This Blooming Sweet Potato with Marshmallow Cream Dip is a delicious, fun side dish for your holiday dinner! Disclosure: I received an O Olive Oil Collection to facilitate this post. All opinions are 100% my own.
We went to a restaurant recently that had delicious sweet potato fries. My friend ordered them as an appetizer and we were delighted to discover that the dip they served with the fries was sweet rather than savory.
It was a combination of marshmallow cream and cinnamon that I had to try making at home. Instead of making sweet potato fries, I had to try a Blooming Sweet Potato.
This is our third week of the Holiday Progressive Dinner and our sponsor is O Olive Oil. I received this gorgeous collection of O Olive Oil and Vinegar for this post. The set includes O Meyer Lemon, O Roasted Garlic & O Fresh Basil Olive Oils, O Sherry, O Fig Balsamic and O California White Balsamic Vinegars. All of these products are outstanding. The olive oil is made from California olives” non-sprayed, no pesticides and non-industrial trees grown and hand-harvested on family farms. The vinegars are hand-crafted and barrel aged with no chemicals and no preservatives.
Everyone in my family loves the olive oil! We all spent a little time smelling and tasting it. My kids made some microwave potato chips using the roasted garlic flavor. I used some of the meyer lemon flavor when popping popcorn on the stove and I tried the fresh basil flavor when making rice. Both of the recipes were so good. This collection would be the perfect gift for the foodies on your Christmas list!
Scrub the sweet potato, pat dry and cut in half lengthwise.
Make circular cuts around the inside of the sweet potato and a slit through the middle. Optional: make the cuts wider by removing thin slices of potato.
Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.
In a small bowl, mix together O Olive Oil and cornstarch. I used the meyer lemon flavor for this recipe.
Spoon the mixture over the cut sweet potatoes, allowing it to seep into the cuts. Rub the outside of the potatoes with the same mixture.
Bake for 30 minutes at 425 degrees. Drizzle with additional olive oil and sprinkle with cinnamon and nutmeg. Continue baking for 30 minutes longer.
Mix together marshmallow cream, half-n-half and cinnamon. Spoon into dipping cups. Serve with the hot, blooming sweet potato.
It’s an amazing combination! Both Zack and Christine were skeptical, but after trying this blooming sweet potato with marshmallow cream dip, they both said it was delicious.
If you don’t feel like cutting the blooming sweet potato, make sweet potato fries instead! Cut the sweet potato into fries. Mix together the olive oil and cornstarch and put it into a large plastic bag. Add the fries and shake to coat. Lay the fries on a baking sheet and sprinkle with coarse salt. Bake at 425 degrees for 15 minutes. Flip the fries over and continue to bake for 10-15 minutes, until crispy. Serve with the marshmallow cream dip.
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Barbara Johnson says
why do you add cornstarch to this recipe? Seems it would be fine without it….
I mixed the cornstarch and olive oil to help make the sweet potatoes more crispy. Yes, you can make them without it. ~Tonia