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

SANDRA'S REFRESHINGLY TASTY WALDORF SALAD

A very healthy Waldorf Salad
that has a punch of flavor you can make in minutes
that is ready in only 30 more minutes after standing in
your refrigerator...

Serves (6)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon ground pepper
4 apples, cored, and cut into ½” pieces
1 celery rib, thinly sliced crosswise
2 cups red seedless grapes, cut in half
1/2 cup toasted walnuts, chopped

METHOD

In a medium bowl, whisk together yogurt and lemon juice, and then season with kosher salt and ground pepper.

Add the apples, celery, red seedless grapes, and toasted walnuts, and then toss to coat with dressing. Cover, and refrigerate at least 30 minutes for flavors to meld, then serve. – Enjoy!