This is an integral part of the Thanksgiving menu posted a couple of days ago. You can either cook the puree as a casserole or scoop into orange cups topped with marshmallows and pecans for a stunning presentation. Either way its a delicious side dish for Thanksgiving!
4 large sweet potatoes (about 4 lbs.), peeled and cut into chunks
1/2 cup milk
1/4 cup orange juice
4 Tbsp unsalted butter
2 Tbsp brown sugar
1 tsp kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag (16 oz.) large marshmallows
4 large oranges
1. Preheat oven to 350ºF.
2. Place sweet potatoes in a medium-size pot. Cover with cold water. Bring to a boil over medium-high heat. Lower heat to a simmer and cook until fork-tender, about 20 to 25 minutes. Drain.
3. Meanwhile, in a small saucepan, heat milk and butter until warm but not simmering.
4. Return the potatoes to the pot and add warm milk mixture, orange juice, sugar, salt, cinnamon and nutmeg. Using a handheld mixer, whip until creamy. Add more milk if necessary.Transfer to a greased 4-quart baking dish. Top with marshmallows, spacing them about 1 inch apart and pushing halfway in.
5. Bake until marshmallows are golden brown, about 30 minutes.
6. If you want to go all out, cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Use the juice for the puree. Scoop out pulp; . Place orange cups on 2 baking sheets. Divide sweet potato mixture equally among cups. Top each with a marshmallow and 2 pecan halves. Bake until beginning to brown, about 30 minutes.
Double or triple the recipe depending on the number of guests. Correct the spices