Marrow-whipped sweet potatoes

David Van Tassel

Serves 8

When you’re getting creative with seasonings, don’t forget that the dish needs to pair with your main course and other sides. This dish can easily be made ahead, then reheated in the microwave or oven in a nonstick pan. To complement the sweetness, use a sweet or fortified wine (muscadine, sherry, madeira), balsamic vinegar, orange juice or even a dark beer in your gravy. The bones are a heavenly treat for our four-legged friends or can be added to stock/broth. — David Van Tassel

Six large sweet potatoes, peeled and large diced
2-3 pounds beef marrow bones (salted and soaked in cold water over night) or 4 ounces straight marrow
2 cups heavy whipping cream
1/2 pound of butter
Seasonings of choice (see below)
Salt to taste

Flavor suggestions (just to name a few): sage and roasted garlic, ranch dressing powder, candied ginger and cardamom, Old Bay seasoning and horseradish, sundried tomato and Tuscan spices, cumin and dried chili, poppy seeds and whole-grain mustard.

Preheat oven to 400 degrees. Rinse bones and place in casserole dish or other high-sided pan and roast for 20-25 minutes until marrow is loose and lightly browned. Allow to cool but not to get cold. Once cool enough to handle, use a small spoon to scrape the marrow out of bones, and press it, along with drippings, through a wire mesh strainer to remove any bone shards. Place sweet potatoes in large pot with 2 tablespoons salt and cold water to cover, then boil until soft (about 20 minutes). Drain, but don’t rinse or otherwise cool. Heat marrow in a small pot with cream and butter until melted and simmering. Whip sweet potatoes, in batches if necessary, in a food processor, slowly pouring in melted marrow mix. Add other flavors and salt to taste. Continue whipping until the mixture lightens and flavors are fully incorporated.