Provided by The Heritage Table

Prep Time: 2 hours

Cook Time: 20 minutes

Servings: 10 people

INGREDIENTS

Goat Cheese Marshmallows

• 7.5 oz goat cheese (215 grams)
• 12.35 oz Heavy Cream (350 grams)
• 5 gm gelatin sheet
• 2 tsp lecithin powder (10 grams)

Bourbon Butter

• 1 lb unsalted butter
• 1 Tbsp salt
• 1 cup bourbon
• 1/2 cup brown sugar
• 1 tsp chili powder
• 1/2 tsp cinnamon powder
• 1/2 tsp allspice powder

INSTRUCTIONS

Goat Cheese Marshmallows

1. Melt the goat cheese and half of the cream to 200 degrees.
2. Remove from heat, add gelatin and lecithin, then mix to combine.
3. Place the gelatin cream over an ice bath and cool to 60 degrees.
4. Whisk the remaining cream to firm peaks then set aside. Fold the whipped cream and gelatin cream together.

Bourbon Butter

1. Cut the butter into large pieces and set it aside to soften.
2. Add the bourbon, brown sugar, salt and chili powder to a sauté pan. Bring the mixture to a simmer then allow it to catch fire and burn off alcohol.
3. Add the butter to the mixing bowl and beat until smooth. Add the bourbon mixture to the butter and mix to combine.

Sweet Potatoes

1. Peel and cut five pounds of sweet potatoes into one-inch squares. Cook them in salted boiling water until soft, then remove and place in ice water.
2. Cook the sweet potatoes in a non-stick skillet, on medium high heat, with a generous amount of bourbon butter. Remove from heat once the butter has reduced and glazed the potatoes.
3. Place the potatoes in a casserole serving dish. Spoon two-ounce balls of the marshmallow mixture around the sweet potatoes.
4. Before serving, sprinkle the marshmallows with Sugar in the Raw and toast using a torch. Serve with toasted walnuts or pecans.