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Maple-brown Butter Sweet Potato Casserole + Thyme Marshmallows
TWO RED BOWLS34Ingredients
105Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup water
- 8 sprigs thyme
- confectioners sugar (for dusting, at least 1/2 cup; alternatively, use half cornstarch and half confectioners’ sugar)
- 3 envelopes unflavored gelatin (about 3 scant tbsp)
- 2 cups granulated sugar
- 1/2 cup light corn syrup (Karo)
- 1/4 tsp. salt
- 8 sweet potatoes
- 1/4 tsp. salt
- 3 Tbsp. butter
- 3 sprigs thyme
- 2 Tbsp. maple syrup (or more, to taste — I thought the marshmallows added sufficient sweetness, but do what you prefer)
- 6 Tbsp. chicken stock
- 2 Tbsp. bread flour (at least 12-14% protein content is ideal)
- 1 cup chicken stock (to be reduced to 1/4 cup glace)
- 1/4 cup whole milk
- 1 1/2 tsp. active dry yeast (Fleischmann’s)
- 2 3/4 cups bread flour ((about 350 grams))
- 1/2 tsp. salt (depending on the saltiness of your stock)
- 2 Tbsp. sugar
- 1 egg
- 2 Tbsp. butter
- 2 Tbsp. butter
- 3 shallots (or 1 small onion, finely chopped, about 3/4 cup)
- 1 stalk celery (finely chopped, about 1/2 cup)
- 4 cloves garlic (medium, finely chopped)
- 1/4 cup fresh sage leaves (minced)
- 1/2 bouillon cube (1/2 tsp granulated bouillon)
- salt
- pepper
- 1 egg
- milk (a splash of, optional)
- 2 Tbsp. butter
- 1 Tbsp. minced fresh parsley
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