Roasted Sweet Potatoes with Marshmallow Butter
Thanksgiving is upon us, and you know the drill—a table filled over the top with food, including those glossy, tender sweet potatoes stacked corner to corner with mini marshmallows. Sweet Potato Casserole is a Thanksgiving icon, something you simply can’t do without on the big day. But amidst the spread of rich food, it can sometimes be a little much. This Thanksgiving sweet potato recipe is an ode to the OG but a bit more sophisticated. Its flavors are more balanced, with all the nuances of the casserole version sans the sweetness that sticks to the back of your teeth. An added bonus? It’s beyond simple and can be made wholly ahead of time.
Browned Butter
The masterpiece of browned butter is one of the greatest contributions to the culinary world in recent history. It’s ingenious and takes no more than five minutes to whip up. So, how does it come to be? Butter is made up of fat solids, and as the butter melts into the saucepan, it caramelizes and takes on a beautiful brown color. There are a few main phases you’ll notice as you brown the butter:
The Froth. In the moments after the butter has melted, it will begin to froth. This is exactly what should happen, and you should only stir occasionally.
The Simmer. The froth will die down, and the butter will rapidly bubble and simmer. Continue to stir occasionally—don’t walk away.
The Browning. Finally, you’ll notice small fat solids that have sunk to the bottom of the pan. Once they’ve turned a deep, deep brown, your work here is done. Remove from the heat and allow to cool.
Browned butter can be used for almost anything, and if you’ve never made it or tasted it, I’m just happy this recipe can be your gateway drug.
Sweet, Sweet Potatoes
Appropriately named, sweet potatoes are, you guessed it, very sweet. This recipe calls for whole roasted potatoes, which is perhaps one of the most delicious ways to enjoy their natural sugars. Poke holes into each sweet potato repeatedly (a great way to expel pent-up anger), then throw directly onto a baking sheet and roast for an hour. Their sugars will begin to seep through the steam vents like sap, caramelizing to the skin of the sweet potato and pulling out the sweetness in the starchy middle. It’s delectable and is the perfect pairing with salty browned butter.
Make it Ahead
Making this sweet potato recipe ahead of time makes Thanksgiving day a smoother ride. Just roast the sweet potatoes a day or two in advance and store them in a Ziploc bag or Tupperware, then whip up the butter and keep it at room temperature. All that’s left on Thanksgiving is to reheat the potatoes using a quick low broil, split them down the center and fluff the middles, then use a cookie scoop to add a healthy dollop of butter. Sprinkle with pecans, and you’re good as gold. Happy Thanksgiving!
Roasted Sweet Potatoes with Marshmallow Butter
With all the charm of sweet potato casserole, these sweet potatoes with marshmallow butter are a playful twist on a Thanksgiving classic.
Serves: 8 | Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes
Ingredients
8 sweet potatoes
1 cup (2 sticks) unsalted butter
1 cup marshmallow fluff
½ teaspoon Diamond Crystal kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup pecans, roughly chopped
Instructions
Preheat the oven to 425° Fahrenheit. Using a fork or small paring knife, poke several holes in 8 sweet potatoes to create vents. Put the sweet potatoes directly on a baking sheet, then roast for 45 - 60 minutes or until the sweet potatoes are very soft and fork-tender on the inside.
Meanwhile, brown 1 cup butter (2 sticks). Add the butter to a small skillet or saucepan over medium heat and melt. Allow the butter to foam, occasionally stirring as the foam subsides. Once you see deep brown bits in the bottom of the pan and the butter has begun to take on an amber color, remove from heat immediately and transfer to a small bowl. Cool the browned butter in the fridge for 30 minutes or up to an hour, or until it is the viscosity of softened butter. After the butter has cooled, add 1 cup marshmallow fluff, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Whip to thoroughly combine using a spatula or spoon.
When ready to serve, cut a slit in each sweet potato down the center lengthwise, leaving about ½ inch at each end of the potato. Lightly push each end of the potato inward to open the slit, and use a fork to fluff the middles. Use a cookie scoop to dollop approximately 2 tablespoons of the marshmallow butter into each potato, then sprinkle the potatoes with 1 cup chopped pecans. Enjoy!
Notes
This recipe can be prepared 2-3 days in advance by completing steps 1 and 2 in the instructions. Store the whole roasted sweet potatoes in the fridge in a tupperware or bag, and store the marshmallow butter at room temperature in an airtight container. To reheat, place the sweet potatoes in the oven on a low broil for approximately 10 minutes (watch them closely), then proceed with step 3 of the recipe.
