Sweet Potato Fluff
A tasty sweet potato fluff - which is a version of a sweet potato casserole, with a tasty, light and fluffy layer of toasted marshmallow on top.
Video
Ingredients
- 3 Pounds Sweet Potatoes
- ⅓ Cup Unsalted Butter melted
- ½ Cup Light Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ½ teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 Tablespoons Half and Half
Marshmallow Layer
- ½ Cup Egg Whites
- 1 teaspoon Cream of Tartar
- ⅓ Cup Water
- ⅓ Cup Granulated Sugar
- ¾ Cup Honey
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with foil and lay the sweet potatoes on top. Pierce a few times with a fork.3 Pounds Sweet Potatoes
- Bake in the oven for about 45 minutes (maybe more if the potatoes are larger).
- Remove from the oven and allow to cool for 5 minutes then using a paper towel pinch the sweet potato skin off the potato. It should come off relatively easy.
- Place in a bowl and mash the sweet potatoes with a potato mashed.
- Add the melted butter and mash again.⅓ Cup Unsalted Butter
- Add the spices, brown sugar and half and half and mash again.½ Cup Light Brown Sugar, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, ¼ teaspoon Ginger, ½ teaspoon Vanilla Extract, ½ teaspoon Salt, 2 Tablespoons Half and Half
- Spread into a greased 9x9" baking dish and set to the side.
- Add the egg whites and cream of tartar to the bowl of a stand mixer and whip, using the wire whip attachment on high, until soft peaks have formed.½ Cup Egg Whites, 1 teaspoon Cream of Tartar
- While that happens, add the water, sugar, honey and salt to a small pot on the stove and heat over medium-high heat, stirring.⅓ Cup Water, ⅓ Cup Granulated Sugar, ¾ Cup Honey, ¼ teaspoon Salt
- Bring to a boil then reduce the heat to allow a slow boil. Allow to boil (without boiling over) for 10 minutes. Stirring often.
- With the mixer on low, slowly pour this hot syrup into the egg whites, then add vanilla.1 teaspoon Vanilla Extract
- Turn the mixer on high and allow to whip up for about 6-8 minutes. The egg whites will become a lot 'more' and will glossy with stiff peaks.
- Spoon this marshmallow mixture on top of the sweet potatoes (there will be a lot left over).
- Using a kitchen torch, lightly torch the top of the marshmallow for a toasty look.
Notes
I like to use honey in my marshmallow topping - it adds a different, kind of seasonal flavor to it. If you don't like that though, you can use the traditional light corn syrup.
This recipe will yield a lot of extra marshmallow. You could double up on the sweet potatoes layer and make a 9x13" casserole with the same amount of fluff.
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Nutrition
Serving: 1g | Calories: 546kcal | Carbohydrates: 109g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 391mg | Fiber: 8g | Sugar: 76g
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