For many of us, this Thanksgiving stalwart is beyond untraditional. To a European reader, no doubt to any non-American reader, it is downright alienating. Although I’ve become an eater of sweet potatoes over the years, I’ve never quite taken the marshmallow element seriously, presuming it to be so obviously excessive, as unfathomable as a memory from someone else’s childhood.
But it always pays to keep an open mind. I love these babies now, find myself strangely compelled by the luscious, syrupy purée, just tangy enough with lime to find a workable partnership with the white dots of marshmallow, tortoiseshelled by the heat of the oven.
I do add quite a bit of lime juice, although I don’t think its inclusion is quite orthodox. But every person who cooks something has to make the recipe, the foodstuff, his or her own – not by effortful innovation but just by being true to your own taste.
Photo by James Merrell.
Recipe posted by Nigella