Chef notes
Chef Michael Lomonaco upgrades your average Thanksgiving sweet potato dish by topping those velvety potatoes with an airy layer of marshmallow cream.
Ingredients
- 2 pounds sweet potatoes or yams, well washed, wrapped in aluminum foil
- 4 tablespoons sweet, unsalted butter (1/2 stick)
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 2 teaspoons ground cinnamon
- 1½ cups marshmallow cream (recipe to follow)
- Salt and freshly ground black pepper
- 3 pasteurized egg whites
- 3 tablespoons warm water
- 1 cup light corn syrup
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Preparation
For the sweet potato hash:
Pre heat oven to 350°F.
Place the sweet potatoes on a cookie sheet pan and into the oven. Bake for 45 to 60 minutes or until soft to the touch and tender when pierced with the tip of a knife. Remove from the oven and allow to cool for several minutes until you are able to handle them.
Once the potatoes have finished baking, put the butter, cream, maple syrup and cinnamon into a sauce pan and set over low heat. Do not boil, but just hot enough to allow the butter to melt. Keep warm until the potatoes are cool enough to handle.
Cut the sweet potatoes in half, scoop out the pulp into a large mixing bowl. Using a large spoon or potato ricer, mash the sweet potatoes to a rough consistency.
Add the hot cream mixture to the sweet potatoes, stirring with a spoon until it has been absorbed.
Transfer the mash into a heat proof serving dish.
Top with an even coating of marshmallow cream, brown the top of the marshmallow cream with a chef's torch and serve family-style.
For the marshmallow cream:
Using a stand mixer beat the egg whites till they begin to froth.
Add water, corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and fluffy before adding the vanilla.
Store in a clean container in the refrigerator for up to 3 days.
Pre heat oven to 350°F.1. Place the sweet potatoes on a cookie sheet pan and into the oven. Bake for 45-60 minutes or until soft to the touch and tender when pierced with the tip of a knife. Remove from the oven and allow to cool for several minutes until you are able to handle them.2. Once the potatoes have finished baking, put the butter, cream, maple syrup and cinnamon into a sauce pan and set over low heat. Do not boil, but just hot enough to allow the butter to melt. Keep warm until the potatoes are cool enough to handle.3. Cut the sweet potatoes in half, scoop out the pulp into a large mixing bowl. Using a large spoon or potato ricer, mash the sweet potatoes to a rough consistency. 4. Add the hot cream mixture to the sweet potatoes, stirring with a spoon until it has been absorbed. 5. Transfer the mash into a heat proof serving dish 6.Top with an even coating of marshmallow cream, brown the top of the marshmallow cream with a chef's torch and serve family-style. TO MAKE THE MARSHMALLOW CREAM:1.Using a stand mixer beat the egg whites till they begin to froth2.Add water, corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and fluffy before adding the vanilla3.Store in a clean container in the refrigerator for up to 3 days.
