I have never been a big fan of that overly-sweet sweet potatoes and marshmallow casserole that makes an appearance every Thanksgiving. I just couldn’t handle all that sweetness packed into one tiny casserole.
However, I am a fan of marshmallows and sweet potatoes ,so I decided to put a twist to this traditional dish.
I made my normal slightly-savory sweet potato fries and then drizzled them with a totally decadent marshmallow sauce. This is exactly what every Thanksgiving table needs.
Sweet potato fries with coconut marshmallow vanilla sauce
6 small sweet potatoes, skinned and cut into fries
1 tablespoon olive oil
Kosher salt, to taste
5 ounces large marshmallows
1/2 cup heavy cream
1/3 cup toasted coconut
2 teaspoons vanilla bean paste
Preheat oven to 450 degrees and lay out sweet potato fries onto a foil or parchment lined baking sheet.
Drizzle with olive oil and kosher salt. Toss to evenly coat.
Add fries to the oven and cook until tender and lightly browned, about 25 minutes.
The total cook time will depend on how thick your fries were cut.
Toast each marshmallow and add to a blender. To toast my marshmallows I stuck them on a stick and quickly toasted them over my gas range.
Add heavy cream, toasted coconut and vanilla bean paste to the blender with the marshmallows. Blend until smooth. If the mixture is too thick add a little more heavy cream to reach the desired consistency.
Either serve drizzled all over the fries or serve in a cup to dip.