Bourbon Sweet Potatoes with Goat Cheese Marshmallows

Provided by The Heritage Table

Prep Time: 2 hours

Cook Time: 20 minutes

Servings: 10 people

INGREDIENTS

Goat Cheese Marshmallows

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• 7.5 oz goat cheese (215 grams)

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• 12.35 oz Heavy Cream (350 grams)

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• 5 gm gelatin sheet

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• 2 tsp lecithin powder (10 grams)

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Bourbon Butter

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• 1 lb unsalted butter

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• 1 Tbsp salt

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• 1 cup bourbon

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• 1/2 cup brown sugar

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• 1 tsp chili powder

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• 1/2 tsp cinnamon powder

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• 1/2 tsp allspice powder

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INSTRUCTIONS

Goat Cheese Marshmallows

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1. Melt the goat cheese and half of the cream to 200 degrees.

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2. Remove from heat, add gelatin and lecithin, then mix to combine.

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3. Place the gelatin cream over an ice bath and cool to 60 degrees.

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4. Whisk the remaining cream to firm peaks then set aside. Fold the whipped cream and gelatin cream together.

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Bourbon Butter

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1. Cut the butter into large pieces and set it aside to soften.

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2. Add the bourbon, brown sugar, salt and chili powder to a sauté pan. Bring the mixture to a simmer then allow it to catch fire and burn off alcohol.

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3. Add the butter to the mixing bowl and beat until smooth. Add the bourbon mixture to the butter and mix to combine.

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Sweet Potatoes

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1. Peel and cut five pounds of sweet potatoes into one-inch squares. Cook them in salted boiling water until soft, then remove and place in ice water.

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2. Cook the sweet potatoes in a non-stick skillet, on medium high heat, with a generous amount of bourbon butter. Remove from heat once the butter has reduced and glazed the potatoes.

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3. Place the potatoes in a casserole serving dish. Spoon two-ounce balls of the marshmallow mixture around the sweet potatoes.

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4. Before serving, sprinkle the marshmallows with Sugar in the Raw and toast using a torch. Serve with toasted walnuts or pecans.

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