Baked Sweet Potatoes with Sage & Walnut Topping

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!

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Serves 8 -10

RECIPE INGREDIENTS

Sweet Potatoes

1. 4          Sweet Potatoes, Large, Cleaned Skin on
2. 9T        Heavy Cream
3. 5T        Brown Sugar
4. 5T        Butter, Unsalted
5. ¼ t       Cinnamon
6. ¼ t       Ginger, powder
7. ¼ t       Nutmeg, Freshly ground
8. 1¼C     Marshmallows, Preferably small

Topping

1. ½C       Brown Sugar
2. 6T        Unsalted Butter, Cold, cut into small pieces
3. 2C        Walnut , Roughly chopped
4. 4          Sage leaves, Finely chopped
5. 1T        Orange Zest
6. D         Sea Salt, Finely ground

DIRECTIONS

1. Preheat oven to 400˚F
2. Clean potatoes and place them on a baking sheet
3. Roast potatoes about 45 minutes, or until soft and done,  set aside to cool
4. Remove the skin and place the flesh in a mixing bowl
5. Add cream, sugar, butter, cinnamon, ginger, and nutmeg
6. Mash until smooth, set aside
7. Turn the oven to broiler 500˚F
8. Spread the marshmallows on a baking sheet
9. Broil marshmallows to brown and charred, about 7 seconds or watch closely
10. Remove from the oven and fold it into potato mixture
11. Turn the oven to 400˚F bake
12. Add brown sugar, butter, walnut, sage, orange zest and salt, mix well
13. Place potato mixture into a 12” round glass baking dish
14. Spread the topping over the potato mixture
15. Bake about 30 -40 minutes or until topping is golden brown
16. Serve immediately 

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