Cooking Instructions
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Step 1
Rinse the Sweet Potato (4 pound) 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 Juice (1/4 cup) and an additionable tablesppon, Crème Fraîche (1/4 cup) and an additional tablespoon, Brown Sugar (1 tablespoon), Molasses (1 tablespoon) and an additional teaspoon, Ground Nutmeg (1/4 teaspoon), Ground Cinnamon (1/2 teaspoon), Fresh Ginger (1 teaspoon), 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 (4 cup) 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!
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