A sweet and comforting Thanksgiving staple.

Ingredients

Serves 4

  • 3 large sweet potatoes
  • 250g unsalted butter and 30g for greasing cook tray
  • 200g Light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 50ml water
  • 1 pack large marshmallows

For homemade marshmallows:

  • 190g caster sugar
  • 20g glucose
  • 3 leaves bronze gelatin
  • 45g egg whites
  • 1/2 tsp vanilla extract

Method

1. Begin by melting 30g butter to grease your baking tray.

2. Using a pastry brush, apply your melted butter evenly to your 30cmx26cm baking tray.

3. Next pre heat your oven to 180C.

4. Wash your sweet potatoes well before peeling.

5. After peeling, slice your sweet potato into 1cm thick rounds.

6. Cut the butter into thin slices, approximately 2mm.

7. In a bowl, mix together the ground cinnamon, light brown sugar, and salt.

8. Now begin to layer the sweet potato slices and butter slices alternatively in the baking tray, until it is full or all of your sweet potato and butter are used up.

9. Add the 50ml water to the baking tray, top the tray with a piece of parchment paper and then foil, seal well. Bake for approximately 40 minutes at 180c.

10. Remove from oven after 40 minutes and remove parchment and foil top.

11. To check, a knife inserted in the center should cut easily though to the bottom. There will be a bit of excess liquid, not to worry.

12. Cool for around 10 minutes and then top with marshmallows.

13. Place back in the oven for a further 10-15 minutes to allow excess liquid to reduce and marshmallows to get toasty!