These adorable sweet potato gratins are a deliciously spiced, perfectly tasty twist on an old staple. Serve them as sides or as a sweet treat after dinner. Browned mini marshmallows on top make them simply irresistible!
- 6 large sweet potatoes ~ 4lb
- ¼ cup heavy cream
- 3 Tablespoons bourbon
- 2 Tablespoons dark brown sugar
- 2 tsp kosher salt
- 1 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1 cup mini marshmallows ~94 marshmallows
Preheat oven to 400 degrees.
Scrub sweet potatoes, pierce several times with a fork, and wrap individually in foil.
Place on baking sheet in oven and roast for approximately 60 minutes or until soft.
Remove foil and cut lengthwise through skin, scoop out flesh and place in a large bowl (discard skins or reserve for another use).
Use an immersion blender or hand mixer to combine potatoes, cream, bourbon, sugar, salt, spices until smooth.
Spoon ~ 1/2 cup of puree into each of 12 ramekins.
Top each with 7 mini marshmallows.
When ready to serve, place ramekins on a baking sheet in a 400 degree oven until purée is warmed through and marshmallows are softened and lightly browned (~5-10 minutes).