Anthology

3 lbs sweet potatoes
3 cups heavy cream
¼ cup unsalted butter
1 bag of large marshmallows
Salt and pepper

Preheat oven to 400 degrees; place sweet potatoes on a baking sheet pan and bake in the oven until fork tender (about 1 hour). In a sauce pan simmer the cream and butter until the butter has melted. Remove the skin from the potatoes and place in a large bowl, pour the cream and butter onto the bowl and mix with a whisk until nice and smooth/creamy add salt and pepper to taste, if you like you can also add cinnamon or nutmeg for a little added holiday flavor. Place in a casserole or baking dish then spread the marshmallows evenly along the top. Preheat the oven to broil, place the dish in the oven and bake until the marshmallows turn golden brown (5-10minutes).

Chef Tip: Bake the sweet potatoes because it caramelizes the natural sugars in the potato intensifying the flavor. This is a healthier and tastier option versus boiling them where it bleaches out the flavor of the potatoes.

Turkey Tip: Another thing I like to do for Thanksgiving is brine my turkey overnight in an easy salt and honey water mixture. This helps to season the turkey throughout and keeps it nice and moist. You can find several different brining recipes online, they all work the same it just depends on which flavors you like best. I prefer the citrus brine because I like to stuff my turkey with oranges, lemons and garlic while it bakes. I do my bread stuffing separately to get that nice crispy edge.

Enjoy!

To learn more about Chef Allison’s biography and resume click CLICK HERE.