Bouchon Sweet Potato Puree

By dyannucci

SERVES 8-10

Blended with marscarpone and topped with marshmallows, this decadent spiced sweet potato puree turns fluffy when baked

Ingredients

• 4 lb. sweet potatoes, peeled and cut into 1/2" pieces
• 4 tbsp. unsalted butter, softened
• 3 tbsp. packed brown sugar
• 2 tbsp. honey
• 1/2 tsp, ground allspice
• Kosher salt and fresh ground black pepper, to taste
• 6 oz. marscarpone cheese, softened
• 3 cups mini marshmallows

Preparation

Step 1

Heat oven to 375"
Mix potatoes, butter, brown sugar honey, allspice, salt, and pepper on an aluminum foil lined baking sheet; spread into an even layer.
Top with a sheet of parchment paper and coverwith aluminum foil:
Bake potatoes until the yare very tender about 35-40 minutes.
Let cool slightly and transfer to a food processor;add mascarpone cheese and puree until smooth.

Spread mixture into a 9 x 13 baking dish; top with marshmallows

Heat oven broiler; broil casserole until marshmallows
are browned in spots, 2-3 minutes.