I am not a sweet potato fan but I thought this is a rather interesting recipe to try. I 1st tasted this dish when I went to my friend’s place for a Thanksgiving dinner. It was nice I read some info about it and I got to know that it is an American dish and normally made for Thanksgiving. This recipe is adapted from Nigella Lawson’s cookbook – “Feast – Food That Celebrates Life”. I wanted a smaller portion so I cut the original recipe’s amount to half.
1.5kg sweet potatoes
3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoons ground cinnamon
½ tablespoon Maldon salt or 1/4 tablespoon regular table salt
1 x 160g packet of mini marshmallows
1 x ovenproof dish or roasting pan, approx 15 x 10cm
1. Pre-heat oven to 220C or Gas 7.
2. Wash and then prick each sweet potato. Cut or tear foil into individual pieces for each potato. Divide oil between each piece and wrap each potato loosely but make sure they’re sealed to keep in the oil and steam. Bake in hot oven for about 1-1 ½ hours ‘til soft. Let cool enough to handle.
3. Strip off skin and mash the flesh into a large bowl – don’t forget roasting juices. Add all the other ingredients except the marshmallows. Mix and mash.
4. Spread evenly into your ovenproof dish and cover with the marshmallows. Bake in your hot oven (see temperatures above) until the marshmallows have all melted together and browned on top.