Pat: Gina’s grandmother loved cane syrup, which is a sorghumlike syrup that has a deep bittersweet flavor. If you can’t find cane syrup, use an equal amount of dark-brown sugar plus 2 tablespoons molasses. This dish gives a new twist to a classic Thanksgiving side. The gooey marshmallows and brown sugar keep the kids happy, while the “big kids” will love the addition of orange liqueur, warm spices, and pecans.
Recipe information
Yield
serves 8
Ingredients
Sweet potatoes
Streusel topping
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Arrange the potatoes in 13 × 9 × 2 inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat and stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, then remove the dish from the oven, take off the foil, and bake for another 20 minutes, until the potatoes are tender and the syrup has thickened slightly, basting occasionally.
Step 3
Meanwhile, make the marshmallow streusel: Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.
Step 4
Raise the oven temperature to 425°F. Top the sweet potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.
