Honey Glazed “Sweet Potatoes” with Homemade Marshmallows (GAPS, Paleo & Primal}
↑↑↑This Is Not My Photo↑↑↑
That one over there of me picking through glass shards to rescue my ‘tatoes? Yep, that’s my photo.
I**may** have gone a little overboard in my kitchen this weekend and things got a little cramped. Too many casserole dishes + minimal counter space = fewer dishes to worry about.
Humpty PoDumpty did not want to be put back together again . . . not even for a quick close up before heading to the trash. Oh well.
Enough about the photos, I’ll bet you want to know how these honey glazed “potatoes” taste. The answer is EXACTLY like the real thing: warm, sweet and syrupy with a layer of fluffy meltiness over the top. Enjoy!
Ingredients:
- 1 batch Jenni’s GAPS-friendly homemade marshmallows
- 12 cups (3-4 lbs) butternut squash, peeled and cut into 1-inch pieces
- 1/3 cup honey
- 1/4 cup grass-fed butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
Method:
- Preheat oven to 375°F. Arrange squash in 13 x 9 x 2-inch glass baking dish.
- Combine honey, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over low/medium heat and stir until thoroughly mixed.
- Pour over squash and toss to coat. Cover dish tightly with foil.
- Bake squash 50 minutes.
- Uncover and bake until squash is tender (about 20 minutes). Baste occasionally with the syrup from the bottom of the pan. Increase oven temperature to 450°F. Top squash with marshmallows and return to oven; bake until marshmallows begin to melt (about 1-2 minutes).
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Emily Bartlett @HolisticKid
Well, it looks like I want to make everything you’ve posted for Thanksgiving, so why don’t we just make it simple and I’ll come over to your house. With my kids and husband. See you soon!
Emily Bartlett @HolisticKid´s last [type] ..Is Breast Always Best?
Heather
That’s the ultimate plan, Emily!
Steven Dessinger via FB
Tasted great!
Kristine Winniford via FB
With your fresh marshmallows, OH MY! Are yams not gaps friendly? Great idea to use butternut squash, I have TONS of squashes and no sweet potatoes. I think I’ll do the same but with one of my Hubbard squashes.
Mommypotamus via FB
Yams are not GAPS-friendly, but you won’t miss them! I’ve never had a Hubbard squash so I can’t say how it will turn out, but I hope it’s delish!
Joanna moore
I’m with Emily! In fact, y’all can just come over to our house and we’ll make everything together
Joanna moore´s last [type] ..GAPS and our family
Jenni Wiehoff-Hulet via FB
Haha! you beat me to it! Looks absolutely wonderful. Great pic.
Katie 'Feenstra' Barnes via FB
These look amazing!
Mommypotamus via FB
Jenni Wiehoff-Hulet – Wait? Did I hijack your recipe idea and use YOUR marshallow post to do it? That was TOTALLY not on purpose . . .
Jenni Wiehoff-Hulet via FB
Haha…I don’t think you can call it ‘hijacking’ I said it on the video. That and it’s a classic! Loved your post. Just realized that wasn’t our photo. I kept trying to figure out how you got the marshmallows shaped like that…I landed on a small circle cookie cutter!
Ramy
Any suggestions for peeling and cutting butternut squash without mutilating yourself? Now, granted, I should generally avoid sharp things anyway with my tendency to damage myself in the kitchen. But those things are wicked to peel raw!
Ramy´s last [type] ..Weston A. Price Foundation Conference / Farm To Consumer Legal Defense Fund Fundraiser
Heather
I use a carrot peeler
Ramy
Maybe I just need a new, sharper peeler. No, I know, one of those chain mail gloves they use in slaughter houses. That’s what my husband would say, anyway : ) I am definitely going to have to try this and the marshmallows.
Ramy´s last [type] ..Weston A. Price Foundation Conference / Farm To Consumer Legal Defense Fund Fundraiser
More Recipes for a GAPS Thanksgiving Feast « The Mommypotamus
[...] down two pumpkin pies, two batches of stuffing with cranberry sauce, fauxtatoes and half a pan of honey-glazed “sweet potatoes” so we’d have all the recipe kinks sorted out before the big [...]
Kristine Dessinger via FB
Very good! I was fooled!
heather
Did you cut the squash into one inch cubes or one inch thick slices? Also, did you coat your marshmallows with anything?
Heather
Cubes.
And just a note on the marshmallows: They melt down into the dish instead of staying on top, but it is oh so yummy!
heather
thank you. my mom suggested adding more marshmallows after the others melt and just brown them. thats what she does with her real sweet potatoes.
heather
I made these ahead yesterday, and made an extra batch of marshmallows. i reheated them in the oven on 350 for 30 min and put the extra batch of marshmallows on fir a minute. omg SO GOOD. everyone thought they were sweet potatoes. thanks SO much for this recipe. it would just not have been thanlsgiving for me without this dish.
Emily W
This was delicious – I ended up eating it as a dessert rather than a side dish because of how sweet it was. In fact, I didn’t end up making pumpkin pudding because this was a good substitute. I used an immersion blender to blend the sweet potatoes after cooking (btw, actual bake time needed was much shorter than directions) but before adding the marshmallows. I also only added ~1/4 of the marshmallows it called for and it was still very sweet. Thanks so much for the great recipe!