Maple Glazed Sweet Potatoes & Rosemary Marshmallows Recipe
Make Maple Glazed Sweet Potatoes & Rosemary Marshmallows Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Maple Glazed Sweet Potatoes
Rosemary Marshmallows
Method
Maple Glazed Sweet Potatoes
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Sweet Potatoes
Peel and cut the sweet potatoes into cubes.
- 3
Mix Ingredients
In a large bowl, combine the sweet potatoes, olive oil, maple syrup, salt, black pepper, and cinnamon. Toss well to coat the sweet potatoes evenly.
- 4
Bake Sweet Potatoes
Spread the sweet potato mixture onto a baking sheet in a single layer.
- 5
Roast Until Tender
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and caramelized, stirring halfway through.
Rosemary Marshmallows
- 6
Bloom Gelatin
In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit to bloom for about 5 minutes.
- 7
Make Syrup
In a saucepan, combine granulated sugar, corn syrup, and the remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves.
- 8
Cook Syrup
Bring the mixture to a boil and let it boil without stirring until it reaches 240°F (115°C) on a candy thermometer.
- 9
Add Gelatin
Once the syrup reaches the correct temperature, remove it from heat and stir in the bloomed gelatin until completely dissolved.
- 10
Flavor Marshmallows
Add the chopped rosemary and vanilla extract, stirring to combine.
- 11
Whip Mixture
In a mixing bowl, whip the marshmallow mixture on high speed until thick and fluffy, about 10 minutes.
- 12
Set Marshmallows
Transfer the whipped marshmallow to a greased dish and smooth the top. Dust with powdered sugar and let it set for at least 4 hours or overnight.
- 13
Cut and Serve
Once set, cut into squares and dust with additional powdered sugar before serving.