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“a new twist on an old favorite”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350°F.
  2. Cut potatoes in 2" pieces.
  3. Cover sweet potatoes w/water in saucepan; bring to low boil until just done; drain water and let stand uncovered.
  4. Spray a 9x13" baking dish.
  5. While potatoes were cooking you should have put the cream in a saucepan to med boil, reduce by a third stirring frequently at that time.
  6. Add the unpacked brown sugar and let low roll for another 3 minute; again stir freq.
  7. At that time add the cognac and vanilla and let roll for another 3 minutes.
  8. At that time remove from heat and let stand for 5 minutes.
  9. In that 5 minute time span, spray the baking dish.
  10. Place the potatoes in the dish spreading evenly.
  11. Pour the cream mixture evenly over the potatoes scraping any excess with a spatula. Top with the marshmallows.
  12. Bake in preheated oven for approximately 30 minutes depending on oven temp accuracy or until mallows are melted and lightly browned; let stand about 10 minutes and -- enjoy.

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