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S’More Yams Please

A play on s’mores and candied yams using chopped HERSHEY’S Milk Chocolate Bars to create an extra chocolate forward mole for a savory balance to the sweet yam puree and a heaping serving of marshmallow.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.



Quick Chocolate Forward “Mole”

INGREDIENTS

  • 3-4 ea. Morita chilies
  • 1-2 ea. Chile negro
  • 2 tbsp. Pepitas
  • 3 tbsp. Mixed nuts
  • 1 cup Dried fruit
  • 1 quart Hershey chocolate (approx)
  • 1 quart Water or stock (beef, veg, or chicken)

METHOD

  1. Sauté chilies, nuts and fruit in a wide semi deep pot (med-small rondeau or similar) until nicely toasted.
  2. Puree in a blender until smooth.
  3. Place back in rondeau and gently cook while melting chocolate. Keep adding until lush and pipe-able. Taste and add chocolate until spice to sweet level is as desired.

Yams

INGREDIENTS

  • 4-5 ea. Yams, small to medium sized
  • 2 tbsp. Brown sugar
  • 2 tsp. Cinnamon or tt
  • Water or stock

METHOD

  1. Oil, salt, and roast in the oven at 350f until super tender. Soft to the touch.
  2. Puree 3-4 of the 5 if you want to use them as the plating vessel (see video) or puree them all.
  3. Add in brown sugar, and cinnamon in a blender with no skin on the yams (discard skin).
  4. Blend until smooth slowly adding liquid until a just pourable puree. Taste and adjust the brown sugar and cinnamon if desired. Add salt to taste..

Graham Cracker Crumb

INGREDIENTS

  • 1 pack Graham crackers
  • 1 small stick Butter

METHOD

  1. Soften butter ahead of time. Place in a food processor and pulse into a crumb.