Southwestern Roast Sweet Potato and Marshmallows
Southwestern Roast Sweet Potato and Marshmallows
Try this quick and easy roast sweet potato and marshmallow recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • 4 medium sweet potatoes, unpeeled, diced
  • 2 onions, roughly chopped
  • 6 cloves of garlic, peeled, whole
  • 1 tablespoon of Chilli powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of cinnamon
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 cup of mini marshmallows
  • 1 cup of dried cranberries
Method
  1. Preheat your oven to 400°F and turn on your convection fan if you have one.
  2. In a large bowl toss together the sweet potatoes, onions, garlic cloves, Chilli powder, cumin, cinnamon, salt and oil until everything is evenly coated.
  3. Transfer the works to a baking pan or tray. Bake until the veggies are soft and tender, about 25 to 30 minutes.
  4. Remove from the oven and immediately toss in the marshmallows and dried cranberries. Serve and share!

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