I have never been a big fan of that overly-sweet sweet potatoes and marshmallow casserole that makes an appearance every Thanksgiving. I just couldn’t handle all that sweetness packed into one tiny casserole.
However, I am a fan of marshmallows and sweet potatoes ,so I decided to put a twist to this traditional dish.
I made my normal slightly-savory sweet potato fries and then drizzled them with a totally decadent marshmallow sauce. This is exactly what every Thanksgiving table needs.
Sweet potato fries with coconut marshmallow vanilla sauce
Yield 4
Ingredients
- 6 small sweet potatoes, skinned and cut into fries
- 1 tablespoon olive oil
- Kosher salt, to taste
- 5 ounces large marshmallows
- 1/2 cup heavy cream
- 1/3 cup toasted coconut
- 2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 450 degrees and lay out sweet potato fries onto a foil or parchment lined baking sheet.
- Drizzle with olive oil and kosher salt. Toss to evenly coat.
- Add fries to the oven and cook until tender and lightly browned, about 25 minutes.
- The total cook time will depend on how thick your fries were cut.
- Toast each marshmallow and add to a blender. To toast my marshmallows I stuck them on a stick and quickly toasted them over my gas range.
- Add heavy cream, toasted coconut and vanilla bean paste to the blender with the marshmallows. Blend until smooth. If the mixture is too thick add a little more heavy cream to reach the desired consistency.
- Either serve drizzled all over the fries or serve in a cup to dip.
