Bourbon & Spice Sweet Potato Gratins with Mini Marshmallows Recipe

October 31, 2013

Bourbon & Spice Sweet Potato Gratins with Mini Marshmallows Recipe


  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: 6 cups puree or 12 gratins


  • 6 large sweet potatoes (~ 4lb)
  • ¼ cup heavy cream
  • 3 Tablespoons bourbon
  • 2 Tablespoons dark brown sugar
  • 2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 cup mini marshmallows (~94 marshmallows)


  1. Preheat oven to 400 degrees.
  2. Scrub sweet potatoes, pierce several times with a fork, and wrap individually in foil.
  3. Place on baking sheet in oven and roast for approximately 60 minutes or until soft.
  4. Let cool.
  5. Remove foil and cut lengthwise through skin, scoop out flesh and place in a large bowl (discard skins or reserve for another use).
  6. Use an immersion blender or hand mixer to combine potatoes, cream, bourbon, sugar, salt, & spices until smooth.
  7. Spoon ~ 1/2 cup of puree into each of 12 ramekins.
  8. Top each with 7 mini marshmallows.
  9. When ready to serve, place ramekins on a baking sheet in a 400 degree oven until puree is warmed through and marshmallows are softened and lightly browned (~5-10 minutes).


Puree can be made up to 4 days ahead and reheated when ready to serve. Simply microwave until warm (or warm on stovetop) before spooning into ramekins and topping with marshmallows. If marshmallows aren’t your thing – toasted chopped pecans make a beautiful alternative. This can also be made in one large baking dish if you don’t have ramekins on hand.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *