GLAZED SWEET POTATOES WITH HOMEMADE MARSHMALLOW FLUFF

4 to 5 pounds (about 12 medium) sweet potatoes, peeled and sliced 1/8- to 1/4-inch thick
4 cloves garlic, peeled
2 shallots, peeled
5 tablespoons oil or melted butter, for drizzle
Salt and pepper (to taste)
1/2 pound butter
2 cups orange juice
1/2 cup brown sugar
FOR THE MARSHMALLOW FLUFF:
1 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
3 egg whites
Vanilla bean, scraped

Place sweet potato slices on cookie sheet with garlic and shallots; drizzle with oil or melted butter, salt and pepper.

Bake at 350 degrees F until cooked about halfway and starting to get tender (20 to 30 minutes).

Meanwhile, in saucepan, combine butter, orange juice and brown sugar. Cook until sauce begins to thicken.

Place sweet potato slices in layers in large casserole dish; cover with orange juice sauce; bake until potatoes are tender (another 30 to 40 minutes).

TO MAKE THE MARSHMALLOW FLUFF:
While potatoes are baking, make the marshmallow fluff by combining sugar, corn syrup and water in a heavy saucepan; cook until soft boil stage.

With electric mixer, whip egg whites until soft peak; while whipping, slowly add hot sugar mixture and add vanilla bean scrapings. Whip until medium to stiff peaks.

After potatoes come out of oven, spread marshmallow fluff on top, creating peaks and valleys. Place under broiler until peaks are golden brown.

Makes 8 servings
Source: Chef Molly Harrison, Green Zebra to Chicago Sun-Times

Category:  Side Dishes, Potatoes
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