Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Accordion Sweet Potatoes with Orange Marshmallow Cream
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- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 380
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 7 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 605 mg
This dish, a modern take on the holiday sweet potato casserole, features the nostalgic flavors of marshmallow and candied pecans in an elevated presentation of the comforting classic. Long, slender garnet sweet potatoes are microwaved to soften the flesh, then carefully cut accordion-style, brushed with melted butter and coated in a spiced maple sugar mixture that caramelizes into a crisp, candied exterior during roasting. The potatoes are served over a light orange marshmallow cream for subtle tang and brightness. Brown butter–toasted pecans finished with herbs and salt provide a savory contrast, creating a balanced dish with creamy, crisp, sweet and savory elements.
- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 380
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 7 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 605 mg
Ingredients
Sweet Potatoes:
Orange Marshmallow Cream:
Buttered Pecans:
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Directions
- For the sweet potatoes: Dock the sweet potatoes with a fork and microwave on high, turning over halfway through, until tender and the skins start to wrinkle, 20 to 25 minutes. Set aside at room temperature until cool enough to handle, about 30 minutes.
- Meanwhile, position a rack in the middle of the oven and preheat to 450 degrees F. Line a baking sheet with parchment and set aside.
- Mix the maple sugar, cane sugar, cinnamon, ginger, salt and nutmeg together in a medium bowl until combined. Set aside.
- Place a sweet potato between 2 chopsticks, then use a chef’s knife or serrated knife to make 1/4-inch crosswise cuts down the length of it (the chopsticks prevent the knife from cutting all the way through). Turn the sweet potato over and make 1/4-inch crosswise cuts on a 45-degree angle, down the length of it again. Repeat with the remaining sweet potatoes. Carefully transfer the potatoes to the prepared baking sheet, leaving some space between each potato. Gently pull the 2 ends of each potato to separate the layers.
- Brush the potatoes with the melted butter using a pastry brush. Sprinkle the maple sugar mixture over the potatoes, making sure to get some on the skin. Bake the sweet potatoes until the sugar mixture is caramelized, 20 to 25 minutes. Let cool until the sugar hardens, about 15 minutes.
- For the orange marshmallow cream: Meanwhile, beat the cream cheese and maple sugar in a medium bowl until smooth and the sugar dissolves. Stir in the marshmallow creme, orange zest and salt until evenly combined. Spread the orange marshmallow cream across a large platter.
- For the buttered pecans: Melt the butter in a small saucepan over medium heat. Add the pecans and cook, stirring constantly, until the nuts are fragrant and slightly darker in color and the butter is brown, 2 to 3 minutes. Remove from the heat and stir in the thyme, rosemary, salt and pepper until evenly combined. (The herbs will splatter so be careful.) Remove from the heat and set aside to keep warm.
- Arrange the sweet potatoes over the orange marshmallow cream, making sure to scrape some of the caramelized sugar over the potatoes, then scatter the buttery pecans over top. Serve immediately.
Cook’s Note
When selecting the sweet potatoes, look for long and slender potatoes (about a 2-inch-thick diameter). We also recommend using white-flesh Korean yams for this recipe.
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