THE GOODS:
5 sweet potatoes
2 tbsp butter
1 sprig fresh rosemary
1 sprig fresh sage
1 large yellow onion, diced
5 cloves garlic, minced
1/2 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
zest of half an orange
1 1/2 cups Vanilla, Orange Ginger Cinnamon, or Chocolate Chili Bang Candy Marshmallows
1/2 cup toasted hazelnuts
DIRECTIONS:
Preheat the oven to 350 F. Prick the sweet potatoes and bake them for 60–90 minutes, until they’re soft and oozing (place a sheet pan on the rack below to catch any liquid). Allow the potatoes to cool enough to touch, then slice them open and scoop out the flesh into a large bowl.
In a large sauté pan, brown the butter over medium heat. Add the rosemary and sage and stir until the herbs become fragrant. Add the onion and garlic and cook until the onions are translucent, lowering the heat if needed to avoid browning. Once the onions are cooked, add the cinnamon, cumin, and salt and pepper and stir to combine. Remove the pan from the heat. Remove the rosemary and sage and discard. Stir in the orange zest.
Mash the sweet potatoes. Add the potatoes to the onion mixture and stir to combine. Transfer the mixture to a 9 x 13 baking dish and top with the marshmallows and hazelnuts. Bake for 30 minutes or until the marshmallows are golden brown.
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