Sweet Potato Puree with Caramelized Marshmallow & Pistachio
Serves 12 to 14

Ingredient Amount

Organic Sweet Potatoes 6lb.
Unsalted butter, plus more for baking dish 16 Tbs. (2 sticks)
Organic Heavy cream 1 cup
Freshly grated nutmeg 1/4 tsp.
Vanilla Marshmallow, 10oz. package 1 ea.
Kosher salt and freshly ground pepper, to taste


Preheat an oven to 400°F. Line a baking sheet with aluminum foil.

Prick the sweet potatoes with a fork and place on the prepared baking sheet. Roast until tender, about 1 hour. Remove the pan from the oven and let the potatoes cool slightly. While the potatoes are still hot, remove the skins and discard. Keep the oven set at 400°F.
Butter a 13-by-9-inch baking dish.

In a small saucepan over medium heat, warm the 8 Tbsp. butter and the cream until the butter melts. Using a food processor and working in 2 batches, process the hot sweet potatoes with the butter mixture until smooth. Transfer to a large bowl. Stir in the nutmeg and season with salt and pepper. Transfer the sweet potato puree to the prepared baking dish.

In a 3 qt sauce pot melt remaining butter over low heat and fold in marshmallows, continue to stir until melted.  Spread the marshmallow on top of the sweet potato puree and bake until golden brown, about 15 minutes. Let cool for 15 minutes before serving.