Cooking Instructions
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Step 1
Rinse the
Sweet Potatoes (1.8 kg)
well and place them in a large pot.
Step 2
Cover with plenty of water. Bring to a boil, then lower to a simmer. Simmer for 50 minutes to an hour until the potatoes are completely tender.
Step 3
Drain the potatoes. When cool enough to handle remove the potatoes from their skins (they should peel right off) and transfer the flesh to a large mixing bowl.
Step 4
Preheat your oven to 375 degrees F (190 degrees C).
Step 5
Using a hand mixer, whip the potatoes until smooth.
Step 6
Add the
Orange (1)
, and an additionable tablesppon,
Crème Fraîche (60 g)
and an additional tablespoon,
Brown Sugar (15 g)
,
Molasses (20 g)
and an additional teaspoon,
Ground Nutmeg (as needed)
,
Ground Cinnamon (1 g)
,
Fresh Ginger (2 g)
and a pinch of
Salt (to taste)
, and whip again.
Step 7
You want things very smooth and fluffy, people. Taste and season with a little more salt if necessary.
Step 8
Transfer the potatoes to a 9”x13” baking dish and smooth the top.
Step 9
Add the
Mini Marshmallows (200 g)
in an even layer. Bake for 15-20 minutes until the potatoes are warm and the marshmallows are lightly brown.
Step 10
Serve warm and enjoy!
