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Sweet Potato and Marshmallow Pâté

Gillian Clark, Colorado Kitchen

> Back to more Thanksgiving recipes
 
Serves six

6 large sweet potatoes, boiled with skin-on
4 egg yolks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup packed brown sugar
4 egg whites, beaten to soft peaks
6 or 7 marshmallows
Butter, for greasing

Preheat the oven to 350 degrees.

Peel the potatoes, mash them, and blend them with the egg yolks, spices, salt, and sugar. When the mixture is well-incorporated, use a spatula to fold in the beaten egg whites. Pour half of the mixture into a well-buttered four-by-nine-inch loaf pan (it should fill up halfway). Bake until just set, about 15 minutes. Press a layer of marshmallows over the set mixture and pour the remaining mixture over top. Turn the oven to 300 degrees and bake for ten minutes. When you see a bit of marshmallow oozing from the sides, take it out. Let it sit for five minutes.

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