If there's one thing that I have loved being introduced to in America, then it is this sweet potato casserole with fluffy marshmallow clouds on top. Here's my spin on it - it's Taste #5 Umami Bomb sweet potato casserole.
Serves 8 as a side
INGREDIENTS
2½ lb sweet potatoes, scrubbed, peeled, cut into large chunks
¼ cup whole milk
2 tablespoons unsalted butter
1 tablespoon Taste #5 Umami Bomb
½ teaspoon cinnamon
pinch grated nutmeg
kosher salt & freshly ground black pepper
2 cups mini marshmallows
3 tablespoons Parmesan cheese, grated
Method
- Preheat oven to 375°F.
- Boil the sweet potatoes in a large pot with salted water until tender. Mash while hot.
- Now, while still hot, add the milk, butter, Umami Bomb, cinnamon, nutmeg, salt & pepper. Continue mixing until you have a smooth mix.
- Pour the mixture into a buttered 8 by 8 inch casserole dish and top with the marshmallows. Sprinkle over the Parmesan.
- Bake for approximately 15-25 minutes until the marshmallows go a lovely golden colour.
Tip: Weirdly delicious served with some umami gravy!
