Prep time: 15 minutes
Total time: 50 minutes
6 medium Korean sweet potatoes (look for white flesh, red skin)
½ cup|1 stick unsalted butter
12 sage leaves
2 ½ ounces|70 grams maple sugar
3-4 cups mini marshmallows
- Heat the oven to 450°F. Wash and dry the potatoes. Prick all over with a fork. Wrap individually in foil with generous pinch of salt. Bake until tender, about 20 minutes.
- Let rest for 15 minutes before cutting in half, the long way. Place cut side up snuggly in a baking dish and keep warm or reheat slightly before following next steps (potatoes maybe roasted a day ahead and warmed before proceeding).
- Next, make the sage butter: In a small pot or pan, melt the butter. Add salt and sage and cook, swirling until a nutty brown color emerges. Remove from heat and take the sage out with a slotted spot. Place on paper towel to drain. Season the sage with salt. Reserve. Transfer the butter to a small dish, scraping the brown bits from the pan. Put in freezer to chill and return to solid. Pulse in a food processor with the maple sugar. Adjust salt. (This may be done a day ahead.)
- Cover the potatoes with marshmallows in a single layer. Spread the sage butter over the slightly warm potatoes to adhere the marshmallows (you will have extra.) Place in hot oven until the marshmallows are puffed and brown. Place a sage leaf on each and serve immediately.
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