While Andrew shops at Essex Street Market, he shares this recipe that comes from the Texan home of an American friend he spent the holidays with.
Serves 6 | Cook Time 40 minutes
Ingredients
3 to 4 Large Sweet Potatoes, Cooked
½ Cup of Unsalted Butter
¾ Cup of Granulated Sugar
Pinch of Salt
2 Large Eggs, Beaten
¼ Cup of Half and Half
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
¼ Teaspoon Nutmeg
1 Teaspoon Pure Vanilla Extract
3 Cups of Mini Marshmallows
Instructions
1. Preheat oven to 375℉. Butter a 1-½ to 2 quart casserole dish; set aside.
2. Puree the cooked and cooled sweet potatoes until smooth; add the butter, half the sugar, pinch of salt and all of the half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar as needed to taste. Add the eggs and combine well.
3. Pour into the casserole dish. Cover and bake at 375℉ for about 30 minutes, until heated through well.
4. Remove, uncover and spread marshmallows on the top, bake uncovered about 10 minutes longer, or until marshmallows are nicely browned.
Notes:
Serve during the meal even though it seems to taste more like a dessert!
