Granny’s sweet potatoes with peanut butter and marshmallows
Difficulty
Easy 👌Ingredients
| 2 | sweet potatoes |
| 250 g | creamy peanut butter |
| 300 g | marshmallows |
| 1 tbsp | unsalted butter |
| 1 tbsp | maple syrup |
| 1 tbsp | vanilla extract |
| 50 g | brown sugar |
Utensils
- peeler
- cutting board
- knife
- pot (large)
- whisk
Nutrition per serving
866
20 g
34 g
117 g
Step 1/3
- 2 sweet potatoes
- peeler
- cutting board
- knife
Peel and cut sweet potatoes into approx. 5-cm/2-inch. chunks, much like you would when making mashed potatoes.
Step 2/3
- 1 tbsp unsalted butter
- pot (large)
Add sweet potatoes to a large pot and cover with water. Add the butter. Bring to a boil over medium-high heat for approx. 20 – 30 min. (time depends on size of chunks). They are done when you can easily stick a fork through them. Don't overcook. Drain about three quarters of the water from your pot and return to stove.
Step 3/3
- 250 g creamy peanut butter
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 50 g brown sugar
- 300 g marshmallows
- whisk
Add peanut butter, maple syrup, vanilla extract, and brown sugar to pot. Stir until mixed well. Turn heat down to low. If it seems a bit runny, add some more peanut butter to help thicken it (you may also want to add a little more maple syrup to taste). Add mini marshmallows to cover top of the pot and turn off heat after a few minutes. Once marshmallows have melted a bit, they are ready to serve. Alternatively, transfer sweet potatoes to a baking tray, top with mini marshmallows, and transfer to a preheated oven at 200°C/400°F, and bake for approx. 10 min., or until marshmallows are browned. Enjoy!
in Berlin