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Ingredientes
- sweet potatoes, such as ruby or garnet yams about 6 large potatoes
- 8 tablespoons unsalted butter (1 stick; 115g)
- 8 sprigs fresh thyme and/or sage
- 1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)
- 1/4 cup (60g) buttermilk or sour cream
- Kosher salt
- 2 cups mini marshmallows (3 ounces; 90g) (see note above)
Direcciones
- Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.
- 2.
- Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.
- 3.
- Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.
- 4.
- When ready to finish dish, preheat oven to 375°F . Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 136 | 65% |
| Total Fat 15.52g | 19% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 35mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 17.72g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.75g | 7% |
| Protein 1.16g | 2% |
