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Sweet potato marshmallow casserole livens up holiday meals

Marshmallow sweet potato casserole can be tasty.  (Eyecrave Eyecrave / Istockphoto)
Marshmallow sweet potato casserole can be tasty. (Eyecrave Eyecrave / Istockphoto)

All my friends and family are obsessed with sweet potato casserole covered in gooey marshmallow. The fact that mine included cannabis can be an added bonus – our dinner guests have never loved my sweet potato casserole as much as they do now!

Consider the sweet roasting of the marshmallows in the oven another special aroma of Christmas, Thanksgiving or other favorite winter holiday where wonderful food is involved!

(A note about canna-butter – I like it from Herbal Connection in Spokane, for about $20 a stick. You can also make your own! I included a recipe last month; here’s a different one.)

Ingredients

3 pounds whole sweet potatoes OR yams, peeled.

1 /2 cup brown sugar

¾ cup cannabutter

1 tablespoon ground cinnamon

½ teaspoon salt

1/4 tablespoon nutmeg

2 cups mini marshmallows (1 bag)

¼ cup sliced almonds or pecans

Preheat oven to 375 degrees. Cook in a 13x9 glass casserole dish. Combine cinnamon, sugar, butter, and nutmeg in a heavy sauce pan and whisk until sugar dissolves. Boil your potatoes so they get soft, about 15 minutes.

Smash potatoes and toss in your cinnamon mixture. At this point you can also add almonds or pecans.

Transfer to greased casserole dish.

When ready to finish dish, preheat oven to 375°F (190°C). Bake until heated through, about 30 minutes. Increase oven temperature to 475 F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.

How to make Canna Butter

To make marijuana-infused butter like a pro, heat should be applied to the cannabis first to fully activate the THC, a process known as decarboxylation. To decarb, heat oven to 240 degrees. Place the plant material in a single layer on a baking sheet with sides. Bake for 40 minutes, turning the sheet a couple of times to ensure even heating. The cannabis will become dry and crumbly.

Boil a quart of water in a medium saucepan. (If you want to vary the amount, be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom.) When the water is boiling place butter in the pan and allow it to melt completely. I use 4 sticks of butter to every ounce of marijuana, so a half-ounce of weed is about 2 sticks of butter.

Once the butter has melted add the marijuana. Then turn down the heat low, to barely a simmer, for about three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

While the butter is cooking set up a heatproof bowl to hold the finished product. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape.

Strain the marijuana butter over the bowl. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out remaining butter.

Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have bonded to the butter.

Run a knife around the edge and lift the butter out. Place upside down on your work surface and scrape off remaining cooking water.