Favorite Thanksgiving Sweet Potatoes
Simple sweet potatoes, topped with dried apricots and (homemade) marshmallows.
Ingredients
- 6 large Sweet Potatoes
- 1/4 cup Orange Juice freshly squeeze if possible
- salt and pepper to taste
- 1/4 cup butter
- 6 oz dried apricots Blenheim variety, if available
- 15-20 large homemade marshmallows
Instructions
- I roast whole sweet potatoes in their skins, then scrape the cooled flesh into a casserole dish, roughly smashing . I rarely sweeten them, but feel free to add a splash of orange juice (freshly squeezed if you have it!) to brighten the flavor a touch. You will likely want to add some salt and pepper, as well as a pat or two of butter if the flesh is firm and not coming together into a coherent mass without a little nudge.
- Once you have a base of smashed sweet potatoes, then place a single layer of dried apricots on top. If you can get your hands on the Blenheim variety, that’s the gold standard, but in the end, anything will do. This adds a bit of tartness, and some texture, to an otherwise soft and squishy dish.
- If you are making ahead, you can cover with foil at this point, and heat up alongside your mashed potatoes. Right before serving, remove the foil and top with a thin layer of homemade marshmallows. If some of them are thick, then you can slice them in half horizontally with a serrated knife. Place under the broiler, watching carefully, until they are golden brown and slightly puffed.