SANDRA’S ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES

A very scrumptious

side dish to serve anytime,

not just during holidays anymore...

Serves: 4

Prep:  10 Mins.

Cook/ Bake: 30 Mins. Total

INGREDIENTS

2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes

3 tablespoons freshly squeezed orange juice

½ teaspoon fresh orange zest

2 tablespoons unsalted butter

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain sea salt

Pinch of white pepper

2 cups miniature marshmallows, divided

METHOD

Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.

Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat.  Boil for 15 minutes, just until sweet potatoes are tender when pierced.  Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows.  Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)

Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.

Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!

This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):

Sandra's Whole-Roasted Spicy Beer-Can Chicken