I’m so excited to announce that one of my favorite people ever, Lydia of Sweet Lydia’s, has just created a cookbooklet. And I was lucky enough to do the photography for it!
Lydia and I cooked up tons of recipes for this book over the course of two weekends. We’d intended to do it in one, but made the mistake of trying everything as we went, resulting in a sugar coma that left us unable to complete the book. But we learned our lesson, and finished everything up before eating everything in sight the second time!
This recipe is from the book, and was my personal favorite to photograph. The result is buttery sweet potato and juicy cranberries in a mason jar or ramekin, with a beautifully-toasted marshmallow on top. You can use any size jar, but I really liked half pints with a marshmallow baked inside in addition to the one on top!
Sweet Sweet Potatoes
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tbsp unsalted butter
1 tsp cinnamon
1/2 tsp salt
2/3 cup fresh cranberries
1 bag of 8 Sweet Lydia’s Pumpkin Spice Marshmallows
Preheat oven to 350. Place sweet potato cubes in an aluminum foil pocket. Dot with butter and sprinkle with cinnamon and salt and roast for 50 minutes or until fork tender.
Transfer sweet potatoes into a bowl and mash until they are still a little chunky but mostly smooth. Add the cranberries and stir to incorporate.
Distribute mashed sweet potatoes evenly amongst eight one-cup ramekins. Return ramekins to the oven for 15-20 minutes, or until cranberries start to burst.
Top each dish with one Pumpkin Spice Marshmallow and place under broiler for 30-60 seconds until marshmallows are golden and toasted.