Sweet Potato Puree with Caramelized Marshmallow
Our recipe from James Tracey of Craft in New York City takes an old favorite in a sophisticated new direction with homemade marshmallow meringue. Whipped to stiff peaks, the sugary meringue turns golden brown as it bakes in the oven atop silky, nutmeg-scented sweet potatoes.
- 6 lb. sweet potatoes
- 16 Tbs. (2 sticks) unsalted butter, plus more for baking dish
- 1 cup heavy cream
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper, to taste
- 1 cup water
- 1 1/2 Tbs. gelatin powder
- 1 cup plus 2 Tbs. sugar
- 1 Tbs. light corn syrup
- 2 egg whites
Preheat an oven to 400°F. Line a baking sheet with aluminum foil.
Prick the sweet potatoes with a fork and place on the prepared baking sheet. Roast until tender, about 1 hour. Remove the pan from the oven and let the potatoes cool slightly. While the potatoes are still hot, remove the skins and discard. Keep the oven set at 400°F.
Butter a 13-by-9-inch baking dish.
In a small saucepan over medium heat, warm the 16 Tbs. (2 sticks) butter and the cream until the butter melts. Using a food processor and working in 2 batches, process the hot sweet potatoes with the butter mixture until smooth. Transfer to a large bowl. Stir in the nutmeg and season with salt and pepper. Transfer the sweet potato puree to the prepared baking dish.
Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens, about 10 minutes.
Meanwhile, in a saucepan over medium-high heat, bring the sugar, the remaining 1/2 cup water and the corn syrup to a boil and cook until a candy thermometer registers 240°F, 8 to 10 minutes. Remove from the heat, add the gelatin mixture and whisk until dissolved.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. With the mixer running, gradually add the sugar mixture and beat until stiff peaks form, about 15 minutes, to create the marshmallow meringue.
Spread the marshmallow meringue on top of the sweet potato puree and bake until golden brown, about 15 minutes. Let cool for 15 minutes before serving. Serves 12 to 14.
Adapted from a recipe by Chef James Tracey, Craft, New York City.