Feast: Sweet Potato "casserole" · GF ( 10 servings)
The title of this dish utterly belies the incredible dose of awesome it delivers. Easily the best thing I’ve ever made.
Homemade marshmallows can’t stand up to the heat of the oven for the length of time it would take to fully cook the sweet potatoes. But since it’s the holidays, oven space is probably at a premium anyway, so steaming the sweet potatoes works wonderfully on a lot of levels.
8 large sweet potatoes, peeled and cubed into 1” pieces
2 ounces unsalted butter
small handful of sage, chopped (a very loose 1/4 cup)
2 ounces maple syrup
1/2 batch brown butter and sage marshmallows
Put the sweet potatoes in a steam basket, or improvise one by setting a metal colander into a large pot and adding about 2” of water. Add the sweet potatoes into the colander or basket, sprinkle with salt, and cover. Bring the water to a boil (leaving the lid on the entire time) and then turn the heat down and maintain a steady stream of… steam. Keep an eye on your water level, adding more as necessary, so that you don’t scorch the bottom of your pot. After 10 minutes, test the sweet potatoes with a toothpick or skewer to see if they’re tender. If so, shut off the heat; otherwise, continue steaming (adding more water as needed) until they’re quite tender, but not mushy.
Meanwhile, over medium-low heat, in a large cast iron or oven safe skillet, melt the butter with the sage until hot and bubbly. You can brown the butter if you like (I like!). Then shut off the heat and stir in the maple.
Finally, stir in the sweet potatoes, tossing gently to coat. Go ahead and taste one, and add more salt if needed. Cover with foil to keep them warm and set aside until just before serving.
Immediately before serving, turn the heat on the skillet to warm up the potatoes for a minute or so. Then, shut off the heat, top with Brown Butter and Sage Marshmallows and broil for 3-5 minutes, until the marshmallows have melted and browned to your satisfaction. Please keep a close eye on them, they will broil fast so this is not a good moment for multi-tasking.
Enjoy the best sweet potato casserole of your life. You’re welcome.
To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.
Nov 07, 2011 · 10:14 PM
@Psyche1226, it serves ten people (serving number next to the title in parenthesis), but that is presuming you have ample sides. If you have fewer sides, I’d say the number is closer to 8. I hope you make this, it’s probably my favorite recipe of all time.
Nov 10, 2011 · 8:06 PM
@Psyche1226, haha. Sweet potatoes are the best. I’m roasting some now!
Dec 27, 2011 · 10:26 AM
I made this but with a deviation that didn’t really work — just a heads-up in case anyone thinks the same thing. I made the marshmallows and then just spread the freshly made marshmallows on the just cooked potatoes. It seemed like it should be ok since the marshmallows weren’t hot anymore, but unfortunately they didn’t have the structural integrity they needed. They leaked syrup over the potatoes. Everything still tasted good, but probably a bit sweeter than it should be since there wasn’t much division between potato and marshmallow (it was basically syrupy potatoes with a thin marshmallow veneer). Oh well!
Dec 29, 2011 · 12:26 PM
@Katie, thanks for the field report! It sounds like you have a good understanding of what happened, but just to give some extra details for you (or future readers), the gelatin in the marshmallows needs time to set up (a minimum of 4 hours, but 24 is ideal for a full set) in order to bind up the liquids and hold the marshmallows together. I’m glad you found the combo tasty anyway, thanks again for stopping by with the words of warning!
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