Baked Sweet Potatoes with Sage & Walnut Topping
HomeiraStyle Recipe
Sweet potatoes are a Thanksgiving and holiday table tradition. Their sweet and nutty notes when served with savory turkey are a flavorful symphony, especially with the addition of walnuts or pecans. My son, Joshua, loves sweet potatoes however I prepare them. His first question, “Are you making sweet potatoes?” Naturally this follows, “Please make pumpkin cheesecake, but with raw, organic cream cheese, please?” What can I say, kids keep you on your toes!
Serves 8 -10
RECIPE INGREDIENTS
Sweet Potatoes
- 4 Sweet Potatoes, Large, Cleaned Skin on
- 9T Heavy Cream
- 5T Brown Sugar
- 5T Butter, Unsalted
- ¼ t Cinnamon
- ¼ t Ginger, powder
- ¼ t Nutmeg, Freshly ground
- 1¼C Marshmallows, Preferably small
Topping
- ½C Brown Sugar
- 6T Unsalted Butter, Cold, cut into small pieces
- 2C Walnut , Roughly chopped
- 4 Sage leaves, Finely chopped
- 1T Orange Zest
- D Sea Salt, Finely ground
DIRECTIONS
- Preheat oven to 400˚F
- Clean potatoes and place them on a baking sheet
- Roast potatoes about 45 minutes, or until soft and done, set aside to cool
- Remove the skin and place the flesh in a mixing bowl
- Add cream, sugar, butter, cinnamon, ginger, and nutmeg
- Mash until smooth, set aside
- Turn the oven to broiler 500˚F
- Spread the marshmallows on a baking sheet
- Broil marshmallows to brown and charred, about 7 seconds or watch closely
- Remove from the oven and fold it into potato mixture
- Turn the oven to 400˚F bake
- Add brown sugar, butter, walnut, sage, orange zest and salt, mix well
- Place potato mixture into a 12” round glass baking dish
- Spread the topping over the potato mixture
- Bake about 30 -40 minutes or until topping is golden brown
- Serve immediately