Sweet Potato Puree With Caramelized Marshmallow

Name: Sweet Potato Puree With Caramelized Marshmallow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6lb sweet potatoes; 2 sticks unsalted butter plus more for dish; 1 cup heavy cream; 1/4 tsp freshly ground nutmeg; salt and pepper to taste; 1 cup water; 1 1/2 tbsp gelatin powder; 1 cup plus 2tbsp sugar; 1 tbsp corn syrup; 2 egg whites

Servings: persons

1
Preheat oven to 400 degrees.
2
Line a baking sheet with foil.
3
Prick the potatoes with a fork and place on the baking sheet. Roast until tender, about 1 hour. Let cool slightly. While the potatoes are still hot, remove skins and discard.
4
Butter a 13 x 9 baking dish.
5
In a small saucepan over medium heat, warm the butter and cream until the butter melts. working in 2 batches in a food processor, process the potatoes with butter mixture until smooth. Transfer to a large bowl. Stir in nutmeg and salt and pepper to taste. Transfer to baking dish.
6
Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens, about 10 minutes.
7
Meanwhile, in a saucepan over medium-high heat, bring the sugar and the remaining 1/2 cup of water and the corn syrup to a boil until it registers 240 degrees on a candy thermometer, 8-10 minutes. Remove from heat and add the gelatin mixture and whisk until dissolved.
8
Beat egg whites on medium speed until soft peaks form, about 1 minute. With the mixer running, gradually add sugar mixture and beat until soft peaks form, about 15 minutes.
9
Spread the marshmallow on top of the sweet potato puree and bake until golden brown, about 15 minutes. Cool before service. Serves 12-14.

1464

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6lb sweet potatoes, 2 sticks unsalted butter plus more for dish, 1 cup heavy cream, 1/4 tsp freshly ground nutmeg, and more.

Yes, Sweet Potato Puree With Caramelized Marshmallow falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!