans and toast in a pan with a little butter, a pinch of salt, and a touch of brown sugar until fragrant and lightly candied.

For the Swiss meringue:

Heat egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves and mixture reaches about 160°. Whip until glossy stiff peaks form. Fold in vanilla if using.

To assemble:

Place sautéed gnocchi in a shallow bowl. Spoon over the chunky candied yam glaze. Sprinkle toasted pecans. Add spoonfuls of Swiss meringue.
Lightly torch the meringue for a toasted marshmallow finish.

Notes

If desired, you can finish the dish with flaky salt or a little orange zest for balance.

Keyword gnocchi, Sweet Potato, swiss meringue, yams

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