My mom loves candied sweet potatoes. Me? Not so much. I know that sounds like sacrilege, and who wouldn't love something covered with toasted marshmallows? It just always seemed so cloyingly sweet. I needed room for my true favorites, so the sweet potatoes often got left behind. Not anymore. These potatoes are delicately flavored and not terribly sweet. I wasn't super impressed when I tried just the purée, but when you put the marshmallows on top, the whole thing comes together beautifully.
Sweet Potato Purée
From Saveur magazine, November 2014
4 pounds sweet potatoes, peeled and cut into ½-inch pieces
4 tablespoons unsalted butter, softened
3 tablespoons packed light brown sugar
2 tablespoons honey
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper, to taste
6 ounces mascarpone cheese, softened
3 cups mini marshmallows
Heat oven to 375°F.
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 cover with aluminum foil; bake until potatoes are very tender, 35 to 40 minutes.
Let potatoes cool slightly, then transfer to a food processor; add mascarpone cheese and purée until smooth. Spread mixture into a 9x13-inch baking dish; top with marshmallows. Heat oven broiler; broil casserole until marshmallows are browned in spots, 2 to 3 minutes.
Makes 8 to 10 servings
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