How To Cook Camote Sweet Potatoes With Marshmallows
Bestselling Cookbook authors Steve & Nikki go head to head to see who can make the best Thanksgiving side dish. Both Costa Rican Camote dishes were served in Costa Rica at the annual Tamarindo Church Thanksgiving dinner? The vote is in. Learn how they made the dishes and who the winner is.
- 8 Camote
- 2 tbsp Butter (mantequilla)
- 1 Large bags of Marshmallows
- Peel and cut the camote into 1-1.5 inch pieces. Place the pieces in an ice-water bath to keep them from becoming discolored.
- Fill a couple of big pots with water and bring the water to a boil. Place pieces into the boiling water. Allow to boil for 17 minutes, then strain.
Tip: If you cut smaller chunks they will not need to be boiled for as long. You should be able to insert a knife
- Pre-Heat oven to 370º
- Spray pan with nonstick spray. Fill pans evenly with the camote.
- Cut the butter (mantequilla) into small pieces. Distribute the butter evenly on top of the pieces.
Bake
- Place pans in the oven. Bake @ 370º for 25-35 minutes.
- Top with marshmallows (spread evenly). Bake @ 370º for 25-35 min
- (optional) Broil for 5 minutes.
