Whipped Sweet Potatoes with Mini Marshmallows
Recipe by City Market Executive Chef, Michael Clauss.
Enjoy this classic Thanksgiving sweet potato dish at your holiday table or just to sweeten up your evening meal.
10 pounds sweet potato (whole and washed)
1 cup heavy cream
4 ounces butter (unsalted)
1 teaspoon allspice, ground
8 ounces marshmallows, mini
salt (to taste)
pepper (to taste)
Pre-heat oven to 350 F. Roast sweet potatoes (skin on) on baking sheet until fork-tender, around 30-40 minutes. Cool to touch and peel. In a large sauce pot, heat cream and butter until butter is melted. Add peeled potatoes to the cream and butter mixer. Add allspice and mix until smooth. Season with salt and pepper. Transfer potatoes to a greased 10’’x15’’ baking dish and top with mini marshmallows. Set oven to broil. Place baking dish
back in the oven to melt marshmallows until golden brown, 2-3 minutes. Enjoy!