This is another Thanksgiving classic that many people love. Our family prefers plain baked sweet potatoes with lots of butter and Himalayan salt, but I understand that some people prefer the marshmallow dredged version…
That being said, I made this healthier version for some friends one time and it was a hit. The “marshmallow” topping also makes a great cake icing on coconut flour cakes for kid’s birthdays. This is still pretty high on the starch, and shouldn’t be eaten every day, but it is definitely a healthier alternative to the high-fructose corn syrup marshmallow version.
You can also leave off the marshmallows completely, or reduce the amount of Gelatin in this marshmallow recipe to 3 Tablespoons to make a marshmallow fluff topping.
- 5 egg whites
- ⅔ cup honey
- ¼ tsp cinnamon
- dash of vanilla
- 6-8 sweet potatoes, baked until soft
- ¼ cup butter or coconut oil
- dash of salt
- Bake the sweet potatoes until soft.
- Once slightly cooled, mash the sweet potatoes with butter and salt.
- Grease a 9×13 inch baking dish with butter or coconut oil and fill with mashed sweet potatoes.
- In a double boiler or small pan with water and a glass bowl on top, whip the egg whites with a hand blender until fluffy.
- Add honey and turn on heat.
- Use a whisk to whip the egg white and honey mix as it heats. Whisk for about 20 minutes (or less) until it thickens.
- It will start to take on the consistency of melted marshmallows… when it is thick enough, spread over the sweet potatoes and put in the oven under broil for a minute or two to brown.
- Serve plain or with toasted pecans on top.
How does your family do sweet potatoes? Are you a butter and salt purist or a marshmallow junkie? Share below!