Blooming Sweet Potato
1 sweet potato
1 tbsp Olive Oil
2 tsp cornstarch
2 tsp Olive Oil
½ cup marshmallow cream
1-2 tsp half-n-half
¼ tsp Cinnamon
Preheat oven to 425 degrees.
Scrub the sweet potato, pat dry and cut in half lengthwise.
Make circular cuts around the inside of the sweet potato and a slit through the center.
Optional: make cuts wider by removing thin slices of potato.
Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.
Mix together 1 tablespoon of Olive Oil and 2 teaspoons of cornstarch. Spoon the mixture over the cut sweet potatoes, allowing it to seep into the cuts. Rub the outside of the potatoes with the same mixture. Sprinkle with coarse salt.
Bake for 30 minutes at 425 degrees.
Drizzle each half with 1 teaspoon of olive oil, sprinkle with cinnamon and nutmeg. Continue baking for 30 minutes longer.
Mix together marshmallow cream, half-n-half and cinnamon. Spoon into dipping cups.
Serve marshmallow cream dip with the blooming sweet potatoes.