Recipe(tried): Gingered Sweet Potatoes, and Sweet Potatoes with Marshmallows for Patty, Oregon

Hi Patty :-) Here are two recipes for you to look at. Happy Thanksgiving! Have a great time with your guests:-)

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This recipe freezes well so you could make this now and freeze it, pulling it out and thawing it, in the refrigerator, the day before Thanksgiving, then reheating it on Thanksgiving Day.

GINGERED SWEET POTATOES
Source: Blue Ginger by Ming Tsai

6 Tbsp. butter
6 garlic cloves, peeled
2 Tbsp. finely chopped fresh ginger
1 1/2 cups heavy (whipping) cream
4 medium sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper

Heat a small saucepan over medium heat. Add 1 Tbsp. of the butter and swirl to coat the bottom of the pan. Add garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by 1/3 over low heat, about 10 minutes. (Be careful when you reduce the cream since it will boil over really, really easily). Keep warm.

Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be easily pierced with the tip of a knife, 20-30 minutes. (Mine only took about 11 minutes. Maybe I cut mine up smaller than he does). Drain, then evaporate all of the rest of the water from the pan by shaking it over low heat.

Transfer potatoes to a food processor. Add the cream (you might not need all of it...you don't want the potatoes to be too mushy) and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer to a serving bowl and serve.

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This recipe is from River Road Recipes, published by The Junior League of Baton Rouge, LA. I cut the marshmallows in half because it is almost too sweet for me if you use whole ones both in the middle and on top. I have frozen leftovers of this recipe. I see no reason why it couldn't be made the day before or made now and frozen, minus the top layer of marshmallows. Just bake, refrigerate or freeze. Then thaw if frozen, and reheat, in oven with top layer of marshmallows on Thanksgiving Day.

SWEET POTATOES WITH MARSHMALLOWS

8 medium sized sweet potatoes, or 4 very large
1 cup milk
1tsp. vanilla
3 Tbsp sugar (I use 1 Tbsp of brown sugar and white sugar for the rest)
1/2 stick (1/2 cup) butter
1/4 tsp ground cinnamon (I like more)
Few dashes nutmeg
1 Tbsp orange juice

Bake sweet potatoes in a 350 degree F oven until done. Peel hot potatoes and put through ricer until mashed. (I use my electric mixer). Set aside.

Scald milk and add vanilla, sugar, and butter.*

To potatoes add cinnamon, nutmeg, and orange juice. Stir. Add milk mixture to potatoes and mix. Layer potatoes, marshmallows, potatoes.

Bake at 350 degrees F until very hot...maybe 30 minutes. Add a top layer of marshmallows and brown.

*You may not need all of the milk mixture. It depends on how the consistency looks but I usually make just 1/2 cup milk, 1 1/2 Tbsp. sugar (1/2 Tbsp. brown sugar, and 1 Tbsp. white sugar), and 1/2 tsp. vanilla.