INGREDIENTS
• 2 medium sweet potatoes, scrubbed
• 1T oil (canola, avocado or coconut)
• ½ tsp salt
• ¾ cup mini marshmallows
• 2T organic butter
• 2 tsp finely chopped fresh sage or ¾ tsp dried
DIRECTIONS
Preheat oven to 425° F. Make crosswise cuts every ⅛ to ¼ inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt. Bake the potatoes until very tender, about 1¼ hours. When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they’ re small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes. Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.