You’ve got to love a holiday where grown-ups get to eat marshmallows with dinner! My version of the classic gets a burst of citrus flavor from orange juice concentrate.
| 6 | cups | roasted, sweet potatoes (approximately 5–6 potatoes) |
| 1/2 | cup | brown sugar, packed |
| 1/4 | cup | melted butter |
| 1 | tablespoon | undiluted orange juice concentrate |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 4 | cups | mini marshmallows |
Pre-heat oven to:
400° for roasting the sweet potatoes
350° for heating the casserole
1. Place the sweet potatoes on a baking sheet and pierce each several times with a knife or fork. This allows the steam to escape.
2. Set the baking sheet on the middle rack of your oven.
3. Roast the sweet potatoes for 45 minutes to 1 hour—depending on size—or until a knife inserted in the center moves easily through the sweet potato.
4. Cool to room temperature.
5. Remove the skins and mash the sweet potatoes in a food processor, electric mixer, or ricer.
6. Place the mashed sweet potatoes, brown sugar, melted butter, orange concentrate, salt, and pepper into a food processor or electric mixer and combine.
7. Taste and adjust the seasonings as needed.
8. Spread the mixture into a 9x13x2 ovenproof glass baking dish and top with the mini marshmallows. Spread the mixture into a 9x13x2 ovenproof glass baking dish and top with the mini marshmallows.
9. Reduce the oven temperature to 350°.
10. Bake for 30–35 minutes, or until the marshmallows melt and turn golden brown.
