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Honey Glazed “Sweet Potatoes” with Homemade Marshmallows (GAPS, Paleo & Primal}

Affiliate Disclosure | in Recipes | by | with 23 Comments

↑↑↑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:

  1. Preheat oven to 375°F. Arrange squash in 13 x 9 x 2-inch glass baking dish.
  2. Combine honey, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over low/medium heat and stir until thoroughly mixed.
  3. Pour over squash and toss to coat. Cover dish tightly with foil.
  4. Bake squash 50 minutes.
  5. 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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23 Responses to Honey Glazed “Sweet Potatoes” with Homemade Marshmallows (GAPS, Paleo & Primal}

  1. 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!

  2. Kristine Winniford via FB

    says:

    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.

  3. 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!

  4. I’m with Emily! In fact, y’all can just come over to our house and we’ll make everything together :)

  5. Haha! you beat me to it! Looks absolutely wonderful. Great pic.

  6. Katie 'Feenstra' Barnes via FB

    says:

    These look amazing!

  7. Jenni Wiehoff-Hulet – Wait? Did I hijack your recipe idea and use YOUR marshallow post to do it? That was TOTALLY not on purpose . . .

  8. 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!

  9. Ramy says:

    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!

  10. […] 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 […]

  11. Kristine Dessinger via FB

    says:

    Very good! I was fooled!

  12. heather

    says:

    Did you cut the squash into one inch cubes or one inch thick slices? Also, did you coat your marshmallows with anything?

  13. heather

    says:

    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.

  14. heather

    says:

    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.

  15. Emily W

    says:

    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!

  16. Candice says:

    I’m not sure how everyone else feels about this recipe, but the thought of Paleo marshmallows and butternut squash in the same dish just made my holiday season. Soo…I had to include the recipe in this year’s “Food Allergy Friendly and Clean Eating” Thanksgiving recipe round-up: http://infectiousoptimism.blogspot.com/2013/11/2013-food-allergy-friendly-and-clean.html

    Thank you for this ridiculously amazing creation!

  17. Nancy

    says:

    I’m going to use the recipe for the ratio of spices and honey, but will be making the squash mashed (or whipped, as some people say) and then mixing everything together, then adding the home made marshmallow topping. Gotta have the “sweet potato” be pureed! :)

  18. cristina

    says:

    Can i use same amount of sweet potatoes insteqd of squash

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