Spiced Mashed Sweet Potatoes
By á-2275
Ingredients
- MARSHMALLOW MERINGUE:
- 3 lb. sweet potatoes, peeled, diced
- 3 T. olive oil
- salt and pepper
- 1/4 c. heavy cream
- 2 T. unsalted butter
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 4 egg whites
- 1 jar marshmallow creme (7 oz.)
- Chopped toasted pecans
Details
Servings 8
Preparation
Step 1
Preheat oven to 375 degrees
Toss potatoes with oil, salt and pepper in a large bowl. Transfer to baking sheet, roast until fork tender, 25-30 minutes.
Puree' half the potatoes in a blender until smooth. Mash remaining potatoes in a bowl until chunky. Stir pureed' potatoes into mashed until combined.
Heat cream with butter, cinnamon, nutmet, and ginger in a small saucepan until butter melts and mixture begins to steam. Stir cream mixture into potatoes. Transfer to a 2 quart ovenproof bowl or baking dish. Increase oven heat to 425 degrees.
Whip egg whites for meringue in a clean, dry bowl with a hand mixer on medium speed until soft peaks form, 1-2 minutes. Gradually add marshmallow creme, beating until stiff peaks form and meringue is glossy, 4-5 minutes more.
Spoon mounds of meringue on top of hot potatoes, starting at the edges and spreading to center
Bake until meringue peaks are golden, 4-5 minutes. Sprinkle pecans onto meringue and serve immediately
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