OK, there are a few things that one simply must offer to their guests if you plan to host a Thanksgiving meal and one of them is sweet potatoes with browned marshmallows on top. Of the countless times that I have enjoyed this delicious treat, I sadly remember many occasions where the cook was a bit distracted and thus, the marshmallows burned… don’t let this happen to you. During the final 2 minutes of this recipe… please ignore all distractions and focus… get it right and you’ll make oh so many people really happy.
INGREDIENTS:
1.2kg (2.5lbs) sweet potatoes (4 large ones or 11 of the European variety)
soak, wash and scrub them well
2 large eggs beaten lightly with fork
3 TBS unsalted butter
2 TBS dark brown sugar (packed)
1 tsp salt
.5 tsp ground cinnamon
.5 tsp ground ginger
pinch of grated nutmeg
2 pinches of freshly ground black pepper
.25 cup coarsely chopped raw pecans
1 bag of marshmallows
DIRECTIONS:
Preheat over to 205C (400F)
(use bottom heat only or cover with foil to avoid browning)
Place potatoes on aluminum foil on baking sheet
Pierce them a few times with a fork and bake until tender (approx 45-60mins)
Take out the potatoes and allow them to cool
Turn the oven down to 175C (350F)
Scoop the flesh out the the skin and into a medium sized bowl
Feed dog the skins
Mash the potatoes until smooth
Add eggs, butter, sugar, salt, cinnamon, ginger, nutmeg etc
Sprinkle pepper into the mix
Wisk until smooth
Butter inside of 8 inch glass casserole dish with fingers (ok, ok in cm… it’s 24 x 18.5 x 7)
Pour mixture into the casserole (should be three quarters full) and sprinkle pecans on top
Bake for 30-40mins until it is a bit puffy (technical term)
Take it out and place marshmallows on top covering most of the surface
Bake using top heat only for a minute or two to brown off the top surface
Serves 6 to 8 people.
The end result can vary (see photos)
