Sweet potatoes are one of my favorite Thanksgiving sides. Well, let’s be honest, they’re all amazing and delicious in their own right. But think about it — who thought of putting marshmallows on top? Who knows, but it sure is good!
Recipe adapted from Bon Appetite
1/2 cup whipping cream
6 T. butter
1/4 cup maple syrup
2 T. bourbon
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
3/4 tsp. ground nutmeg
1/4 cup brown sugar
1/2 cup orange juice
Preheat oven to 350
1. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.
2. Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes.
3. Stir in syrup, bourbon, brown sugar, orange juice and all spices.
4. Add marshmallows when ready to bake in oven for about 10 minutes, or until marshmallows are golden brown.