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Food Sweet Potato Pots de Crème with Toasted Marshmallow

01:45  06 november  2019
01:45  06 november  2019 Source:   purewow.com

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The ABSOLUTE BEST Sweet Potato Casserole - Mashed sweet potatoes topped with toasted Flavorful sweet potatoes topped with toasted marshmallows and a brown sugar streusel. Start by Making the Mashed Sweet Potatoes : Peel and cut sweet potatoes . Place in a pot and cover with

Louise Person Louise Person lives in a picturesque red farmhouse in Ope, Sweden. With her husband and two children. And she bakes all day. Life envy!

a plate of food and a cup of coffee© Photo: Matt Dutile/Styling: Erin McDowell

If your one Thanksgiving goal is to wow your guests, look no further than Erin McDowell’s recipe for sweet potato pots de crème. It looks and tastes like a fancy restaurant dessert, but is secretly so, so easy.

“Pots de crème is a lesser known but beloved restaurant-style dessert,” the author of The Fearless Baker tells us, “but more people should be making it at home because it is so make-ahead friendly. It takes some time to bake, but it’s very hands-off and simple to make the mixture. You can even make everything up to three days ahead of your event and it will hold really well.”

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Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème , beating until smooth (about 1

Delicious chocolate pots de créme with the wonderful flavor of hot chocolate and topped off with a toasted homemade marshmallow ! We just have the flavor of hot cocoa and marshmallows , which is another dream in my book. I love this combo like I love chocolate and peanut butter.

“I added a little bit of marshmallow fluff topping,” she continues, “to give you that flavor of the classic sweet potato casserole with the marshmallows on top, which I always thought was more of a dessert than a side dish.” (If you want to make this dish ahead, just add the topping right before serving, otherwise it will get melty and weepy in the fridge.)

Not yet convinced? McDowell assures us that this dessert is practically foolproof, even for beginners: “The starch in the sweet potato makes it really thick, smooth and creamy, and it’s a great way to use leftover sweet potatoes. You can use any variety of sweet potato as long as it’s mashed up.”

This dessert has all the fall flavor of a pumpkin pie without the fussiness of a crust. Plus, you get to whip out your blow torch. Enough said.

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Sweet Potato Mash 2 pounds sweet potatoes or yams, well washed, wrapped in aluminum foil 1½ cups marshmallow cream (recipe to follow) For the marshmallow cream : Using a stand mixer beat the egg whites till they begin to froth.

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Ingredients:

1 cup (230g) heavy cream

½ cup (113g) whole milk

¾ cup (166g) sweet potato puree

⅓ cup (71g) light brown sugar

⅓ cup (113g) honey

6 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon fine sea salt

6 tablespoons (32g) marshmallow fluff

Directions:

1. Position a rack in the center of the oven, and preheat the oven to 325°F. Bring a large kettle of water to a simmer. Place six 6-ounce ramekins in a baking pan.

2. In a medium saucepan over medium heat, combine the cream, milk, sweet potato puree, sugar and honey, and bring the mixture to a simmer, stirring to make sure the mixture is smooth and the sugar is fully dissolved.

3. In a medium bowl, whisk the egg yolks, vanilla, cinnamon, nutmeg and salt to combine.

4. Whisking constantly, gradually pour the warm milk mixture into the bowl with the egg yolks. Whisk until the two mixtures are well combined. Transfer to a large container with a pour spout (e.g., a 4-cup liquid measuring cup).

5. Gently pour the custard into the prepared ramekins, filling each three quarters of the way full. Carefully transfer the baking pan to the oven. Once it’s on the center rack, pour the kettle of hot water into the baking pan so that the water comes about halfway up the sides of the ramekins. Bake until the custards are set at the edges but still jiggly in the center, 35 to 40 minutes.

6. Remove the custards from the water bath to cool at room temperature, then refrigerate for at least 1 hour or up to overnight.

7. To serve, top each chilled pot de crème with a heaping tablespoon of marshmallow fluff. If desired, toast with a torch just before serving.

Nutrition:

700 calories

41g fat

79g carbs

9g protein

69g sugars

Sweet Potato Sugar Cookies with Marshmallow Topping .
These sweet potato sugar cookies with marshmallow topping are just like the cookie version of that sweet potato casserole that makes an appearance at every Thanksgiving dinner—but better.

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