SANDRA’S ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES
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A very scrumptious side dish to serve anytime, not just during holidays anymore... |
Serves: 4
Prep: 10 Mins.
Cook/ Bake: 30 Mins. Total
INGREDIENTS
2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes
3 tablespoons freshly squeezed orange juice
½ teaspoon fresh orange zest
2 tablespoons unsalted butter
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain sea salt
Pinch of white pepper
2 cups miniature marshmallows, divided
METHOD
Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.
Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat. Boil for 15 minutes, just until sweet potatoes are tender when pierced. Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows. Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)
Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.
Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!
This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):
This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):
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| Sandra's Whole-Roasted Spicy Beer-Can Chicken |
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