SWEET POTATO–MARSHMALLOW DIP
Put 3 sweet potatoes on a baking sheet
and bake at 400 ̊ until soft, about
1 hour. Peel, then puree in a food
processor with ⅓ cup tahini,
1 tablespoon each olive oil and
lemon juice and 1 grated garlic clove;
season with salt. Thin with water
as needed. Transfer to a bowl.
Spread ½ cup mini marshmallows
on a baking sheet and broil until
toasted. Top the dip with the
marshmallows, pomegranate
seeds and toasted sesame seeds.
Serve with sweet potato chips.
SWEET POTATO SOUP SHOOTERS
WITH MARSHMALLOW CREAM
Cook 1 chopped shallot and 1 tablespoon minced
ginger in 2 tablespoons butter in a saucepan
over medium-high heat until softened, 3 minutes.
Add 1 diced peeled sweet potato, ½ diced peeled
green apple, ½ teaspoon Madras curry powder,
3 tablespoons maple syrup and 2½ cups water.
Simmer until the sweet potato is tender, 15 to
20 minutes, then puree in a blender until smooth;
thin with water if needed. Season with salt and
pepper. Pour into 8 to 10 small glasses. Whisk
2 tablespoons each marshmallow cream and
heavy cream; drizzle on the soup and top with
more diced green apple.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 59