While Andrew shops at Essex Street Market, he shares this recipe that comes from the Texan home of an American friend he spent the holidays with.
Serves 6 | Cook Time 40 minutes
3 to 4 Large Sweet Potatoes, Cooked
½ Cup of Unsalted Butter
¾ Cup of Granulated Sugar
Pinch of Salt
2 Large Eggs, Beaten
¼ Cup of Half and Half
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
¼ Teaspoon Nutmeg
1 Teaspoon Pure Vanilla Extract
3 Cups of Mini Marshmallows
1. Preheat oven to 375℉. Butter a 1-½ to 2 quart casserole dish; set aside.
2. Puree the cooked and cooled sweet potatoes until smooth; add the butter, half the sugar, pinch of salt and all of the half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar as needed to taste. Add the eggs and combine well.
3. Pour into the casserole dish. Cover and bake at 375℉ for about 30 minutes, until heated through well.
4. Remove, uncover and spread marshmallows on the top, bake uncovered about 10 minutes longer, or until marshmallows are nicely browned.
Serve during the meal even though it seems to taste more like a dessert!