The holidays are a wonderful time of the year for celebrating thankfulness, families, and enjoying company of friends and coworkers. It is a time of parties, cookie exchanges, and lots of once a year dishes and desserts that help make traditions special.
One favorite traditional holiday dish is sweet potatoes with gooey marshmallow topping! Buying marshmallows from the store is tempting, but they are full of artificial ingredients, corn syrup, and stuff that isn’t really good for you. Making homemade marshmallows may take some extra time for your holiday prep, but the benefits are definitely not to be overlooked!
- 1 1/2 tbsp. gelatin
- 1/2 cup cold water
- 1/2 cup honey
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
- 2 large Sweet potatoes, peeled and cut into 1/2-1 inch cubes
- 1/4 cup Honey
- 1 tsp. Cinnamon
- 1/2 tsp. Himalayan Salt
- Lightly spray a loaf pan with coconut oil. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then spray the parchment paper, and you can sprinkle with arrowroot if you like.
- Put ¼ cup of water in the bowl of a mixer with attached whis , and sprinkle the gelatin over the water. Set aside to soften.
- In a small saucepan, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature). It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it’s at the right temperature.
- Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry
- Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray.
- Place cubed sweet potatoes, honey, cinnamon, salt, and sweetener into a medium bowl and toss until the potatoes are evenly coated. Then, spread the potatoes out evenly on the baking sheet.
- Roast in preheated oven for 30-40 minutes, stirring halfway through cooking. You’ll know your sweet potatoes are ready when they turn gold brown and are tender enough to pierce with a fork.
- Transfer the sweet potatoes to a casserole dish, add your homemade marshmallows, and place under the broiler for a few minutes until the marshmallows slightly brown at the top. They do not hold up for the entire backing time, so they are a last minute addition.
- Watch carefully so they do not burn! Serve immediately.
Enjoy this marshmallow topped sweet potatoes recipe from Amy from Working Mommy Fitness! Enjoy and let us know, what’s in your holiday recipe book? Email email@example.com with your favorite recipes!